Charred Corn with Coconut, Chilies, and Lime

1 pound frozen corn kernels, thawed, drained and patted dry (about 3 cups) 2 Fresno chilies OR 3 serrano chilies, stemmed, quartered lengthwise, seeded and thinly sliced 2/3 cup coconut milk, divided Kosher salt 1/2 cup unsweetened shredded coconut Grated zest of 1 lime, plus 1 tablespoon lime juice Heat the broiler with a rack… Continue reading Charred Corn with Coconut, Chilies, and Lime

Grilled Gochujang Shrimp with Scallions

5 tablespoons gochujang, divided 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 tablespoon grapeseed or other neutral oil 1 1/2 pounds jumbo shrimp, peeled and deveined, tails left on 2 tablespoons unseasoned rice vinegar 2 tablespoons salted butter, cut into small pieces Kosher salt and ground black pepper 3 scallions, thinly sliced on… Continue reading Grilled Gochujang Shrimp with Scallions

Chicken Poached in Coconut Milk and Lemongrass

14 ounce can coconut milk 3 stalks fresh lemon grass, trimmed to the bottom 6 inches and bruised 3 serrano chilies, halved, plus 1 serrano chili, stemmed, seeded and minced Kosher salt and ground black pepper 2 pounds boneless, skinless chicken breasts, pounded ½ inch thick 2 tablespoons fish sauce 1 teaspoon grated lime zest,… Continue reading Chicken Poached in Coconut Milk and Lemongrass

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

Gozlemes (Two More Fillings: Eggplant-Halloumi and Beef)

1 1/2 pounds Italian eggplant, trimmed and sliced into 1/2-inch rounds Kosher salt and ground black pepper 1/2 cup whole-milk plain yogurt 1 tablespoon lemon juice 1/2 teaspoon ground cumin 2 tablespoons za’atar 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided 1/3 cup Peppadew peppers, chopped 1/3 cup lightly packed fresh mint, chopped 1/3… Continue reading Gozlemes (Two More Fillings: Eggplant-Halloumi and Beef)

Moroccan Meatball Tagine

1/4 cup extra-virgin olive oil 1 medium yellow onion, finely chopped Kosher salt and ground black pepper 6 medium garlic cloves, minced 5 teaspoons ras el hanout 1 bunch cilantro, stems minced, leaves roughly chopped, reserved separately 1/3 cup panko breadcrumbs 28-ounce can crushed tomatoes 1 pound 90 percent lean ground beef 1/3 cup pimento-stuffed… Continue reading Moroccan Meatball Tagine

Goan Chili-Fry with Beef and Tomatoes

1 teaspoon ground cinnamon 1 teaspoon ground turmeric Kosher salt and ground black pepper 2 pounds beef sirloin tips or tri-tip, trimmed and cut into 1-inch chunks 2 tablespoons grapeseed or other neutral oil, divided 1 medium yellow onion, halved and thinly sliced 1 tablespoon finely grated fresh ginger 3 medium garlic cloves, minced 2… Continue reading Goan Chili-Fry with Beef and Tomatoes

Chicken Curry with Tomatoes and Bell Peppers (Kadai Chicken)

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see note) 1 1/2 to 2 tablespoons Kashmiri chili powder (see headnote) or 2 tablespoons sweet paprika plus 1/4 teaspoon cayenne pepper 1 tablespoon garam masala Kosher salt and ground black pepper 3 tablespoons grapeseed or other neutral oil, divided 2 medium bell… Continue reading Chicken Curry with Tomatoes and Bell Peppers (Kadai Chicken)

Pork in Veracruz Sauce (Puntas a la Veracruzana)

1 pound boneless pork loin chops (about 1 inch thick), sliced no thicker than 1/4 inch on the diagonal Kosher salt and ground black pepper 3 tablespoons grapeseed or other neutral oil 12 medium garlic cloves, peeled and chopped (about 1/4 cup) 1/2 medium white onion, finely chopped 1 1/2 pounds ripe tomatoes, cored and… Continue reading Pork in Veracruz Sauce (Puntas a la Veracruzana)

Sweet and Sour Pork with Pineapple

1 1/2 pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced 3 tablespoons soy sauce, divided, plus more if needed ½ teaspoon plus 1 tablespoon white sugar, divided 1 tablespoon cornstarch 3 tablespoons grapeseed or other neutral oil 1 medium red bell pepper, stemmed, seeded and chopped 1 cup chopped fresh pineapple… Continue reading Sweet and Sour Pork with Pineapple

