Kachumber

The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Grilled Corn With Peanut Sauce

6 ears fresh corn in their husks 2 tablespoons extra-virgin olive oil or vegetable oil 1/2 teaspoon fine salt 1/4 cup crunchy peanut butter 1/3 cup canned full-fat coconut milk 1 fresh red chile (such as Thai bird’s eye or Fresno), stemmed, seeded and finely chopped 2 tablespoons fresh lime juice 1 1/2 tablespoons low-sodium… Continue reading Grilled Corn With Peanut Sauce

Kedjenou – Cote d’Ivoire Spicy Chicken and Vegetable Stew (with Stovetop, Oven, and Slow Cooker Variations)

4-5 chicken thighs 2 medium onion 3 medium bell peppers (I used red, green and yellow) 1 small eggplant 4 medium tomatoes 4 scallions 1.5 Tbsp chopped ginger 1.5 Tbsp chopped garlic 2 bay leaves 8-10 sprigs fresh thyme (or 1 tsp dried) 1 tsp smoked paprika 2-3 hot peppers (I am using habanero) Salt… Continue reading Kedjenou – Cote d’Ivoire Spicy Chicken and Vegetable Stew (with Stovetop, Oven, and Slow Cooker Variations)

Quick Harissa-Garlic Shrimp with Green Beans

600 g Tiger Prawns 1 Tbsp Harissa Paste 4 Cloves Garlic 1 Tbsp Olive Oil 100 g Green Beans 25 g Butter 1 Tomato Salt to Taste Remove the heads and peel the prawns if they are not prepared. Peel the garlic and finely slice it. Add the prawns, harissa, garlic and olive oil to… Continue reading Quick Harissa-Garlic Shrimp with Green Beans

Quick Thai Red Curry Shrimp with Green Beans

275 g (10 oz) Prawns 100 g (3/4 Cup) Green Beans 3 Cloves Garlic 165 ml (2/3 Cup) Coconut Milk 1 Thai Birds Eye Chilli Pepper 1 Spring Onion 3 Tbsp Thai Red Curry Paste 1 Tbsp Brown Sugar 1 Tbsp Fish Sauce 1 Lime 1 Tbsp Cooking Oil 1 Kaffir Lime Leaf Chop the… Continue reading Quick Thai Red Curry Shrimp with Green Beans

Stuffed Peppers

4 large red, orange or yellow bell peppers 2 tablespoons olive oil 1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery 1 cup finely chopped yellow onion (about 1 small) 3 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon red-pepper flakes 1 pound ground beef (at least 15 percent fat),… Continue reading Stuffed Peppers

Crispy Gnocchi with Tomatoes

5 to 6 tablespoons extra-virgin olive oil 1 (17-ounce) package shelf-stable (or frozen) potato gnocchi 1 1/2 pounds tomatoes (any variety) 1/2 red onion, thinly sliced 1 tablespoon balsamic vinegar Kosher salt (such as Diamond Crystal) and black pepper Handful of chopped parsley, plus more for serving Handful of torn basil, plus more for serving… Continue reading Crispy Gnocchi with Tomatoes

Mixed Berry Crostata

163 grams (1 1/4 cups) unbleached all-purpose flour, plus more for dusting 33 grams (2 1/2 tablespoons) white sugar 1/4 teaspoon kosher salt 8 tablespoons (1 stick) salted butter, cut into 1/2-inch cubes and chilled 3 tablespoons cold water 3 cups mixed raspberries, blueberries and/or blackberries 3 tablespoons turbinado sugar, divided 1 large egg white,… Continue reading Mixed Berry Crostata

Bian Dou Men Mian (Steamed Noodles and Green Beans)

For marinating the pork: 1/2 pound pork (225g, thinly sliced; we used pork belly, but feel free to substitute another cut of pork or chicken) 2 teaspoons light soy sauce 1 teaspoon cornstarch 1 tablespoon Shaoxing rice wine 1/4 teaspoon ground white pepper For the rest of the dish: 1 pound fresh white noodles (450g)… Continue reading Bian Dou Men Mian (Steamed Noodles and Green Beans)

Spicy Corn and Shishito Salad

3 1/2 tablespoons olive oil 2 tablespoons fresh lime juice 1/4 teaspoon ground cumin Kosher salt 1/3 cup diced red onion 1 garlic clove, minced 3 cups fresh corn kernels (from 4 to 6 ears of corn) 6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced… Continue reading Spicy Corn and Shishito Salad

