Rajas Con Creama (Roasted Poblanos with Cream)

1 1/4 pounds fresh poblano chiles (about 3 large)
Generous 1 tablespoon olive or vegetable oil
1/2 medium white onion, thinly sliced into half-moons
1/2 teaspoon kosher salt
Generous 1/8 teaspoon black pepper
1 medium garlic clove, finely chopped
1/2 cup Mexican crema or crème fraîche
Generous 1 tablespoon finely chopped epazote leaves, or 1?2 teaspoon dried Mexican oregano

?Turn two stove-top burners to high and roast the poblano chiles on the racks of the burners (or directly on the element of an electric stove), turning frequently with tongs, until they are blistered and charred all over, 4 to 6 minutes. Put the poblanos in a bowl and cover with a plate to sweat for 15 to 20 minutes.

?Rub off the skin from the roasted poblanos with a paper towel or your fingers (do notrun the poblanos under water), then cut them open lengthwise. Cut out the stems, seed pods, and veins, and lay the chiles flat. Wipe the chiles clean of seeds, discard the seeds, and slice the chiles into long 1/4-inch-thick strips.

?Heat the oil in a medium pan over medium heat until the oil shimmers, then add the onion, 1/4 teaspoon of the salt, and the pepper, and cook until the onion is soft and translucent, about 5 minutes. Add the garlic, cook for a minute, then add the poblanos along with the remaining 1?4 teaspoon of salt. Cook for 3 minutes or so, then add the crema and epazote.

?Let it come to a simmer and cook, stirring, until the crema thickens slightly and coats the poblanos, about 3 minutes. Season to taste with salt.
Serve alongside 8 warm corn tortillas and top with crumbled queso fresco and smoky tomato salsa.

Macaroni and Cheese with Crispy Topping

5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups half-and-half or whole milk
1 pound sharp Cheddar cheese, cut into 1/2-inch pieces
1/2 pound Colby cheese, cut into 1/2-inch pieces
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Salt and freshly ground pepper
1 pound elbow macaroni
3/4 cup plain dry bread crumbs

Preheat the oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.

Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.

Fried Cauliflower Rice

24 ounces cauliflower florets
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 onion, diced
6 ounces broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.

Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, if desired.

*24 ounces cauliflower florets is equal to about 5 cups.

Indian Spiced Cabbage

2 tablespoons canola oil
1 teaspoon mustard seed
1/2 red onion, chopped
1 teaspoon cumin seed
2 large garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper flakes (optional)
2 small yukon gold potatoes, cut into 1/4″ pieces
1 large tomato, finely chopped
1 medium head green cabbage, cored and thinly sliced
1/2 cup water
1 tablespoon apple cider vinegar
Fresh cilantro for serving

Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1 to 2 minutes.

Add the chopped onion, garlic, and jalapeño pepper and cook, stirring occasionally, until soft and fragrant, about 3 to 4 minutes.

Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.

Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes.

Add the cabbage, water, and apple cider vinegar.

Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes.

Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro

Blender Tomato Soup

1/3 cup olive oil
1 clove ga1/2 cup chopped onion
1 slice white or whole-wheat bread (crusts removed), torn into 1-inch pieces
28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
1 cup no-salt-added vegetable broth
1 teaspoon seasoning blend, such as Trader Joe’s 21 Seasoning Salute
Freshly ground black pepper

Combine the oil, garlic, onion, bread pieces, the tomatoes and their juices, the broth and seasoning blend in a blender; begin to blend on low, then gradually increase to high until pureed and smooth.

Pour into a medium saucepan; cook over medium-low heat for 20 minutes, stirring a few times. Taste, and season with salt and pepper, as needed.

Serve warm.

Melting Potatoes

2 pounds Yukon gold potatoes
4 tablespoons (1/2 stick) unsalted melted butter
2 teaspoons fresh thyme leaves (chopped fresh rosemary is also fine)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken or vegetable stock
3 to 4 smashed garlic cloves

Heat your oven to 500°F with the rack in upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.

Peel potatoes and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural. But we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.

Toss the rounds with butter, herbs, salt, and pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. Don’t use a glass pan, which can burst under such high heat.

