Pressure Cooker Khichuri

4 tbsp vegetable oil
1 medium red onion thinly sliced
3/4 cup red split lentils (masuur dal)
1/2 cup Basmati or kalajeera rice
1 tsp powdered cumin
1 tsp powdered coriander
1 tbsp grated fresh ginger
1/2 tsp red cayenne pepper powder
1 tsp salt or to taste
1/2 tsp turmeric
2 cups cauliflower florets
1 medium sized Yukon gold potato peeled and cubed
1/2 cup frozen green peas

For tempering
1 tbsp ghee or coconut oil
1 1/2 tsp cumin seeds
1/2 tsp dried crushed red pepper (optional)
2 whole dried red chillies
2 tbsp fresh lime juice
1 tbsp chopped cilantro

Set the Instant Pot® on Sauté mode and heat the oil for about 1 minute, then add the onion and sauté until they turn golden, about 5 to 6 minutes. Stir in the lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt, and turmeric. Add the cauliflower, potato, and 4 cups of water and stir well.

Press Cancel to turn off Sauté mode, close the lid, and set the Instant Pot® on Manual Low Pressure mode for 4 minutes.
When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.

Once pressure is released, open pot and stir rice mixture well. Set the Instant Pot® to Sauté mode and stir in the green peas and cook for 1 minute.

To finish, heat the ghee or coconut oil in a small pan, add the cumin seeds, crushed red pepper, if using, and whole dried red chilies and cook until the mixture crackles and is fragrant, being careful not to burn the crushed red pepper. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.

Coconut Curry with Chickpeas and Pumpkin

3 tablespoons neutral oil, such as sunflower or canola
1 large onion, chopped
2 jalapeños, seeded or not, thinly sliced
1 bay leaf
1 knob ginger (about 1 inch), minced
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can coconut milk (do not use light coconut milk)
1 (13.5-ounce) can pumpkin purée
1 1/2 teaspoons fine sea salt, more as needed
3/4 cup chopped cilantro, more for serving
2 to 3 tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)

Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.

Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.

Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1 ½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Lemon Chicken with Herbs

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add ½ cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.

In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Heirloom Beans and Cream

2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)

Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.

Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.

Do Ahead: Beans can be cooked 3 days ahead. Let cool; cover and chill.

Butter Beans with Heirloom Tomatoes

Beans

Handful of oregano sprigs
Handful of thyme sprigs
2 bay leaves
8 oz. dried butter beans, rinsed, soaked overnight if possible
1 medium onion, halved
1 large carrot, scrubbed, coarsely chopped
Kosher salt
¼ cup extra-virgin olive oil
Vinaigrette and Assembly

10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
? cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 lb. assorted heirloom, beefsteak, and/or cherry tomatoes
Freshly ground black pepper
Handful of basil leaves
Mild red pepper flakes (such as Aleppo-style or Maras)

Beans:

Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4″ and bring to a very gentle simmer over medium-high heat.

Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape.

Remove pot from heat; season beans aggressively with salt.

Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.

Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.

Vinaigrette and Assembly:

Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ? cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.

Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.

Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

Classic Chicken Noodle Casserole

edients
1 (12 oz) package egg noodles, cooked and drained
20 ounces shredded rotisserie chicken
2 (10 oz) cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or water)
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted

Preheat oven to 350F degrees.

Spray 9 x 13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown

Southern Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
1/4 cup all-purpose flour
1 1/2 cups milk
Salt and freshly ground pepper
Tabasco
1/2 cup mayonnaise
4 cups shredded rotisserie chicken
1/2 cup finely chopped pimentos (from a 4-ounce jar)
1 sleeve Ritz crackers, crushed (4 ounces)

Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos.

Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

New Mexico Hot Dish

1 pound ground beef
Flour
Salt
Chopped onion
Chopped garlic
Chopped jalapeno
Chili powder
Ground cumin
Oregano
Chopped tomatoes
Corn tortillas
Grated American and cheddar cheese
Raw onions, sour cream, and salsa for serving

First, sauté a pound or so of ground beef in a splash of oil, with a little flour and a pinch of salt, then set it aside.

Use the same pan to cook chopped onion, garlic and jalapeño.

Return the meat to the pan, and hit it with chile powder, ground cumin and oregano, to taste. Add chopped tomatoes and a little water to loosen everything up. Let it reduce a little.

Meanwhile, heat the oven to 425, and grab a casserole dish. You’ll need corn tortillas as well, and grated cheese mixture of Cheddar and American.

Put a little chili in the bottom of the casserole, warm tortillas in a dry skillet and lay them across the chili as if building the first layer of a lasagna.

Do that again and again, and finish with the remaining chili and cheese.

Bake in the oven until everything’s bubbling.

Serve with chopped raw onions, sour cream and salsa on the side.

Garlic-Ginger Chicken Breasts with Mint and Cilantro

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts

Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.

Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.

Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.

Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don’t lift the lid, or you’ll release the hot steam that finishes cooking the chicken.

Check to make sure the breasts are cooked through: There shouldn’t be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Curried Chicken Salad with Mango Chutney

3/4 cup plain whole-milk yogurt
3/4 cup mango chutney
2 tablespoons fresh lime juice
2 teaspoons mild curry powder
1 small rotisserie chicken—meat shredded, skin and bones discarded (4 cups)
2 scallions, thinly sliced
1/2 cup cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper

1 cup baby arugula leaves 4 brioche rolls or other rolls, split (optional, for sandwiches)

In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. Scrape the mixture into a medium bowl, add the shredded chicken, scallions and cilantro and toss well. Season with salt and pepper. Lay the arugula on the rolls, spoon the pulled chicken salad on top and serve.

