Gunpowder Potatoes

1 lb small new potatoes 3 Tbsp butter 1 Tbsp lime juice – about 1/2 of one lime 1 tsp kashmiri chili powder 1 tsp chaat masala 1/2 tsp kasoor methi – dried fenugreek 1/2 tsp salt pinch cumin seeds 1 green chili minced small handful of cilantro handful of diced green onions or chives… Continue reading Gunpowder Potatoes

Dal with Spinach and Tomatoes

The spice mix: 1 Tbsp coriander powder 2 tsp cumin powder 1 tsp kashmiri chili powder 1 1/2 tsp salt The dahl: 1 cups red split lentils masoor dahl 3 1/2 cups water 1/2 tsp turmeric 8 oz baby spinach coarsely chopped The tempering: 4 Tbsp vegetable oil 1 onion finely chopped 2 green chilies… Continue reading Dal with Spinach and Tomatoes

Chicken Dhansak

Ingredients The spice mix 2 tsp indian restaurant spice mix or curry powder – recipe link below 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp kosher salt The curry ingredients 3 Tbsp oil 1 Tbsp garlic/ginger paste – recipe… Continue reading Chicken Dhansak

Sheet Pan Lemon Dill Salmon with Baby Bok Choy

1 lb salmon fillets (in 4-6 oz pieces) 1 lb baby bok choy, each cut into quarters lengthwise 1/4 cup melted butter 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting 2 cloves crushed garlic Salt and pepper to taste Preheat… Continue reading Sheet Pan Lemon Dill Salmon with Baby Bok Choy

Easy Chana Masala

2 Tbsp neutral oil (e.g. canola) 1 tsp cumin seeds 4 Tbsp onion – finely diced 2 cloves garlic – crushed 1 green chili – finely diced 3 Tbsp fresh tomato – diced 1 1/2 tsp tomato paste – mixed with a couple tablespoons water 1/4 cup water 20 pieces finely julienned fresh ginger 1… Continue reading Easy Chana Masala

Indochinese Paneer Fried Rice

1 cup rice (or 2 to 2½ cups cooked rice) 2 tablespoons oil (divided) 3/4 to 1 cup paneer (cold, cubed) 2 to 3 tablespoons Thick curd (plain greek yogurt) 1/2 teaspoon ginger garlic paste 1/2 teaspoon red chilli powder 1/4 to 1/2 teaspoon garam masala 1/8 teaspoon turmeric 1/4 teaspoon salt (more to adjust)… Continue reading Indochinese Paneer Fried Rice

Indochinese Vegetable Soup

1/2 tablespoon oil (or butter) 1/2 tablespoon garlic fine chopped or minced 1/4 to 1/2 tablespoon ginger fine chopped or minced 2 sprigs spring onions greens (or scallions) 2 sprigs spring onion whites (or scallions) 1/4 cup carrots fine chopped 1/4 cup peas 1/4 cup sweet corn 1/4 cup french beans 1/2 cup cabbage fine… Continue reading Indochinese Vegetable Soup

1905 Salad

Salad: 4 cups iceberg lettuce, broken into 1 1/2” pieces 1 ripe tomato, cut into eighths 1/2 cup baked ham, julienned 2″ × 1/8″ (may substitute turkey or shrimp) 1/2 cup Swiss cheese, julienne 2″ × 1/8” 1/2 cup pimiento-stuffed green Spanish olives 1905 Dressing (see recipe below) 1/4 cup Romano cheese, grated 2 tablespoons… Continue reading 1905 Salad

Lucali Salad

FOR THE SALAD: 5 smallish tomatoes, halved and cut into fifths 1/2 smallish red onion, peeled and thinly sliced 1 rib celery with leaves, ideally from the heart, chopped 18 canned, pitted black olives, plus 2 tablespoons olive brine 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 1 teaspoon lemon pepper 1/3 cup… Continue reading Lucali Salad

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Momofuku’s Roasted Brussel Sprouts with Mint and Cilantro

1 lb / 453 gr Brussel sprouts 1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Preheat… Continue reading Momofuku’s Roasted Brussel Sprouts with Mint and Cilantro

Lemony White Bean Soup With Turkey and Greens

3 tablespoons olive oil 1 large onion, diced 1 large carrot, diced 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens 1 tablespoon tomato paste 3/4 teaspoon ground cumin, plus more to taste 1/8 teaspoon red-pepper flakes, plus more to taste 1/2 pound ground turkey 3 garlic cloves, minced 1… Continue reading Lemony White Bean Soup With Turkey and Greens

Tuna-Artichoke Melt

4 slices bread 1 (12-ounce/340-gram) jar marinated artichokes, marinade reserved 1 (5-ounce/140-gram) can oil-packed tuna, drained 4 slices cheddar, pepper jack, Swiss, provolone, or mozzerella Broil the bread on a baking sheet until both sides are deeply golden brown. Roughly chop the artichokes, then add to a bowl with the tuna. Mash with a fork,… Continue reading Tuna-Artichoke Melt

Pressure Cooker Mashed Potatoes

4 (~2.5lbs/1100g) russet potatoes or 6 Yukon gold potatoes , peeled and quartered 1 cup (250ml) cold water 1/2 cup (100ml) milk 2 tablespoons (30g) unsalted butter 2 cloves garlic , minced 2 tablespoons (30g) freshly grated Parmesan cheese Kosher salt & pepper to taste Pressure Cook Potatoes: Fill the pressure cooker with 1 cup… Continue reading Pressure Cooker Mashed Potatoes

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

Doctored Up Boxed Stuffing

2 6-ounce boxes chicken flavor boxed stuffing 6 tbsp butter 2 honey crisp apples, peeled and diced 1 onion, diced 1 tbsp fresh thyme leaves Black pepper, to taste 2 1/2 cups hot chicken broth/stock 1/2 cup scallions, mostly green tops, chopped Melt the butter. Add apples and onion and cook over medium heat for… Continue reading Doctored Up Boxed Stuffing

Fall Chopped Salad With Citrus Dressing

For the salad: 5 slices bacon, cut into 1-inch pieces 1 small head radicchio (about 5 ounces), chopped 4 ounces Brussels sprouts, thinly sliced or grated (about 3 1/2 cups) 2 ripe pears (about 20 ounces total), such as D’Anjou, Barlett or Bosc, cored and chopped 1/2 small red onion (about 3 ounces), chopped 1/4… Continue reading Fall Chopped Salad With Citrus Dressing

Ginger-Dill Salmon

1 (1 1/2-pound) salmon fillet, skin-on or skinless Kosher salt and black pepper 6 tablespoons finely chopped dill 1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel) 2 tablespoons extra-virgin olive oil, plus more for serving 1 grapefruit 2 oranges 6 small radishes, cut into thin wedges 1 avocado Flaky sea salt,… Continue reading Ginger-Dill Salmon

Sambal Ulek

18 long red chillies (about 230g), half deseeded (or all deseeded if you prefer less heat) 1 tbsp rice vinegar or white wine vinegar 1 tbsp sunflower oil 1/2 tsp sugar 1 tsp sea salt 1/4 tsp white pepper Bring a pan of salted water to the boil. Chop the chillies into 3cm chunks and… Continue reading Sambal Ulek