Yorkshire Puddings

4 large eggs (200g; 7 ounces)
150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
175g whole milk (6 ounces; 3/4 cup) (see note above)
25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note above)
2g kosher salt (about 1/2 teaspoon)
100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.

Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note above), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

Smorrebrod Ideas

Gravadlaks with pickled fennel, herbed mayo, and dill
Gravadlaks with shaved cabbage, dill, bacon bits
Smoked salmon, cream cheese, and capers
Shrimp and hard-boiled eggs with herbed mayo, bacon bits, and dill or microgreens
Smoked trout rillette with dill or microgreens
Tuna rillette
Tuna salad with roasted red peppers

Roast beef, cheddar, crispy onions (or pickled, or grilled, or onion jam), and microgreens
Roast beef, root vegetable remoulade, crispy onions, and shaved horseradish

Chicken salad on lettuce
Sliced turkey, brie, and sliced apple

Prosciutto or ham, whole grain mustard, and cornichons
Prosciutto or ham, havarti or swiss cheese, whole grain mustard, and microgreens

Goat cheese, fresh figs, and balsamic drizzle
Sliced mozzarella, sliced tomato, and basil
Ricotta, roasted eggplant, and sumac
Whipped feta, shaved radish, shaved cucumber, and microgreens
Smoked cheese, sliced potatoes, herbed mayo, pickled cucumber, shaved radishes, crushed flax seeds, and microgreens
Cheddar and chutney on lettuce
Pimento cheese

Hummus, shaved cucumber, and black sesame seeds

Celery Remoulade (Céleri Rémoulade)

1 cup (240 g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
2 1/4 pounds (1 kg) celery root

Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

Peel the celery root and grate it coarsely.

Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.

Basic Chocolate Cookies (for Shaping)

24 Tbs. (3 sticks) unsalted butter, at room temperature
3 cups firmly packed light brown sugar
3 eggs
1 Tbs. vanilla extract
3 1/2 cups all-purpose flour
1 cup plus 2 Tbs. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1/4 tsp. salt
4 Tbs. coarse sugar, or as needed

In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

Turn out the dough onto a floured work surface. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch thick. Using a 2-inch star-shaped (or other) cookie cutter, cut out cookies. Transfer them to the prepared sheets, spacing them 1 1/2 inches apart. Gather the scraps, reroll and cut out more cookies. Sprinkle the cookies with the coarse sugar.

Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool briefly on the sheets, then transfer the cookies to the racks and let cool completely. Makes about 40 cookies; makes 3 cookie dough disks total.

Can be used to make star cookies or for ice cream sandwiches.

Chocolate Mint Crinkles

1 3/4 cup plus 2 Tbs. (9 1/2 oz./280 g) all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
8 oz. (250 g) semisweet chocolate, finely chopped
2 3/4 cups (22 oz./690 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) canola oil
3 Tbs. unsalted butter, melted and kept warm (but not hot)
2 Tbs. light corn syrup
2 eggs
1 egg yolk
2 tsp. vanilla extract
1 1/2 tsp. peppermint extract
1 cup (4 oz./125 g) confectioners’ sugar

In a bowl, stir together the flour, baking powder and salt; set aside.

In a microwave-safe bowl, melt the chocolate in a microwave oven set at 50% power until softened but not fully melted, about 1 minute. Stir and microwave for 15 seconds more. The chocolate should be uniformly melted. If it isn’t, continue to microwave in 15-second increments, stirring after each time. Set aside.

In a stand mixer fitted with the flat beater on medium speed, beat together 2 1/2 cups (20 oz./625 g) of the granulated sugar, the oil, butter and corn syrup until blended. Beat in the eggs, egg yolk, vanilla and peppermint extract. On low speed, beat in the melted chocolate. Add the flour mixture and beat in on low speed.

Divide the dough into 4 equal pieces, wrap each piece in plastic wrap and refrigerate for several hours or overnight.

Preheat an oven to 325°F (165°C). Line a baking sheet with parchment paper.

Put the remaining 1/4 cup (2 oz./60 g) granulated sugar in a shallow bowl. Put the confectioners’ sugar in a separate shallow bowl.

