Frankie Gaw

Oct 23, 2023 | epicurious.com | Nik Sharma |Frankie Gaw |Hong Thaimee |Andrea Nguyen

Step 1Wash and pat dry 1 bunch large collard green leaves. Cut out and discard the thickest part of the midrib and the stalks. Step 2In a medium bowl, combine 1½ cups sifted chickpea flour, 1½ teaspoons fine sea salt, 1 teaspoon ground coriander, ½ teaspoon smoked sweet paprika, ½ teaspoon ground turmeric, and ¼ teaspoon ground cayenne. Step 3Prepare the yogurt coating.

Oct 15, 2023 | littlefatboy.com | Frankie Gaw

Prep loaf panPreheat oven to 350°F. Oil a 5x9 loaf pan with oil. Brown butterHeat a small saucepan over medium heat. Add butter to the pan and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber, 3 to 5 minutes. Once it’s lightly browned, remove from the heat and transfer to a heatproof container to cool.

Sep 13, 2023 | epicurious.com | Kendra Vaculin |Zaynab Issa |Janet Fletcher |Frankie Gaw

Citrus and fennel make a great pair; the former's brightness and and latter's subtle anise notes play nicely together in salads, sauces, and an inspiring scallop crudo at LaRina in Brooklyn, the creative impetus for this dish. Here, this dynamic duo teams up to flavor a pan of tiny pasta with seared scallops and lots of butter. While the lemon slices (which go soft in the sauce) can be cut by hand, then fennel is best when paper-thin. This is the place for a mandoline if you have one.

Aug 16, 2023 | epicurious.com | Hetty McKinnon |Frankie Gaw |Hong Thaimee |Akino West

This Tomato and Egg "Shakshuka" is a classic hybrid dish, a clashing of cultures with spectacular results. Two loves combined- Chinese tomato and egg, a dish I tolerated growing up but now adore as an adult, reworked as a shakshuka. The recipe is an unassuming showstopper, offering all the distinctive sweet umami flavor of the classic Chinese dish, but with a very different sensibility. Serve with bread (or dare I say, rice?) to mop up the tomatoey juices.

Jul 6, 2023 | littlefatboy.com | Frankie Gaw

The tartness of orange mixed with the creaminess of sweetened condensed coconut milk makes for the perfect combination for a shaved ice that tastes like childhood creamsicles.