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

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

2-Ingredient Buttery Balsamic Chicken

Chicken: 2 tablespoons balsamic vinegar 2 teaspoons kosher salt 2 boneless, skinless chicken breasts (about 1 pound total), halved horizontally Balsamic Butter: 1/4 cup (1/2 stick) butter, divided 2 tablespoons balsamic, plus more for drizzling Kosher or flaky salt, for sprinkling Combine the balsamic and salt with ¼ cup of cold water. Add the chicken… Continue reading 2-Ingredient Buttery Balsamic Chicken

2-Ingredient Chicken Marinade: Sumac Chicken With Yogurty Cucumber Salad

Sumac chicken and sautéed onions: 1 cup whole-milk Greek yogurt 2 teaspoons kosher salt, plus more to taste 2 teaspoons ground sumac 2 boneless, skinless chicken breasts (about 1/2 pound each), halved horizontally 2 tablespoons extra-virgin olive oil, divided 3/4 red onion, roughly chopped Yogurty cucumber-onion salad: 4 Persian cucumbers 1/4 red onion, thinly sliced… Continue reading 2-Ingredient Chicken Marinade: Sumac Chicken With Yogurty Cucumber Salad

Speedy Shrimp With Horseradish Butter

2 lemons, preferably organic 3 tablespoons unsalted butter, divided 2 tablespoons prepared horseradish, plus more to taste Kosher salt 1 pound large to extra-large shrimp, shelled and deveined 1 handful chopped dill Crusty bread, hot pasta, or whatever starchy thing you want, for serving Finely grate the zest of 1 lemon and set aside. Now… Continue reading Speedy Shrimp With Horseradish Butter

Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Marinated chicken 2 or 3 boneless skinless chicken breasts (1 to 1 1/4 pounds) 1/2 cup mayonnaise 3 tablespoons hot sauce (like Cholula or Frank’s) 1 pinch kosher salt (optional) Spicy mayo 1/4 cup mayonnaise 1 tablespoon hot sauce, plus more to taste Marinate the chicken: Halve the chicken breasts horizontally. (If you’re an overachiever,… Continue reading Back-Pocket 2-Ingredient Marinade for Grilled Chicken

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

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 Pot Roast

FOR THE POT ROAST: 4 pounds beef chuck roast, cut in half Kosher salt and black pepper 2 tablespoons vegetable oil 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges) 8 garlic cloves, smashed and peeled 1 1/2 cups dry red wine 1 tablespoon red wine vinegar 5… Continue reading Pressure Cooker Pot Roast

Sesame Chicken with Arugula and Artichokes

1/2 cup (about 2 1/2 ounces) white sesame seeds 1/2 teaspoon fine salt, plus more as needed 4 chicken breast cutlets or 4 boneless, skinless chicken thighs (about 1 pound total) (see NOTE) Neutral oil, such as vegetable, as needed 1 (12-ounce) jar quartered and marinated artichokes, drained marinade reserved 4 cups baby arugula Freshly… Continue reading Sesame Chicken with Arugula and Artichokes

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