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How To Cook Sesame Chicken Noodles

How To Cook Sesame Chicken Noodles

PREP TIME: 15 minutes TOTAL TIME: 45 minutesIf you can pronounce tahini (it’s ta-HEE-nee, rhymes with bikini),
you can make these noodles. OK, even if you can’t, you’ll ace
them, because few things in this book are so good and so frigging
easy. There’s even a magic chicken breast that you cook in hot
water off the flame. Then you cook the pasta in the same water
before you coat the cold pasta in a sticky, nutty dressing and
realize you can pull off this dish smoothly without taking a Xanax.Kosher salt
1 (8-ounce) boneless, skinless chicken breast
8 ounces dried fettuccine
2 teaspoons sesame oil
¼ cup peanut oil
¼ cup tahini
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 teaspoons chili oil
1 teaspoon honey
½ teaspoon cayenne pepper
1 garlic clove, minced
2 scallions, thinly slicedFill a large saucepan two-thirds full of water and bring to a boil
over high heat. Salt it so that it tastes good, add the chicken
breast, and remove the pot from the heat. Cover and let the
chicken sit until cooked but very tender, about 15 minutes. (If
you’re using 2 smaller breasts, decrease the time by about 3
minutes.) Remove the chicken from the water (don’t throw the

water away! You’ll see why in a minute) and cut into it to check its
doneness; if it’s still a little pink, return it to the water for another
minute or two. Remove the chicken to a plate and let it rest while
you cook the noodles.
Bring the water the chicken was cooked in back to a boil over high
heat. Add the fettuccine and cook to al dente according to the
package directions. Drain, rinse the pasta in cold water until cool,
then shake it dry in a colander.
While the pasta cooks, in a medium bowl, whisk together 1
teaspoon of the sesame oil, the peanut oil, tahini, soy sauce,
vinegar, chili oil, honey, cayenne, and garlic until smooth.
Transfer the noodles to a large bowl and use a clean paper towel
to gently pat the noodles as dry as is actually reasonable. Toss
the noodles with the remaining 1 teaspoon sesame oil.
Shred the chicken with your hands or chop it into bite-size pieces
and add it to the noodles. Add the dressing and toss to coat.
Garnish with the scallions.

Actual Drunken Noodles

Actual Drunken Noodles

PREP TIME: 15 minutes TOTAL TIME: 35 minutesThe funny thing about drunken noodles is that none of the
recipes I’ve ever found actually have alcohol in them—you are
supposed to eat them WHILE drunk as a hangover cure (I am not
opposed), but I decided they’d be good actually drunk
themselves, so I added whiskey. The noodles are big, flat sponges
for the sauce, and there’s broccoli for John, plus scrambled eggs
and chicken, and you can (should) hit it with some really spicy
sh*t. Pepper gave me major side-eye when she caught me
developing this Thai-ish recipe without her permission, but she
actually ate a whole bowlful. So I win.
for theSAUCE6 tablespoons light brown sugar
½ cup soy sauce (regular, not light)
¼ cup oyster sauce
2 tablespoons whiskey
1 tablespoon mirin
1 tablespoon sambal oelek, or other chile sauce
1 tablespoon chopped garlic
for theSTIR-FRY4 tablespoons canola oil
4 eggs, beaten
1¼ pounds boneless, skinless chicken breasts, cut into ½-inch
cubes
1 teaspoon sesame oil

½ teaspoon kosher salt
4 scallions, thinly sliced, plus more for garnish
2 tablespoons minced fresh ginger
2 tablespoons minced garlic (about 4 cloves)
4 cups broccoli florets
2 cups white mushrooms, thinly sliced
½ cup low-sodium chicken broth
12 ounces dried wide rice noodles (softened according to
package directions) or 1½ pounds fresh wide rice noodles
MAKE THE SAUCE: In a bowl, combine the brown sugar, soy sauce,
oyster sauce, whiskey, mirin, sambal, and garlic. Set aside.
MAKE THE STIR-FRY: In a wok or a really big skillet, heat 1 tablespoon
of the canola oil over medium-high heat. Pour in the eggs and
cook, stirring, until the eggs form large curds. Transfer to a
medium bowl and cover to keep warm. Wipe out or clean the pan
if you need to get any stuck egg out.