Bake for 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add stock and garlic. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour the remaining liquid in the pan overtop. Serve warm to very lucky friends.


2 peeled russet potatoes
Olive oil
6 eggs
1/2 cup water
1/4 cup grated parmesan cheese
2 tablespoons horseradish
Salt and pepper

Bring a large saucepan of water to a boil, then toss intge potatoes. Cook the potatoes for 10 minutes, then fish them out of the water and turn off the heat. Let the potatoes cool a bit, then move them to a cutting board. Slice the potatoes very thinly (think less than 1/4-inch).

Heat a large skillet with plenty of olive oil over medium high heat. Fry the potato slices until golden brown, about 2 minutes per side. Depending on how large your pan is, you may need to fry the potatoes in shifts. When the potatoes are golden brown, turn them out onto a plate lined with paper towels. Wipe out the skillet and set aside.

In a large bowl, beat eggs with water, Parmesan cheese, and horseradish. Season the mixture with ½ teaspoon kosher salt and black pepper. Drop the fried potato slices into the egg mixture and stir until fully incorporated.

Heat 2 tablespoons more olive oil in the skillet over medium, then pour in the egg and potato mixture. Let the mixture cook for at least 5 minutes before checking underneath to make sure it’s cooking. Now, with confidence, flip the rafanata out onto a plate so the cooked side is exposed (the best way to do this is to place a large dinner plate over the pan, then flip the pan, catching the rafanata). Slide the rafanata back into the pan, cooked side up, and cook for another 3-5 minutes.

Slide the rafanata out onto a serving plate and slice into wedges. Serve with sour cream, mustard, or solo.

Atakilt Wat (Ethiopian Cabbage, Potatoes, and Carrots)

2 tsp extra virgin olive oil or vegan butter divided
2 cloves garlic minced
1 tsp minced ginger
1 green chili chopped (optional)
1/2 cup chopped onion
1/4 tsp cumin powder
1/2 to 3/4 tsp turmeric powder
1/4 tsp fenugreek seeds or powder
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/8 tsp cloves powder
a generous dash of black pepper
3/4 cup sliced carrots
2 medium potatoes chopped, 1.5 loaded cups
1/2 head of cabbage finely chopped
1/2 tsp salt

In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes.

Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil.

Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt,reduce heat to medium-low. Mix well, cover and cook for 15 minutes. Stir once in between.
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender.

Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

Roasted Cauliflower Rice with Cilantro

1 large head of cauliflower, trimmed and cored
avocado oil, for roasting
sea salt
2 limes, juiced
1/2 c. chopped cilantro
1 tsp. ground cumin
pinch of black pepper

Preheat the oven to 400F. Line a sheet pan with parchment or aluminum foil.
With the shredding blade attachment on a large food processor, run the cauliflower florets through to form small, rice-like pieces. You can also use the regular blade but you’ll have to run it through in batches and make sure to only “pulse” or you could end up with a cauliflower mash.

Dump the riced cauliflower onto the lined baking sheet, drizzle with avocado oil, and sprinkle lightly with sea salt. Toss well to coat and spread it out into a thin, even layer. Roast for 15-30 minutes (depending on how toasty you prefer it), removing the pan halfway through to toss the cauliflower.

Remove the cauliflower from the oven, toss it again, and allow it to cool in the pan for 5-10 minutes (you should see more steam/moisture released during this time). Squeeze the lime juice over top and toss in the chopped cilantro, ground cumin, and a pinch of black pepper. Serve immediately.

*Note: for a plain version, simply leave out the lime, cilantro, and cumin!

Cilantro Lime Cauliflower Rice

1 tablespoon olive oil
1/2 cup white onion, chopped
1 large clove garlic (about 1 teaspoon)
1 green jalapeño deseeded & chopped (optional)
3 cups riced cauliflower (about 1 medium head)
2 tablespoons vegetable stock
1/2 teaspoon salt (or as needed)
zest from 1/2 lime
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice

Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.

Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.

Add the cauliflower to the skillet. Stir to mix everything together well.
Stir in the vegetable stock, cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn’t get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well.

Taste and season with more salt as needed. Serve warm and enjoy!

