Plus a two-ingredient chocolate mousse |
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Hi readers. As the editor of It’s That Simple, our monthly column of recipes you could make with your eyes closed, I’ve set some strict guidelines for the series. It’s That Simple recipes must include teeny-tiny ingredient lists, like ones you could write on your palm (I have a small palm). They also should include laid-back techniques and flavor-forward shortcuts. Matcha-berry frozen yogurt with no froyo machine needed. A buttery tofu dish that takes 5 minutes. Smoky tuna tostadas that start with your pantry. It’s all easy here.
To add to our effortless arsenal, senior Test Kitchen editor Jesse Szewczyk just published two new entries. Spiced brown butter tomatoes that go with whatever protein is on the menu tonight and a two-ingredient chocolate mousse with a surprise ingredient. Keep reading to find out what it is.
Jesse’s tomato side is too astounding to keep behind a paywall. Here is a gift link on the house. For full access to all of our thousands of Test Kitchen–developed recipes, please consider subscribing. |
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When tomatoes are at their peak—like right now—you gotta act fast. Tomato toast, panzanella, and gazpacho are obvious choices. But lately, I’ve been reaching for something even simpler: a glorious platter of sliced tomatoes drenched in spiced brown butter.
You might be familiar with the Indian cooking technique chhonk or tadka, where whole spices are sizzled in ghee to create an aromatic finisher. We’ve seen this garnish on grilled chicken breasts, dhal, even Thanksgiving turkey. This side dish borrows from the same idea. With that method and just a handful of ingredients, you can expertly coax out a wealth of flavor. |
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Each night after eating dinner, it is imperative that I eat something sweet. But, as someone who tests baked goods all day at work, I try my best to make it healthy. Or at least kinda healthy. Sometimes it’s a bowl of yogurt topped with honey. Sometimes it’s a few squares of dark chocolate. My latest obsession is a cloudlike chocolate mousse made with nothing more than a block of tofu and melted chocolate.
I came up with the idea after realizing chocolate soy milk is way better than it has any right to be. Maybe even better than chocolate milk, period. So why not blend up melted chocolate and tofu and see what happens? To my surprise and delight, what came out of the blender was a fancy-pants chocolate mousse that could be served at any chic Brooklyn bistro. Fluffy to the point of floofy and not too sweet. |
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| We Know Good Stuff
Sign up for the free BA Shopping email to discover editor-tested products, fresh launches, and tasty ingredients to level-up your cooking.
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These Smoky Tuna Tostadas Are Delightfully Easy (and Cheap) |
| A Revelatory Technique for Better Deviled Eggs |
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