Shrimp Creole

2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
5 garlic cloves, finely chopped
1 1/4 cups chicken stock or canned chicken broth
4 teaspoons Creole Seafood Seasoning or more to taste, divided
1 teaspoon hot paprika
1/8 teaspoon cayenne pepper
4 fresh bay leaves
2 cups coarsely chopped tomatoes
3 scallions, chopped
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce (such as Crystal)
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined raw medium shrimp

Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.

Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.

Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.

Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.

Grilled Zucchini with Fresh Mozzarella

3 zucchini (about 1 pound), cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slices

Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.

Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.

Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.

Grilled Apricots (or Plums, Peaches, or Pears) with Burrata, Country Ham, and Arugula

1 1/4 pounds apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Sea salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 small head radicchio, cored and thinly sliced
5 ounces baby arugula
1/2 pound burrata cheese, shredded
4 ounces shaved country ham 1 tablespoon aged balsamic vinegar

Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.

Melon-and-Peach Salad with Prosciutto and Mozzarella

One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)

In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

Mozzarella with Summer Squash and Olive Puree

1/2 cup pitted kalamata olives, chopped
1 pound fresh buffalo mozzarella, cut into wedges
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
Extra-virgin olive oil, for drizzling
Flaky sea salt, freshly ground white pepper and piment d’Espelette or hot paprika, for sprinkling

In a mini processor, puree the olives. Strain the puree through a fine sieve; you should have about 1/4 cup. Spread the olive puree on plates and arrange the mozzarella wedges and zucchini and squash slices on top. Drizzle olive oil over the cheese and sprinkle with salt, white pepper and piment d’Espelette.

Persimmon and Burrata Salad with Sesame Brittle

For sesame brittle:
1/2 cup sugar
2/3 cup toasted sesame seeds
Salt

For salad:
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons pure maple syrup
2 tablespoons minced shallot
Pepper
5 ounces baby arugula
1/2 pound burrata cheese (2 small balls), drained and cut into 3/4-inch pieces
2 firm Fuyu persimmons, cut into 3/4-inch wedges
1/2 cup pomegranate seeds

In a medium saucepan, cook the sugar over moderate heat, undisturbed, until melted and light golden, about 3 minutes. Stir in the sesame seeds and a pinch of salt and immediately scrape onto a parchment paper–lined plate. Let cool completely, then break the candy into small pieces.

In a medium bowl, whisk the olive oil with the vinegar, maple syrup and shallot; season with salt and pepper. Mound the arugula on a platter and scatter the burrata, persimmons, sesame candy and pomegranate seeds on top. Drizzle some of the dressing over the salad and serve, passing the remaining dressing at the table.

Chinese Cucumber Salad

6 cloves garlic (minced very finely, almost like a paste)
3 tablespoons oil
2 English cucumbers (or 6-8 Persian cucumbers; if you can’t find seedless cucumbers like these, just de-seed regular cucumbers)
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon MSG (optional)
1/4 teaspoon sesame oil
1 tablespoon rice vinegar

First prepare the garlic. When you’ve minced all of the garlic, set aside the equivalent of 1 clove.

Mix the oil and the rest of the garlic together, and set over medium-heat in a saucepan. Cook lightly for 2-3 minutes. Some foam will appear as the water in the garlic escapes. Do not let the garlic brown! This process takes about 2 minutes. Remove from the heat and let cool.

Chop the cucumbers into quarters lengthwise and then into ½-inch chunks. Transfer to a bowl. Add the garlic oil, salt, sugar, pinch of MSG if using, sesame oil, and rice vinegar. Finally, add the reserved minced raw garlic. Stir thoroughly to coat everything.

For the best results, let sit for at least 20 in the refrigerator to let flavors meld.

Thai Cucumber Salad

1 lb cucumber, cut into pieces
1/4 teaspoon salt
1/4 small red onion, sliced
2 tablespoons chopped roasted peanuts
1 tablespoon chopped cilantro

Dressing:
2 tablespoons sugar
2 tablespoons water
4 tablespoons Thai sweet chili sauce
1 tablespoon apple cider vinegar

Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes.

In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it’s slightly thickened. Let cool.

Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.

RECIPE NOTES
Thai cucumber salad is best served with Thai chicken sate.

