Pressure Cooker Soy Sauce Chicken Noodles (You Ji Mian)

4 leg quarters (which include both thigh and drumstick). See notes
500 gr Chinese egg noodles thin or thick

Braising spices and seasonings:
2 star anise
1 whole head garlic, remove the papery skin
1 tsp five-spice powder
1 cinnamon stick
6 stalks green onion cut each stalk into half
1 inch knob of ginger peeled and cut into thin slices
6 cups water
1/2 cup dark soy sauce
1/2 cup soy sauce
50 gr rock sugar

To brush the chicken (optional):
1 tsp sesame oil
1 tsp soy sauce
Serve with:
Vegetables like baby bok choy, chye sim, or few leaves of lettuce
Pickled green chili

Place all the ingredients for braising in the inner pot of pressure cooker. Add the leg quarters. Cover the lid. Turn the steam release valve to “sealing”. Press “pressure cooker” and make sure it’s on “high pressure”. Set timer to 25 minutes.

When cooking is complete, wait for 5 minutes and then release pressure. Have a taste and adjust by adding more soy sauce and/or small pinch of sugar to your taste.

Combine sesame oil with soy sauce to brush on the skin of the chicken. This is totally optional but it gives a nice shine and color.

Remove the leg quarters into a cutting board. Gently brush with the sesame oil and soy sauce mixture. Let them rest for 5 minutes and then slice the thigh. You can leave the drumstick in whole.

Cook the noodles according to the instructions on the package and then portion into an individual serving bowl
Toss the noodles with about 4-5 spoonful or more of the braising liquid. Top with slices of chicken or drumsticks. Top with some chopped green onion, fresh cilantro leaves.

you use different cut of chicken, here’s the cooking time in pressure cooker: 1. Drumsticks : High pressure for 15 minutes 2. Boned-in Thighs only: High pressure for 15 minutes 3. Whole chicken: High pressure for 23-25 minutes.

For stovetop: Place all the ingredients for braising in the pot. Bring to a boil and then put the leg quarters in. Lower the heat to simmer and then partially cover and braise for the next 45 minutes to 1 hour or until the leg quarters are tender but not falling apart yet. Taste and adjust sugar as needed.

Quick Dressings for Vegetables, Salads, Meat, or Fish: Southeast Asian

Simple Thai:
2 tablespoons Thai oyster sauce
1 teaspoon Thai fish sauce
1 teaspoon Thai thin soy sauce
Small pinch ground white pepper

Spicy Thai:
8 teaspoons finely minced garlic (about 8 medium cloves)
4 tablespoons Asian fish sauce
4 tablespoons fresh juice from about 4 limes
2 tablespoons light brown sugar
2 tablespoons finely chopped fresh cilantro leaves and fine stems
1 teaspoon chili flakes

Another Spicy Thai:
1/2 cup water boiled with 1/2 cup sugar (use to taste; you will not need all)
1 tablespoon peeled and minced fresh ginger
4 tablespoons freshly squeezed lime juice
1 teaspoon rice vinegar or white vinegar
2 teaspoons fish sauce (nam pla)
1 fresh hot red or green pepper, preferably Thai, deseeded and thinly sliced

Thai Coconut Curry:
6 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 1/2 teaspoons fresh juice from 1 lime
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
2 teaspoons honey
1 teaspoon grated fresh peeled ginger

Thai Chili Vinegar:
1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Sweet and Tangy Thai:
10-15 dried whole red hot chillies
4-6 large cloves of garlic, chopped
1/4 cup white vinegar
Juice of 1/2 to 1 lime
3 or more tbsp fish sauce (nahm bplah), to taste
1/3 to 1/2 cup granulated sugar, to desired sweetness
A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Thai Tamarind:
(Bring to a boil, then simmer until sugars dissolve)
1/4 lb palm sugar, coarsely chopped
1/4 cup Thai fish sauce
1 oz seedless tamarind pulp (paste)
1 1/4 cup water
1 tablespoon cayenne pepper

Thai Yellow Bean:
2 tablespoons Thai oyster sauce
Scant tablespoon Thai fish sauce
1 teaspoon Thai yellow bean sauce
1 teaspoon granulated sugar

Thai Citrus Dressing:
1/2 cup orange juice
1/2 cup lime juice
1/4 cup brown sugar
1 teaspoon soy sauce
1/4 teaspoon ground pepper
1 tablespoon minced serrano or jalapeno
1 teaspoon minced garlic
3 tablespoons vegetable oil

Thai Gremolata:
2 small shallots, minced
2 cloves garlic, minced
1/2 cup roasted, salted peanuts, minced
Zest of 2 limes
1/2 cup minced cilantro, packed

