Tikil Gomen (Ethiopian Cabbage, Carrots, and Potatoes)

1/3 cup coconut oil
2 small to medium onions, thinly sliced
4 carrots, peeled and sliced
3 russet potatoes, peeled and chopped into 1-inch cubes
2 cloves garlic, pureed
1 tbsp fresh ginger, pureed
1/4 tsp turmeric
salt and pepper
1 cup water
1 head green cabbage, chopped
1 jalapeno, finely chopped

In a very large pan, heat the coconut oil over medium-high heat. Add in the onion and cook for around 4 minutes. Add in the carrot and cook for an additional 4 minutes. Add in the potatoes, and cover and cook for 5 minutes.

Add in the garlic, ginger, turmeric, salt, and pepper, and stir for 1 minute. Add in the water and cook, stirring, for 3-5 minutes. Add in the cabbage and jalapeño and stir for 2-3 minutes to coat. Cover and cook, stirring occasionally, for 10 to 15 minutes, until the veggies are soft. Season, to taste, with more salt.

Berbere

1/2 tsp fenugreek seeds, ground
1/2 cup ground dried New Mexico chiles (about 2 oz. whole chiles)
1/4 cup sweet paprika
1 tbsp kosher salt
1 tsp ground ginger
1 tsp dried onion, ground
1/2 tsp cardamom
1/4 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp garlic powder
1/8 tsp cloves, ground
1/8 tsp ground cinnamon
1/8 tsp ground allspice

Add any whole spices and the chiles to a coffee or spice grinder, and grind into a fine powder (this may take several batches).

Combine all of the ingredients in a small bowl. This mixture will keep in your fridge or freezer for a few months.

Injera

1 cup warm water
2 tsp granulated sugar
2 and 1/4 tsp active dry yeast
3 cups teff flour
2 cups water (+ up to 1/2 cup more to get a good texture)
salt
Spray coconut oil

Add the warm water and sugar to a large bowl, sprinkle the yeast over the top, and allow to sit for 10 minutes until foamy. Add in the flour and water and whisk to combine fully. Cover with saran wrap and allow to sit on the counter for 1-2 days, until slightly sour.

Which in the salt, and enough water, if necessary, to give it a fairly loose consistency.

Heat a 12-inch skillet over medium-high heat. Coat with a bit of coconut oil. Ladle about 1/2 cup batter into the pan and stir to coat. Allow to cook for 20 seconds or so until bubble begin to appear, then cover and cook for another 30 seconds to 1 min until the top looks set. Invert the flatbread onto a cutting board or plate. Stack the flatbreads between parchment paper or paper towel, and allow to cool fully.

Yemisir Wot (Ethiopian Berbere Lentils)

1/2 cup coconut oil
2 small to medium yellow onions, chopped
2 cloves garlic, pureed
1 tbsp fresh ginger, peeled and pureed
1/2 cup berbere spice
1 cup dried red lentils, washed
3 cups water
kosher salt, to taste

In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes.

Add in the garlic, ginger, and berbere, and cook for 1 to 2 minutes, until fragrant. Add in the lentils and cook for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for 30-45 minutes until thick and the the lentils have broken down a bit. Season, to taste, with salt.

Yelik Akicha (Ethiopian Yellow Peas with Turmeric)

1 cup dried yellow split peas
1/4 cup coconut oil
2 small to medium yellow onions, chopped
2 cloves garlic, pureed
1 and 1/2 tbsp fresh ginger, pureed
2 tsp turmeric
3 cups water
1 tsp salt

Rinse the split peas and put them in a small saucepan. Cover with water and bring to a boil. Boil for five minutes, and then turn off the heat and allow the peas to sit in the water until ready to use.

In a large dutch oven, heat the coconut oil over medium-high heat. Add in the onions, and cook, stirring occasionally, for about 8 minutes. Add in the garlic, ginger, and turmeric, and cook for 1 to 2 minutes, until fragrant.

Drain the split peas and add them to the pot. Cook, stirring, for 1 minute more. Add in the water and bring to a boil. Reduce heat to a simmer, and cook for around 45 minutes until thick and the split peas are tender. Season, to taste, with salt.

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.

Pasta with Sausage, Basil, and Mustard

1 pound penne, rigatoni or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Penne with Smoked Chicken, Zucchini, and Green Beans

1 pound penne rigate
1/2 cup mascarpone cheese
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 pound young green beans, cut into 1 1/2-inch lengths and blanched until al dente
1/2 pound zucchini, cut into 1 1/2 -by-1/3-inch sticks
2 shallots, thinly sliced 1 pound boneless smoked chicken breast—skinned, trimmed of fat and shredded
1/8 teaspoon crushed red pepper
Salt
2 tablespoons minced parsley

In a large pot of boiling salted water, cook the penne until al dente, about 12 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid.

Meanwhile, in a small nonreactive saucepan, combine the mascarpone and sherry vinegar. Cook over low heat until melted; keep warm.

Heat the olive oil in a large non-reactive skillet. Add the green beans and zucchini and sauté until tender and lightly browned. Stir in the shallots and cook until softened. Add the smoked chicken and crushed red pepper, season with salt and cook just until warmed through.

In a large bowl, toss the pasta with the vegetables and the mascarpone sauce; add some of the reserved cooking liquid if the pasta seems dry. Sprinkle with the parsley and serve.

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.

Spaghetti Cacio e Pepe

3/4 pound spaghetti
3/4 cup freshly grated Pecorino Romano cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon coarsely ground black pepper
Salt

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.

Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.