Cabbage and Glass Noodle Stir Fry

1 batch glass noodles (yields 2 cups after soaking)

Option 1:
1 teaspoon Sichuan peppercorns
2 dried chili peppers

Option 2:
4 cloves garlic, minced
Stir Fry

2 tablespoons peanut oil (or vegetable oil)
1/2 head small cabbage, sliced (yield 4 cups after cutting)
1/2 tablespoon soy sauce
(Optional) 1/2 teaspoon dark soy sauce (*footnote 1)
1/4 teaspoon salt
1/4 teaspoon sugar
Pinch of salt or to taste

Bring a small pot of water to a boil. Add the dry glass noodles. Cook for 3 to 5 minutes, until al-dente. Rinse with tap water to stop cooking and drain. Cut into 3-inch strands.

Heat a wok (or a large skillet) over medium-high heat until hot. Add oil and swirl to coat the bottom.

Option 1:
Add the Sichuan peppercorns. Cook and stir until the color turns from red to dark brown, but not burned. Remove and discard the peppercorns by scooping them out with your spatula.

Snip the chili peppers into 3 to 4 pieces, add into the wok, and stir a few times until the color turns dark.

Option 2:
Add the garlic and stir a few times, until you can smell a strong fragrance.
Stir fry

Add the cabbage. Stir and cook for 1 minute, to coat evenly with oil.
Add the glass noodles. Stir for another 1 minute.

Add the soy sauce, dark soy sauce, chicken bouillon powder (or salt), and sugar. Immediately cook and stir, until the cabbage turns tender but retains some crunchiness.

Turn to medium-low heat and carefully taste the cabbage. Sprinkle with a bit more salt and stir again, if needed.

Transfer to a plate immediately and serve hot.


Using dark soy sauce adds a beautiful brown color to the dish. You can use soy sauce to replace dark soy sauce as well.

Napa Cabbage with Hot Bacon Dressing

1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8 thick slices bacon, cut into 1/ 4-inch lardons
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten

Place the cabbage in a large mixing bowl.

Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.

Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute.

Stir in the vinegar and water and bring to a boil. Season with the salt.

Gradually – and slowly! – whisk this mixture into the egg. Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix.

Add more dressing as desired. Serve with grilled pork chops, roasted potatoes and beer.

Coconut Slaw

1 head of green cabbage, shredded
1/2 head of red cabbage, shredded
1 large carrot, shredded
2 red bell peppers, julienned
1 bunch cilantro leaves, finely chopped
2 cups toasted unsweetened coconut flakes
1 can of coconut milk
2 tablespoons lime juice
2 tablespoons agave syrup
2 tablespoons sherry vinegar
1/4 cup olive oil
2 teaspoons salt
2 teaspoons black pepper

Mix vegetables and coconut evenly.

Blend dressing ingredients until smooth.

Combine dressing with slaw mix. Salt to taste.

Meatballs in Coconut Milk

1 tbsp coconut oil
1 lb grass fed ground beef
1/2 onion
4 cloves garlic
1/2 cup almond flour
2 tbsp almond milk
1 tbsp pink Himalayan sea salt

Coconut Broth
1 cup coconut milk
1 cup broth

2 tsp coriander seeds
1 tsp turmeric
1 tsp cinnamon
1 tsp crushed red pepper
1 stalk lemongrass
1 inch fresh ginger
lime zest

On an oiled pan, cook garlic and onions until fragrant and translucent.

Meanwhile, combine almond flour and almond milk to create a paste.

Take your ground beef and add salt and your almond paste.

When your onions and garlic are done cooking, add them to the ground beef and using your hands, mix and squeeze to combine.

Begin creating your meatballs by taking a small handful of ground beef and giving it a good squeeze to eliminate air bubbles. Roll them in your hands gently creating uniformly sized balls about 2 inches in diameter. The smaller the meatballs, the faster they’ll cook. Keep that in mind so they don’t overcook and dry out.

Once your meatballs are assembled, use the same pan to brown the meatballs on both sides. Arrange the meatballs along the edge of the pan leaving the center empty.

While the meatballs are browning, add your spices into the empty center of the pan. The spices will begin to heat and denature, releasing their flavor into the pan. You’ll see a sort of paste form in the oily center of the pan.