Vietnamese Chili Garlic:
(use raw, or simmer for five minutes)
6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar

Vietnamese Nuoc Cham:
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
1/2 cup water
2 1/2 tablespoons fish sauce
Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)

Vietnamese Ginger Lime:
Chubby 2-inch piece fresh ginger, peeled and minced
5 tablespoons fresh lime juice (2 or 3 limes)
2 1/2 tablespoons sugar
2 to 3 tablespoons fish sauce

Vietnamese Tomato Chili:
(Warm through, purée, then strain)
1 large clove garlic
1 medium (3 to 4 ounc) Roma tomato, chopped
6 ounces Fresno or other kinds of moderately-hot chiles
Brimming 1?2 teaspoon fine sea salt
1 tablespoon sugar, preferably organic
1 tablespoon distilled white vinegar
1/2 cup water, plus more as needed

Vietnamese Orange Almond:
1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds

Hmong Chili Peanut:
2 T fish sauce
juice of 1 lime
1 tsp salt
1 tsp sugar
1 tsp MSG, optional
1-2 fresh red chile peppers, minced
1/4 bunch cilantro, finely chopped
4 green onions, white and green parts
1 small tomato, chopped (or 6 cherry tomatoes or 15 grape tomatoes)u
2 T chopped raw peanuts
1 T peanut butter

Cambodian:
4 cloves garlic, chopped
4 red hot peppers, chopped
3 teaspoons roasted peanuts, coarsely chopped
2 limes, squeezed
7 tablespoons fish sauce
2 teaspoons sugar
4 tablespoons water

Isaan:
1/2 tbsp chili flakes
1 Tbsp roasted rice
1/2 tbsp fish sauce
2 tbsp lime juice
2 finely chopped coriander stalks (with leaf)
2 teaspoons of palm sugar

Nyonya:
2 tablespoon Worcestershire sacue
1 1/2 teaspoons fresh lime juice
1 teaspoon soy sauce
2 teaspoons sugar
1 red holland chili,thinly sliced on the diagonal.

Hainanese:
2-inch chubby section ginger (about 2 ounces), peeled and thinly sliced
1 1/2 tablespoons peanut oil
1/4 teaspoon salt
1-3 tablespoon chicken stock

Singapore Sweet Soy:
1 tablespoon light (regular) soy sauce
1 tablespoon dark soy sauce
1 -1/2 teaspoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chili sauce, such as Sriracha

Singapore Chili:
2 or 3 large red chiles, such as Fresno, cayenne, or long chile, coarsely chopped
2 or 3 hot Thai chiles, coarsely chopped
1 teaspoon finely chopped garlic
1-1/2 teaspoons finely chopped fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon fresh lime juice
1 tablespoon hot chicken broth

Indonesian Sos Chili Padi:
5-10 small red or green Thai chilies, very thinly sliced
3 tablespoons soy sauce
1 1/2 tablespoons lime juice

Indonesian Soy Lime:
3 red Holland chilies, stemmed and thinly sliced on the diagonal
4 tablespoons kecap manis
1 tablespoon lime juice

Indonesian Lemongrass Shallot:
1 meaty stalk of fresh lemongrass
2 fresh red Holland chiles or other fresh long or short hot red chiles, such as Fresno or Thai, stemmed and very finely chopped (for a milder sambal, seed the chiles)
2 shallots, peeled and very finely chopped (about 1 ounce total)
3 teaspoons peanut oil
1 tablespoon fresh lime juice
1/4 teaspoon salt

Javanese:
(Combine and saute in peanut oil)
5 shallots (about 3 3/4 ounces/110 grams total), coarsely chopped
3 cloves garlic, coarsely chopped
12 fresh red Holland chiles or other fresh long, red chiles such as Fresno or cayenne, stemmed and coarsely chopped
1 teaspoon palm sugar, thinly sliced, or dark brown sugar (for a slightly sweeter sambal, increase the sugar by 1 teaspoon)
1/2 teaspoon kosher salt

Mee Goreng:
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper

Chili Ginger Sambal:
12 red serrano chiles, trimmed and blanched 1 minute
1 shallot, peeled and chopped
2 tbsp. peeled, chopped ginger
5 garlic cloves, peeled and chopped
1 tbsp. plus 1 tsp. fresh lime juice
1 tsp. rice vinegar
2 tsp. sugar
1 tsp. salt

Chili Tomato Sambal:
6 hot red chilies, seeded and chopped
1 onion, roughly chopped
3 tomatoes, peeled, seeded, and roughly chopped
1 tablespoon finely grated gingerroot
1 tablespoon vegetable oil
grated peel and jice of 1 lime
salt and pepper to taste

