Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

For the khao soi paste:
2 Thai bird’s eye chilies
2 medium shallots
6 cloves garlic
1-inch piece ginger (peeled and sliced)
1/4 cup cilantro (stems and leaves, rinsed)
zest of 1 lime
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
2 tablespoons shrimp paste (Thai, filipino, or Chinese shrimp pastes will all work; can substitute laksa paste)

For the soup:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs (sliced)
2 tablespoons Thai red curry paste
4 cups low sodium chicken stock
2 teaspoons brown sugar
14 ounces unsweetened coconut milk
3 tablespoons fish sauce (or to taste)
1 pound fresh Chinese egg noodles (thick wonton noodles work well)

To garnish:
thinly sliced shallots
lime wedges
pickled mustard stems/greens
crispy noodles
chopped cilantro
Thai chili paste (Nam Prik Pao)

Add all the curry paste ingredients to a food processor and pulse until you get a smooth paste.

Heat oil in a large pot over medium high heat. Add 2 tablespoons vegetable oil and stir-fry the chicken until browned. Remove from the pot and set aside. To the fat left in the pot, add the paste. Fry for 3-5 minutes, until fragrant. Add the canned Thai red curry paste, broth, and brown sugar, and bring to a boil.

Reduce the heat to low. When the broth is at a low simmer, add the coconut milk and fish sauce. Add the chicken back to the broth.

Meanwhile, cook the noodles according to package instructions.

To serve, divide the noodles among 4 bowls. Cover with chicken and broth, and garnish with sliced shallots, lime wedges, pickled mustard greens, fried noodles, cilantro.

Indian Vermicelli with Peas and Cilantro

3 tablespoons grapeseed or other neutral oil
2 medium shallots, halved and thinly sliced
2 inch piece fresh ginger, peeled and minced (1/4 cup)
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 Fresno or jalapeño chili, stemmed, seeded and minced
1 bunch cilantro, chopped, stems and leaves reserved separately
12 ounces vermicelli pasta, broken into 1-inch pieces
Kosher salt and ground back pepper
1 cup frozen peas, thawed
1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
1 cup roasted peanuts, chopped

In a large pot over medium, heat the oil until shimmering.

Add the shallots and ginger, then cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes.

Add the cumin and turmeric, then cook, stirring, until fragrant, about 30 seconds.

Stir in the chili, cilantro stems and pasta.

Add 3 cups water, 1 teaspoon salt and  teaspoon pepper, then bring to a simmer over medium-high. Cover, reduce to medium- low and cook, stirring occasionally, until the pasta is al dente.

Off heat, add the cilantro leaves, peas, lemon zest and juice, and half the peanuts, then toss to combine. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining peanuts.

Soba Noodles with Peanut Chutney

Peanut chutney:
1 cup raw peanuts
1/2 teaspoon cumin powder
1/2 teaspoon red chile powder
1/4 teaspoon salt

Indian peanutty noodles:
8 ounces udon or soba noodles
2 tablespoons vegetable oil
1 cup broccoli florets, chopped into 1-inch pieces
1 cup red bell pepper, chopped into 1-inch pieces
3/4 cup thinly sliced scallions, divided
2 tablespoons peanut chutney, prepared above
1 to 2 tablespoons light soy sauce, to taste

Optional: Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, french beans are great substitutes.

Roast the peanuts in a 350°F oven (or toaster oven) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.

In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.

Heat the vegetable oil in a skillet. Add broccoli and saute for 5 minutes. Feel free to add broccoli stems too.

Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.)

Add half of the scallions and let cook for a minute.

Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.

Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.

Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

Sheet Pan Fried Rice with Bacon and Broccoli

2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
3 cups cooked, leftover rice (the more dried out, the better)
1/3 cup soy sauce, plus more for drizzling
2 tablespoons rice wine vinegar
1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
1 medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups chopped broccoli (in bite-sized florets)
1 cup green chopped cabbage (in roughly 2×1/2-inch strips)
1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
1/2 cup frozen green peas
6 ounces thick-cut bacon, sliced into roughly 1×1/2-inch pieces
1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
Chili sauce of your choice

Heat oven to 475°F.

