Bon Appétit editors, passionate about cooking, present their favorite recipes for at-home meals. Shilpa Uskokovic’s basil chicken stir-fry stands out, notably for its unique texture achieved with baking soda, and is paired with noodles for a filling dish. Joe Sevier promotes a lamb and zucchini dumpling recipe, focusing on creating a crispy skirt with a vinegar-enhanced flour slurry. Both recipes illustrate innovative cooking techniques and comforting flavors, providing inspiration for home cooks looking to elevate their meals with creative ideas.
I eagerly went home and cooked it myself. I never imagined I could like the texture of ground chicken, but Shilpa's cooking method shape-shifts the meat so that it's delightfully springy.
The real reason I keep it bookmarked is for the crispy skirt. Once the dumplings go into the pan, you pour in a flour slurry mixed with a splash of vinegar.
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