Sweet and Sour Chili:
4 fresh Holland chilies
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon palm, cider, or rice vinegar
4 tablespoon warm water
1 clove garlic, thinly sliced lengthwise

Clotilde’s Magic Sauce:
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice (lemon juice may be substituted, but lime is better)
2 tablespoons fish sauce, a.k.a. nuoc mam or nam pla in its respective Vietnamese and Thai incarnations (look for it at Asian markets)
Optional additions:
2 tablespoons all-natural smooth peanut butter
chili sauce, to taste
one clove garlic, finely minced or pressed

Spicy Tamarind Sauce:
3 ounces tamarind pulp (3-by-3-by-3/4- inch block) and 1-1/4 cups water, processed
2 teaspoons kosher salt
2 teaspoons sriracha, or to taste
5 cloves garlic, grated
1/4 teaspoon MSG (optional)
2 teaspoons fish sauce, or to taste
4 teaspoons sugar, or to taste

Turmeric Ginger:
5 fresh turmeric fingers (about 3 ounces)
2 teaspoons minced or grated ginger (about 1 inch piece)
1 chili, such as a serrano or jalapeño, seeded and diced tiny
1/2 teaspoon salt
Juice of 1 or 2 limes
Good olive oil, if needed
Sugar, if needed

Basil Peanut:
3 cups firmly packed fresh basil leaves, coarsely chopped
3/4 cup unsalted roasted peanuts, coarsely chopped
1 serrano pepper, seeded and minced
1 garlic clove, minced
1 bunch green onions (green parts only), thinly sliced
2 tablespoons fish sauce or 1 tsp. anchovy paste
1/8 teaspoon sesame oil
3 to 4 Tbsp. olive oil

Coriander Peanut:
2 cups coarsely chopped coriander leaves and stems (about 1 large bunch)
3 to 5 green cayenne chiles, or substitute serrano chiles, seeded
2 tablespoons boiled skinned peanuts (see Glossary), or substitute unsalted roasted peanuts
1 teaspoon sugar
1/2 teaspoon ground cumin
About 3 tablespoons fresh lemon juice
About 1/4 teaspoon salt

Crispy Coconut:
(Toss together and dry roast)
10 oz grated white coconut
2 duan salam leaves
1 kaffir lime leaf
1- inch galangal (bruised)
1 Tbsp sugar
Paste of 2 shallots, 1 clove garlic, 1/4 tsp turmeric powder, and 1/2 Tbsp coriander seeds

Lime Sauce:
2 garlic cloves
4 green chilies, seeded
3 tablespoons fresh cilantro
2 tablespoons light soy sauce
3 tablespoons sugar
juice of 1 lime

Ginger Scallion:
one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt

Scallion Ginger:
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, like canola or grape seed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4-inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

Ginger Coconut:
1 cup coconut milk
2 tbsp fresh lime juice
2 tsp garlic oil
1 seeded and minced Serrano pepper
1 thinly sliced scallion
1 tbsp thinly sliced mint
2-3 tbsp of grated ginger
1/4 tsp salt
dash of red pepper

Spicy Lemon Coconut:
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

Quick Dressings for Vegetables, Salads, Meat, or Fish: Other Asian

Simple Chinese Sauce:
1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon Chinese chile garlic sauce
1 teaspoon toasted sesame oil

Perfect Chinese Sauce:
1 teaspoon sugar
1 tablespoon hot water
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon chili oilh
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Supreme Soy:
2 teaspoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon vegetable or canola oil
1 teaspoon oyster sauce

Simple Soy:
1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced

3-2-1 Sauce:
3 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil

Ginger Scallion:
one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt

Scallion Ginger:
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, like canola or grape seed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4-inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

Odd Flavor Sauce:
3 T soy sauce
2 T tahini or almond or peanut butter
1 T Chinkiang vinegar (preferable!) or red-wine vinegar
1 T sesame oil
2 t sugar
1/4 t kosher salt
Heat through and add:
3 T neutral oil
1 small scallion, finely chopped (about 1 T)
1 T minced fresh ginger
1 large garlic clove, finely chopped (about 1 t)
1/2 t chili flakes (or more to taste)
1/2 t crushed Sichuan peppercorns

Sesame Ginger:
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

Sesame Ginger Vinaigrette:
1 garlic clove, finely minced or pureed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Ponzu Ginger:
8 tablespoons ponzu sauce
4 tablespoons thinly sliced scallions
4 teaspoons grated fresh peeled ginger
4 teaspoons mirin
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt

Tonkatsu:
1 Tbsp. ketchup
2 1/2 tsp. Worcestershire sauce (or Usutah So-su)
1 1/2 tsp. oyster sauce
1 1/8 tsp. sugar