Toss the chicken breast with the sesame oil and salt. Heat
another 1 tablespoon of the canola oil in the wok over high heat,
until it smokes, add the chicken, and stir-fry until just cooked
through and no longer pink, 4 to 5 minutes. Transfer to the bowl
with the eggs and cover.
Add the remaining 2 tablespoons oil to the pan over high heat.
When it smokes, add the scallions, ginger, and garlic and cook,
stirring, until fragrant and the scallions are bright green, 20
seconds. Add the broccoli, mushrooms, and broth and cook,
stirring, until the broccoli turns bright green and the stock is
almost evaporated, 2 to 3 minutes. Add the noodles, chicken and
eggs, and the sauce to the wok. Cook, tossing the mixture, until
warmed though, the noodles are cooked, and the sauce at the
bottom of the wok bubbles and thickens, 4 to 5 minutes. Garnish

with scallions.sambalismI know I use a lot of Sriracha, but sometimes I use sambal oelek
instead for a similar but not-the-same effect. Unlike Sriracha,
which has some sweetness and tang thanks to sugar and
vinegar, this is basically smashed-up chiles with some salt and
garlic thrown in for good measure. It’s hot, but not death-hot,
and it’s delicious.


How To Cook Pepper's Scalloped Potatoas

How To Cook Pepper's Scalloped Potatoas

PREP TIME: 45 minutes TOTAL TIME: 3 hours“What would your death row meal be?” is the most popular
question I’m asked, just ahead of “DOEs HE SInG 2 U????”
I love this question because (1) the asker assumes I will one day
be on death row, so they get me and (2) it’s the easiest question
on the planet—it is this dish. This creamy creation, which my mom
has been making my entire life, puts me into a state of instant
euphoria and you can’t go a single bite without a bacon or ham
bomb.
I was notorious for sneaking undercooked scoops from the
edges of the pan, not being able to control these potato-y
desires of mine. By the time mom removed it from the oven, the
edges were completely gone, leaving behind just a giant dollop of
potato, balancing in the middle of the casserole dish.
And my god, the leftovers. I should add Tupperware to the list
of ingredients because I can’t tell you how many times I’ve put a
few servings of this in my purse for a flight. If you make one thing
in this book, make this, I beg you.
5 pounds russet (Idaho) potatoes
1 medium onion, finely chopped
1⅓ pounds ham, cut into ½-inch cubes
8 slices bacon (not thick-cut), cut into squares
1 stick (4 ounces) unsalted butter
2 tablespoons garlic salt
½ teaspoon freshly ground black pepper
1½ cups all-purpose flour
5½ cups whole milk

Preheat the oven to 375°F.

Peel the potatoes, halve them lengthwise, and slice them
crosswise into thin half-moons. Rinse well with cold water and
drain in a colander. Transfer the potatoes to a large bowl and
toss them with the onion and the ham.
In a large Dutch oven, cook half the bacon over medium-low heat
until the fat is rendered and the bacon is crispy, 9 to 10 minutes.
Add the butter and cook, stirring, until melted, making sure the
butter doesn’t burn. Add the garlic salt and pepper, then whisk in
the flour and cook, stirring to work out the lumps, until smooth.
Whisk in the milk until smooth. Increase the heat to high and
bring to a boil. Cook, whisking, until thickened, about 5 minutes.
Transfer the sauce to a bowl.
Arrange half the potato mixture in the bottom of the Dutch oven,
then cover it with half the sauce. Repeat with the remaining
potatoes and sauce. Arrange the uncooked bacon squares on
top of the sauce and bake, uncovered, until the bacon appears
crispy and rendered, 30 to 35 minutes. Reduce the oven
temperature to 350°F, cover with the lid, and cook until bubbling,
1 hour 30 minutes longer.


