The Goodness
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Blistered Shishito Peppers with Yuzo Mayo
These blistered shishito peppers are restaurant-fancy. Smoky, oily, crispy, salty, irresistible. A dish this good seems difficult to make, but it is actually unbelievably easy. Like turn-on- a-pan-and-toss-some-peppers-in easy. Add some salt and you’re ready to impress. Want next level goodness? We recommend a sprinkle of shichimi togarashi—a traditional spice blend of red chili, dried mandarin orange, Sichuan peppercorns, sesame and poppy seeds, and ground ginger.
Crispy Sheet Pan Tofu with Spicy Almond Soba
Crispy, crunchy, gingery, garlicky tofu with spicy saucy almond soba. We love everything about this vegan gluten-free noodle bowl, starting with how easy it is to make. Tofu and veggies roast to stir-fry perfection in just thirty minutes while you make soba noodles and whip up a delicious almond sauce. This recipe is great for a weeknight dinner or for meal-prepping for the week—it can easily be scaled up for more portions!
Chicago Dog with an East Coast Twist
Who doesn’t love a Chicago dog? An icon with particular acclaim in the Midwest, we’ve made our own East Coast version using all-beef Brooklyn hot dogs, fermented dill pickles, jalapeño relish and, our most radical change, blistered shishito peppers in lieu of the traditional celery-salted sport pepper. Don’t knock it till you try it!
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