Japanese Carrot Ginger:
1 carrot (65 grams), roughly chopped
1/2 small onion (35 grams)
1 to 1 1/2 teaspoons freshly grated ginger, to taste
1/4 cup rice vinegar (unseasoned)
2 tablespoons neutral vegetable oil
1 tablespoon (scant) sugar
2 teaspoons white or yellow miso
1/2 teaspoon sesame oil
Salt, to taste

Miso Carrot Ginger:
1/4 cup peanut or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons white miso, sold at Asian markets and specialty stores
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper

Carrot Ginger Coconut:
1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled (or less if your shallots are strong

Miso Citrus:
2 teaspoons miso paste
Juice of one lime or lemon, or half an orange

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Spiced Yogurt:
1/4 tsp coriander seeds, toasted and ground
1/4 tsp cumin seeds, toasted and ground
1 cup Greek-style yogurt
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 Tbsp water, or as needed

Tamarind:
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil

Date Tamarind:
(Boil, then puree)
2 cups water
1 cup soft pitted dates
1/4 cup tamarind
1/4 cup jaggery sugar
salt, to taste

Quick Dressings for Vegetables, Salads, Meat, or Fish: Mediterranean

Greek Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons oregano
1 clove garlic
salt and pepper

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Tahini Sauce:
4 tablespoons (1/4 cup) good-quality raw tahini
– about 2 tablespoons fresh herbs: a small bunch of chives, snipped, or a handful of cilantro, parsley and/or mint leaves, chopped
– a few drops of lemon juice (optional)
– 1/2 garlic clove, very finely crushed (optional)
– salt, pepper

Lemon Tahini Sauce:
1 medium clove garlic
salt to taste
3 tablespoons tahini
3 tablespoons lemon juice
Pinch of ground cumin
2 tablespoons toasted sesame seeds
Water, as needed to thin

Agrodolce:
(Simmer until syrupy)
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Magic Sauce:
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha sauce

Magic Sauce:
2 cups extra-virgin olive oil, warmed through
1 teaspoon fresh rosemary leaves, 1 teaspoon fresh thyme leaves, and 1 teaspoon fresh oregano leaves, pounded together
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Parmesan Sauce:
2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
Scant 1/4 cup (50ml) extra virgin olive oil
1/4 cup dry white wine
Add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Spanish Orange Sauce:
(Reduce to 1/3 cup)
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon cayenne, or to taste
1 teaspoon ground cumin
1 shallot, minced
Vinegar or fresh lemon or lime juice
1 teaspoon grated orange rind
1/4 cup chopped fresh parsley leaves

Soubise:
2 medium onions, thinly sliced, cooked about 20 minutes in 2 tablespoons butter
1 1/2 cups heavy cream, simmered with onions about 5 minutes, and pureed with 1 teaspoon curry powder or vadouvan, then strained
Salt and white pepper to taste

Vinegar and Parsley Sauce:
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Sauce Vierge:
3 large, very ripe tomatoes (about 1 1/2 pounds), chopped
2 whole, peeled garlic cloves, lightly smashed
1/4 cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)
1 cup extra-virgin olive oil (or to taste)
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Pinch of ground coriander (optional)

Marcella Hazan’s Salsa Verde:
2/3 cup parsley leaves
2 1/2 Tbsp capers
Optional: 6 flat anchovy fillets
1/2 tsp garlic chopped very fine
1/2 tsp strong mustard
1/2 tsp red wine vinegar for meat or 1 Tbsp lemon juice for fish
1/2 cup extra virgin olive oil
Salt to taste

Marjoram and Green Olive Sauce:
1 thick slice country bread, crust removed soaked in 2 tablespoons aged red vine vinegar
1 clove garlic, coarsely chopped
1/2 teaspoon fine grain sea salt
1/3 cup marjoram leaves
3 tablespoons capers, rinsed
1/2 cups pine nuts or walnuts
1 cup finely chopped parsley
10 pitted green olives
1/2 cup olive oil

Olive Gremolata:
1 cup chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 or 2 garlic cloves, very finely chopped
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 cup coarsely chopped olives, preferably a mixture of black and green

Olive Relish:
1 cup black calamata olives*
3 cloves garlic
pinch of orange zest
1/4 cup olive oil

Charmoula:
1/4 cup parsley sprigs
1/4 cup cilantro sprigs
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon paprika
Dash of ground red pepper
1 small garlic clove

Shallot Rose:
Make a paste of 1/4 cup very finely minced shallots and 1/4 teaspoon fine grain sea salt
Add 3 tablespoons rosé wine and a generous pinch of sugar (or equiv. honey). Set aside for 10 minutes.
Add 5 tablespoons extra virgin olive oil and emulsify.
Add 1 tablespoon crème fraîche or a splash of cream and continue to whisk.

