Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Total Time 35 minutes It might be worth getting an air-fryer just to make brussels sprouts. Crunchy and deliciously bittersweet, the charred air-fryer brussels sprouts come to life in this refreshing grain salad, where they are tossed with bits of briny feta, sweet-tart cranberries, and a fennel- and nigella-seed-spiced maple syrup vinaigrette. If I’m looking… Continue reading Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Air-Fryer Salmon With Sweet Tamarind Glaze

3 Tbsp. pourable tamarind concentrate (such as Pure Indian Foods) 2 Tbsp. light brown sugar 2 tsp. extra-virgin olive oil 1 tsp. crushed red pepper flakes 1 tsp. fish sauce 2 6-oz. skin-on salmon fillets (about 1½” thick) Kosher salt, freshly ground pepper 1 medium English hothouse cucumber, halved lengthwise, thinly sliced 1/4 cup coarsely… Continue reading Air-Fryer Salmon With Sweet Tamarind Glaze

Chicken Breasts With Miso-Garlic Sauce

For the Chicken: 1 tablespoon fine sea salt, plus more as needed 2 tablespoons plain whole-milk yogurt or whey 4 cups cold water 4 boneless, skinless chicken breasts (about 2 pounds) 1/4 cup unsalted butter (½ stick), melted, or olive oil 2 tablespoons onion powder 1 tablespoon garlic powder 2 teaspoons chipotle powder 1 teaspoon… Continue reading Chicken Breasts With Miso-Garlic Sauce

Blistered Green Beans With Shallots and Pistachios

4 tablespoons neutral oil, such as grapeseed, plus more as needed 3 medium shallots or 1 small red onion, peeled and sliced crosswise into rings Fine sea salt 4 garlic cloves, peeled and minced 2 tablespoons chopped pistachios 1½ pounds green beans, trimmed and cut in half 1 tablespoon low-sodium soy sauce ½ teaspoon black… Continue reading Blistered Green Beans With Shallots and Pistachios

Roasted Butternut Squash With Lentils and Feta

For the Salad 1/2 cup black or green lentils 1 (3-inch) cinnamon stick 4 garlic cloves, peeled and smashed Kosher salt 1 (1-pound) butternut squash 1 tablespoon extra-virgin olive oil 1/2 teaspoon black pepper 1/4 cup crumbled feta 4 scallions, trimmed and thinly sliced 2 tablespoons roasted, salted pumpkin seeds For the Dressing 1/4 cup… Continue reading Roasted Butternut Squash With Lentils and Feta

Sheet-Pan Chicken With Butternut Squash, Fennel and Sesame

1 large butternut squash, scrubbed (about 3 pounds) 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs) 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice plus 1 lime, cut into wedges 2 tablespoons ground coriander 2 tablespoons sesame seeds 1 tablespoon ground fennel 1 teaspoon chipotle powder Fine sea salt 2 tablespoons… Continue reading Sheet-Pan Chicken With Butternut Squash, Fennel and Sesame

Roasted Tomato Sauce and Miso Spaghetti

1 1/2 lb/680g cherry or grape tomatoes 1/4 cup/60ml extra-virgin olive oil 2 cloves of garlic, grated 1 tsp red pepper flakes such Aleppo, Maras, or Urfa 2 Tbsp/20g yellow or white miso paste fine sea salt 1/2 lb/230g dried spaghetti, no 12 12 fresh basil leaves, torn 2 Tbsp/4g lightly packed shredded or grated… Continue reading Roasted Tomato Sauce and Miso Spaghetti

Chicken Sandwich with Cashew Korma and Mango Chutney

1 jar of Coconut Cashew Korma Simmer Sauce 2 cups shredded rotisserie chicken 4 slices of sandwich sourdough bread, buttered and toasted 2 cups mixed salad greens 1/4 cup loosely packed mint leaves 4 tablespoons Mango Chutney Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold… Continue reading Chicken Sandwich with Cashew Korma and Mango Chutney

Brussels Sprouts with Pickled Shallots and Labneh

FOR THE PICKLED SHALLOTS: 1/4 cup apple cider vinegar 1 teaspoon granulated sugar 1/2 teaspoon black pepper 1/2 teaspoon fine sea salt 1 large shallot, peeled and sliced into rings FOR THE BRUSSELS SPROUTS: 1 pound brussels sprouts 2 tablespoons extra-virgin olive oil, plus more for finishing Fine sea salt 1 teaspoon black pepper FOR… Continue reading Brussels Sprouts with Pickled Shallots and Labneh