Ravioli Lasagna

1 tablespoon extra-virgin olive oil
4 sweet Italian pork or turkey sausages (12 ounces), casings removed
One 24-ounce jar marinara sauce
1/2 cup water
Two 14-ounce packages fresh cheese ravioli
One 14-ounce package fresh spinach-and-cheese ravioli
12 ounces shredded mozzarella cheese (3 cups)
3 tablespoons freshly grated Parmesan cheese
1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces

Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, stirring and breaking up the lumps with a wooden spoon, until no longer pink, about 5 minutes. Add the marinara sauce and the water and simmer for 5 minutes.

Add the packages of fresh ravioli to the boiling water and cook until al dente. Drain the ravioli and return them to the pot. Add the sausage marinara and toss gently with the ravioli to coat.

Spoon one-third of the ravioli and sauce into a 3-quart baking dish in an even layer. Sprinkle with 1 cup of the shredded mozzarella and 1 tablespoon of the Parmesan. Layer another one-third of the ravioli on top, followed by all of the vegetables, 1 cup of mozzarella and 1 tablespoon of Parmesan. Top with the remaining ravioli, spooning on any remaining sauce and sausage. Sprinkle the remaining 1 cup of mozzarella and 1 tablespoon of Parmesan on top and cover with foil.

Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.

Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight. The baked lasagna can be refrigerated for up to 3 days.

Red Wine Meatloaf Glaze

1 1/4 cups dry red wine
1/4 cup sugar
1 tomato, finely chopped
1 teaspoon unsulfured molasses
Pinch of ground allspice

In a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.

When meatloaf is about 20 minutes away from finishing, brush half of the glaze over the meat loaf. Continue baking for about 20 minutes longer. Brush once more with the remaining glaze during baking. Let the meat loaf rest for 15 minutes, then thickly slice and serve.

Four-Cheese Spaghetti Bake

1 1/2 pounds spaghetti
1/2 pound imported Fontina, coarsely shredded (2 cups)
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 pound Gruyère, coarsely shredded (2 cups)
1/4 pound Gorgonzola dolce, crumbled
Salt and freshly ground pepper

Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.

In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.

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.

String Bean Chicken

1 lb (450 g) boneless skinless chicken breast (or thighs), sliced to 1/4” (5mm) thickness

Marinade
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch

Sauce
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons fermented black beans (or black bean sauce)
1/3 cup chicken stock
4 teaspoons sugar
2 teaspoons cornstarch

Stir fry
2 tablespoons peanut oil (or vegetable oil)
1 lb (450 g) green beans , cut to 1” (2.5 cm) long pieces
3 cloves garlic , chopped
2 teaspoons ginger , minced
2 green onions , chopped

Combine the chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.

Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.

Add the remaining 1 tablespoon of oil and the green beans. Turn to medium heat. Sear the green beans, stirring and flipping occasionally, until the surface is browned and the texture turns tender, 10 minutes or so (*Footnote 1). Reduce to medium-low heat if the pan starts to smoke too much.

Turn to medium-high heat again. Add the garlic, ginger, and onion. Drizzle with a bit more oil (or chicken stock), 2 tablespoons or so. Stir and cook for a minute to release the fragrance.

Add the chicken back into the skillet. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients. Immediately transfer everything to a big plate.

Serve hot over steamed rice as a main dish.

Notes
Slowly searing the beans generates the best result. But if you’re in a hurry, you can sear the green beans for 2 minutes, add 1/4 cup chicken stock (or water), then cover to steam. Cook until the green beans turn tender or reach your desired texture, 2 to 3 minutes.

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.

Peach and Fennel Salad

2 fennel bulbs—halved, cored and very thinly sliced on a mandoline
2 tablespoons Riesling vinegar or white balsamic vinegar
Salt
2 peaches, thinly sliced
2 tablespoons flat-leaf parsley leaves
1 tablespoon small tarragon leaves
Finely grated zest of 1 lemon
Freshly ground black pepper

In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.

Miso-Ginger Chicken Salad

1/3 cup water
1/3 cup white miso
1 2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and ground white pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (see note)
6 medium scallions, thinly sliced (½ cup)
1/2 cup loosely packed cilantro leaves, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

In a blender, combine the water, miso, ginger, ? cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper.

Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ? cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.

Sambalado (Sambal Balado – Indonesian Chili Sauce)

While typical sambal is usually served as a condiment on the side, Balado is usually cooked with other food to make Sambal Terong Balado (Eggplant Balado), Telur Balado (Egg Balado), Ayam Balado (Chicken Balado), Udang Balado (Shrimp Balado), Squid Balado (Cumi Balado), Dendeng Balado (usually made with Beef), Kentang Balado (Potato Balado), etc. You get the idea! Pretty much anything!

Ingredients to grind:
100 gr shallots or purple onion
200 gr large red chili or use premade garlic sambal chili
2 cloves garlic

Other ingredients:
1 large tomato
1 Tbsp cooking oil
3 kaffir lime leaves optional
Juice of 1 lime
1 tsp sugar

Place shallots, chili (if using fresh chili), and garlic in a food processor and finely chopped them

Preheat a skillet with cooking oil. Add the ingredients you chopped above (if using premade garlic sambal chili, don’t add just yet) and stir fry until fragrant, about 3 minutes.

Add the premade garlic sambal chili (if not using fresh chili) and stir fry for another minute.

Add tomato pieces and kaffir lime leaves (if using). Continue to cook until the tomatoes are wilted and softened. Squeeze in lime juice and sugar. Stir to mix. If you are preparing a balado dish, this is the point you add them in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

TO MAKE A BALADO DISH: If you are preparing a balado dish, this is the point you add your other cooked ingredient in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

Storage:

REFRIGERATOR: Sambal can be stored in an air-tight glass jar for up to one week in the refrigerator.

FREEZER: For longer storage, portion the sambal into smaller portion and freeze them. They can be kept frozen for up to 3 months.