Pandan Ice Cream

80 grams (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters (7 fluid ounces/scant 1 cup) coconut water 200 grams (7 ounces) sweetened condensed milk 200 milliliters (7 fluid ounces/scant 1 cup) double (heavy) cream Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into… Continue reading Pandan Ice Cream

Mixed Vegetable Sabzi

3 tablespoons ghee or vegetable oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 tablespoon ginger paste or grated ginger 1 tablespoon garlic paste or grated garlic 1 medium red onion, finely chopped 2 plum tomatoes, chopped 2 Thai green chiles or small hot red chiles, finely chopped 1 teaspoon garam masala 1/2… Continue reading Mixed Vegetable Sabzi

Red Pepper, Potato and Peanut Sabzi

2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 small yellow onion, cut into 1/2-inch dice 1 large russet potato, cut into 1/2-inch dice (8 to 10 ounces; unpeeled) 2 medium red bell peppers, seeded and cut into 3/4-inch dice 1 teaspoon kosher salt, or more as needed 1/4 cup… Continue reading Red Pepper, Potato and Peanut Sabzi

Oven-Finished Kitchdi

1 cup dried long grain white rice (not basmati) 1 cup dried moong dal 3 tablespoons vegetable oil (or ghee) 1 teaspoon mustard seeds 6 dried cloves 2 small cinnamon sticks 2 teaspoons turmeric powder 1 teaspoon red chile powder salt to taste sweet mango pickle (optional, for serving) Preheat your oven to 350°F. In… Continue reading Oven-Finished Kitchdi

Pressure Cooker Chana Masala

1 1/2 cups dry chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas 3 tablespoons ghee or coconut oil. ( GHEE elevates this to the next level of goodness!!!) 2 bay leaves 2 teaspoons cumin seeds (whole) 1 teaspoon fennel seeds 2 onions, diced 4 fat garlic… Continue reading Pressure Cooker Chana Masala

Pressure Cooker Mulligatawny

3 tablespoons ghee or coconut oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole mustard seeds 1 onion, chopped 3 garlic cloves, roughly chopped 1 teaspoon grated ginger 1 serrano chili, slit in half leaving the stem intact 1 tablespoon yellow curry powder 1 carrot, chopped 1 yam, cubed 1… Continue reading Pressure Cooker Mulligatawny

Pressure Cooker Lentil Curry

1–2 tablespoons coconut oil, or ghee(ghee tastes best) 1 onion, diced 6 garlic cloves, rough chopped ( 3–4 tablespoons) 2 tablespoons ginger root, finely chopped 2 cups carrots, diced (or sub 1 cup celery) 1 tablespoon cumin (seeds or ground) 2 teaspoons coriander ( seeds or ground) 2 teaspoons salt 1 1/2 teaspoons ground turmeric… Continue reading Pressure Cooker Lentil Curry

Pressure Cooker Tikka Masala

2 pounds chicken breast or thighs, cut into 1-2 inch cubes ( sprinkled with 1 teaspoon salt and pepper) or see notes for vegan version. 2 tablespoons ghee ( or olive oil, coconut oil) 2 fat shallots, diced ( or sub 1 onion) 2 medium tomatoes, diced 4–6 garlic cloves, rough chopped 1 tablespoon fresh… Continue reading Pressure Cooker Tikka Masala

Pressure Cooker Thai Chicken Curry

1 tablespoon oil 2 shallots, chopped ( or 1 onion) 2 teaspoons fresh ginger, finely chopped ( or use ginger paste) 4 garlic cloves, rough chopped 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into one-inch pieces. 2–4 tablespoons Thai red curry paste (I like this brand) or use Mae Ploy. (Thai Kitchen… Continue reading Pressure Cooker Thai Chicken Curry

Next-Day Turkey Salad With Fried Shallots and Herbs

1 1/2 cups thinly sliced shallots 4 tablespoons peanut oil 2 cups leftover cooked turkey meat, pulled into bite-size pieces 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 jalapeño, seeded and minced Handful of cilantro and mint leaves, torn Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for… Continue reading Next-Day Turkey Salad With Fried Shallots and Herbs

Next-Day Turkey Silog (Garlic Fried Rice With Eggs)

1/2 cup canola or other neutral oil, plus more as needed 8 to 12 garlic cloves, to taste, peeled and ends trimmed Kosher salt 8 cups day-old cooked white jasmine rice 1 to 1 1/2 cups leftover gravy (omit if using ham) 1 1/2 pounds leftover turkey or ham, sliced 1/4-inch thick 4 eggs Make… Continue reading Next-Day Turkey Silog (Garlic Fried Rice With Eggs)