Chicken and Biscuits

6 tablespoons unsalted butter
2 shallots, thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Salt
Freshly ground pepper
3 cups shredded rotisserie chicken
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk

Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.

Chicken Tacos with Cabbage and Cilantro Cream

1/2 cup cilantro leaves
3/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small red cabbage (1 1/2 pounds), halved, cored and finely shredded
2 pickled jalapeños, thinly sliced
2 scallions, thinly sliced
1 small rotisserie chicken, meat shredded, skin and bones discarded
Warm corn tortillas, for serving

In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

In a large bowl, toss the red cabbage with the jalapeños, scallions and the cilantro dressing. Let stand for 15 minutes, until the cabbage just begins to wilt. Add the chicken and toss until it is coated with the dressing. Season with salt and pepper and serve with warm corn tortillas.

Pulled Chicken

2 cups cider vinegar
1 1/2 cups water
1 cup dry white wine
1/3 cup vegetable oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
One 3 1/2-pound rotisserie chicken

4 hamburger buns, split (for sandwiches)
1 cup prepared coleslaw

In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.

Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.

Chicken with Rice Pilaf with Almonds and Fruit

Rotisserie chicken
Rice
Butter
Sliced onion
Prunes, raisins, dried currents, or a combination
Slivered almonds
Salt and pepper

First, melt a knob of butter in a pot, then sauté a sliced onion in it until translucent.

Add rice, as much as you want to cook, and stir it around, then add water in its usual ratio to the rice, and cook as you always do.

At the end, add some chopped prunes, or currants, or raisins, or all three, along with a handful of slivered almonds and salt and pepper. Fluff the rice to mix everything together. Put the top back on the pot, and let the rice and mix-ins mellow out for a few minutes.

Serve alongside a store-bought roast chicken, the legs and thighs separated and the breasts cut on the bias and fanned out for show.

Chicken Salad with Avocado and Herbs

Rotisserie chicken
Arugula
Sliced scallions
Chopped cilantro
Avocado or two
Lime
Chopped garlic
Olive oil
Salt and pepper

Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers.

Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro.

Cut an avocado or two into the mix if you have them on hand.

Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops.

Chicken Panzanella

Rotisserie chicken
Tomatoes
Arugula or watercress
Olive oil
Red wine vinegar
Salt
Pepper
Toasted bread

Grab a super-tanned rotisserie chicken on the way home. Tear the meat into strips, then cut a few smallish supermarket tomatoes (or better, if you’ve got them) into wedges and marinate them in oil, salt, pepper and red wine vinegar.

Pay a few bills or fold some laundry, then turn the whole thing into panzanella by mixing together the chicken, the tomatoes, some fresh watercress and some chunks of stale or toasted bread, then showering the salad with freshly ground black pepper and a spray of kosher salt.

New Orleans-Style Barbecued Shrimp

Shrimp
Diced shallots
Butter
Worcestershire sauce
Thyme
Paprika
Cayenne
Cream
Salt
Black pepper

Rice, green beans, and crusty bread for serving

Crank the oven to 450 degrees and make a sauce on the stovetop: diced shallots sautéed in butter, a healthy quarter-cup or so of Worcestershire, a little thyme, paprika and cayenne, some salt and then a whole lot more butter, cut into the pan a knob at a time and whisked into velvet.

Add to that a splash of cream and a few more healthy cranks of black pepper.

Roast the shrimp on a greased pan in the oven under a shower of salt and yet more pepper, and serve it on a warm platter with the sauce spooned over the top. Rice, green beans and plenty of good, crusty bread for mopping up make it an ambrosial meal.

Pork Chops with Gochujang and Peanuts

Thin pork chops
Dry roasted peanuts
Sesame oil
Chili powder
Salt and pepper
Gochujang
Orange juice
Mirin
Chopped scallions
Rice, for serving

Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part.

Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler.

Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish.

Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter.

When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side.

Sloppy Joes

Chopped onions
Diced celery
Diced jalapeno
Diced red pepper
Minced garlic
Half pound ground beef
Tomato paste
Pureed canned tomatoes
Worcestershire sauce
Potato buns

Put a Dutch oven over medium-high heat on your stove, then add a glug of olive oil and sauté in it a handful of chopped onions, a couple diced ribs of celery, a diced jalapeño and a small diced red pepper.

When the mixture is supersoft, add a few cloves of minced garlic and cook for a couple more minutes, then dump a pound and a half of ground beef into the pot — ideally the sort that is 20 percent fat — and stir and sizzle until it is well browned, about 10 minutes.

Bring the heat down a bit and add a lot of tomato paste — say 3 tablespoons, maybe 4 — and let it get a little toasty before adding a cup or more of puréed canned tomatoes. Cook that down for a few minutes, then add quite a few glugs of Worcestershire sauce and hot sauce to taste, and continue cooking until the mixture is quite thick, another 15 or 20 minutes.

Season to taste and serve on toasted potato buns.

Roasted Fish with Soy, Ginger, and Scallions

White fish fillets
Soy sauce
Rice wine
Lots of grated ginger
Lots of chopped scallions
Chopped garlic (optional)
Sesame or chili oil (optional)

Rice and greens for serving

Buy a few fillets of the white-fleshed fish you like best, then put a sheet pan in a 425-degree oven and let it get hot.

Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some garlic in there, if you like, and a dash of hot chile oil or sesame oil.

Salt and pepper the fish, then pull the hot sheet pan out of the oven and get some neutral oil on it. Add the fish to the hot pan carefully, put it in the oven and roast for a minute or so, then paint the sauce onto the fillets and cook for a minute or so longer, until the fish has just cooked through.

Serve with rice and greens.