Dal with Spinach and Tomatoes

The spice mix: 1 Tbsp coriander powder 2 tsp cumin powder 1 tsp kashmiri chili powder 1 1/2 tsp salt The dahl: 1 cups red split lentils masoor dahl 3 1/2 cups water 1/2 tsp turmeric 8 oz baby spinach coarsely chopped The tempering: 4 Tbsp vegetable oil 1 onion finely chopped 2 green chilies… Continue reading Dal with Spinach and Tomatoes

Chicken Dhansak

Ingredients The spice mix 2 tsp indian restaurant spice mix or curry powder – recipe link below 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp kosher salt The curry ingredients 3 Tbsp oil 1 Tbsp garlic/ginger paste – recipe… Continue reading Chicken Dhansak

Ham and Cheese Pasta With a Handful of Peas

Pasta shells Ham steak Peas Swiss or jarlsberg Parm Pick up a box of large shells — the ones the size of a knuckle, so they hold a little pasta water in them. Pick up a ham steak from the butcher or the corner of the supermarket meat display, and dice it. Pick up a… Continue reading Ham and Cheese Pasta With a Handful of Peas

Rotisserie Chicken Salad With Greens and Herbs

Rotisserie chicken Arugula Scallions Cilantro Avocado Lime vinaigrette 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… Continue reading Rotisserie Chicken Salad With Greens and Herbs

Maple-Baked Salmon

1 (1 1/2-pound) skin-on or skinless salmon fillet 12 fresh cilantro sprigs 2 tablespoons pure maple syrup 2 tablespoons whole-grain Dijon mustard 1 tablespoon mayonnaise Kosher salt and freshly ground black pepper Lemon wedges, for serving Remove salmon from the refrigerator. Heat oven to 325 degrees. Bundle the cilantro sprigs by their stems and hold… Continue reading Maple-Baked Salmon

Sheet Pan Lemon Dill Salmon with Baby Bok Choy

1 lb salmon fillets (in 4-6 oz pieces) 1 lb baby bok choy, each cut into quarters lengthwise 1/4 cup melted butter 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting 2 cloves crushed garlic Salt and pepper to taste Preheat… Continue reading Sheet Pan Lemon Dill Salmon with Baby Bok Choy

Slow Cooker Pork Vindaloo

1 large yellow or red onion, roughly chopped 10 garlic cloves, peeled 2 tablespoons finely chopped ginger (about a 2-inch length of peeled ginger) 1 tablespoon black or brown mustard seeds 5 whole cloves 1/2 teaspoon black peppercorns Kosher salt 5 green cardamom pods or 1/4 teaspoon cardamom seeds 1/2 cup apple cider vinegar or… Continue reading Slow Cooker Pork Vindaloo

Ground Beef Chili With Chocolate and Peanut Butter

2 tablespoons vegetable oil 1 medium yellow onion, diced (about 8 ounces) 2 teaspoons kosher salt, plus more as needed 3 canned chiles in adobo, finely chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 1/2 teaspoons dried oregano, preferably Mexican 1 1/2 teaspoons ground cumin 1/2 teaspoon… Continue reading Ground Beef Chili With Chocolate and Peanut Butter

Glazed Cod With Bok Choy, Ginger and Oyster Sauce

3 tablespoons canola oil 3 garlic cloves, thinly sliced 2 tablespoons minced fresh ginger 1 pound baby bok choy, halved lengthwise Kosher salt and black pepper 1/4 cup oyster sauce 1 tablespoon low-sodium soy sauce 1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces 1 tablespoon unsalted butter 1 tablespoon lime juice… Continue reading Glazed Cod With Bok Choy, Ginger and Oyster Sauce

Pressure Cooker Garlicky Beans With Broccoli Rabe

1 pound dried cannellini or other white beans 7 garlic cloves: 4 smashed, 3 thinly sliced 4 tablespoons plus 1/2 cup extra-virgin olive oil, plus more as needed 2 1/2 teaspoons kosher salt, plus more as needed 1 large sprig fresh rosemary 1 bay leaf 1 carrot, trimmed 1 large or 2 small red onions,… Continue reading Pressure Cooker Garlicky Beans With Broccoli Rabe

Quick Black Bean Butter Masala Chili

1 lb dried black beans (~2 cups), rinsed 5 cups water 1 teaspoon salt, or to taste 1 jar Brooklyn Delhi Cashew Butter Masala For serving Cheese – grated sharp cheddar, crumbled feta or cotija Sliced avocado Sour cream or plain yogurt Chopped red onions or scallions Chopped cilantro Tortilla chips or roasted pepitas Brooklyn… Continue reading Quick Black Bean Butter Masala Chili