After the meatballs are browned on both sides, you can pour in the coconut milk and broth. Give it a good shake to disperse the spices.

Add in your lemongrass stalk (whacked with the blunt end of a knife to release its oils) and fresh ginger and let simmer for about 15 minutes.

Take one of the meatballs out and cut it in half to see if it’s cooked throughout. If it is, you’re set! If it’s not, check on another again in about 3-5 minutes.

Serve with some coconut broth in a bowl and your favorite side dish!

Grilled Broccolini with Garlic and Red Wine Vinegar

3 bunches Broccolini
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
1/2 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

If the Broccolini stems are thicker than 3/4 in [2 cm], prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the Broccolini in lightly salted boiling water for about 15 seconds and plunge them into the ice-water bath to stop the cooking. (If your Broccolini stems are not thick, skip this step.)

Prepare a hot fire in a charcoal grill (or preheat a gas grill to high).

In a medium bowl, toss the Broccolini with the olive oil and season with salt and pepper. Put the Broccolini on the hottest part of the grill and cook until they start to crisp and turn brown, 3 to 5 minutes. Flip the Broccolini and cook the other side, 3 minutes longer. Return to the bowl; add the garlic confit, red pepper flakes, and vinegar; and toss well. Season with additional salt and pepper.

Transfer to a serving platter. Serve hot or at room temperature.

Slow Cooker Creamed Corn

2 pounds frozen corn kernels, 4 15.5 cans corn kernels (drained), or kernels from 5 to 6 ears of fresh sweet corn
1 tablespoon sugar, optional
1 teaspoon salt, plus more to taste
1 cup milk, whole or 2 percent
4 tablespoons (1/2 stick) unsalted butter
8 ounces cream cheese
Black pepper, to taste

Combine the corn, sugar, and salt in the slow cooker.

Pour the milk over the top of the corn.

Dot the surface with butter and cream cheese. Cut the butter and cream cheese into small pieces, then scatter them over the surface of the corn. Do not mix them in.

Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours. If you’re around while this is cooking, stir the corn once during the second half of cooking to prevent a crust from forming around the edge and fold the partially melted cream cheese and butter into the corn. This helps prevent a crust from forming around the edge, but it’s not strictly necessary.

Stir the corn thoroughly at the end of cooking. When you first stir the corn, the cream cheese, milk, and butter might look fairly thin and a bit curdled. Continue to gently stir until they come together into a creamy sauce. Taste the creamed corn and add additional salt or sugar, as well as fresh black pepper, to taste.

Adjust the consistency of the creamed corn: Let the corn stand for a few minutes, either with the heat off or on the “warm” setting, to give the sauce time to set. Stir again to check the consistency. If it seems thicker than you’d like, stir in some milk. If it’s thinner than you’d like, let the creamed corn stand for a few more minutes before serving; it will continue to thicken as it stands.

Serve the creamed corn: Transfer the creamed corn to a serving bowl, or you can serve it directly from the slow cooker. For buffets, leave the slow cooker on the “warm” setting to keep the creamed corn warm; check the corn occasionally and stir in more milk if it seems to get too thick.

Recipe Notes
Extra-decadent heavy cream version: Is this creamed corn not quite decadent enough for you? I respect that. Just replace the milk with 3/4 cup of heavy cream and 1/4 cup water. You might as well throw in another 4 tablespoons of butter while you’re at it — why not? Enjoy!

Roasted Broccoli with Pickled Shallots and Peanuts

1 large shallot, thinly sliced into rings
1 tablespoon sugar
1/2 teaspoon kosher salt plus more
1/4 cup banyuls vinegar or red wine vinegar
1/4 cup peanut or vegetable oil
2 bunches broccoli (about 4 lb.), cut into 3–4” florets, halved
2 tablespoons olive oil
Freshly ground black pepper
1/4 cup salted, dry-roasted peanuts, coarsely chopped

Preheat oven to 450°. Toss shallot, sugar, and 1/2 tsp. salt in a small bowl; let sit, tossing occasionally, 5 minutes. Mix in vinegar and peanut oil; set vinaigrette aside.

