Hang on to your hats, because Hetty Lui McKinnon has done it again. Why do we all go so nuts for Hetty’s recipes? Because she somehow manages to coax maximum character out of minimal ingredients, techniques and prep work. Her creations are always satisfying and never fussy, a true boon for busy people who care deeply about what they cook.
The latest dish to get the Hetty treatment is mazemen, a brothless Japanese ramen dish that Hetty spikes with spicy, zesty, Taiwanese-inspired flavors. In this vegan version, golden seared mushrooms do the heavy lifting, but they’re abetted by nubby bits of crumbled tofu and a punchy, umami-filled sauce made with miso, sesame paste and chile crisp. Green bok choy adds a fresh and crisp element to the saucy, springy noodles.
Featured Recipe
Spicy Tofu and Mushroom Mazemen
Continuing with the meatless, the earthy and the hearty, Ali Slagle’s lentils cacciatore skips the traditional chicken entirely. Instead, red lentils are simmered with all the tried-and-true elements of the Italian hunter’s meal — peppers, onions, carrots, rosemary and olive oil — until they break down into a glorious, thick stew. She suggests spooning it over polenta or farro, but if you want to toss it with pasta, adding a little pasta water to the mix will help it coat the noodles.
For a speedy dish that keeps chicken front and center, Ali’s easy boneless chicken thighs are seared hot and fast so they end up crisp and browned on the outside and juicy within. They’re primed and ready for whatever garnishes, sides or sauces you want to throw at them. Or else add some oil or butter to the pan drippings and use them to sauté greens or other vegetables to make a savory (and efficient!) accompaniment to your chicken.