Korean Chicken Bowls

FOR THE CHICKEN 1/2 small pear, peeled and coarsely grated 1/4 cup reduced sodium soy sauce 3 tablespoons chopped fresh cilantro leaves 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons toasted sesame oil 1 tablespoon light brown sugar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 1 1/2 pounds boneless, skinless chicken thighs… Continue reading Korean Chicken Bowls

Butter Cauliflower

1 cup basmati rice 3 tablespoons unsalted butter 3 cloves garlic, minced 1/2 medium sweet onion, diced 1 tablespoon freshly grated ginger 2 teaspoons garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 cup tomato paste 1 15-ounce can tomato sauce 2 cups vegetable stock Kosher salt and freshly ground black pepper, to… Continue reading Butter Cauliflower

Baked Gnocchi with Tomatoes, Spinach and Bocconcini

400 – 500 g gnocchi (14-16 oz.) fresh or shelf-stable 2 cloves garlic chopped 1 tsp dried basil 398 ml canned cherry tomatoes (13.5 oz.) with juice 1/2 cup water 2 handfuls baby spinach chopped, or baby arugula 7 large bocconcini large cherry sized bocconcini Salt and freshly ground pepper Freshly grated Parmesan cheese for… Continue reading Baked Gnocchi with Tomatoes, Spinach and Bocconcini

Butter Shrimp

16-18 frozen raw or cooked shrimp jumbo or large, peeled and cleaned, if necessary (no need to thaw unless required to clean or peel) Indian Spice Mix: 1/2 tsp cumin 1/2 tsp ground ginger 1/2 tsp paprika 1/2 tsp ground coriander 1 tsp turmeric 1/4 tsp cinnamon For the Sauce: 1 1/2 Tbsp butter can… Continue reading Butter Shrimp

Vietnamese Oven-Roasted Salmon

1 Tbsp olive oil 1/3 cup light brown sugar, packed 3 Tbsp Asian fish sauce 1 1/2 Tbsp soy sauce 1/2 tsp grated fresh ginger Finely grated zest of 1 lime Juice of 1/2 lime 1/2 tsp freshly ground black pepper 4 fresh skinless salmon fillets, preferably centre cut (or frozen, fully thawed) For garnish:… Continue reading Vietnamese Oven-Roasted Salmon

Maple-Mustard Grilled Salmon

4 salmon fillets, center-cut, skin on or off, as you like Vegetable oil, for brushing Salt and pepper Glaze: 1/2 cup real maple syrup 1/4 cup grainy mustard 1 Tbsp. unsalted butter 1 tsp. cider vinegar 1/2 tsp. finely chopped fresh thyme, or a pinch of dried In a small saucepan over medium heat, combine… Continue reading Maple-Mustard Grilled Salmon

Seared Salmon with Coconut Lime Sauce

Ingredients 4 centre-cut salmon fillets 2 Tbsp butter 6 baby bok choy stem end removed and sliced in half if large 1 clove garlic finely chopped 1 tsp cooking oil 1/4 cup water or as needed Sugar Rub: 2 Tbsp white sugar 1 tsp salt 1/2 tsp freshly ground black pepper Coconut Lime Sauce: 1… Continue reading Seared Salmon with Coconut Lime Sauce

Sheet Pan Spicy Orange Salmon with Bok Choy

4 salmon fillets Sauce: 1/2 cup orange marmalade store-bought or homemade 1 tsp. soy sauce 1 tsp. Sriracha 1 tsp. sesame oil 1/2 medium jalapeno finely diced 1 Tbsp. shredded coconut To serve: 3-4 baby bok choy 2 orange slices cut it half Olive oil Salt and pepper Preheat oven to 450° F. with rack… Continue reading Sheet Pan Spicy Orange Salmon with Bok Choy

Orange-Glazed Salmon

2 salmon or trout fillets long, thin skin-on fillets or *See Notes 1 Tbsp olive oil plus more for greasing the pan Salt and freshly ground pepper 1 medium orange sliced, for topping Sauce: 4 Tbsp orange juice freshly squeezed recommended 3 Tbsp brown sugar 2 Tbsp soy sauce 1 tsp sesame oil Splash of… Continue reading Orange-Glazed Salmon