Remove one of the pieces of dough from the refrigerator. Roll the dough into balls about 3 inches (7.5 cm) in diameter. Roll each dough ball in the granulated sugar to lightly coat, then roll in the confectioners’ sugar until it is heavily coated.

Arrange the cookies 2 inches (5 cm) apart on the prepared baking sheet. Bake for 10 to 12 minutes for chewy cookies, or up to 14 minutes for crisper cookies. Remove from the oven and let the cookies cool for 1 to 2 minutes, then press the cookies flat with a spatula. Repeat with the remaining ingredients.

Transfer the cookies to a wire rack and let cool completely. Makes 2 dozen cookies.

Chocolate Crinkles

1/2 cup confectioners’ sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract

Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners’ sugar into a bowl and set aside.

In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

Christmas Sugar Cookies

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) (6 oz./185g) unsalted butter
1 cup (8 oz./250 g) sugar
1 egg
1 1/2 tsp. vanilla extract
Royal icing (see below)

Have all the ingredients at room temperature.

In a small bowl, whisk together the flour and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch (4.5 to 6 mm) thick.

Preheat an oven to 350°F (180°C). Line several baking sheets with parchment paper.

Using the cookie cutters, cut out the desired shapes. If the dough sticks to the cutter, dip the cutter into flour before cutting out more shapes. Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.

Bake the cookies until golden brown around the edges, 10 to 12 minutes. If baking more than one sheet at a time, rotate the baking sheets from top to bottom and 180 degrees halfway through baking.

Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Decorate the cookies as desired with colored sugars, decorating pens and royal icing. Store the cookies in an airtight container at room temperature for up to 3 days. Makes about 2 dozen cookies, depending on their size.

Royal Icing

3 egg whites, at room temperature
4 1/2 cups confectioners’ sugar
1/2 tsp. cream of tartar
Pinch of salt
A few drops of vanilla extract or fresh
lemon juice (optional)

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, confectioners’ sugar, cream of tartar and salt on medium-low speed until blended. Add the vanilla or lemon juice, increase the speed to medium-high, and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes.

Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use, up to 6 hours.

Pressed Sugar Cookies

16 Tbs. (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 egg
2 1/2 tsp. vanilla extract
1/2 tsp. salt
2 1/2 cups sifted all-purpose flour
Colored sugars or icings for decorating

Preheat an oven to 375°F.

In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended.

Pack the cookie dough into a cookie press according to the manufacturer’s instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1 inch apart.

Bake until the cookies are light golden, about 10 minutes. Transfer the cookies to wire racks and let cool. Decorate with colored sugars or icings as desired. Store in an airtight container at room temperature for up to 4 days. Makes 40 to 60 cookies.

Spritz Cookies

2 egg yolks, at room temperature
2 tsp. heavy cream
1 tsp. vanilla extract
1 tsp. almond extract
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
2/3 cup (5 oz./155 g) sugar
1/2 tsp. salt
2 cups (10 oz./315 g) all-purpose flour, sifted

Preheat an oven to 375°F (190°C).

In a small bowl, whisk together the egg yolks, cream and vanilla and almond extracts. In the bowl of an electric mixer, beat the butter, sugar and salt on medium speed until fluffy, about 3 minutes. Reduce the speed to low and slowly add the egg yolk mixture, beating until well combined, about 1 minute. With the mixer still running, gradually add the flour and beat until combined, scraping down the sides of the bowl as needed. Turn the dough out and knead once or twice.

Following the manufacturer’s instructions, fill the barrel of a cookie press and form cookies onto an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart. Refrigerate for 10 minutes, then transfer to the oven and bake until edges of cookies are light golden-brown, 8 to 10 minutes. Transfer the cookies to a wire rack and let cool. Repeat with remaining dough. Makes about 6 dozen cookies.

