For years, I thought the in-table-grill was such an important part of cooking bul kalbi that I never even tried to make it at home. I realized, however, that the time the meat spends over the coals—certainly less than five minutes—might be long enough to add the mental image of wood flavor, but certainly not the reality. So, with what might be described as typical American arrogance, I set about reinventing this traditional Korean dish, and I’m happy with the results. Grilling remains the best cooking technique—a couple of minutes over a very hot fire is ideal—but a stovetop grill or a very hot skillet works nearly as well, as long as you have a powerful exhaust fan to suck out the smoke. Alternatively, a good broiler will do the trick; just turn the slices once. Finally, if you set an iron skillet or a heavy roasting pan in an oven heated to its maximum, then throw the meat onto that, it will sear the meat and cook it through in a couple of minutes. No matter how you cook the meat, do not sacrifice internal juices for external browning; that is, it’s better to serve lightly browned but moist meat than tough, overcooked meat with a lovely crust.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.