Tag Archives: crispy

Sesame Noodles with Crispy Tofu

Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl; discard oil. Return skillet to medium-high heat and add soy sauce mixture (reserve medium bowl; you’ll use it again). Cook, turning tofu occasionally and reducing heat to medium if needed, until glaze is almost thick enough to coat a spoon, about 4 minutes.

https://www.bonappetit.com/recipe/sesame-noodles-with-crispy-tofu

Smashed Crispy Potatoes

Heat reserved bacon skillet over medium. If the pan isn’t fully coated with bacon fat, add a good drizzle of oil—you want to make sure that there’s enough fat in the pan at all times so that each potato gets a piece of the action. Arrange half of potatoes in a single layer in skillet. Season with salt and cook, undisturbed, until golden brown and crisp underneath, 6–7 minutes. Flip with a metal spatula, add 2 Tbsp. oil, and continue to cook on opposite side until golden brown and edges are crisp, 5–6 minutes more. Transfer to a platter. Heat remaining potatoes and 2 Tbsp. oil in skillet over medium. Season with salt and repeat browning and flipping process, adding more oil if the pan gets dry.

https://www.bonappetit.com/recipe/smashed-and-loaded-crispy-potatoes

Crispy Sheet-Pan Meatballs with Salsa Verde

Using clean hands, mix 1 cup panko into egg mixture. Add beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked!

How to Make Crispy Brussels Sprouts in the Oven

Too many times! Have I been plagued with soft, unsatisfying roasted brussels sprouts. I try to crank up the heat, coat them with oil and salt, and keep a close eye. But somehow they’re never as good as when restaurants do it. I want crispy edges and a slight crunch, and a slightly sweet caramelized flavor on these mini cabbage heads. But how??? HOW?!!!!!

When Molly Baz was working on this new recipe for roasted brussels sprouts with a warm honey glaze, there was a debate in the office about the ideal texture of a roasted sprout. It turns out some people want the BS so crispy they’re no longer soft—at all—while some like a crispy exterior and tender interior. That’s determined by cook time (go close to 35-40 minutes for full crisp). The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You’re essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they’d overcook before they got to the ideal crispy state.

That’s pretty much it, honestly. You cut the sprouts in half, toss in olive oil, salt and pepper, and then arrange them cut-side-down on the hot-hot sheet. Use tongs! Move fast. Then they’ll roast for 20-25 minutes, until deeply browned. They’ll be seared on one side, and fully cooked within in that time. But if you’re in senior food editor Chris Morocco’s camp, you might want them to lose all moisture and become completely crunchified, which might take 10-20 more minutes. “Learn your brussels sprout,” Molly advised, looking deeply into my eyes.

But we’re not done yet. What seals the deal with this recipe is the warm honey glaze. While the brussels sprouts (or “brussies” if you’re Molly) roast, heat up honey in a saucepan for around 5 minutes, and then doctor it up with sherry vinegar, red pepper flakes, and butter. It thickens to the consistency of maple syrup at which point you toss it with the brussels sprouts, sliced scallions, and lemon zest. The sweet-spicy-acidic glaze is good on any cruciferous vegetable, noted Molly, like cauliflower, but not so much on already sweet veg like carrots or parsnips.

This is the kind of recipe that’s your go-to side all season long. It just goes with everything. Like, dare I say, Thanksgiving turkey. Or a big leg of lamb. Or a bowl of pasta. A weeknight grilled cheese. At some point I have to end that list, and the time is now.

Get the recipe:

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