How To Cook Cheesy Jalapeno Bacon Cornread

How To Cook Cheesy Jalapeno Bacon Cornread

PREP TIME: 20 minutes TOTAL TIME: 1 hourWe all know those people who are super stuck in their ways
because, well, nostalgia. I’m like this with stuffing. I truly don’t
believe there is a better stuffing out there than Stove Top. I’ve
had it all: The apples. The walnuts. The sausage. Allllllll your fancy
little ways. Nothing ever makes me happier than Stove Top in all
its herby, MSG goodness.
John is like this with cornbread. For him, nothing will ever top
his box of Jiffy. But oh, I was willing to accept this challenge. Let’s
just say we are now a Jiffy-free household.
6 slices bacon
1 stick (4 ounces) unsalted butter, cut into chunks
1 cup canned cream-style corn
¾ cup buttermilk, shaken
3 large eggs, beaten
1 cup shredded cheddar cheese
½ cup finely grated Parmigiano-Reggiano cheese
½ cup sliced pickled jalapeƱo peppers, chopped
1½ cups cornmeal
2 teaspoons sugar
1½ teaspoons baking soda
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375°F.
In a 10-inch cast-iron skillet, cook the bacon over medium heat,
turning occasionally, until crisp, about 9 minutes. Transfer the

bacon to paper towels to drain, leaving the bacon fat in the
skillet. When cool, crumble the bacon.
Add the butter to the hot bacon fat to melt, then pour it into a
large bowl and let cool for 10 minutes. (Don’t wipe out the skillet.)
Stir the creamed corn into the melted fats, then add the
buttermilk, eggs, cheeses, jalapeƱos, and crumbled bacon.
In another large bowl, combine the cornmeal, sugar, baking soda,
salt, and pepper. Add the wet ingredients to the dry and stir until
incorporated. Pour the batter into the skillet and bake until the
top is lightly browned and the center is set, 30 to 35 minutes.
Let the cornbread cool slightly before slicing.

How To Cook Sesame Chicken Noodles

How To Cook Sesame Chicken Noodles

PREP TIME: 15 minutes TOTAL TIME: 45 minutesIf you can pronounce tahini (it’s ta-HEE-nee, rhymes with bikini),
you can make these noodles. OK, even if you can’t, you’ll ace
them, because few things in this book are so good and so frigging
easy. There’s even a magic chicken breast that you cook in hot
water off the flame. Then you cook the pasta in the same water
before you coat the cold pasta in a sticky, nutty dressing and
realize you can pull off this dish smoothly without taking a Xanax.
Kosher salt
1 (8-ounce) boneless, skinless chicken breast
8 ounces dried fettuccine
2 teaspoons sesame oil
¼ cup peanut oil
¼ cup tahini
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 teaspoons chili oil
1 teaspoon honey
½ teaspoon cayenne pepper
1 garlic clove, minced
2 scallions, thinly sliced
Fill a large saucepan two-thirds full of water and bring to a boil
over high heat. Salt it so that it tastes good, add the chicken
breast, and remove the pot from the heat. Cover and let the
chicken sit until cooked but very tender, about 15 minutes. (If
you’re using 2 smaller breasts, decrease the time by about 3
minutes.) Remove the chicken from the water (don’t throw the

water away! You’ll see why in a minute) and cut into it to check its
doneness; if it’s still a little pink, return it to the water for another
minute or two. Remove the chicken to a plate and let it rest while
you cook the noodles.
Bring the water the chicken was cooked in back to a boil over high
heat. Add the fettuccine and cook to al dente according to the
package directions. Drain, rinse the pasta in cold water until cool,
then shake it dry in a colander.
While the pasta cooks, in a medium bowl, whisk together 1
teaspoon of the sesame oil, the peanut oil, tahini, soy sauce,
vinegar, chili oil, honey, cayenne, and garlic until smooth.
Transfer the noodles to a large bowl and use a clean paper towel
to gently pat the noodles as dry as is actually reasonable. Toss
the noodles with the remaining 1 teaspoon sesame oil.
Shred the chicken with your hands or chop it into bite-size pieces
and add it to the noodles. Add the dressing and toss to coat.
Garnish with the scallions.

