Dinner or Main Course | Saveur

Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

The post Maple Pork Shank With Buttered Cabbage appeared first on Saveur.

Murgir Jhol (Bengali Chicken Stew)

Anikah Shaokat — Sat, 11 Apr 2026 14:38:56 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Nearly every Bangladeshi family has their own version of the homestyle chicken stew known as murgir jhol. The braised chicken is richly spiced with cinnamon, cardamom, cloves, and black peppercorns and amped up with a whisper of heat from green chiles. In food writer Anikah Shaokat’s childhood home, murgir jhol was both a weekday staple and a mainstay at Bengali New Year feasts alongside white rice, an assortment of bhorta (Bengali mashes), bitter melon and potato stir-fry, and fried hilsa fish.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 1 hour 5 minutes

Ingredients

¾ cup vegetable oil
1 large red onion, thinly sliced
4 green Indian or Thai chiles, split lengthwise from the base almost to the tip, divided
2 large Roma tomatoes, cut into eighths
2 Tbsp. ground coriander
2 Tbsp. ground cumin
2 Tbsp. garlic paste
1 Tbsp. ginger paste
2 tsp. red chile powder
2 tsp. kosher salt
1 tsp. ground turmeric
10 black peppercorns
8 green cardamom pods
5 cloves
2 bay leaves
Two 1-in. cinnamon sticks
3 lb. bone-in, skin-on chicken legs and thighs
3 medium russet potatoes, quartered and cut into 1-in. pieces
1 tsp. garam masala
1 cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion and 2 of the chiles and cook, stirring occasionally with a wooden spoon, until the onion begins to brown, about 5 minutes. Add the tomatoes, using the spoon to break them up slightly. Cover and cook until the tomatoes have almost melted, about 5 minutes.
Turn the heat to medium. Stir in the coriander, cumin, garlic paste, ginger paste, chile powder, salt, turmeric, peppercorns, cardamom, cloves, bay leaves, and cinnamon sticks. Cook, stirring frequently, until the mixture darkens, about 5 minutes. Cover and cook until the onion and tomatoes have disintegrated and the oil begins to separate and rise to the top, about 3 minutes.
Add the chicken and potatoes, cover, and cook, tossing after 5 minutes, until the chicken releases moisture and is coated in the spice mixture, about 10 minutes. Add 1¼ cups of hot water, toss again, and bring to a boil. Turn the heat to low, cover, and continue cooking until the potatoes are tender and the meat is cooked through and separates easily from the bone, 18–20 minutes more.
Turn off the heat and stir in the garam masala. Sprinkle with the cilantro and add the remaining chiles. Cover and set aside for 5 minutes, then serve.

The post Murgir Jhol (Bengali Chicken Stew) appeared first on Saveur.

Collard Shrimp Paturi

Anikah Shaokat — Sat, 11 Apr 2026 14:22:11 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Paturi is a classic Bengali seafood preparation in which shrimp or white fish are marinated in a paste of ground yellow mustard seeds, green chiles, turmeric, poppy seeds, and mustard oil, then wrapped in banana leaves and pan-fried or steamed. Because banana leaves can be hard to come by (and are inedible), this recipe relies on collard greens to form a sturdy pouch instead. When fried, the leaves get charred and smoky while remaining intact, still holding the flavorful shrimp filling inside. You can also use other sturdy greens like lacinato kale, which has wide enough leaves to make a packet and can withstand frying.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 10

Time: 1 hour 30 minutes

Ingredients

⅔ cup cilantro leaves and tender stems
⅔ cup unsweetened shredded coconut
1 Tbsp. mustard oil, or vegetable oil
2 tsp. poppy seeds
1½ tsp. yellow mustard seeds
1 tsp. ground coriander
1 tsp. kosher salt
¾ tsp. ground cumin
½ tsp. ground turmeric
3 green Indian or Thai chiles
1 small onion, halved
2½ lb. large shrimp, peeled, deveined, and cut into ½-in. pieces
10 collard green leaves, stemmed and halved vertically
Vegetable oil, for frying