Drizzle an 11×17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan.

Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, and 1 cup of the scallions. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you’d be more likely to spray rice all over your kitchen.) Spread into an even layer.

Bake for 20 to 25 minutes—until there are lotttts of crispy rice bits, and the carrots have just lost their bite—giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.

Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.

Pressure Cooker Mattar Paneer

1 1/2 cups finely chopped onions
1 cup finely chopped tomatoes
3/4 cup water
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon cayenne pepper
1 cup chopped paneer (soft Indian cheese) or firm tofu (if you are dairy-free)
1/4 cup heavy cream or full-fat coconut milk
1/4 cup chopped fresh cilantro or parsley
1 (12-ounce) package frozen peas

Directions
In the Instant Pot, combine the onions, tomatoes, 1/4+cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.

Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.

Select SAUTÉ. Add the remaining ½ cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.

Baked Chicken Parmesan

2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 (28-ounce) can of crushed or pureed tomatoes, preferably San Marzano
2 teaspoons kosher salt, divided, plus more as needed
1 teaspoon pepper, divided, plus more as needed
2 large eggs
1 cup panko
3 tablespoons finely grated Parmesan, plus 4 tablespoons
2 boneless, skinless chicken breasts, halved horizontally (like you’re slicing a layer cake into two layers), then pounded to 1/2-inch thick (so you have 4 roughly 5-ish-ounce cutlets total, 1/2-inch thick each)
2 tablespoons avocado oil (or other high-heat-friendly neutral oil)
1/2 cup grated low-moisture, whole-milk mozzarella

Make the sauce. Add 2 tablespoons olive oil to a pot set over medium heat, then add the onions. Cook until the onions are just becoming translucent, then add the garlic. Continue to sauté another 1 to 2 minutes, until the garlic is fragrant.

Add tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. Cook over medium-low heat for about 15 minutes, until it’s thickened and tastes rich and a little sweet. Add more salt and pepper to taste.

Meanwhile, while the sauce is cooking down, get a large bowl, and two plates. In the large bowl, lightly beat the eggs until there are no big streaks of egg white visible.

On one of the plates, sprinkle the panko, 3 tablespoons Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of pepper, and use a fork to mix thoroughly.

One at a time, take your chicken pieces and dredge them through the egg, letting any excess drip off back into the bowl. Once dredged in egg, press each side of the chicken firmly to the panko-Parmesan mixture to coat. Set aside on the second, clean plate.

Turn on your broiler. (If your broiler is on the inside-top of your actual oven, before you turn it on, move your highest oven shelf as close as possible to the broiler, and use this top shelf for the remainder of the steps). Place your largest cast iron skillet under your broiler. Let it heat up under there for 5 minutes. Use this time to mix together the mozzarella and remaining 4 tablespoons of Parmesan, and set that aside.

Using oven mitts (it’ll be very hot!), take out the skillet. Add the avocado oil and the four chicken pieces—spaced out, in a single layer—into the pan.

Place the pan under broiler. Broil for 3 to 4 minutes, until the tops of the cutlets are crispy and golden brown. (Peek after 3 minutes to avoid burning. If, after 4 minutes, the tops still aren’t getting golden, leave it for another minute or so.)

Remove the skillet from the broiler. Use a spatula to flip over the chicken, and top each piece with several spoonfuls of sauce, and a heavy sprinkling of mozzarella and Parmesan. Place back under broiler for another 2 minutes until cheese is bubbling and dotted with brown spots.

Remove from the broiler. Serve hot, preferably with big hunks of buttered bread.