Shishito Walnut Sauce:
2 pints padron chilis (around 22 peppers), ends off and seeds removed
3 cloves peeled garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons roughly chopped walnuts
1/2 cup white vinegar

Red Pepper Walnut Relish:
1/4 cup walnuts, roasted and chopped
2 red bell peppers (about 1 lb.), roasted and chopped
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt and freshly ground black pepper

Spiced Yogurt:
1/4 tsp coriander seeds, toasted and ground
1/4 tsp cumin seeds, toasted and ground
1 cup Greek-style yogurt
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 Tbsp water, or as needed

Sweet and Sour Tomato Sauce:
3/4 cup cider vinegar and 3/4 cup white sugar, heated until sugar dissolves
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Quick Dressings for Vegetables, Salads, Meat, or Fish: New World

Chimichurri:
1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Pebre (Chilean Cilantro Sauce):
2 cups fresh parsley leaves (about 1 bunch)
2 cups fresh cilantro leaves (about 1 bunch)
3/4 cup chopped onion
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce or crushed red pepper
3/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoons extravirgin olive oil

Aji Salsa:
2 bunches (about 1 1/2 cups) cilantro, finely chopped
6 scallions, white parts only, finely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco, or to taste
6 plum tomatoes, peeled, seeded and finely diced
1 cup water
Salt

Cilantro Sauce:
1 garlic head, peeled, minced
2 jalapeno peppers, seeded and finely chopped
2 bunchs cilantro, finely chopped
1/2 cup lime juice or vinegar
1/4 cup extra virgin olive oil (optional)
1 teaspoon salt
Small amount of sour cream (optional)
e pepper to taste

Sauce Chien:
4 green onions
1/4 cup parsley
3 cloves garlic
1/4-1/2 scotch bonnet or to taste
1/2 lime, juiced
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 cup boiling water
Salt and pepper

Caribbean Green Sauce:
1 cup chopped chives
1 cup chopped celery
1 cup chopped onions
1/4 cup chopped ginger
1/4 cup chopped pimentos
1/4 cup chopped thyme
2-4 cloves of garlic
1/4 teaspoon salt
1/4 cup of water

Chadon Bene Sauce:
4 scallions (aka green onions, also called “chives” in Trinidad)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro ( aka bandhania or shado beni)
1 bunch parsley
12 cloves garlic, peeled (increase this amount when using “optional” ingredients below)
1 large onion, peeled and chopped
Optional:
1 stalk celery
6 pimento peppers, stemmed
1/2 red sweet pepper, seeded
1/2 green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste

Tomato Chipotle Coulis
(Puree, the saute in oil for about 15 minute)
2 large, round tomatoes or best available
2 garlic cloves, minced
1/2 white or Spanish onion, minced
1 chipotle en adobo, from a can; add more if desired)
Kosher or sea salt to taste
Small amount of sour cream (as needed to temper heat)

Muffaletta Sauce:
3/4 cup pitted mixed oil-packed olives
1 tablespoon capers
1/4 cup chopped roasted red peppers
2 tablespoons parsley leaves
1/2 cup giardiniera (Italian-style pickled vegetable salad)
1 medium garlic clove, minced (about 1 teaspoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

Sweet and Sour Tomato Sauce:
3/4 cup cider vinegar and 3/4 cup white sugar, heated until sugar dissolves
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Smoked Maple Vinaigrette:
1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper

Ginger Maple Vinaigrette:
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Quick Dressings for Vegetables, Salads, Meat, or Fish: Compound Butters and Butter Sauces

Miso Butter:
1/3 cup soy sauce
1/4 cup white miso
2 teaspoons dry mustard powder
1 teaspoon kecap manis (sweet soy sauce)
1/4 teaspoon smoked sweet paprika
Zest of 1 lime
Kosher salt and freshly ground black pepper, to taste

Harissa Butter:
Mix 2 tablespoons harissa
2 to 3 tablespoons softened, salted butter

Pepita Butter:
4 tablespoons unsalted butter, softened
1 teaspoon pepitas, toasted and ground
1 tablespoon lime zest

Chipotle Lime Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup chopped cilantro
1 chipotle chili pepper, minced, plus 1 tablespoon adobo sauce
2 teaspoons freshly squeezed lime juice
1 small clove garlic, minced and mashed to a paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Large pinch ground cumin

Cilantro Lime Butter (small portion):
2 tablespoons finely chopped cilantro
1 lime (both zest and juice)
1/2 teaspoon sugar
6 tablespoons hot, melted unsalted butter
Salt
Freshly ground black pepper

Summer Herb Butter Sauce:
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
Salt
Freshly ground black pepper
1 teaspoon lemon juice
6 tablespoons hot, melted unsalted butter