Instructions

To a blender, add the cilantro, coconut, mustard oil, poppy seeds, mustard seeds, coriander, salt, cumin, turmeric, chiles, and onion and process into a smooth paste.
To a large bowl, add the paste and the shrimp. Using a silicone spatula, stir together until thoroughly combined. Set aside for 20 minutes.
On a flat surface, place one half of a collard green leaf vertically, lighter green side up. Place a second half on top horizontally, lighter green side up (it should resemble a cross). Place ½ cup of the shrimp mixture in the center. Fold the leaves in toward the center clockwise, creating a square. Gently press with a metal spatula to set the leaves and filling in place (it won’t be completely sealed). Using the same spatula, carefully transfer to a plate. Assemble the remaining leaves and filling.
To a large skillet over medium heat, add 2 tablespoons of the vegetable oil. When it’s hot and shimmering, carefully transfer 2–3 paturi to the skillet seam-side down. Cook, occasionally pressing down on the squares with the spatula, until the folds are secured and charred, about 4 minutes. Flip and continue cooking until charred on the other side, about 4 minutes more. Transfer to a serving plate. Cook the remaining paturi, adding more vegetable oil if needed.

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Persian Tamarind-Stuffed Fish

Louisa Shafia — Mon, 18 Mar 2019 22:36:34 +0000

Matt Taylor-Gross

A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, this festive dish is perfect for Nowruz, the Persian New Year. Find barberries in well-stocked Middle Eastern grocery stores or online.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 4

Time: 1 hour 10 minutes

Ingredients

½ cup barberries
6 Tbsp. olive oil, divided, plus more for greasing
1 large onion, thinly sliced
½ cup whole raw almonds, coarsely ground
¼ cup tamarind paste
4 garlic cloves, finely chopped
⅓ cup finely chopped cilantro leaves
⅓ cup finely chopped parsley leaves
⅓ cup finely chopped tarragon leaves
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Lime wedges, for serving

Instructions

To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.

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Rogan Josh (Kashmiri Chile-Braised Lamb)

Ahdoo’s Hotel — Mon, 18 Mar 2019 22:38:40 +0000

Photo: Murray Hall • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio

Smoky Kashmiri chile powder and rich ghee are the foundations of this rogan josh recipe adapted from Ahdoo’s Hotel in Srinagar, Kashmir. Cooked for weddings and other auspicious occasions, the Kashmiri feast, or wazwan, can feature up to 36 dishes, often including these tender lamb shanks. The cooks who prepare the banquet are supervised by a master chef, or wouste waze, who is schooled in the art of this meat-centric meal.

Featured in “Perfect Union” by Betsy Andrews in the August/September 2014 issue.

Makes: 4

Time: 2 hours 15 minutes

Ingredients

1 Tbsp. plus 1½ tsp. Kashmiri chile powder
2 tsp. ground fennel
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 mace blades, or 1 tsp. ground mace
1 cinnamon stick, halved
⅓ cup ghee
4 lamb shanks (about 3 lb.), halved crosswise (ask your butcher to do this)
Kosher salt
2 black cardamom pods, cracked with the heel of a knife or in a mortar and pestle
¼ tsp. crushed saffron threads
2 Tbsp. coarsely chopped cilantro leaves, for serving
Cooked white rice or naan, for serving (optional)

Instructions

In a small bowl, stir together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup of water to combine. Set aside. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder. Set aside.
To a large pot over medium-high heat, add the ghee. Generously season the lamb with salt. When the ghee is hot, working in batches, add the lamb and cook, turning once or twice, until browned, 5–7 minutes per batch. Transfer to a plate. Add the black cardamom and cook until fragrant, 1–2 minutes. Return the lamb to the pot with any juices.
Stir in the saffron, reserved Kashmiri chile mixture, and 8 cups of water and bring to a boil. Turn the heat to medium-low, cover, and cook, stirring occasionally, until the meat is slightly tender and just starting to pull away from the bone, about 55 minutes.
Stir in the reserved spice powder. Cover and continue cooking, stirring occasionally, until the meat breaks apart easily when pierced with a fork, 40–45 minutes more.
Garnish with the cilantro and serve with rice or naan if desired.

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Zha Jiang Mian (Noodles With Soybean Pork Belly Sauce)

Jen Lin-Liu — Wed, 11 Mar 2026 18:35:13 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Yellow soybean paste (huang dou jiang) and sweet flour paste (tian mian jiang) are crucial to the flavors of zha jiang mian, one of Beijing’s most famous noodle dishes. The labels on the jars can be challenging to identify without knowing Chinese, but you can find the preferred versions at Asian groceries or online. Zha jiang mian can be served hot or cold—if serving cold, refrigerate the pork and sauce until ready to serve, then cook the noodles and rinse under cold water to chill. The cooked pork with sauce will keep in the fridge for up to one week. Look for fresh thick wheat noodles, such as Twin Marquis brand, in the refrigerator or freezer section at Asian markets.