Next-Day Turkey Pav

3 tablespoons grapeseed oil 1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock Kosher salt 1 white onion, chopped 2 cloves garlic, finely chopped 1 1/2-inch piece ginger, finely chopped 1 serrano chile, seeded and finely chopped 1 beefsteak tomato, chopped 1/3 cup frozen peas (optional) 1/4 teaspoon turmeric 1… Continue reading Next-Day Turkey Pav

Next-Day Turkey Tikka Masala

FOR THE MARINADE: 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1 tablespoon paprika 4 teaspoons ground turmeric 1 teaspoon kosher salt 6 cloves garlic, finely grated or pounded in a mortar and pestle 4 teaspoons finely grated fresh ginger 1 cup whole-milk yogurt 4 cups cooked turkey (about 1 pound),… Continue reading Next-Day Turkey Tikka Masala

Pork and Pepper Stir Fry

For the pork and marinade: 8 ounces pork shoulder or loin (cut into thin strips) 1 tablespoon water 1 teaspoon cornstarch 2 teaspoons vegetable oil 1 teaspoon Shaoxing wine 1 teaspoon oyster sauce 1 teaspoon light soy sauce For the rest of the dish: 6 long hot green peppers (6 peppers = 10-12 ounces/280-340g) 2… Continue reading Pork and Pepper Stir Fry

Spicy Korean Rice Cakes (Tteokbokki)

8 ounces fresh or thawed frozen tteok (see note) 4 ounces beefsteak, such as chuck or sirloin, very thinly sliced 1/2 teaspoon soy sauce 2 teaspoons sesame oil 2 cloves garlic, minced 1 small onion, thinly sliced 2 cups green cabbage, cut crosswise into large pieces (optional) 1 to 2 tablespoons gochujang (Korean chile paste)… Continue reading Spicy Korean Rice Cakes (Tteokbokki)

Next-Day Turkey Lo Mein

1 pound fresh lo mein egg noodles or cooked lo mein noodles (450g) 2 tablespoons vegetable oil 4 cloves garlic (minced) 4 cups napa cabbage (shredded) 2 medium carrots (julienned) 1 tablespoon shaoxing wine (or dry sherry cooking wine) 1 1/2 cups shredded leftover Thanksgiving turkey 2 tablespoons soy sauce 1 tablespoon dark soy sauce… Continue reading Next-Day Turkey Lo Mein

Pressure Cooker Hoisin-Glazed Ribs (with Slow Cooker Variation)

1 cup hoisin sauce 1/2 cup honey 5 tablespoons gochujang, divided 1 tablespoon Chinese five-spice powder 2 2 1/2 to 3-pound racks baby back pork ribs, each cut in half if pressure cooking or cut into 3- or 4-rib sections if slow cooking 2 tablespoons minced fresh ginger 2 tablespoons finely chopped fresh cilantro 2… Continue reading Pressure Cooker Hoisin-Glazed Ribs (with Slow Cooker Variation)

Maple and Miso Sheet-Pan Salmon With Green Beans

4 (6-ounce) skin-on salmon fillets, about 1-inch thick Kosher salt Freshly ground black pepper 4 teaspoons maple syrup 1 tablespoon white or brown miso 1 tablespoon rice wine vinegar 2 teaspoons soy sauce 1 garlic clove, grated 1 pound green beans, trimmed 2 tablespoons olive oil Pinch of red-pepper flakes (optional) 1/4 teaspoon toasted sesame… Continue reading Maple and Miso Sheet-Pan Salmon With Green Beans

Salmon With Sesame and Herbs

3 tablespoons low-sodium soy sauce 3 tablespoons light brown sugar or honey 4 tablespoons unseasoned rice wine vinegar Kosher salt and ground black pepper 4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick 2 tablespoons raw white sesame seeds 1 small shallot, thinly sliced into rings 3 cups cilantro, parsley or… Continue reading Salmon With Sesame and Herbs

Seared Salmon With Citrus and Arugula Salad

4 tablespoons olive oil, plus more for brushing 2 tablespoons freshly squeezed orange juice 2 teaspoons Dijon mustard 2 garlic cloves, minced (about 2 teaspoons) 3/4 teaspoon kosher salt, plus more to taste 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon black pepper, plus more to taste 1/4 cup thinly sliced shallot (from 1 large… Continue reading Seared Salmon With Citrus and Arugula Salad