Rice Noodles with Peanut Sauce

Salt
8 ounces (about) rice noodles (vermicelli or sticks, as you like)
8 ounces bean sprouts
4 eggs
1/2 cup peanut butter
1 teaspoon sugar
3 tablespoons fish sauce, or to taste
2 small hot red chiles (like Thai bird or Fresno), seeded if you like and chopped
1 tablespoon fresh lime juice, or to taste
1/2 cup chopped scallions
1/4 cup chopped roasted peanuts
Lime wedges

Bring a large pot of water to a boil and salt it. Put the noodles in a large bowl. When the water boils, add enough water to the bowl to cover, stir, then let the noodles soak until they are soft and pliable. Start checking after 3 minutes; thicker noodles could take up to 15.

When the noodles are nearly tender, add the sprouts to soak for a minute or reserve 1/2 cup of the soaking liquid, then transfer everything to a colander, run under cold water for 1 minute, and shake off any excess water.

Meanwhile, bring the remaining water back to a boil, carefully add the eggs, cover, and turn off the heat. Steep the eggs for 9 minutes, then drain and run under cold water until cool.

Whisk together the peanut butter, sugar, fish sauce, 1 teaspoon of the chiles, and the lime juice in a small bowl. Add 1/4 cup of the reserved liquid and continue to whisk. The dressing should easily coat the back of a spoon. If it’s too thick, whisk in more hot water 1 tablespoon at a time. Taste and adjust the seasoning, adding more lime juice, chiles, and salt if you’d like.

Combine the noodles and sprouts with half the dressing in a large bowl and toss gently with 2 forks.

Peel the eggs and halve lengthwise.

Garnish the noodles with the eggs, scallions, and peanuts and serve at room temperature, passing the lime wedges and the remaining dressing and chiles at the table.

Coconut Dal with Turmeric Rice

Coconut Dal:
1 cup red lentils
2 tablespoons ghee, or sunflower oil
1 teaspoon cumin seeds
1 pinch asafetida
1/2 onion, diced
1/4 teaspoon turmeric powder
2 tablespoons cloves of garlic, minced
1 tablespoon tomato paste
3 cups water
1 teaspoon coriander powder
1/2 teaspoon paprika
2 carrots, peeled and cut into 1/4 inch half discs
3/4 teaspoon salt
1 teaspoon tamarind paste
1 can of coconut milk

Turmeric Rice:
1 cup basmati rice
1 3/4 cups water
1/8 teaspoon turmeric powder

Coconut Dal:
Wash the lentils thoroughly, using a fine-mesh colander.

Heat the ghee or oil in a saucepan over medium heat. When melted, add one cumin seed. When the seed sizzles, add the rest of the cumin seeds and asafetida.
Fry the onions until they are golden brown and fragrant. Stir in the turmeric powder. Next add in the garlic and sauté until fragrant.

Next add in the tomato paste and a few tablespoons of water, mixing it in so it’s incorporated into the rest of the ingredients in the pan.

Add in the coriander powder and paprika and give the pan a good stir. Fry for a few seconds.

Add the carrots to the saucepan and sprinkle them with salt. Give them a good stir.

Next add in the washed and drained lentils with the water. Bring to a boil. Stay by the stove and monitor the foaming, as your pot could quickly boil over if you are not watching. Skim off the foam. Turn the heat down to medium-low, partially cover, and simmer until cooked through, about 25 minutes.

Add in the tamarind and boil for a few minutes. Next add in the coconut milk and heat through. Add salt to taste.

Garnish with cilantro if desired. Serve with turmeric rice and a dollop of yoghurt.

Turmeric Rice:
Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. This is optional but results in softer, more evenly cooked rice. Drain thoroughly, using a fine-mesh sieve.

Place the rice, water and turmeric in a medium saucepan. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove.
Cook until the rice is tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the heat and leave covered for 10 minutes, to allow the grains to separate. Fluff with a fork before serving.