Toss broccoli with olive oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until edges begin to brown and broccoli is tender, 10–15 minutes.

Transfer broccoli to a platter, drizzle with vinaigrette, and top with peanuts
DO AHEAD: Vinaigrette can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Roasted Acorn Squash with Brown Butter, Hazelnuts, and Rosemary

1/4 cup [30 g] roughly chopped hazelnuts
4 Tbsp [55 g] unsalted butter
1 acorn squash, halved and seeded
1/4 cup [60 ml] water
1 Tbsp dark brown sugar
Kosher salt
1 tsp chopped fresh rosemary leaves
1/2 cup [120 ml] Vegetable Stock (page 222)
1/2 tsp fresh lemon juice
Freshly ground black pepper

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 425°F [220°C].

In a small saucepan over medium heat, melt and cook the butter, skimming the solids from the surface until the butter is clear. Turn the heat to low, and cook until the butter develops a nutty aroma and turns from yellow to a deep brown. Remove from the heat and let cool. (Store in an airtight container in the refrigerator for up to 3 weeks.)

Put the squash halves in a large roasting pan, cut-side down. Add the water to the pan, cover with aluminum foil, and roast for 25 minutes. Remove the foil, and continue roasting until the squash is lightly browned, about 10 minutes longer. Cut the squash halves into bite-size pieces and transfer to a serving platter.

In a small sauté pan over medium-high heat, warm the brown butter. Add the toasted hazelnuts and brown sugar and season with salt. Stir in the rosemary and cook until the rosemary becomes fragrant and the sugar has dissolved into the butter, about 3 minutes. Add the stock, a little bit at a time, and continue to cook until you have an emulsified, slightly thickened pan sauce. Remove from the heat and stir in the lemon juice.

Pour the brown butter sauce over the squash and season with pepper. Serve warm.

Roasted Kabocha Squash with Mint-Pomegranate Pesto

1 kabocha or red kuri squash, halved across the equator and seeded
1/4 cup [60 ml] water
2 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup [120 ml] Mint-Pomegranate Pesto (see related)
Flaky sea salt

Preheat the oven to 425°F [220°C].

Put the squash halves, cut-side down, in a large roasting pan. Add the water, cover with aluminum foil, and roast until the squash has softened, about 35 minutes. Remove from the oven and transfer the squash to a platter or cutting board to cool. Cut the cooled halves into thirds. (Store in the refrigerator for up to 1 day.)

Heat a large grill pan over high heat.

Drizzle the squash pieces with the olive oil, turning to coat, and season with kosher salt and pepper. Cook the squash pieces until well charred, about 5 minutes. Resist the urge to meddle. The pieces will release easily from the pan once they begin to blacken. Turn the pieces over and cook the other side until charred, 3 to 4 minutes longer.

Transfer to a serving platter, spoon the pesto on top, and season with sea salt. Serve warm.

Roasted Carrots with Spiced Yogurt

2 lb [910 g] Thumbelina or other small carrots, cut into 11/2-in [4-cm] lengths
6 Tbsp [90 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme leaves
1/2 cup [120 ml] fresh orange juice
1 Tbsp sesame seeds
1/4 cup [60 ml] dry white wine
1/4 cup [60 ml] Chicken Stock
1/4 cup [60 ml] Spiced Yogurt (see related recipe)
1/2 cup [15 g] fresh cilantro leaves

In a medium bowl, combine the carrots with 3 Tbsp of the olive oil and season with salt and pepper. Add the thyme leaves and 2 Tbsp of the orange juice. Let stand at room temperature.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 450°F [230°C].

In a roasting pan or a sauté pan large enough to hold the carrots in a single layer, heat the remaining 3 Tbsp olive oil over high heat. Add the carrots and cook until they begin to brown, 2 to 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still a bit firm, 5 to 7 minutes.

Return the pan to the stove top over medium heat, and add the wine, remaining 6 Tbsp [90 ml] orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 to 3 minutes longer. Season with salt and pepper.

Transfer to a serving platter. Drizzle the spiced yogurt on top, sprinkle with the toasted sesame seeds, and garnish with the cilantro. Serve warm.