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)

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

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

BLT Hot Dogs

FOR THE MAYO 1 cup mayonnaise, preferably Duke’s brand 4 ounces sliced bacon, cooked then drained and chopped 2 tablespoons buttermilk 1 tablespoon minced chives 1 teaspoon onion powder 1 teaspoon minced or finely grated garlic 1 teaspoon powdered mustard 1 teaspoon fresh cracked black pepper Juice of 1/2 to 1 lemon Fine salt (optional)… Continue reading BLT Hot Dogs

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

Watermelon Salad With Fried Shallots and Fish Sauce

FOR THE DRESSING: 4 medium garlic cloves 2 to 12 fresh Thai bird’s-eye chiles (depending on how much heat you enjoy), stems trimmed (see Tip) 3 tablespoons palm sugar (see Tip) 1/4 cup fish sauce 3 tablespoons freshly squeezed lime juice FOR THE SALAD: 1/2 cup homemade or store-bought fried shallots 3 pounds seedless watermelon… Continue reading Watermelon Salad With Fried Shallots and Fish Sauce

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”

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

Bhindi (or any other vegetable) Masala

This calls for okra, but you can use the same masala to dress sautéed spring vegetables like asparagus and peas, or to brighten up frozen vegetables like shelled edamame, cut butternut squash, cauliflower florets or corn. 3 tablespoons ghee or neutral oil 1 pound okra, fresh or frozen (no need to thaw), stemmed and chopped… Continue reading Bhindi (or any other vegetable) Masala

Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart

Any Vegetable Tart

1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart

Japanese Sweet and Sour Chicken (Ootoya Tori Kurozu-An)

2 chicken thighs (11 oz, 312 g) 3 potatoes 3 inch lotus root (renkon) 1/2 carrot 1 Japanese or Chinese eggplant 1/2 onion 1/2 green pepper 1/2 cup potato starch or cornstarch 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep frying) Marinade: 2 Tbsp soy sauce 1 Tbsp sake 1 tsp ginger… Continue reading Japanese Sweet and Sour Chicken (Ootoya Tori Kurozu-An)

Eggplant String Bean Stir-fry

1/4 cup oil 8 oz. green beans (cut into 2-3 inch long pieces) 1 long purple eggplant (approx. 8 oz/225g, cut into ½” x 2” strips) 2 slices ginger (julienned) 6 cloves garlic (smashed and coarsely chopped) 1 red holland chili (de-seeded and sliced; you can also substitute some red bell pepper if you want… Continue reading Eggplant String Bean Stir-fry