3-Ingredient Miso Dressing

1 part white miso (shiro miso) 1 part honey 1 part apple cider vinegar Combine all ingredients in a bowl, stir with a fork or whisk until smooth, and adjust to taste. This will keep in the fridge for quite awhile—check the expiration date on the miso as a guideline. Notes: This dressing would be… Continue reading 3-Ingredient Miso Dressing

Pimento Cheese Potato Salad

3 tablespoons kosher salt, plus more to taste 2 pounds red or Yukon potatoes, cut into 1½-inch chunks 1 (14-oz) jar hot Peppadew peppers, drained and vinegar reserved 1/2 cup mayonnaise 1/2 pound sharp cheddar cheese, grated Combine 3 quarts of water and the 3 tablespoons of salt, and bring to a boil. Carefully add… Continue reading Pimento Cheese Potato Salad

Chickpeas and Cheese

1 (15-ounce) can chickpeas, rinsed, drained, and dried Neutral oil, such as vegetable or canola Kosher salt and freshly ground black pepper 1/2 cup heavy cream 4 ounces cheddar, grated (preferably a younger, not super-aged variety) Separate out 1/4 cup of chickpeas and roughly chop. Heat a glug of oil in a skillet over medium… Continue reading Chickpeas and Cheese

Mallmann’s Potato Dominoes

For the clarified butter: 4 ounces unsalted butter (1 stick) For the potato dominoes: 4 Idaho potatoes 4 tablespoons chilled clarified butter Coarse salt For the clarified butter: Slowly melt butter in a small heavy saucepan over medium-low heat; do not stir. Remove from the heat, and carefully spoon off any foam from the top.… Continue reading Mallmann’s Potato Dominoes

Never-Fail Biscuits

6 ounces /170 grams (1 1/2 cups) self-rising flour 1/8 teaspoon salt (optional; for a saltier biscuit, add up to to 1/4 teaspoon) 6 ounces /170 grams (3/4 cup) heavy or whipping cream Heat the oven to 450° F, with a rack in the top third of the oven. Mix the flour and salt together… Continue reading Never-Fail Biscuits

Unfussy Eggplant Parm

1/4 cup olive oil, plus more for drizzling 1 (28-ounce) can whole, peeled tomatoes 1 teaspoon kosher salt, plus more for sprinkling 1 medium globe eggplant 1/2 cup fresh breadcrumbs 1/4 cup grated low-moisture, whole-milk mozzarella 2 tablespoons grated parmesan Get the tomato sauce going. Add the olive oil to a pot and set over… Continue reading Unfussy Eggplant Parm

Pasta With Marinated Artichoke Sauce

1 (12-ounce) jar quartered marinated artichoke hearts Kosher salt 1/2 pound rigatoni (or another short pasta) Freshly grated Parmesan Red pepper flakes Set a pot of water over high heat to come to a boil. Meanwhile, set a sieve over a bowl, then pour in the whole jar of artichoke hearts. Fill a 1/2-cup measure… Continue reading Pasta With Marinated Artichoke Sauce

Mozzarella Schnitzel

2 to 4 slices low-moisture mozzarella 2 tablespoons all-purpose flour 1 large egg 1/4 cup panko Kosher salt and freshly ground black pepper Neutral oil, such as canola or grapeseed Stack enough mozzarella slices to reach about 3/4 centimeter in height. (For me, this is three, but it depends on how thick your slices are.)… Continue reading Mozzarella Schnitzel

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 Lentil Soup

1 onion, diced (or sub 2 fat shallots) 8 cloves garlic, rough chopped 3 tablespoons olive oil 4 cups diced veggies – any mix of carrots, celery, fennel, parsnip, bell pepper, potato, cabbage (I normally use 2 carrots, 2 celery, 1 parsnip or bell pepper) 1 1/2– 2 teaspoons salt, more to taste. 1 tablespoon… Continue reading Pressure Cooker Lentil Soup

Pressure Cooker Smoky White Bean Soup

1 lb dry white beans, soaked 8-12 hours ( 2 cups dry, 5 cups soaked) 2 tablespoons olive oil 1 onion, diced 6 garlic cloves, rough chopped 1 1/2 cup carrots, chopped 2 cups celery chopped 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 1/4 cup white wine (or skip it) 14 ounce can… Continue reading Pressure Cooker Smoky White Bean Soup

Pressure Cooker Cuban Black Beans

3 tablespoons olive oil 2 onions, diced 2 bell peppers diced (red and yellow are nice) 1 ancho chili, diced (optional, not traditional) 6 garlic cloves, rough chopped 2 teaspoons salt 2 teaspoons oregano 2 bay leaves 1 teaspoon cumin 1 teaspoon smoked paprika 1/8– 1/4 teaspoon cayenne or chipotle (optional) 1 tablespoon tomato paste… Continue reading Pressure Cooker Cuban Black Beans

Pressure Cooker Pinto Bean Soup

1 tablespoon oil 1 large onion, chopped 2–4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers) 4 cloves garlic coarsely chopped 2 teaspoons Ancho chili powder ( or sub regular chili powder) 1 teaspoon cumin 1 teaspoon coriander 1 yam, yielding approximately 3 cups cubed 1 ½ cups dry pinto… Continue reading Pressure Cooker Pinto Bean Soup