How To Cook Pepper's Spicy Clams And Pasta

How To Cook Pepper's Spicy Clams And Pasta

PREP TIME: 10 minutes TOTAL TIME: 20 minutesMy mom Pepper’s only goals in life are to (1) be an Instagram
star, (2) do everything humanly possible to take care of me on a
daily basis no matter how old I get (love you, Mom!), and (3) find
Manila clams. I’m not kidding. This woman has clams on the brain
23/7 (she only sleeps for an hour a day and I suspect that even
then, she is still dreaming of clams).
When I told her that hey, maybe you guys wouldn’t want to just
sit and munch on pounds of clams on their own like she does, she
was more than willing to toss it up into my absolute favorite way
to eat pasta: linguine alle vongole with a kick of red pepper
flakes. Her garlic and butter clams + my spicy love for Italy. Mama
mia/mama and me-ahahahaahah; I give up.
Kosher salt
12 ounces dried linguine
1 stick (4 ounces) unsalted butter
2 tablespoons extra-virgin olive oil
8 cloves garlic, minced
1 teaspoon red pepper flakes
½ cup dry white wine
¼ teaspoon freshly ground black pepper
2 pounds Manila clams, scrubbed


½ cup chopped fresh parsley, plus more for garnishIn a large pot of heavily salted boiling water, cook the linguine
until al dente according to the package directions. Reserve ¼ cup
of the pasta water, then drain the pasta and return it to the
cooking pot.


Meanwhile, in a large skillet, heat the butter and olive oil over
medium heat. When the butter foams, add the garlic and red
pepper flakes and cook until the garlic is fragrant and very lightly
golden, 2 to 3 minutes. Add the wine and pepper, increase the
heat slightly, and cook until bubbling, about 2 minutes. Add the
clams, increase the heat, cover, and cook just until the clams
open, about 3 minutes. Transfer the opened clams to the pasta
pot. (If some clams are stubborn, re-cover the pan for another
minute or two; if the clams still don’t open, ditch them.) Taste the
sauce and add salt to taste.
Add any remaining cooked clams and all the clam liquid to the
drained pasta. Warm through over medium heat, adding the
reserved pasta water as needed to help bind the sauce.
Toss in the parsley, divide the pasta and clams among bowls,
and garnish with more parsley if you want.de-sand yo’ clamsSometimes clams have sand. You want no sand. So, first of all,
see if there are any already opened clams. Tap on them; if they
don’t try to close back up, toss them and let them rest in peace.
Place the totally-sealed-shut clams in a bowl and cover with cold
water. Let them sit for 20 minutes. You’ll see some sand in the
bowl after they sit. Then carefully lift them out of the bowl and
scrub all over their shells, especially the hinge, with a clean, stiff
brush under running water to remove any extra grit.

How To Cook Sweet And Salty Cocunut Rice

How To Cook Sweet And Salty Cocunut Rice

PREP TIME: 10 minutes TOTAL TIME: 35 minutesThere are a million foods I love. But I can EVENTUALLY get full off
fried chicken. I can EVENTUALLY fill up on mac and cheese. But I
for real cannot stop myself from eating this until every grain of
rice in the immediate vicinity has been consumed. My plate, other
plates, sides of the pot it was cooked in. Did any fall on the floor?
That is now mine. Someone get up to go to the bathroom? Your
rice is now mine. Too engaged in conversation to watch your
plate? Mine.
There is just an incredible amount of stuff this dish can go with
in this book but ohhhhh my god: a scoop or nine under the
Pineapple-Grilled Short Ribs makes my weak heart pitter-patter.
If you aren’t sold from that pitch, you need a therapist. You can
see mine; she’s great, kinda pricey, but she is also a dog.
*
*
If you know my dogs and you’re wondering, it’s Puddy. Pippa
doesn’t care about your issues. Penny has her own. Puddy just
floats through life.
½ cup unsweetened shredded coconut
1½ cups jasmine rice, rinsed and drained
1 (14-ounce) can coconut milk (full-fat, not light)
¼ cup sugar
1½ teaspoons kosher salt
In a dry skillet, toast the coconut over medium-low heat, stirring,
until lightly browned and fragrant, 4 to 5 minutes. Transfer to a
plate to cool (if you leave it in the skillet it might burn).
In a medium saucepan, combine the rice, coconut milk, 1¾ cups
water (1 empty coconut milk can full!), sugar, and salt and bring
to a boil over high heat, stirring occasionally. Reduce the heat to

a barely bubbling simmer, cover, and simmer until the rice is
cooked and the liquid is absorbed (there may be a bubbly layer of
coconut cream on top of the cooked rice, so poke through it to
make sure the rice is cooked), about 20 minutes. Remove from
the heat and fluff with a fork, re-cover the saucepan, and let
stand for 5 minutes.
Transfer to a serving bowl and top with the toasted coconut.