Bubble Tea
Featuring chewy tapioca pearls in a creamy and sweet milk tea, bubble tea, or boba as it’s also called, has many charms. The beverage’s exact origin, while often debated, can likely be traced to 1980s Taiwan, but the drink has become incredibly popular in the United States thanks to the rise of bubble tea shops. This classic version features black tea, Tawainese black sugar, milk and, of course, tapioca pearls, but more modern versions include powdered flavorings, such as strawberry, ube and mango; coffee or matcha for a jolt of caffeine; and toppers like whipped cream or cheese foam. Cooking and soaking dry tapioca pearls takes a little patience, but the results are pleasantly chewy when properly prepared. (As a shortcut, you can use precooked tapioca pearls, but the texture won't be quite the same.) Using Taiwanese black sugar is recommended here — its deep flavor is more molasses-y than other sugars — but dark brown sugar can be swapped in a pinch.
Course
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Cardamom Coffee Banana Bread
Sheela Prakash · NYT Cooking
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Fresh coriander sauce (Salsa de Cilantro)
Zarela Martinez · NYT Cooking
Fish tamales (Tamales de Pescado)
Zarela Martinez · NYT Cooking
Zarela Martinez's Ropa Vieja
Regina Schrambling · NYT Cooking
Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling
Oaxacan Yellow Mole Filling
Molly O’Neill · NYT Cooking
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). Molly O'Neill
Basic Tamales
Molly O’Neill · NYT Cooking
Molly O'Neill