Clams with Fregola

20-24 littleneck clams or cockles, rinsed
1 pound cherry tomatoes, sliced in half
3 whole garlic cloves, lightly smashed the side of a large knife
1 handful flat leaf parsley leaves plus 2 tablespoons chopped
1 fresh red chili pepper, chopped or 1/2 teaspoon dried chili flakes
1 teaspoon salt
Pinch saffron threads
Extra virgin olive oil
1 garlic clove, thinly sliced
1 shallot, thinly sliced
Juice of 1 lemon
1 cup fregola sarda

Fill a large bowl with cold water. Add a teaspoon sea salt and add the clams. Swish them around a little then let them soak one hour. Lift the clams out of the water, leaving any sand or grit that settled on the bottom of the bowl.

Set aside 1 cup of the tomatoes; put the rest in a saucepan with the garlic, parsley leaves, chili, salt, saffron and 2 tablespoons olive oil. Add 4 cups water and bring to a boil. Reduce heat to a slow bubbling simmer and cook 30 minutes. Pour the broth through a strainer set over a bowl of small saucepan, (discard the vegetables).

Cook the fregola sarda in boiling salted water – in my experience it can take longer to cook than other types of small pasta before becoming tender – about 20 minutes. Drain and toss with 1 tablespoon oil; cover and keep warm

Heat 2 tablespoons oil over medium heat in a saute pan large enough to hold all the clams (12 inches diameter should do it); add the garlic and shallot and cook until fragrant and sizzling. Toss in the clams, reserved tomatoes, broth and lemon juice. Cover the pan and turn up the heat to high and cook until the clams open, about 5 minutes. Discard any clams that haven’t opened. Taste the broth to see if it needs salt (or more chili).

Spoon the fregola sarda into individual bowls and ladle with the clams and broth. Sprinkle with the chopped parsley.

Creamed Corn

6 ears fresh corn
2 tablespoons butter
sliver of garlic
sea salt
3/4 cup milk
1/4 cup heavy cream
fresh sage leaves or chopped parsley, for garnish

Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)

Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Banana Pudding and ‘Nilla Wafers

1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoon cream of tartar
1 11-ounce box nilla wafers
3-4 bananas, depending on size

Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.

Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.

Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)

Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Husk Cornbread

2 cups coarse yellow cornmeal (see note)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 tablespoons fresh lard, melted
1 egg, lightly beaten
1 1/2 cups buttermilk, preferably made from fresh milk
1/4 cup bacon fat, if making croutons

Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside.

In a bowl, combine the cornmeal, salt, baking soda and baking powder.

Combine 4 tablespoons of the lard, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.

Move the skillet from the oven to the stove top, over high heat. Add the remaining lard to the pan and swirl to coat. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute it evenly. Cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.

To make large croutons (to serve as a base for greens, poached eggs, etc.), let the cornbread cool in the pan, then turn out and cut into 2-inch pieces. (If using in soup or beans, cut into 1/2-inch cubes.) Arrange on a baking sheet and dry overnight in the turned-off oven, lightly covered with foil. Remove.

When ready to serve, heat oven to 425 degrees and place a rimmed baking sheet inside to heat. Add the bacon fat and swirl to coat. Gently turn the cornbread pieces in it, spreading them out, and sprinkle lightly with salt. Bake 8 to 10 minutes, until brown and crisp. Serve hot.

Note: Fresh cornmeal direct from mills like Geechie Boy and Anson Mills makes soft, fluffy cornbread. If using a supermarket variety, use 1.5 cups cornmeal and .5 cup all-purpose flour.

Spiced Sweet Potato Pudding

3 pounds sweet potatoes
3 eggs
3 tablespoons maple syrup
1 1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves or to taste
Salt to taste
4 teaspoons lemon juice
1 tablespoon grated lime rind
4 tablespoons regular or low-fat sour cream
Creme fraiche for topping, optional

Peel sweet potatoes and slice 1/8 inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.

In food processor, process the potatoes slightly; add remaining ingredients (except crème fraîche) and process until smooth. (If processor is small, work in batches.)

Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.

To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.

Crusty Macaroni and Cheese

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/2 teaspoon cayenne (optional)
2/3 cup whole milk.

Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Creamy Chicken Curry

2 tablespoons canola or vegetable oil
2 garlic cloves, finely minced
1 large yellow onion, finely chopped
2 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground tumeric
1 pound boneless chicken breasts in bite-sized pieces
1 1/2 teaspoons tomato paste
1 cup coconut milk
2 teaspoons kosher salt
1 cup hot water (optional)

In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.

Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.

In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.

Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.

Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

Scallion and Coconut Rice with Pork

3 to 4 large scallions, thoroughly washed, trimmed just above root
3tablespoons canola oil, divided
3/4 pound ground pork
1tablespoon good quality fish sauce (like Red Boat or Three Crabs)
1tablespoon plus 1 teaspoon minced ginger
1tablespoon plus 1 teaspoon minced garlic
1 1/4 cups medium grain Calrose rice
1 1/4 cups chicken stock
3/4cup coconut milk (shake can before opening)
1head of baby bok choy (optional), end trimmed, leaves separated, washed, and sliced crosswise
Wedge of lime, for finishing

Prep scallions by slicing 1/3 cup of white and light green parts. Thinly slice dark green part of scallions for 3/4 cup, divided into 1/2 cup and 1/4 cup. Set aside.

Heat 1/2 tablespoon of canola oil over medium heat in a Dutch oven or similar pot. Add ground pork, 1 tablespoon of minced garlic and 1 tablespoon of minced ginger and cook, breaking up meat with a wooden spoon. When meat is no longer pink, add fish sauce and cook for another minute or two, stirring. Transfer meat to a bowl and cover with foil.

Add 1/2 tablespoon canola oil to pot, followed by remaining 1 teaspoon of garlic, 1 teaspoon of ginger and 1/3 cup of sliced white and light green scallions. Cook, combining with wooden spoon, until fragrant, about a minute. Add rice and stir to coat, until rice is shiny. Add stock and coconut milk, stir to combine and cover. When rice begins to bubble, turn heat down to simmer. Set your timer for 20 minutes.

While rice is cooking, heat remaining 2 tablespoons oil in a small skillet over medium heat. When oil shimmers, add 1/2 cup of sliced dark green scallions. Crisp up scallions by stirring frequently, remembering that they will go from crisp to burned in a second.

If you are using the baby bok choy, add it to the still hot skillet once you’ve removed the crispy scallions. Cook in scallion oil until leaves are wilted and stem begins to soften, about 2 minutes. Remove from heat.

When timer goes off, remove lid from rice pot and give mixture a stir. Rice should be perfectly cooked, plump, and almost risotto like, though without the extra liquid. Stir in reserved pork, crisped scallions, remaining 1/4 cup sliced dark green scallions, and bok choy if using. Finish with a squeeze from a lime wedge. Serve immediately and enjoy.

Caribbean Curried Vegetables

2 tablespoons vegetable oil
2 teaspoons brown or black mustard seed
1 medium onion, cut into bite-size pieces
2 cloves garlic, minced
1 tablespoon curry powder, preferably Madras, or more as needed
2 medium carrots, scrubbed well, then cut into bite-size pieces
1 small head cauliflower, trimmed and cut into bite-size pieces (3 1/2 cups)
3 Yukon Gold potatoes, scrubbed well, then cut into bite-size pieces (1 1/2 pounds total)
15 ounces canned, no-salt-added chickpeas, drained and rinsed
1 medium jalapeño chili pepper, stemmed, seeded and minced
Kosher salt
Freshly ground black pepper
1 cup regular or low-fat coconut milk
1 1/2 cups water
Leaves from 1 sprig thyme

Heat the oil in a large saute pan over medium heat. Once the oil shimmers, add the mustard seed. Cook for 1 to 2 minutes; you’ll hear the seeds sizzle and pop a bit, and they’ll become fragrant.

Stir in the onion; cook for 5 minutes or until softened, then stir in the garlic and curry powder. Cook for 30 seconds, then add the carrots, cauliflower, potatoes, chickpeas and jalapeño; season lightly with salt and pepper. Cook for 3 to 5 minutes, then stir in the coconut milk and water. Cover and cook for 15 minutes or until the vegetables are tender, stirring once or twice; uncover and cook for 8 minutes.

Toss in the thyme leaves. Taste, and add salt, pepper and/or more curry powder, as needed.

Serve warm or at room temperature.