This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy.
Marge Perry & David Bonom
Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant.
Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for myrecipes.com; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, eats and travels. She is also the publisher of her blog, A Sweet and Savory Life.
David Bonom, CCP is a recipe developer, food writer, and restaurant consultant. He is a contributing editor to Cooking Light Magazine and his writing and development clients include Weight Watchers International Publications, Weight Watchers Magazine, Rodale, Self, Health Magazine, Fine Cooking, Coastal Living, Better Homes and Gardens, Prevention Magazine, Lightstyles, Publications International Ltd., USA Poultry and Egg Export Council (USAPEEC), The Peanut Council, California Fig Growers, California Pluot Growers, and the North Carolina Sweet Potato Commission.
Pair these classic and versatile Italian meatballs with your favorite pasta sauce, soup, or veggie.
One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.
This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.
This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.
The savory flavor of this crispy, golden crust is so good, you won’t even notice it is baked and not fried.
This multi-cultural, streamlined version of the classic Chinese “Peking Duck” dish is made with seared duck breasts rather than a whole roast bird , and the meat and crisp vegetables are wrapped in classic French crepes (which may be made up to two days ahead).
This classic Israeli dish of eggs poached in a savory tomato sauce is generally served right out of the pan in which they are cooked. It is traditionally served for breakfast or brunch, but makes a wonderful, healthful dinner as well.
Sweet slow cooked onions, smoky bacon and good-for-you veggies make this a perfect lunch or brunch crepe—but we wouldn’t say no to it at the dinner table, either.
This update on the classic mushroom and spinach crepe has a slight peppery bite from the arugula, and deeper umami flavor from the combination of shiitake, oyster and white mushrooms.
To ensure your cream puffs stay nice and puffed: 1. Cook the flour long enough so that the dough truly comes together and pulls away from the side of the pan and 2. Add the eggs one at a time, fully beating the dough before the next addition.
A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Don’t let that dissuade you from making it, even a little in advance: it is just as delicious—and also appealing looking—when fallen. Clafoutis are generally served right out of the skillet.