Spicy Orange Butter Sauce:
6 tablespoons unsalted butter
1 tablespoon light brown sugar
2 tablespoons orange juice
1/4 teaspoon red pepper flakes, or more to taste
1/4 teaspoon salt

Garlic Ginger Butter Sauce:
1 tablespoon minced ginger root
1 tablespoon minced garlic
1/4 teaspoon salt
1 tablespoon sesame oil
6 tablespoons hot, melted unsalted butter

Lemon Brown Butter Sauce:
4 tablesppons unsalted butter
2 tablespoons fresh lemon juice
salt and pepper
2 tablespoons sliced chives

Garlic Butter Anything Sauce:
Melted butter
Garlic
Citrus
Herbs (dill, thyme, or whatever is around)
Spices (curry, cumin, coriander, paprika, or whatever is around)
Ginger (optional: for extra intensity)

Curry Butter
1 tablespoon unsalted butter
Add:
1 tablespoon minced shallot
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon freshly squeezed lime juice
Cool and combine with 1 stick) unsalted butter, at room temperature

Maple-Rosemary Butter
1/4 cup maple syrup
2 tablespoons unsalted butter
3 large rosemary sprigs

Quick Dressings for Vegetables, Salads, Meat, or Fish: Vinaigrettes

Basic Vinaigrette:
2 tablespoons vinegar or citrus
6 tablespoons extra-virgin olive oil
2 pinches salt
Freshly ground pepper
Optional: garlic, onions, chives, shallots, or scallions
Optional: Dijon mustard
Optional: pinch of sweetener such as sugar or honey
Vinegars/Citruses:
Cabernet or zinfandel wine vinegar
Balsamic vinegar
White balsamic vinegar
Sherry vinegar
Raspberry vinegar
Rice vinegar
Apple cider vinegar
Lemon juice
Lime juice
Orange juice
Pineapple juice
Grapefruit juice

Balsamic Vinaigrette:
3 Tbs. aged balsamic vinegar
1 Tbs. Dijon mustard
Pinch of garlic
2 Tbs. extra-virgin olive oil
3 Tbs. canola oil
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh basil

Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon crushed garlic
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil

Red Wine Mustard Vinaigrette:
1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

Garlic Vinaigrette:
2 tablespoons wine vinegar
1/2 teaspoon fine sea salt
1 teaspoon Dijon mustard
1/3 cup olive oil
2 garlic cloves, crushed
freshly ground pepper

Italian Vinaigrette:
1/3 cup wine vinegar
2 cloves garlic
1/2 teaspoon oregano
1/4 cup basil
2 drops tabasco sauce
2/3 cup olive oil

Greek Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 ounce Greek sheep’s milk feta cheese, crumbled (optional)
3 tablespoons plain Greek yogurt (optional)

Orange Sherry Vinaigrette:
2 tablespoons sugar
2 tablespoons minced shallots
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 teaspoon dry mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt

Lemon Vinaigrette:
1/2 cup water
1/3 cup fresh lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Thyme Lemon Ginger Vinaigrette:
1 cup olive oil
1 cup rice vinegar
juice from 2 lemons
5 tbsp The Ginger People® Organic Grated Ginger
2 tbsp fresh chopped thyme
1/2 tsp salt
1 tsp black pepper

Tomato Vinaigrette:
3 medium very ripe tomatoes, strained in a food mill
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons good-quality maple syrup
1/4 cup snipped chives
Sea salt
Freshly ground black pepper

Chimichurri Vinaigrette:
red wine vinegar
shallots
garlic
parsley
basil
red pepper flakes
olive oil

Cilantro Vinaigrette:
1 garlic head, peeled, minced
2 jalapeno peppers, seeded and finely chopped
2 bunchs cilantro, finely chopped
1/2 cup lime juice or vinegar
1/4 cup extra virgin olive oil (optional)
1 teaspoon salt
Small amount of sour cream (optional)

Parsley Vinaigrette:
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Smoked Maple Vinaigrette:
1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper

Ginger Maple Vinaigrette:
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Pomegranate Molasses Vinaigrette:
3 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
2 teaspoons Dijon or whole-grain mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Spicy Sesame Ginger Vinaigrette:
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

Sesame Ginger Vinaigrette:
1 garlic clove, finely minced or pureed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Thai Chili Vinegar:
1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Lime Cumin Vinaigrette:
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil

Sheet Pan Pork Loin with Maple, Butternut Squash, and Potatoes

Ingredients send grocery list
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple syrup
2 tablespoons Dijon mustard
3 garlic cloves, crushed
2 tablespoons fresh rosemary, or 1 tablespoon dried
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup white wine
2 1/2 pounds boneless pork loin roast or tenderloin
2 cups peeled, cubed butternut squash
1 pound baby potatoes, scrubbed clean and dried
Olive oil, salt, and pepper, as needed

Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.