Steamed Eggplant with Lao Gan Ma (Lady Sauce)

1 pound Japanese or Chinese eggplant (450g, about 3 eggplants)
1/4 cup white vinegar
1 teaspoon Chinese dark vinegar
2 tablespoons light soy sauce
2 teaspoon oyster sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
1-1 1/2 tablespoons Lao Gan Ma chili sauce (or any chili sauce or chili oil of your choice)
4 cloves garlic (minced)
1 scallion (minced)
3 tablespoons vegetable oil

Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.

Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite sized strips.

Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.

Now make the sauce by combining the Chinese dark vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
Remove the eggplant from the steamer (no need to pour out the liquid in the dish), and evenly pour the sauce over the eggplant. Top it with the minced garlic and scallions. Try to keep garlic and scallions close together in a couple tight lines to make the next step easier.

Heat 3 tablespoons oil in a small saucepan until it starts to smoke lightly, and then carefully pour it over the garlic and scallion. Serve hot or cold. If serving as a cold appetizer, you can make this dish in advance.

Cantonese Eggplant Casserole (with Pork or Chicken)

4 oz. pork (or chicken, thinly sliced; 110g)
2 tablespoons cornstarch (plus 1/2 teaspoon)
1 1/2 pounds eggplant (680g, preferably Chinese/Japanese eggplant)
1 1/2 cups canola oil for frying (350 ml, plus 1 tablespoon)
3 slices ginger (minced)
4 cloves garlic (smashed and chopped)
2 scallions green parts and white parts separated and chopped
1 oz. Chinese salted fish (30g, deboned and minced; may substitute anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, “Chinkiang Vinegar”)
1 teaspoon dark soy sauce
4 teaspoons light soy sauce
1/2-3/4 cup water (depending on how hot your stove can get and how quickly the liquid cooks off)

Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a clean kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant pieces to a large zip top bag and toss with 2 tablespoons cornstarch until evenly coated.

Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying. Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside.

Heat 1 tablespoon oil in your wok over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Stir-fry until the meat is cooked through. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion. Also add 1/2 cup water.

Turn up the heat to high and mix everything together. Because of the cornstarch used to coat the eggplant, the liquid should thicken into a sauce. Add a little more water if necessary to reach the desired sauce consistency. This dish should have some sauce, but shouldn’t be swimming in liquid. Also, remember not to cook the eggplant for too long; it shouldn’t lose its shape. Once the sauce is thickened, serve with steamed rice!

Poached Chicken with Ginger Scallion Sauce

For the chicken:
5 chicken drumsticks (or 4 chicken thighs––organic, kosher, or free-range chicken preferred; see note below about using breasts)
3 slices ginger
1 scallion

For the sauce:
3 tablespoons vegetable oil
3 scallions (white and green separated, with the green parts chopped)
2 tablespoons light soy sauce
1/2 teaspoon sugar
1/2 cup water (the water you cooked the chicken in)
15 grams ginger (about 1 1/2 tablespoons, minced)

In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.

If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.

Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, 1/2 teaspoon sugar and 1/2 cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.

Cantonese Steamed Fish with Ginger-Scallion Sauce

2 scallions
2 tablespoons ginger (julienned)
1 small bunch cilantro
1 1/2 tablespoons light soy sauce (or seasoned soy sauce)
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons water
1 medium tilapia, grey sole, flounder or fluke filet
2 tablespoons oil

Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

Prepare your setup. If you do not have a steamer, what also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on.

Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.

Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…

Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

Japanese Potato Salad

1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
Kosher salt
2 Persian cucumbers, thinly sliced crosswise
2 teaspoons rice wine vinegar
6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
1/2 teaspoon Japanese hot mustard
1 small carrot, quartered and thinly sliced crosswise
1/4 red onion, thinly sliced
2 hard boiled eggs, chopped
1 scallion, white and light green parts only, chopped

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

Mango Salad With Zesty Lime Vinaigrette

Mango salad:
3 mangoes ripe, Alphonso recommended, peeled and thinly sliced
1 red bell pepper thinly sliced
1/4 red onion thinly sliced
1/4 cup fresh basil thinly sliced
1/4 cup fresh cilantro roughly chopped

Mango Salad Dressing:
Zest of 1 lime
1/4 cup lime juice freshly squeezed (about 2 limes)
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil or other neutral tasting oil
Freshly ground pepper

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.

Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Heirloom Tomatoes and Red Onion

1 small or 1/2 medium red onion, thinly sliced into half-moons
1 1/2 pounds heirloom tomatoes (about 3 medium tomatoes)
1/4 cup packed fresh herbs, such as basil, cilantro, dill, parsley, or a combination, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.

Core the tomatoes and slice into 1/2-inch-thick half-moons. Place in a large bowl. Add the herbs, oil, vinegar, salt, and pepper. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar, or oil as needed.

Antipasto Salad with Bocconcini and Green-Olive Tapenade

3 tablespoons green-olive tapenade from a jar
1/4 cup peperoncini—stemmed, seeded and finely chopped
1/2 cup extra-virgin olive oil, divided
1 1/2 cups bocconcini (mozzarella balls) (about 9 ounces)
4 teaspoons fresh lemon juice
4 teaspoons red wine vinegar
4 teaspoons minced garlic
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
6 small basil leaves
1/2 cup green olives, such as Picholine

In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.

In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.

n a bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well. Transfer the antipasto salad to a large platter. Top with the basil and olives. Drizzle the remaining dressing around the salad and serve.

The recipe can be prepared through step 2 and refrigerated overnight.

Summer Tomato Salad with Feta and Pita Crisps

1 1/2 pound heirloom tomatoes (about 3 medium)
12 oz. mixed cherry tomatoes
1 3/4 tsp. kosher salt, divided plus more
1 lemon
1/2 garlic clove
6 Tbsp. extra-virgin olive oil
2 Tbsp. za’atar
2 cups pita chips
1 1/2 tsp. (or more) honey
3 1/2 oz. Greek feta
1/4 cup basil leaves
1/2 cup mint leaves

Cut tomatoes to taste, then toss with salt.

Zest 1/4 lemon—-you want about 1/2 tsp. zest (it’s easiest to measure if you hold the Microplane upside down so that the zest collects on top and you can scoop it into the measuring spoon). Grate 1/2 garlic clove. Set aside.

Heat 6 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium until just starting to shimmer, about 2 minutes. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color, 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds, then remove from heat. (You’re looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.

Place 2 cups pita chips in a medium bowl. Pour 2 Tbsp. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.

You should have about 1/4 cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice (from about 1/2 lemon) into a small bowl. Add 1 1/2 tsp. honey and ½ tsp. salt. Add za’atar oil, stirring constantly, until emulsified (meaning that you don’t see any beads of separated oil). Taste dressing and add more lemon, honey, or salt if needed.

Break feta into chunks and toss with tomatoes. Add basil and mint. Drizzle about 3 Tbsp. dressing over and toss to gently combine.

Add pita chips to bowl (don’t leave leftover oil behind—scrape that in too) and fold gently to combine. Spoon salad onto platter, making sure to leave no juices behind. Drizzle with remaining za’atar oil.

Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.

Macaroni Gratin

3 quarts whole milk
4 garlic cloves, lightly crushed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Fine sea salt
Freshly ground white pepper
Freshly grated nutmeg
3/4 cup heavy cream
3/4 pound ridged penne pasta
2 trays of ice cubes
1 cup freshly grated imported Gruyère cheese (3 1/2 ounces)
2 tablespoons minced chives

In a large saucepan, combine the milk and garlic. Warm the milk over high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Remove and discard the garlic. Measure out 1 cup of milk and reserve; set aside the rest.

In a small saucepan, melt the butter over moderate heat. Whisk in the flour and cook, stirring constantly, without browning, for 1 minute. Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth. Season with a large pinch of salt and generous gratings of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until it’s thick, about 5 minutes. Remove from the heat, let cool slightly and stir in the heavy cream. Season with salt.

BLT Egg and Cheese

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.

Tomato Egg Drop Soup

2 tablespoons oil
10 ounces tomatoes (1 large or 2 small, about 280g; cut into small chunks)
1 cup chicken stock (235 ml)
2 cups water (or more chicken stock; 470 ml)
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
salt (to taste)
1 egg (beaten)
1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water
1 scallion (finely chopped)
2 tablespoons cilantro (chopped, optional)

Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.

Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.

Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.

Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.

Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.