Roasted New Potatoes with Garlic and Tamarind

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width Kosher salt 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 2 tablespoons unsalted butter, melted 2 garlic cloves, peeled and grated 2 tablespoons tamarind paste (not concentrate) 1 tablespoon date syrup, honey or maple syrup 1 teaspoon lime juice 1… Continue reading Roasted New Potatoes with Garlic and Tamarind

Goan Shrimp and Tamarind Soup

1 pound large raw shrimp, fresh or frozen, shelled and deveined 4 cups warm water 2 tablespoons extra-virgin olive oil 1 small yellow or white onion, peeled and finely minced 4 garlic cloves, peeled and grated 1/4 cup tomato paste 1/2 teaspoon black pepper 1 tablespoon tamarind paste (not concentrate) Kosher salt 1 bunch cilantro,… Continue reading Goan Shrimp and Tamarind Soup

Cucumber Salad with Mustard Oil

1/2 cup (2 oz; 60g) raw hazelnuts or peanuts, skinned 2 English cucumbers (25 oz; 700g) 2 tablespoons (30ml) mustard oil 2 tablespoons (30ml) lime juice, from 1 lime 2 teaspoons (1/8 oz; 4g) red pepper flakes Kosher salt In a small dry saucepan, toast hazelnuts over medium-high heat, until they just start to brown… Continue reading Cucumber Salad with Mustard Oil

Dosas and Uttapams

1 cup urad dal/black lentils (split or whole, with or without skin) 500mL water + 2.5 Liters + additional 500mL for dosas 4 cups rice flour 1 teaspoon fenugreek seed powder, freshly ground 1 1/2 teaspoon kosher sea salt 1/2 teaspoon yeast 1 cup chopped tomatoes 1/2 cup red onion chopped 1/2 cup cilantro leaves,… Continue reading Dosas and Uttapams

Heirloom Tomato Salad with Tamarind Dressing

2 large heirloom tomatoes 2 cups cherry tomatoes 4 thai chili peppers, red and yellow color 2 tablespoons whole cilantro leaves, fresh 1/2 teaspoon fine grain sea salt 1/2 teaspoon black pepper powder, freshly ground + extra if needed 2 teaspoons tamarind concentrate 1/2 teaspoon fresh lime juice 3 teaspoons dark brown sugar or jaggery… Continue reading Heirloom Tomato Salad with Tamarind Dressing

Coconut-Cilantro Chutney

6 ounces fresh coconut, grated or chopped 1 bunch cilantro 2 tablespoons lime juice 2 green Thai chili peppers 1 inch ginger root, peeled and grated 1/2 teaspoon kosher sea salt 3/4 cup water Place all the ingredients in a food processor fitted with the blade attachment. Place the lid and pulse until the ingredients… Continue reading Coconut-Cilantro Chutney

Indian Frittata

12 large eggs 1/2-cup crème fraîche 1/2 cup finely chopped red onion 2 scallions, white and green parts, thinly sliced 2 garlic cloves, thinly sliced 1/4 cup tightly packed fresh cilantro leaves 1/2 teaspoon garam masala 1/2 teaspoon fine sea salt 1/2 teaspoon black pepper 1/2 teaspoon ground turmeric 1/4+teaspoon red-pepper flakes 2 tablespoons ghee… Continue reading Indian Frittata

Seared Paneer with Tea and Pineapple Sauce

400 grams (14 ounces) low-fat/full-fat paneer, chilled 1/4 cup extra virgin olive oil + a little extra for searing 1/2 teaspoon kosher sea salt 1/2 teaspoon white pepper powder 1/2 teaspoon sweet paprika powder a few fresh daikon radish shoots to garnish a little Maldon sea salt flakes (optional) tea and pineapple dressing: 1 Darjeeling… Continue reading Seared Paneer with Tea and Pineapple Sauce

Cilantro-Mint Chutney and Cucumber Raita

Cilantro-mint chutney: 1 cup packed mint leaves, fresh 1 cup packed cilantro, leaves 1 inch piece ginger root, peeled, julienned 2 thai green chili peppers 1 lime 1/4 cup water, chilled 1/2 teaspoon kosher sea salt Place the mint, cilantro, ginger, chili into a blender (or a jar if you’re using an immersion blender), Squeeze… Continue reading Cilantro-Mint Chutney and Cucumber Raita

Pumpkin Raita

2 cups grated pumpkin 1 thai green chili pepper, thinly sliced 1/4 red onion, minced 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh mint, chopped 3 cups plain non-fat greek yogurt 1/2 teaspoon sea salt 1/4 teaspoon pepper, freshly ground 1 tablespoon vegetable oil 1/4 teaspoon black mustard seeds 2-3 curry leaves, dried or fresh… Continue reading Pumpkin Raita