In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.

Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.

Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.

Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.

Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.

Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.

Chipotle-Maple Sweet Potato Mash

4 large sweet potatoes (2 1/2 to 3 pounds)
1 cup milk
1 chipotle pepper in adobo
1/4 cup maple syrup
1/2 cup sour cream
4 tablespoons softened butter
1/2 teaspoon salt
1/2 teaspoon pepper

Wash sweet potatoes and fork prick all sides. Microwave until cooked through. Once cooled enough, remove the skins. Then put the cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender (my choice) pulse the milk and chipotle together. In a saucepan bring the milk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter, and salt and pepper to the milk mixture.

Pour the milk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.

Maple Sweet Potato Mash with Coconut Milk

5 to 6 sweet potatoes, peeled and chopped roughly (about 3 1/2 pounds)
3/4 cup cup coconut milk, full fat
salt and pepper, to taste
1 tablespoon maple syrup
1 teaspoon ginger, grated

Bring a large pot of salted water to boil. Add the sweet potatoes and boil for 20 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and transfer them back to the pot, or another large, flat-bottomed container. Add 1/2 cup of the coconut milk, salt (about 1/2 teaspoon) and pepper. Mash the potatoes until they’re tender, adding more coconut milk as needed until they’ve reached a desired consistency. Stir in the maple syrup and ginger, if using. Potatoes will keep, refrigerated, for up to four days.

Colcannon

2 large Russet potatoes, peeled and cut into 2 inch pieces
1/2 cup whole milk or heavy cream
2 garlic cloves, peeled and smashed
1 teaspoon whole black peppercorns
1/4 teaspoon sugar
1/4 teaspoon salt, plus more to taste
6 tablespoons butter, divided (I used unsalted, but you can use whatever you have)
1/2 head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
3 tablespoons chopped chives or green onions

Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.

In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan. Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.

In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.

Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.

Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.

If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.

Asparagus with Pancetta and Leeks

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1 tablespoon Italian parsley, chopped (more to taste)
Salt and freshly ground pepper to taste

In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Thai Spicy Steak Salad

1 pound steak (flank, top sirloin)
1 to 2 fresh red chilies (bird’s eye preferred)
3 cloves fresh garlic, peeled
1 tablespoon sugar
4 tablespoons fish sauce
4 tablespoons fresh lime juice
2 medium onions, thinly sliced
1 packet chives, sliced into 1-inch lengths
1 handful cilantro, roughly chopped

In a pan or on the grill, sear the unseasoned steak until browned well on both sides, and cook to medium rare or desired temperature. Allow the steak to rest while you prepare the other ingredients.

In a mortar and pestle, mash together the garlic and chilies to create a paste. Scrape the paste into a large bowl, and add the lime juice, fish sauce, and sugar. Mix well to dissolve the sugar. Add the thinly sliced onions, chives, and cilantro, and toss well to combine. Next, slice the steak into thin, even slices across the grain, and add to the salad. Mix again thoroughly and allow to marinate for at least 30 minutes for the flavors to meld. Serve with freshly steamed rice.

Roasted Winter Squash with Yogurt and Pistachios

1 winter squash (about 2 pounds), preferably kabocha, red kuri or acorn
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup raw shelled pistachios, coarsely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 pinch ground cinnamon
1 to 2 pinches crushed red pepper flakes (optional)
1 cup Greek yogurt
2 tablespoons fresh lemon juice

Preheat the oven to 425 degrees with the rack in the middle.

Using a large, sharp knife, stab the squash in the middle and carefully work the knife down to cut the squash in half, going through the stem. Scoop out the seeds and stringy pulp, and discard or reserve for another use. Cut the squash halves into 1 1/2-inch wedges, leaving the peel on.

On a large, rimmed baking sheet, drizzle the squash with the olive oil. Season with 1/2 teaspoon salt and the pepper and roast for 40 to 50 minutes, until the squash is very tender and golden brown with caramelized bits.

Meanwhile, in a small pot over medium heat, melt the butter. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and pinch of red pepper flakes, if using. Stir in 1/4 teaspoon salt, taste, and add more salt, if needed.

In a small bowl, whisk together the yogurt, lemon juice and the remaining 1/4 teaspoon kosher salt. Taste and add more salt, if needed. Spread the yogurt sauce over a large serving platter or bowl. Arrange the squash on the sauce and spoon the buttered pistachios over everything. Sprinkle with another pinch of red pepper flakes, if desired, and serve.

