The Only Technique You Need to Know for Grilled Fish

snapper-escabeche-with-charred-scallions-620x461We’re about to let you in on the secret to perfectly grilled fish that doesn’t fall apart: It’s called escabèche, and it’s pretty genius. Instead of marinating the fish before it goes on the grill, you’ll grill it first, then take it off the heat and give it a post-grill marinade bath to deliver flavor without compromising texture. Here’s how to do it:

Use the Best-Possible Fish
This recipe has so few ingredients that it’s critical to use the best-possible fish you can find. We used red snapper fillets, but if the black bass or porgy at your fishmonger look even better, go for it. Any skin-on white fish will work beautifully here as long as it’s super fresh.

Don’t Rush It
After you rub the fillets with olive oil, salt, and pepper, place them skin-side down over a medium-hot (and clean!) grill. After about five minutes, the fillets should be opaque around the edges with crispy skin that should slide right off the grates. If they don’t come off easily, leave them skin-side down for another minute or two.

Mix Up Your Marinade
The basic formula for any escabèche marinade is

You Need a Recipe for Instant Ramen

samhorine-ktown-finalshoot-lo-4692I know what you’re thinking. A recipe for instant ramen? Don’t you just follow the directions on the package—boil water, dump in noodles and spice packets, and “stir occasionally”?

For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook,Koreatown, Koreans have a ramen process that makes for a better bowl.

And Koreans should know. It’s said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.


Bring 2 ½ cups of water to a boil in a large saucepan over high heat. Add the soup base and vegetable mix. Boil for 1 minute.


How to Make the World’s Greatest Spaghetti and Meatballs

meatball-testingEven mediocre meatballs taste pretty good to me, but when the stars align and I taste a bowl of moist, robust meatballs; a well-balanced tomato sauce; and perfectly al dentepasta, the experience is downright transcendent. Happily, it turns out that achieving spaghetti and meatball bliss doesn’t require an Italian grandmother or a trip to your favorite red sauce restaurant; it can happen at home. I know, because I’ve spent the past few weeks in the Epicurious test kitchen, creating the best-ever version of this comfort food classic.

I began by cooking batches of the six highest-rated spaghetti and meatball recipes on our site. After the kitchen team scrutinized what we liked (and didn’t like) about each one, I headed back to the kitchen to create a Frankenrecipe—a recipe inspired by our favorite elements from each rendition. After several rounds of testing (trust me, no one around here complained), I created a recipe for Our Favorite Spaghetti and Meatballs. Here’s what it entailed:


The tomato sauce recipe from The Frankies Sputino cookbook won our taste test with its concentrated tomato flavor and garlicky undertones. We used this recipe as

Brussels Sprouts with Rice (Pirincli Bruksel Lahanasi)

½ lb Brussels sprouts, cut in half

2 medium potatoes, cut in cubes

2 medium carrots, julienne cut

1 medium onion, chopped

½ cup rice, washed and drained

1 Tbsp tomato paste

3 Tbsp extra virgin olive oil

1 tsp salt to taste

A pinch of fresh black pepper

1-11/2 cup hot water

Saute the onions with olive oil over medium heat and then add the tomato paste. Stir in carrots and potatoes. Cook for 2 minutes and add the Brussels sprouts and rice. Cook for 2 more minutes tossing gently. Finally stir in the hot water and salt to taste. Close the lid and cook over medium low heat until the rice and the vegetables are cooked (about 30 min).

Sprinkle with freshly grinded black pepper and serve hot.


*This is a vegetarian dish

Salmon Patties (Somon Baligi Koftesi)

1 ½ cups cooked salmon OR canned salmon, drained

1 large egg, lightly beaten

1 small onion, finely chopped

1 stalk celery, finely diced

1 green onion, finely chopped

2 Tbsp fresh parsley, chopped

3-4 Tbsp olive oil

½ tsp freshly ground pepper

1 tsp salt to taste

1 cup corn meal (optional)


Place salmon in a medium mixing bowl. Flake apart with a fork; remove any bones and skin. Add egg, onions, parsley, celery, salt and pepper; mix well. Shape the mixture into 8 patties, about 2-3 inches wide. If desired roll them in corn meal (optional).

Heat the olive oil in the pan over medium heat. Cook salmon patties until the undersides are golden, 3 to 4 minutes. Serve with lemon wedges and tartar sauce.


Eggs Florentine (Florentin Usulu Yumurta)

2 English muffins, split and toasted

1 Tbsp softened unsalted butter

2 cups packed spinach leaves, chopped or whole

2 eggs

1 tsp vinegar

Hollandaise Sauce:

2 egg yolks

1 Tbsp fresh lemon juice

1 tsp water

Pinch of salt to taste

2 pinches of freshly ground pepper

6-8 Tbsp unsalted butter, melted


For the sauce, set over a pot of barely simmering water in a heatproof bowl, combine the egg yolks, lemon and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt and pepper. Blend the mixture with a stick blender while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Cover and keep warm over very low heat until ready to serve.

Lightly spread the cut side of each muffin with 1/2 tsp of the softened butter. Melt the remaining 1 tsp butter in a sauté pan over medium heat. Add the spinach and cook until slightly wilted, about 2-4 minutes. Keep them warm until served. Fill a deep pan with 1/2 inch water to poach the eggs, leave the pan over medium heat and bring to a simmer. Crack

Nasi Goreng

Rice cooked with chicken and prawns. Garnished with fried eggs, this recipe is high on oriental flavors. Nasi Goreng literally means ‘fried rice’. It is an Indonesian delicacy.


  • 1/2 kg long grained rice – boiled

    4-5 Tbsp cooking oil

    150 gm boneless chicken – diced

    100 gm deshelled prawns

    2 small onions – finely chopped

    4 cloves of garlic – finely chopped

    4 red chillies – ground

    4-5 Tbsp sweet soya sauce

    Salt – to taste

    Pepper – to taste

    Fried eggs – for garnishing

  • Method

    Boil rice and keep aside.

    Heat oil in a pan and saute the onion and garlic until golden brown.

    Add chicken and cook.

    Sprinkle in salt and pepper.

    When the chicken is almost done add the red chillies and then toss in the prawns.

    Stir fry for a few minutes.

    Add the sweet soya sauce and mix in the cooked rice.

    In another pan, make a double fried egg.

    Serve rice hot with a fried egg on top

Indonesian Baked Chicken

Marinated in distinctive flavours, this gorgeous chicken is baked to precision.


  • 1 stick lemon grass

    4 dried red chillies

    5 Tbsp lime juice

    1˝ Tbsp grated jaggery

    2 Tbsp salt

    1/2 Tbsp turmeric

    1/2 Tbsp chilli powder

    1 skinned chicken

    250 gm chopped red capsicum

    2 large chopped onions

    1.5 ” chopped ginger

    2 Tbsp garlic cloves

    1 Tbsp cashew nuts

    1.5 Tbsp coarsely ground black pepper

    5 Tbsp oil

  • Method

    Crumble red chillies into water.

    Add chopped lemon grass.

    Set aside for 1 hour.

    Combine 3 Tbsp limejuice, 1 Tbsp grated jaggery, 1 tsp salt, turmeric and chilli powder.

    Pour over chicken. Marinate for 2-3 hours.

    Grind remaining ingredients except oil together.

    Heat oil and fry paste for 20 minutes.

    Spread over and inside chicken.

    Place in a covered dish. Bake at 180 degrees C for 1 and 1/2 hours. Serve hot.