This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only ⅓ cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. —Molly O'Neill

Dry-brine your shrimp with salt, sugar, and baking soda. Just as dry-brining results in tender, juicier roast chicken and steaks, seasoning the shrimp with salt, baking soda, and sugar results in shrimp that’s satisfyingly crisp on the outside and moist on the inside. The salt helps the crustacean better retain its moisture, while baking soda produces juicier shrimp. As Kenji noted in his recipe for grilled shrimp, baking soda raises the pH of the shellfish. The Maillard reaction—a chain of chemical reactions that occurs when proteins and sugars are transformed by heat—takes place at higher pH levels, too, which means faster browning without overcooking the shrimp.

How do you keep egg cups from sticking to muffin tins? For this egg cup recipe, prepare the muffin pan by lightly oiling it. To assemble the egg cups, you'll first line each cavity with a slice of prosciutto, which creates a barrier between the pan and the uncooked egg. Paper liners are not recommended here. Refrigerated egg cups will take about 30 seconds in the microwave to heat through; frozen ones require between one and two full minutes. Leftovers are especially delicious sandwiched between buttered, toasted English muffins or brioche slices. We like to use a semi-soft cheese such as Taleggio or Brie in these egg cups, which will stay creamy when baked — choose Brie for a milder flavor or Taleggio for a bit more tang. First remove the rind, then briefly place the cheese in the freezer to firm it up for easier shredding. They can be stored in the fridge for up to five days or in the freezer for up to three months.

What is the difference between Chinese dark and light soy sauce? Chinese dark soy sauce is slightly thicker in consistency and sweeter than its light counterpart. It becomes a dark brown color from the way it is made and from added caramel coloring. Chinese dark soy sauce is usually used in small quantities. Chinese light soy sauce is made from the first pressing of fermented soybeans and is what is used in Chinese cooking when a recipe simply calls for soy sauce. If needed, you can make a quick substitute for dark soy sauce by combining 2 1/2 teaspoons light soy sauce and 3/4 teaspoon molasses. Both light and dark Chinese soy sauce are available at most Asian grocery stores or online at bokksumarket.com. What is Shaoxing wine? Shaoxing is a Chinese cooking wine made from rice, water, and a wheat-based yeast. It has a very distinct flavor quintessential to Chinese cooking though if you are looking for a gluten-free substitute, dry sherry works well.

Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.

Mixing cocktails may seem intimidating, but it’s actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In “3-Ingredient Cocktails” (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and ¾ ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice — a sweet but subtle nod to summer — and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.

My very earliest kitchen memories are of making proper mayonnaise by hand under my mother’s strict instructions; making it any other way has always felt sacrilegious. Besides, the result always seemed to have more in common with mayonnaise out of a jar, so why not stick with that or make the real stuff? And then I came across J. Kenji López-Alt’s method for blender mayonnaise, and everything changed. It’s a true kitchen blessing: the one-minute mayo with the texture you can normally only get by very slowly drip-dripping oil into egg yolks and whisking by hand. I immediately adopted it to make what has become the house mayonnaise, bright with saffron and brazen with garlic.

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.

This quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor and cuts the cooking time to around 10 minutes. The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute broccolini for the asparagus, and serve with steamed rice, if desired.

Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce.

For the best results, use fresh, high-quality spices when making this spice blend. The savory and sweet blend is classic for the region and perfect for lamb as well as lean chicken. Rub vegetables or fish generously with shawarma seasoning before grilling, or sprinkle the blend over chickpeas and roast until crispy. Shawarma can be tucked into a pita or served over lettuce or rice with juicy tomatoes and red onions, then drizzled with a creamy yogurt sauce. There’s no wrong way to use Shawarma Seasoning, which is what makes it so irresistible. Shawarma Seasoning can be stored in an airtight container at room temperature for up to one month. To extend the shelf life, freeze the spice blend for up to three months.

Baileys Chocolate Cream Pie is an adult dessert made with an Oreo cookie crust that is filled with a chocolate cheesecake flavored with Baileys Irish Cream. Yes! Just like a baked cheesecake, this cheesecake freezes well. Without any toppings, wrap the cheesecake in plastic wrap. Then, wrap it up in aluminum foil. Label and date the cheesecake and store it in the freezer for up to 6 months. When ready to eat, take it out of the freezer, remove the aluminum foil (but leave it wrapped in plastic wrap), and let it thaw in the refrigerator or at room temperature.

Carbonara is commonly served with standard spaghetti, but for this bucatini alla carbonara, chef Linton Hopkins uses bucatini instead. What is special about bucatini? At first glance, bucatini appears to be only a slightly thicker version of spaghetti, but this pasta's defining characteristic is its hollow center — the Italian word "buca" means "hole." Also called perciatelli, it's a shape that combines the virtues of both spaghetti and ziti, the perfect vehicle for this dish's rich, creamy sauce. How do I make sure my eggs don't scramble in carbonara? When making carbonara, timing is key. To facilitate a seamless cooking process, start by having all your ingredients measured out and at the ready. Once your cream has simmered down and thickened, you'll stir in the still-hot pasta, then remove the skillet from the heat. This is when the egg yolks get added, along with the reserved pasta water and cheese. You'll want to act quickly to take advantage of the re

I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then — as these things tend to happen — I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can.

The deliciousness of the Croque Monsieur knows no bounds — there's really no wrong time of day to indulge. As the national sandwich of France, it's typically enjoyed there for lunch or as a bar snack, but it also makes a fine brunch option. Our version stays true to tradition by using Gruyère; sometimes Parmesan is also part of the equation. For a variation, try it with Comté or Emmental.

Not only is this sausage pasta recipe fast to prepare, it necessitates just a handful of ingredients, many of which you likely already have. Any medium-sized pasta shape will do, though you'll want to use one with adequate nooks and crannies for hanging onto the creamy mustard sauce. For even speedier prep, buy Italian sausage patties instead of links to save you the trouble of removing the casings. You'll use less than a cup of wine here, which is a great way to polish off an open bottle if you happen to have one in the fridge. Fresh basil is the only thing you'll need to slice; don't skimp on it — it provides both flavor and pops of color to the mustard pasta.