Tomatillo Salsa

1 1/2 pounds tomatillos 1/2 cup chopped white onion 2 cloves (or more) garlic, optional 1/2 cup chopped cilantro leaves and stems 1 tablespoon fresh lime juice 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want) Salt to taste Oven Roasting Method Preheat the… Continue reading Tomatillo Salsa

Mee Goreng

1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein) 1 1/2 cups sambal tumis (see recipe) 2 tablespoons canola oil 1 pound shrimp, peeled and deveined, tails intact 1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks 3 small bok choy, ends trimmed, chopped Kosher salt,… Continue reading Mee Goreng

Cold Noodles With Sesame Sauce, Chicken, And Cucumbers

1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast 1 pound cucumber 12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles 2 tablespoons dark sesame oil 1/2 cup sesame paste (tahini) or peanut butter 2 tablespoons sugar 3 tablespoons soy sauce, or to taste 1 teaspoon… Continue reading Cold Noodles With Sesame Sauce, Chicken, And Cucumbers

Ideas for No-Cook Pasta Sauces

Marinated Tomato In a large bowl, salt halved cherry tomatoes or coarsely chopped beefsteak tomatoes. Mix with olive oil, crushed garlic and whole basil sprigs, and let sit for as long as you can stand it: until your pasta’s ready, a couple of hours at room temperature or in the fridge overnight. Bring to room… Continue reading Ideas for No-Cook Pasta Sauces

Pasta With Andouille Sausage, Beans, and Greens

Salt and black pepper 1 pound rigatoni or any pasta with ridges 2 tablespoons extra-virgin olive oil, plus more for drizzling 12 ounces Andouille sausage, diced 1 shallot, minced 2 garlic cloves, minced 1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups) 1 tablespoon fresh thyme leaves 1 (15-ounce) can cannellini beans,… Continue reading Pasta With Andouille Sausage, Beans, and Greens

Pan Con Tomate Sandwiches with Bacon

4 slices crusty country bread 1 fat garlic clove, halved crosswise 1 ripe and soft tomato, halved Extra-virgin olive oil, for drizzling Flaky sea salt Mayonnaise, as needed 1 ripe but firm tomato, sliced Thinly sliced white onion 4 slices cooked bacon (optional) Toast the bread. Take each slice and rub one side all over… Continue reading Pan Con Tomate Sandwiches with Bacon

Easy Kung Pao Chicken

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks 3 tablespoons soy sauce 2 teaspoons cornstarch Salt and ground black or Sichuan pepper 1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar 2 teaspoons sugar 1/4 cup neutral oil, such as grapeseed 1/2 cup small dried red chiles (15 grams; see Tip) Mix the… Continue reading Easy Kung Pao Chicken

Pasta e Ceci with Escarole

3 tablespoons olive oil, plus more for drizzling 1 medium yellow onion, finely chopped 3 garlic cloves, finely chopped 2 teaspoons chopped fresh rosemary 1/2 teaspoon red-pepper flakes Kosher salt and black pepper 1 packed cup canned whole tomatoes, drained 1 (15-ounce) can chickpeas, rinsed 1 cup ditalini 4 cups roughly chopped escarole, Tuscan kale… Continue reading Pasta e Ceci with Escarole

Stuffed Shells

FOR THE SAUCE: 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped Kosher salt 4 garlic cloves, peeled and thinly sliced 3 tablespoons tomato paste 1 (28-ounce) can tomato purée FOR THE FILLING AND ASSEMBLY: Kosher salt and black pepper 1 pound fresh ricotta (about 2 cups) 10 ounces fresh mozzarella, grated (about 2… Continue reading Stuffed Shells

Quick Red Turkey Chili with Chipotles

3 tablespoons olive oil 1 large white onion, diced 1 (28-ounce) can whole peeled tomatoes Salt 2 tablespoons chili powder 1 pound ground turkey 1 (7-ounce) can chipotle peppers in adobo sauce Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional) In a large pot or Dutch oven, heat the oil over… Continue reading Quick Red Turkey Chili with Chipotles

Mayo Chup: Fry Sauce, Secret Sauce, Marie Rose Sauce, Salsa Golf, and Comeback Sauce

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Secret Sauce and Marie Rose Sauce are pretty similar. Fry sauce 1 cup mayonnaise 3/4 cup ketchup 1 teaspoon Worcestershire… Continue reading Mayo Chup: Fry Sauce, Secret Sauce, Marie Rose Sauce, Salsa Golf, and Comeback Sauce

Pittsburgh Steak Salad

Iceberg or romaine lettuce (or a mix) Shredded carrots Shredded mozzarella Shredded cheddar Sliced hard cooked eggs Sliced cucumber Sliced grape or cherry tomatoes Grilled steak, sliced very thin Crispy hot French fries Dressing (see notes) Layer the lettuce, carrots, and cheeses in that order. Put the eggs, cucumbers, and tomatoes along the sides. Top… Continue reading Pittsburgh Steak Salad

Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

Posole Verde

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Posole Verde

Minestrone (Pressure Cooker or Stovetop)

1 tablespoon olive oil 1 onion- diced 4–6 garlic cloves- rough chopped 1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery) 2 cups chopped carrots ( ½ inch thick) 2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups) 1 x 14 ounce can… Continue reading Minestrone (Pressure Cooker or Stovetop)

Pressure Cooker Japanese Curry

3 onions 1 1/2 carrots 3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily) 2 cloves garlic 1 tsp ginger 1 1/2 boneless, skinless chicken thighs (you can also use pork or beef chuck roast; don’t use beef stew meat as it won’t get tender) 1/8 tsp kosher salt (Diamond Crystal; use… Continue reading Pressure Cooker Japanese Curry

Japanese Beef Curry

2 onions, thinly sliced (large; 1¼ lb) 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided for the onions and beef) 2 Tbsp unsalted butter (divided for the onions and beef) 1 russet potato (11 oz) 1 carrot (large; 8 oz) 1-inch knob ginger, grated) 1/2 tsp 1 clove garlic, minced 1 1/4 boneless… Continue reading Japanese Beef Curry