Aji Verde (Peruvian Sauce)

2 cups lightly packed fresh cilantro 1/2 cup mayonnaise 1/2 cup lightly packed fresh mint 2 ounces queso fresco, crumbled (½ cup) 2 or 3 jalapeño chilies, stemmed and roughly chopped 3 tablespoons lime juice 1 1/2 teaspoons ají amarillo paste (optional) In a blender, combine the cilantro, mayonnaise, mint, queso fresco, chilies, lime juice… Continue reading Aji Verde (Peruvian Sauce)

Japanese Chicken Cutlets with Tangy Cabbage

3 tablespoons unseasoned rice vinegar 1/2 teaspoon oyster sauce Kosher salt and ground black pepper 1/2 small head green cabbage, cored and shredded (about 3 cups) 2 scallions, thinly sliced on the diagonal 1/3 cup all-purpose flour 2 tablespoons cornstarch 2 large eggs 1 3/4 cups panko breadcrumbs 4 5- to 6-ounce chicken breast cutlets,… Continue reading Japanese Chicken Cutlets with Tangy Cabbage

Sweet and Savory Skillet-Steamed Eggplant

3 tablespoons oyster sauce OR soy sauce 1 tablespoon white sugar 1 Fresno or jalapeño chili, stemmed and sliced into thin rings OR 1 large garlic clove, thinly sliced OR both Ground black pepper 3 tablespoon neutral oil 1 1/2 pounds Chinese OR globe eggplants, cut into 1-inch chunks 2 scallions, thinly sliced on the… Continue reading Sweet and Savory Skillet-Steamed Eggplant

Spicy Cauliflower and Green Beans with Coconut

2 tablespoons grapeseed or other neutral oil 1 pound head cauliflower, trimmed and cut into 1-inch florets 8 ounces green beans, trimmed and cut into 1½- to 2-inch lengths Kosher salt and ground black pepper 2 medium garlic cloves, finely grated 2 Fresno OR jalapeño chilies, stemmed, seeded and finely chopped 2 tablespoons lime juice,… Continue reading Spicy Cauliflower and Green Beans with Coconut

Pav Bhaji

1 pound russet potatoes, peeled and cut into ½-inch cubes 1 pound cauliflower, cored and cut into ½-inch pieces 1 cup frozen peas Kosher salt and ground black pepper 5 tablespoons ghee OR coconut oil, divided 1 medium red onion, finely chopped 1 or 2 serrano chiles, stemmed and finely chopped 1 tablespoon coriander seeds,… Continue reading Pav Bhaji

Ishtoo (Kerala Coconut Vegetable Curry)

Carrots and broccoli are the featured vegetables here, but you could substitute others with similar cooking times. For instance, diced potatoes or winter squash could take the place of the carrots; cauliflower florets or asparagus or green beans cut into 2-inch lengths or so could stand in for the broccoli; thawed green peas could be… Continue reading Ishtoo (Kerala Coconut Vegetable Curry)

Pasta with Tomatoes, Peas, and Pancetta

1 pound plum tomatoes, cored and chopped 1/2 cup lightly packed fresh mint OR parsley leaves OR a combination, chopped Kosher salt and ground black pepper 3 tablespoons extra-virgin olive oil, plus more to serve 1 medium yellow onion, chopped 4 ounces pancetta, chopped 3 tablespoons tomato paste 1/2 teaspoon red pepper flakes 1 pound… Continue reading Pasta with Tomatoes, Peas, and Pancetta

Penne alla Silana (Penne with Pancetta, Provolone, and Salami)

1 pound penne or fileja pasta Kosher salt and ground black pepper 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 3-4 ounces pancetta, chopped 3/4-1 1/2 teaspoons red pepper flakes 1 28-ounce can whole tomatoes, crushed by hand 4 ounces Genoa salami or spicy salami (see headnote), cut into 1/4-inch cubes 3 ounces… Continue reading Penne alla Silana (Penne with Pancetta, Provolone, and Salami)

Bok Choy Salad with Cucumber and Peanuts

3 tablespoons lime juice 2 tablespoons soy sauce 2 tablespoons grapeseed or other neutral oil 1/4 cup finely chopped fresh cilantro 2 teaspoons white miso 1 teaspoon finely grated fresh ginger Kosher salt and ground black pepper 1 Fresno OR jalapeño chili, stemmed and seeded, half minced, half thinly sliced, reserved separately 3 scallions, whites… Continue reading Bok Choy Salad with Cucumber and Peanuts