Featured in “Between the Walls” by Megan Zhang in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4

Time: 50 minutes

Ingredients

2 cups fresh mung bean sprouts
2 lb. fresh or frozen wheat noodles
½ cup yellow soybean paste
¼ cup soy sauce
¼ cup sweet flour paste
¼ cup vegetable oil, divided
4 garlic cloves, finely chopped
4 scallions, finely chopped
One 1-in. piece fresh ginger, finely chopped
1 lb. pork belly (skin on or off), cut into 1- by ¼-in. pieces
Three 5-in. Persian cucumbers, thinly sliced lengthwise
1 medium carrot, halved crosswise and thinly sliced lengthwise
Cilantro leaves, edamame, and shredded radish, for garnish

Instructions

Bring a large pot of water to a boil and fill a large bowl with ice water. Add the bean sprouts to the pot, then, once the water returns to a boil, use a slotted spoon to transfer the sprouts to the ice water bath. Allow to cool for 5 minutes, then drain and set aside. Replenish the ice in the bowl.
Return the water to a boil and add the noodles. Cook until tender, according to package instructions. Drain, then transfer to the ice bath. Allow to cool for 5 minutes, then drain and divide among four serving bowls.
In a medium bowl, whisk together the soybean paste, soy sauce, sweet flour paste, and ½ cup of water until smooth and homogeneous. Set aside.
To a wok over medium-high heat, add 3 tablespoons of the oil and swirl to coat. When it’s hot and shimmering, add the garlic, scallions, and ginger and cook, stirring frequently, until fragrant and lightly browned, 1–2 minutes. Add the pork and cook, stirring frequently, until browned and nearly cooked through, 5–6 minutes. Scrape into a medium bowl.
Return the wok to medium-high heat and add the remaining oil. Add the reserved soybean paste mixture and bring to a boil, stirring continuously. Turn the heat to medium-low and simmer, stirring continuously, until the sauce thickens and darkens, about 5 minutes. Add the reserved pork mixture to the sauce and cook, stirring occasionally, until the pork is cooked through, 3–4 minutes. Remove from the heat.
Spoon the pork and sauce evenly over the bowls of noodles, followed by the cucumbers, carrot, and reserved bean sprouts. Garnish with the cilantro, edamame, and radish. Serve hot or cold, mixing before eating.

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Lao Beijing Baodu (Poached Tripe With Mung Bean Noodles)

Jen Lin-Liu — Wed, 11 Mar 2026 18:23:00 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Poached tripe with mung bean noodles and a variety of toppings is a staple dish of Beijing’s Muslim Hui population. Its essential seasonings—fermented red bean curd, chile oil, oyster sauce, and chive paste—and fresh and crunchy garnishes may be adjusted to individual taste. Beef tripe is available cleaned and pre-shredded at many Asian grocery stores, usually in the freezer section. If using frozen, thaw thoroughly and rinse well before using.

Chive paste, sometimes labeled “leek flower sauce,” is made by fermenting garlic and chive blossoms, and is commonly used in hot pot dipping sauces. Store the garlicky, umami paste in an airtight container in the fridge to make it last longer and help contain its pungent aroma. Fermented red bean curd is derived from red yeast rice, an ingredient in char siu, or Cantonese barbecued pork. A little goes a long way—the brine itself can be used for flavoring and color, and the cubes of tofu can be mashed with their liquid to make an ultra-savory paste. These can be purchased from Asian grocery stores or online.

Featured in “Between the Walls” by Megan Zhang in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4

Time: 50 minutes

Ingredients

4–5 oz. mung bean vermicelli noodles
1½ cups toasted sesame paste
½ tsp. Sichuan peppercorns
2 star anise pods
1 Tbsp. plus 1 tsp. sugar
2 tsp. ground cumin
¼ cup fermented red bean curd, mashed with a fork
¼ cup chile oil
¼ cup chive paste
¼ cup oyster sauce
¼ cup sesame oil
¼ cup soy sauce
10 napa cabbage leaves, thick ends trimmed, cut into quarters
1 lb. cleaned and shredded beef tripe
Finely chopped cilantro leaves, roasted peanuts, and toasted sesame seeds, for garnish