Coconut and Red Curry Lentil Stew with Sweet Potatoes

2 tablespoons unrefined virgin coconut oil
1 medium onion, finely chopped (about 1 to 1 1/4 cups)
2 sweet potatoes (16 to 18 ounces in total), peeled and chopped into 3/4-inch chunks
1 pinch kosher salt, plus more to taste
1 pinch red pepper flakes, plus more to taste
4 teaspoons finely grated ginger (from a 3-inch piece)
3 garlic cloves, finely grated
3 tablespoons red curry paste (such as Maesri or Thai Kitchen)
1 cup red lentils, rinsed
1 14.5-ounce can diced tomatoes (with juices)
1/3 cup finely chopped cilantro (leaves and tender stems)
1 14-ounce can full-fat coconut milk
1 lime finely grated zest (juice reserved for finishing the dish)
2 1/2 cups water, plus more to thin, as needed
1 tablespoon fish sauce, or to taste; see note about a vegan substitute
1 tablespoon (per person) Greek yogurt or sour cream, to serve
1 handful cilantro leaves, to serve

Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook for about 4 to 6 minutes, until softened. Add sweet potatoes and 1/2 teaspoon kosher salt. Cook for 5 minutes (stirring often), or until the outsides lose their firmness.

Push the sweet potatoes to the side of the pan and add ginger, garlic, and red curry paste. Cook for 30 seconds, or until fragrant, then stir together with the sweet potatoes.

Add red lentils, tomatoes, cilantro, coconut milk, lime zest, and water. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft, about 20 minutes, thinning with more water, if needed. Season soup with fish sauce, then off the heat, add the lime juice (start with 1 teaspoon and go from there). Taste again. Need more fish sauce or salt? Add a bit more. Need more heat? Add a few red pepper flakes.

Divide among bowls and top with a dollop of yogurt and a little cilantro. (Make-ahead tip: stew can be made up to 3 days in advance; gently reheat before serving.)

Louisiana Barbecued Shrimp

1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves, crushed
4 tablespoons (1/2 stick) butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup fish stock (or chicken stock)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 pound shell-on shrimp
2 tablespoons minced fresh parsley
Hot crusty French bread, for serving

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

Pasta e Ceci with Miso and Chili Oil

2 tablespoons canola oil
3 tablespoons white miso
2 1/2 cups just-boiled water
1 (15-ounce) can chickpeas, drained
1/2 cup ditalini
2 teaspoons chili crisp (such as Lao Gan Ma or Fly By Jing), with oil, adjusted to taste

Add the oil and miso to a large saucepan or small soup pot. Set on the stove over medium to medium-low heat and stir-fry for 4 to 5 minutes, lowering the heat if the miso is threatening to burn, until the miso is very fragrant and a toasty, chestnutty brown.

Carefully pour off the oil into a small heatproof bowl (you don’t need to obsess over every last drop, just try to get most of it); discard this later on, whenever it’s cool.

Set the pan back on the stove and add about half the water, stirring until the miso is incorporated and all the bits on the bottom are scraped up.

Add the rest of the water, as well as the chickpeas and pasta. Bring to a simmer and cook for 5 to 6 minutes, until the pasta is super-duper al dente (remember, it will continue to cook as it hangs out in the hot soup).

Divide into two soup bowls and top with however much chili crisp you want.

Tomato Rice

2 tablespoons unsalted butter
1 small onion, diced
1/2 red bell pepper, seeded and diced
Salt
1 cup chopped tomatoes (fresh or canned)
1 cup long grain brown rice

Heat the butter in a medium heavy saucepan over low heat. Add the onion and pepper and a large pinch of salt and stir to coat. Cook gently, stirring frequently, until softened, about 5 minutes. (Do not let the vegetables brown — if necessary, add a splash of water to prevent this.)

Add the tomatoes and another large pinch of salt to the pan and stir to combine. Raise the heat so the mixture bubbles steadily and cook for 5 to 7 minutes, until you have what resembles a thick sauce.

