"This recipe combines Oklahoma-style smash burgers (featuring onions frizzled in beef fat) with samosa flavors (like chile, garam masala, and mint), no spice-toasting required. It's one of many smart combinations in the book that has shown me how I can incorporate impactful flavor in my own low-lift ways. Chorizo chili hot dogs leaning on Mexican oregano and cilantro or curry chicken pasta salad-punchy explorations to foster connections that bring me closer to my version of home."
"Using frozen broccoli in place of fresh florets is revelatory in making this classic Korean side dish. It's not rocket science to use thawed produce, but it is untraditional when it comes to banchan. For a cuisine with lots of steps, this tip felt like a radical shortcut, given with motherly permission. The next time my produce drawer is looking bleak, I'll give new eyes to the freezer: spinach for Japanese goma-ae; corn for a lightly dressed lunch box salad;"
"Tossing cauliflower with yogurt and spices before roasting allows for the spices to infuse the veg without burning and leaves a perfectly charred golden exterior akin to a tandoori marinade. Prior to learning this technique, I would strictly use oil to brown my roasted veggies. Now I have another method that results in a delightfully textured crust. Shilpa's Pick: The King Cookbook by Annie Shi, Claire de Boer, Jess Shadbolt, and Kitty Greenwal"
Samosa-spiced burgers pair Oklahoma-style smash technique—onions frizzled in beef fat—with samosa spices such as chile, garam masala, and mint to create intense flavor without spice-toasting. Frozen broccoli can replace fresh florets in Broccoli Dubu Muchim, offering a radical, mother-approved shortcut that preserves texture and color while simplifying banchan preparation. Tossing cauliflower with yogurt and spices before roasting infuses spice without burning and yields a perfectly charred, tandoori-like exterior and textured crust. Other selections emphasize practical pantry shortcuts, vegetable-forward fast meals, and creative savory fusions that make home cooking more impactful with minimal extra effort.
Read at Bon Appetit
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