Instructions

In a large bowl, soak the noodles in room-temperature water until they separate and soften slightly, 5–10 minutes. Drain and set aside.
To a medium bowl, add the sesame paste. In a small pot, bring ½ cup of water to a boil, add the Sichuan peppercorns and star anise, then remove from the heat. Set aside for 5 minutes, then gradually pour the spice-infused water through a fine-mesh strainer into the sesame paste, whisking to combine. Discard the spices.
Divide the sesame paste liquid among four large soup bowls. To each bowl, add 1 teaspoon of the sugar and ½ teaspoon of the cumin, followed by 1 tablespoon each of the mashed red bean curd, chile oil, chive paste, oyster sauce, sesame oil, and soy sauce.
Bring a medium pot of water to a boil. Add the softened noodles and boil until transparent and cooked through, 2–3 minutes. Using tongs, transfer to a colander to drain.
Add the cabbage to the boiling water and cook until pale green and just tender, 3–4 minutes. Using tongs, transfer to the colander to drain.
Add the tripe to the boiling water, cover, remove from the heat, and set aside to poach until it turns tender and opaque, 6–8 minutes. Drain the tripe and divide evenly among the soup bowls, followed by the reserved noodles and cabbage.
Top each bowl with cilantro, peanuts, and sesame seeds and serve immediately.

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Joe’s Stone Crab Pot Pie

Joe’s Stone Crab — Mon, 18 Mar 2019 22:27:42 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Store-bought crab soup base or shellfish bouillon intensifies the flavor of the creamy filling in these savory pies from the legendary Joe’s Stone Crab in Miami. Frozen puff pastry makes easy work of topping the individual casseroles.

Featured in “How Stone Crab Saved Me From a Lifetime of Bad Birthdays” by Francine Prose in the October 2010 issue.

Makes: 2

Time: 1 hour 30 minutes

Ingredients

3 Tbsp. unsalted butter, divided
2 Tbsp. all-purpose flour
1¼ cups heavy cream
¼ cup milk
2 Tbsp. crab soup base or shellfish bouillon
Kosher salt and freshly ground black pepper
1 small carrot, peeled and cut into small cubes
1 small new potato, peeled and cut into small cubes
⅓ cup frozen peas
12 pearl onions, peeled
1 small celery stalk, finely chopped
1 large button mushroom, stemmed and finely chopped
¼ medium red bell pepper, finely chopped
10 oz. stone, Jonah, or jumbo lump crab meat
One 9- by 11-in. sheet all-butter frozen puff pastry, thawed
Paprika, for sprinkling

Instructions

Position a rack in the center of the oven and preheat to 350°F. In a small pot over medium-high heat, melt 1 tablespoon of the butter. Add the flour and cook, stirring continuously, until lightly toasted, 1–2 minutes. Add the cream, milk, and crab soup base and bring to a simmer. Cook, whisking frequently, until smooth and thickened, 3–4 minutes. Season to taste with salt and black pepper. Set aside.
In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Add the carrot and potato and cook, stirring frequently, until just soft, 4–5 minutes. Add the peas, onions, celery, mushroom, and bell pepper and cook until heated through, 2–3 minutes. Transfer to a large bowl, gently stir in the crab meat and reserved cream sauce, and season to taste with salt and black pepper. Divide the mixture between two 4½-inch-diameter, 10-ounce ovenproof ramekins or mini pie pans, mounding if necessary to fit. Set aside.
Using a rolling pin, gently roll out the puff pastry to a thickness of ¼ inch. Using a 6-inch round cutter, cut out two pastry rounds and place one on top of each ramekin, sealing the edges around the rims. Place the pies on a foil-lined baking sheet. Using a knife, poke a small hole in the top of each pastry. Melt the remaining 1 tablespoon of butter, brush over the pastry, and sprinkle with paprika. Bake until the pastry is golden brown, 35–40 minutes. Set aside to cool for 10 minutes before serving.

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Stone Crab Tacos With Cabbage Slaw

Naiara Rementeria Freeman — Fri, 06 Mar 2026 19:04:59 +0000

James Jackman

Naiara Freeman Rementeria started working at her mom’s Everglades City restaurant, Camellia Street Grill, when she was 17 and now runs the show. When stone crab comes in, there are always some “lights,” or claws in which the meat doesn’t fully fill the shell, and it was from these that the Grill’s taco recipe was born. Rementeria says, “You don’t hear about many preparations beyond serving the chilled claws with mustard sauce, so we started thinking about how to use the lights.” A tangy cabbage slaw, which can be stored in the fridge for up to a week, balances the richness and amplifies the sweetness of the meat.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4 tacos

Time: 15 minutes

Ingredients

For the slaw:

½ cup rice vinegar
1 Tbsp. sugar
1 tsp. kosher salt
1 cup shredded cabbage
½ cup shredded carrots

For the tacos:

2 cups stone crab claw meat, flaked
⅓ cup mayonnaise
2 tsp. freshly ground black pepper
2 tsp. Creole mustard
2 tsp. kosher salt
1 tsp. rice vinegar
4 corn or flour tortillas, for serving
Lime wedges, for serving

Instructions

Make the slaw: In a medium bowl, stir together the vinegar, sugar, and salt until mostly dissolved. Add the cabbage and carrots and toss to coat. Set aside at room temperature, tossing occasionally, for 10 minutes.
Meanwhile, make the tacos: In a medium bowl, stir together the crab, mayonnaise, black pepper, mustard, salt, and vinegar.
Over a gas stove flame or in a dry skillet over high heat, heat the tortillas, turning occasionally, until softened and blackened in spots, about 1 minute. Top the tortillas evenly with the crab mixture and slaw and serve with lime wedges.

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Rib Eye With Roasted Garlic

Eric Wareheim — Thu, 26 Feb 2026 19:34:56 +0000

Marcus Nilsson (Courtesy Ten Speed Press)

“‘That’s what I want,’ I remember saying when the rib eye landed on the table at Jeffrey’s in Austin. With the right ratio of fat (that is, lots of it) and so much ﬂavor, that distinguished cut hits me so.

At home, you should always cook rib eye medium-rare with a nice char. Basting with herbs, butter, garlic, and shallots adds an entirely new dimension. Start with a bit of steak by its lonesome. Then scoop up some of that soft, sensuous garlic and spread it over the char. I’m getting all worked up writing this. I’m sweating…

A rule to live by? Use about a teaspoon of kosher salt per pound of meat when seasoning your steak. While we would never do less, sometimes we like to get a little saucy and add more. It’s your steak, your life.” —Eric Wareheim

Featured in “Eric Wareheim’s Love Language Is Food, and He Speaks It Fluently” by Alyse Whitney.

Makes: 2

Time: 50 minutes

Ingredients

For the steak:

One 16-oz. bone-in rib-eye steak
1½ tsp. kosher salt
Freshly ground black pepper

For the roasted garlic:

2½ tsp. extra-virgin olive oil, divided
1 head garlic, top trimmed to expose the cloves
Kosher salt and freshly ground black pepper
4 large shallots, halved lengthwise
2 Tbsp. unsalted butter
2 rosemary sprigs, divided
Flaky salt, preferably Maldon

Instructions

Prepare the steak: Season the rib eye with the kosher salt and black pepper. Set aside to come to room temperature, about 45 minutes.
Meanwhile, make the roasted garlic: Position a rack in the center of the oven and preheat to 425°F. Drizzle ½ teaspoon of the oil over the cut side of the garlic and season with a pinch of kosher salt and black pepper. Wrap the garlic in foil and bake until the cloves are softened and slightly golden, about 30 minutes. Remove the garlic from the foil and set aside. Leave the oven on.
To a large cast iron skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, place the shallots cut-side down around the edges of the skillet. Using tongs, hold the steak on its side in the center of the skillet and cook the fat cap, undisturbed, until crisp and some of the fat has rendered, 1–2 minutes. Lay the steak ﬂat and cook until deep golden brown on the bottom, 2–3 minutes.
Meanwhile, flip the shallots after 3 minutes (they should be nicely charred) and season with a pinch of kosher salt. Add the butter and a rosemary sprig.
Flip the steak and continue cooking, spooning some of the melted butter on top, until golden brown on the second side, 2–3 minutes more. Place the reserved garlic head cut-side down in the skillet. Bake until an instant-read thermometer inserted into the thickest part of the steak reads 130°F–135°F for medium-rare, about 5 minutes.
Transfer the steak to a cutting board and set aside to rest for 5 minutes. Transfer the shallots and garlic to a serving plate. Slice the steak against the grain into ½-inch-thick slices, then transfer to the serving plate and pour over any juices from the skillet and cutting board. Sprinkle with ﬂaky salt and garnish with the remaining rosemary sprig.

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Stuffed Crab With Fennel and Snap Pea Salad

Jessie YuChen and Lj Almendras — Sat, 21 Feb 2026 17:26:49 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen

Chefs Jessie YuChen and Lj Almendras first made this dish for their Filipino Taiwanese family-style dinner pop-up at Winona’s, the now-closed wine bar in Brooklyn. Sticky rice studded with dried mushrooms, scallops, and shrimp is enriched with freshly cooked blue crab meat and roe, then stuffed back into the bright red shells. The filled crustaceans are served atop a crunchy, refreshing salad of fennel, snap peas, and cilantro tossed with a sweet-and-sour vinaigrette.