Stir in the rice, 2 1/2 cups cold water and a couple more pinches of salt. Bring to a brisk simmer and cook uncovered for 5 to 8 minutes without stirring, until the liquid on the surface is mostly gone. Stir the rice briefly, cover and turn the heat down as low as it will go. Cook the rice, without removing the lid, for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork and serve.

Small Batch Congee (Khao Tom)

2 cups cooked rice (white or brown)
1/4 pound ground turkey or pork
1 tablespoon fish sauce (more to taste)
2 eggs
1 green onion, chopped for garish
1 handful cilantro, for garnish
1 pinch ground black pepper, to taste

Bring 1 cup of water to a boil. Lower to medium heat and cook the ground meat in the water for about 5 minutes, separating the meat into chunks.
Drain the meat from the boiling water and wash the pot. Add the meat and rice to the pot.

Add enough water to just cover the rice by an inch and heat to a boil. Lower the heat to a simmer for another 10 minutes for rice to soften.

While the rice and meat are cooking, add fish sauce to taste. Start with 1 tablespoon and add more for more flavor.

Poach the eggs in the porridge for at least 2 minutes depending on how runny you like your eggs.

Divide into bowls and top with pepper, cilantro and chopped green onion.

Classic Reuben

For the Russian Dressing:
2 1/2 tablespoons (35ml) mayonnaise
2 tablespoons (30ml) sour cream
1 1/2 tablespoons (20ml) ketchup
1 tablespoon (15ml) dill pickle relish
1 tablespoon (15ml) fresh juice from 1 lemon
1 teaspoon (5ml) grated horseradish from a jar
Kosher salt and freshly ground black pepper

For the Sandwiches:
1 pound (500g) sliced corned beef (see note)
1/2 pound (225g) sauerkraut
8 slices Jewish rye bread
5 tablespoons (70g) unsalted butter, softened
8 slices Swiss cheese

For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.

For the Sandwiches: Preheat oven to 350°F. Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.

Meanwhile, in a small saucepan, combine sauerkraut with 3 tablespoons (45ml) water and set over medium heat until warmed through, about 4 minutes; keep warm.

Brush 1 side of each slice of bread with butter. Heat a large cast iron skillet or griddle over medium heat. Working in batches, add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up.

Spread Russian dressing generously all over untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of cheese slices over sauerkraut and the other half on the remaining Russian-dressed bread slices.

Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

Corned Beef Hash

4 tablespoons (1/2 stick) unsalted butter
2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
1 large onion, cut into medium dice (about 1 1/2 cups)
1 poblano chile, cut into medium dice (about 1/2 cup)
2 tablespoons ketchup or chili sauce (for spicier hash)
1 teaspoon hot sauce (such as Frank’s)
Kosher salt
Freshly ground black pepper
4 large eggs

Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.

Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.

Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.

Corned Beef Brisket, Potatoes, Cabbage, and Carrots

1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds
100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt
10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter
30 grams/1 ounce (about 2 tablespoons) packed brown sugar
2 tablespoons whole black peppercorns
2 tablespoons yellow mustard seeds
2 tablespoons whole coriander seeds
1 tablespoon allspice berries
6 whole cloves
1 tablespoon ground ginger
6 bay leaves, roughly torn

2 pounds carrots, peeled and roughly chopped
2 pounds russet potatoes, peeled and roughly diced
1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)

8 days before serving, combine salt, saltpeter (or pink salt), and brown sugar in a small bowl and whisk until homogenous. Rub evenly over every surface of brisket. Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all of the air pressed out of it. Place in coldest part of refrigerator and let rest for 7 days, flipping once a day.

To Cook in a Sous-Vide Cooker: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Re-seal in a vacuum bag and cook at 180° until tender, about 10 hours. Proceed to step 4.