Roasted Kabocha Squash with Maple Syrup

3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
3 tablespoons pure maple syrup
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated peeled fresh ginger
6 thyme sprigs, plus thyme leaves for garnish
Kosher salt

Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Spice Roasted Butternut Squash

One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.

Butternut Squash and Fusilli with Hazelnut Oil

One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces ?(6 cups)?
1/4 cup plus 2 tablespoons red wine vinegar?
2 tablespoons extra-virgin olive oil?
1 tablespoon honey?
Kosher salt
Pepper?
3/4 pound whole-wheat fusilli?
1/4 cup plus 1 tablespoon unrefined hazelnut oil?
1 head of Treviso or 1/2 a small head of radicchio, thinly sliced?
1/2 cup packed parsley leaves?
Shaved Pecorino Tuscano or Romano, for serving?

Preheat the oven to 425. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about ?35 minutes, tossing halfway through, until browned and glazed.?

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil

In a large bowl, whisk the remaining ?2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

The pasta salad can be refrigerated overnight. Stir in the Treviso and parsely before serving.?

Carne Adovada

3 ounces New Mexico chilies, stemmed, seeded and torn into pieces
3 ounces guajillo chilies, stemmed, seeded and torn into pieces
4 cups boiling water, plus 1 cup water
5 pounds boneless pork butt, trimmed of excess fat and cut into 1½-inch cubes
Kosher salt and ground black pepper
2 tablespoons lard or grapeseed oil
2 medium white onions, chopped
6 medium garlic cloves, minced
4 teaspoons cumin seed
4 teaspoons ground coriander
1 teaspoon dried oregano, preferably Mexican oregano
3/4 teaspoon cayenne pepper
1 tablespoon molasses
Lime wedges, to serve
Sour cream, to serve
Fresh cilantro leaves, to serve

Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down the blender as needed. Measure ½ cup of the chili puree into a small bowl, cover and refrigerate until needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar. Pour ½ cup of the remaining water into the blender, cover tightly and shake to release all of the puree

Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture in the blender. Stir to coat, then cover and refrigerate for 1 hour.

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the lard until shimmering. Add the onions and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30 seconds. Stir in the remaining ½ cup water and the chili puree. Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours.

Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until the pork is tender, another 1 1/4 to 1 1/2 hours. Remove from the oven and set on the stove over medium heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the reserved ½ cup chili puree and the molasses. Taste and season with salt and pepper. Serve with lime wedges, sour cream and cilantro leaves.

Tip: Don’t use just one type of dried chili. New Mexico chilies provide a mild earthiness and subtle sweetness, while guajillos add a fruity quality and hints of smoke; the combination gives this stew a deep, complex flavor. Make sure to seed the chilies, as the seeds won’t break down in the blender and may add unwanted spiciness. Also, don’t use blackstrap molasses, which has a very potent bittersweet flavor.

Gnocchi with Sausage and Broccolini

1 pound store-bought gnocchi
2 tablespoons unsalted butter
1 sweet onion, sliced
2 garlic cloves, minced
1 pound cooked Italian sausage, sliced
1 bunch broccoli rabe, cut into bite-size pieces
1/2 cup chicken broth
Salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pasta floats to the surface, 4 to 5 minutes. Drain the gnocchi.

In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Add the sausage and cook until it begins to brown, 3 to 4 minutes. Add the broccoli rabe and chicken broth, and bring to a simmer.

Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes. Season with salt, pepper and red-pepper flakes (if desired).

Stir in the gnocchi, Parmesan and parsley, and toss well until combined. Serve immediately.

Ginger Beef with Peppers and Bok Choy

1 lb (450 g) flank steak cut to 1/2-inch thick strips
1/3 cup cornstarch

Marinade
1 egg, beaten
1 tablespoon ginger, finely grated
1 tablespoon peanut oil (or vegetable oil)
1/2 teaspoon salt

Sauce
1/3 cup broth (beef, chicken, or vegetable)
3 tablespoons Shaoxing wine
3 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
3 tablespoons sugar
2 teaspoons cumin powder
1 teaspoon red chili pepper flakes
1 tablespoon cornstarch

Beef and stir-fry
1/3 cup peanut oil
3 green onions, chopped
2 cloves garlic, thinly sliced
1 thumb ginger, sliced
1 bell pepper, sliced
2 baby bok choy, quartered

Beat the egg in a medium-sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.

Combine everything for the sauce in a big bowl and mix well.

When you’re ready to cook, add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.

Heat the oil in a large nonstick skillet (or a cast iron paover medium-high heat until hot. Add the beef and spread it into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.

Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.

Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.

Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
Add the bell pepper and baby bok choy. Stir and cook for 1 minute.

Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
Add back the beef pieces. Stir to coat the beef with sauce.

Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.

Serve hot over steamed rice as a main dish.