Mapo Eggplant

For the ground pork: 6 ounces ground pork 2 teaspoons water 1 teaspoon Shaoxing wine 3/4 teaspoon cornstarch 1/8 teaspoon baking soda 1/8 teaspoon white pepper For the rest of the dish: 1 pound Japanese or Chinese eggplant (1 pound = about 2 to 3 Chinese/Japanese eggplants; or substitute 1 large regular globe eggplant) 5… Continue reading Mapo Eggplant

Chicken Schnitzel Caprese

4 chicken breasts 1 cup plain flour salt and pepper, to season 4 eggs, beaten 3 cups panko breadcrumbs 4 ripe tomatoes 2 tbsp olive oil salt and black pepper, to season approx. 1-2 L canola oil, for deep frying 200 g (1 balls) fresh mozzarella cheese (in whey) 1 cup loosely packed basil leaves… Continue reading Chicken Schnitzel Caprese

Sichuan Dry Fried Green Beans with Pork

1 pound green beans (450g) 1/2 teaspoon salt 2 tablespoons oil 1/4 cup ground pork 2 garlic (smashed and coarsely diced) 2 dried red hot peppers (de-seeded and diced) 2 tablespoon sui mi ya cai (????, store bought) 1 teaspoon shaoxing wine 1 1/2 teaspoons soy sauce 1/8 teaspoon sugar 1 teaspoon sesame oil Heat… Continue reading Sichuan Dry Fried Green Beans with Pork

Spicy Sichuan Okra Salad

10 ounces fresh okra 6 tablespoons vegetable oil 3 scallions (cut into 2-inch/5cm lengths) 5 cloves garlic (minced) 1 star anise 1 small cinnamon stick 1 tablespoon Sichuan peppercorns 1 tablespoon toasted sesame seeds 1 tablespoon Sichuan chili flakes 1/2 teaspoon salt 1 tablespoon sesame paste 1 1/2 tablespoons light soy sauce 1 1/2 teaspoons… Continue reading Spicy Sichuan Okra Salad

Eggplant “Unagi”

1 pound Japanese or Chinese eggplant (about 2-3 eggplants) 2-3 tablespoons vegetable oil 2 teaspoons light soy sauce 1 tablespoon mirin 2 tablespoons water 1/2 teaspoon dark soy sauce 1/2 teaspoon oyster sauce 1/2 teaspoon fish sauce 1/4 – 1/2 teaspoon sugar (to taste) 1 scallion (chopped) steamed rice (for serving) 1 teaspoon toasted sesame… Continue reading Eggplant “Unagi”

One Pot Edamame Pasta with Coconut-Turmeric Sauce

6 oz Edamame Pasta 1/2 medium white onion – thinly sliced 1/2 jalapeno or 1 serrano – minced 2 cloves garlic – thinly sliced 1 medium zucchini – thinly sliced half moons 2 cups water 1/2 cup coconut milk 1 tsp turmeric powder salt crushed black pepper 1 tbsp unsalted almonds – skin on is… Continue reading One Pot Edamame Pasta with Coconut-Turmeric Sauce

Indian Okra with Spicy Onions and Peppers

Indian Okra: 1 bunch okra (about 20-25 okras cut into 1/2 circles) 1 tsp cumin seeds 1/2 white onion- chopped in 1/2 squares 1 yellow/red/green bell pepper chopped into 1/2 squares 1 jalapeno (or to taste)- cut into half moons 1 clove garlic- chopped 1/2 tsp turmeric pinch cumin powder a little less than 1… Continue reading Indian Okra with Spicy Onions and Peppers

Sweet n’ Spicy Asian Eggplant Stir-Fry

3 Graffiti Eggplants – sliced in 1/4 inch circles 2 dried red chilies – broken up 3 cloves of garlic – minced 1 inch piece fresh ginger – peeled and minced 1 tbsp dry roasted unsalted peanuts 1/2 cup low sodium soy sauce 1 tsp toasted sesame oil 1 tbsp light agave 1-2 tsp white… Continue reading Sweet n’ Spicy Asian Eggplant Stir-Fry

Smacked Cucumber Quick Kimchi

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias 1 teaspoon kosher salt 2 tablespoons white distilled vinegar 1/2 teaspoon finely grated garlic 1 tablespoon plus 1 teaspoon sesame oil 1 tablespoon gochugaru 2 teaspoons fish sauce 1 teaspoon granulated sugar Coarsely chopped chives, thinly sliced scallions, or flat… Continue reading Smacked Cucumber Quick Kimchi