Set aside.. Return cooking water in pot to a boil over high.
Arrange tomatoes, cucumber, and corn on a platter or shallow serving dish.Scatter scallions over top, and drizzle with 1/4 cup vinaigrette.
Top with basil, and garnish with flaky sea salt and black pepper.Serve with remaining vinaigrette on the side..magazine, June 2025.I use heritage chicken breeds and the results are stellar.
It’s a take on the classic Malay-style Hainanese Chicken Rice dish, but it’s served a little differently.Frequently, I make the rice that accompanies this meal but most often it’s too much trouble on a school night at home, so I serve this with plain streamed sticky rice and a nice green vegetable, and there are never any leftovers.
Don’t be fooled: This recipe is simple, but the flavors are complex.
— Andrew Zimmern.Refrigerate the remaining chocolate cream..
Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides.Garnish with the chocolate shavings.
Cut into slices, wiping the knife after each cut.. Make Ahead.The finished cake can be refrigerated in an airtight container for up to 2 days..