To Cook in a Dutch Oven: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Preheat oven to 200°F. Place brisket in large Durch oven, cover with water by several inches, and bring to a simmer over high heat. Remove from heat, cover with lid slightly ajar, place in oven, and cook until completely tender, about 10 hours. Proceed to step 4.

Once beef is cooked, transfer to an airtight container along with cooking liquid (if cooked in a water oven, just store it in its vacuum bag). Let rest at least overnight, and up to 3 days.

The day of: transfer cooking liquid to a large saucepan or Dutch oven along with carrots, potatoes, and cabbage. Top up with water until vegetables are submerged. Slice beef thinly against the grain and fan slices out in large skillet. Add 1 cup of liquid from pot to skillet and place skillet on top of pot. Cover skillet. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes. Serve immediately with hot mustard.

Penang Beef Curry

BRAISED BEEF
One 2-inch piece of peeled fresh ginger, thinly sliced
5 cilantro stems
3 garlic cloves
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 star anise pod 3 tablespoons soy sauce
1 tablespoon black soy sauce or 3/4 teaspoon soy sauce with 1/4 teaspoon molasses
2 teaspoons crushed rock sugar or turbinado sugar
Kosher salt 2 pounds hanger steak, cut into 1-inch cubes

PENANG CURRY
2 tablespoons vegetable oil
1 1/2 tablespoons Penang or red curry paste
1 cup unsweetened coconut milk
1 tablespoon Asian fish sauce
1 1/2 tablespoons freshly squeezed
lime juice
2 teaspoons sugar
Kosher
salt
Cilantro leaves

Wrap the ginger, cilantro stems, garlic, peppercorns, cloves and star anise in a cheesecloth bundle and tie with kitchen string.

In a large saucepan, combine 3 quarts of water with the spice bundle, both soy sauces, rock sugar and 1/2 teaspoon of salt and bring to a boil.

Add the steak cubes and simmer over moderately low heat, stirring occasionally, until the meat is tender, about 1 hour. Using a slotted spoon, transfer the meat to a plate. Discard the spice bundle and reserve the spiced broth for another use.

Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the curry paste and fry over moderately high heat, stirring, until the paste is fragrant and the oil is bright red, about 2 minutes. Add the coconut milk, fish sauce, lime juice and sugar and bring just to a simmer.

Add the steak cubes to the curry sauce and simmer over moderate heat, stirring occasionally, until the sauce is slightly reduced, about 5 minutes. Season with salt. Ladle the beef curry into bowls and garnish with cilantro leaves. Serve with steamed rice and lime wedges.

Make Ahead: The beef curry can be covered and refrigerated for up to 2 days. Reheat gently before serving.

Singapore Noodles with Pork and Broccolini

2 tablespoons canola oil
2 large shallots, finely chopped
2 garlic cloves, minced
1 pound ground pork
1 tablespoon light brown sugar
1 1/2 tablespoons Chinese black bean sauce
4 dried hot chiles 2 teaspoons Maggi sauce or soy sauce
2 teaspoons Asian fish sauce
1 1/4 cups low-sodium chicken broth
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek (hot chile sauce)
1 pound Chinese broccoli
1 pound fresh Chinese egg noodles, linguine or spaghetti
1/2 pound Chinese roast pork, thinly sliced
1 scallion, thinly sliced

In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.

In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.

Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.

Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

Greek Lentil Soup

1 pound lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Chicken Broccoli Stir Fry

1 lb (450 g) boneless skinless chicken breast (or thigh)

Marinade:
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 tablespoon cornstarch

Sauce:
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1/2 tablespoon dark soy sauce (or soy sauce)
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt

1 head broccoli, chopped into bite-sized florets
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, minced
1 teaspoon ginger, minced

Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.

Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.

Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.

Add the garlic and ginger. Stir a few times to release the flavor and fragrance.

Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.

Serve hot with steamed rice or boiled noodles as a main dish.