Makes: 4

Time: 2 hours

Ingredients

For the stuffed crab:

4 medium blue crabs (about 6 oz. each)
2 Tbsp. small dried shrimp
6 large dried shiitake mushroom caps
4 dried scallops
2 Tbsp. vegetable oil
One 2-in. piece ginger, peeled and thinly sliced
2 cups glutinous rice, rinsed
¼ cup store-bought or homemade fried shallots
¼ cup michiu (Taiwanese rice wine)
2 Tbsp. aged soy sauce or regular soy sauce
2 Tbsp. black sesame oil or toasted sesame oil, plus more for serving
1 tsp. freshly ground white pepper
½ tsp. kosher salt

For the fennel-pea salad:

2 cups snap peas
2 Tbsp. Thai sweet chile sauce
1 Tbsp. lime juice
1 Tbsp. sugarcane vinegar
½ cup cilantro sprigs, cut into 1-in. lengths
1 fennel bulb, cored, bulb thinly sliced, stalks cut on the bias, and fronds reserved

Instructions

Make the stuffed crab: Thoroughly clean the crab shells with a scrub brush. In a medium pot, bring 8 cups of water to a boil. Using tongs, grab the crabs by their bodies and lower them into the pot. Cook until the shells are red, 7–10 minutes. Carefully remove the crabs with tongs, reserving the cooking liquid, and set aside until cool enough to handle.
Crack the crab shells and transfer the meat and roe to a medium bowl and set aside. Clean and reserve the top shells.
To a medium bowl, add the shrimp, mushrooms, and scallops and pour in 2 cups of the hot crab cooking liquid until covered. Set aside to rehydrate for at least 30 minutes, or up to 1 hour.
Remove the mushrooms, squeezing excess liquid back into the bowl, and transfer to a cutting board. Drain the shrimp and scallops, reserving the soaking liquid, and set aside. Thinly slice the mushrooms and set aside.
To a large wok or skillet over medium-high heat, add the vegetable oil. When it’s hot and shimmering, add the ginger in a single layer and cook, turning halfway through, until golden on both sides, about 2 minutes. Push the ginger to one side and add the reserved mushrooms, shrimp, and scallops to the empty space. Cook, stirring occasionally, until golden brown and fragrant, about 4 minutes. Add the rice, fried shallots, and reserved crab meat and roe. Cook, stirring frequently, until well mixed, about 1 minute.
If steaming the rice in a large pot, transfer the rice mixture to a medium heatproof bowl (use one that can fully fit inside a large pot with a lid). Stir in the rice wine, soy sauce, sesame oil, white pepper, salt, and 2 cups of the reserved soaking liquid to combine. (Make sure the mixture fills no more than two-thirds of the bowl since the rice will expand as it steams.)
Steam the rice: Into a large pot, place a rack or 3 foil balls (this will keep the bowl of rice from touching the bottom of the pot. It should be elevated above the water when you add it). Add enough water to come 2 inches up the sides of the pot and bring to a boil. Place the uncovered bowl on the rack or foil balls, cover the pot, and steam until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from the heat and set aside, still covered, for 10 minutes. Adjust the seasoning with soy sauce as needed.
Alternatively, if you have a rice cooker, transfer the rice mixture to the cooker. Stir in the rice wine, soy sauce, sesame oil, white pepper, salt, and 2 cups of the reserved soaking liquid to combine. Close the cooker and steam the rice mixture (on the white/sweet rice setting if you have it) until the liquid is absorbed and the rice is tender, 30–50 minutes, depending on the brand of your cooker. If the rice is still not cooked through by the time the liquid is absorbed, add ¼ cup of water and continue steaming until cooked through. Set aside, still covered, for 10 minutes, then use a spatula or wooden spoon to mix everything together. Adjust the seasoning with soy sauce as needed.
Make the fennel-pea salad: Meanwhile, using your fingers, split the snap peas in half to expose the peas, keeping both shells and peas.
In a medium bowl, whisk together the chile sauce, lime juice, and vinegar. Add the peas, cilantro, and fennel slices and fronds and toss until the vegetables are fully dressed. Transfer to a serving plate.
To serve, fill the reserved crab shells with the rice mixture. Serve immediately on top of the fennel-pea salad.

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