The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.
1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
1 small shallot, finely chopped
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (about 1½ cups), divided
¾ cup grapeseed or other neutral oil
2 tablespoons low-sodium soy sauce
2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
½ teaspoon sugar
Kosher salt, freshly ground pepper
4 5-ounce packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
4 pounds medium sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2½ cups plain whole-milk Greek yogurt
1 serrano chile, finely grated
2 teaspoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons toasted sesame seeds
1½ cups mint leaves, torn if large
Flaky sea salt
It's almost hard to believe, but it's pretty much holiday time. It's time to throw out the pumpkins, and get ready for all things merry and bright—and, yes, that includes your drinks. From holiday parties to your parents' annual mixer, it's time to switch up your usual libations with a festive cocktail. And we got a delicious one mixed by Olivia Culpo herself.
So how did she decide her very own drink? "I like a cocktail that is light and fresh, so I’ve created my own signature holiday cocktail, the Stella Artois Cidre Sparkler, which uses rosemary and cranberries—nothing tastes more like the holidays than that!” Fair enough. Here's how to make the surprisingly simple sip.