- 3–4 lb chuck roast - Salt and freshly ground black pepper - 2 tbsp vegetable oil - 2 onions, quartered - 4 carrots, cut into large pieces - 3 celery stalks, cut into large pieces - 4 cloves garlic, smashed - 2 cups beef broth - 1 cup dry red wine (optional) - 2 tbsp tomato paste - 2 bay leaves - 2–3 sprigs fresh thyme or 1 tsp dried thyme - 1 lb baby potatoes (optional)
1. Preheat oven to 325°F (160°C). Season roast generously with salt and pepper. 2. Heat oil in a large Dutch oven over medium-high heat and brown the roast on all sides; transfer to a plate. 3. Add onions, carrots, and celery to pot and cook until beginning to brown; add garlic and tomato paste and cook 1 minute. 4. Deglaze with red wine, scraping up browned bits, then add beef broth, bay leaves, and thyme. 5. Return roast to pot, add potatoes if using, bring to a simmer, cover, and transfer to oven. 6. Braise 2½–3½ hours until fork-tender. Remove roast and vegetables, skim fat, and reduce braising liquid on stovetop to make gravy if desired. 7. Slice or shred roast against the grain and serve with vegetables and gravy.
- 2–3 lb chuck roast, cut into 1–1½ inch cubes - Salt and freshly ground black pepper - 4 oz bacon, diced - 2 tbsp butter and 1 tbsp olive oil - 2 carrots, sliced - 1 onion, diced - 3 cloves garlic, minced - 2 tbsp all-purpose flour - 2 cups red Burgundy or other full-bodied red wine - 2 cups beef stock - 1 tbsp tomato paste - 2 bay leaves and 2 sprigs fresh thyme (or 1 tsp dried) - 8–12 pearl onions, peeled - 8 oz mushrooms, halved - Fresh parsley for garnish
1. Season beef with salt and pepper. In a heavy pot, cook bacon until crisp, remove and set aside. 2. Brown beef cubes in batches in bacon fat and butter/oil; remove and set aside. 3. Sauté carrots and diced onion until softened, add garlic, then stir in flour and cook 1 minute. 4. Deglaze with wine, scraping the bottom, add stock, tomato paste, thyme, bay leaves and return beef and bacon to pot. 5. Bring to a simmer, cover, and cook gently on stovetop or in 325°F (160°C) oven for 2–3 hours until beef is tender. 6. Sauté pearl onions and mushrooms in butter until browned; add to stew for the last 20–30 minutes to finish cooking. 7. Adjust seasoning, remove herbs, and serve hot garnished with parsley.
- 1.2–1.5 kg lamb stew meat (neck or shoulder), cut into chunks - 4–6 medium potatoes, peeled and halved - 2 large onions, thickly sliced - 2 carrots, cut into large pieces (optional) - 2–3 sprigs fresh thyme (or 1 tsp dried) - 1–2 bay leaves - 1.2–1.5 L lamb or beef stock (enough to cover) - 2 tbsp vegetable oil or dripping - Salt and freshly ground black pepper - Fresh parsley, chopped (for garnish)
1. Pat lamb dry, season with salt and pepper. Brown in oil in a large pot in batches until well colored; remove and set aside. 2. In the same pot, add onions (and carrots if using) and cook until softened and starting to color. 3. Return lamb to the pot, add thyme, bay leaves, and enough stock to nearly cover the meat; bring to a gentle simmer. 4. Skim any foam, cover and simmer gently for about 1–1½ hours until lamb is nearly tender. 5. Add potatoes, adjust seasoning, and continue simmering uncovered for 30–40 minutes until potatoes and meat are tender and stew has thickened slightly. 6. Remove bay and thyme sprigs, sprinkle with chopped parsley and serve hot. ---
- 1 kg lamb stew meat, cut into chunks - 2 large onions, thinly sliced - 3 cloves garlic, minced - 1 tsp ground ginger - 1 tsp ground cumin - 1 tsp ground coriander - 1 cinnamon stick (or 1 tsp ground cinnamon) - 1 tsp paprika - 1/2 tsp turmeric (optional) - 200 g prunes, pitted - 2 tbsp honey - 750 ml chicken or lamb stock - 2 tbsp olive oil - 50 g blanched almonds, toasted - Fresh cilantro or parsley, chopped - Salt and pepper
1. Heat oil in a heavy pot or tagine base, brown lamb in batches and set aside. 2. Sauté onions until soft, add garlic and spices and cook 1–2 minutes until aromatic. 3. Return lamb to pot, add stock, cinnamon stick, and bring to a simmer. Cover and cook gently for 1½–2 hours until meat is tender. 4. Stir in prunes and honey, simmer uncovered for 15–20 minutes until sauce thickens and fruit plumps. 5. Adjust seasoning, sprinkle with toasted almonds and chopped cilantro, and serve over couscous or with flatbread. ---
- 500 g lamb liver, trimmed and thinly sliced - 3 large onions, thinly sliced - 2 tbsp butter and 1 tbsp olive oil (or all butter) - 50 ml dry white wine - 1 tbsp red wine vinegar or lemon juice (optional) - Salt and black pepper - Fresh parsley, chopped - Milk for soaking (optional, to mellow liver)
1. If desired, soak liver slices in milk for 30 minutes, then drain and pat dry to mellow flavor. 2. In a large skillet, melt butter with oil and cook onions slowly over medium-low heat until soft and deeply golden (25–30 minutes); set aside and keep warm. 3. Increase heat, quickly sear liver slices in the same pan in small batches for 1–2 minutes per side—liver should remain slightly pink inside. 4. Return onions to pan, add wine and vinegar/lemon juice if using, warm through for a minute to deglaze. 5. Season with salt and pepper, sprinkle with chopped parsley and serve immediately with polenta or crusty bread. ---
- 6–8 lamb kidneys, trimmed, halved and membranes removed - 2–3 tbsp unsalted butter - 1 small shallot or 1 small onion, finely chopped - 1–2 tsp English mustard (adjust to taste) - 1 tbsp Worcestershire sauce - 1–2 tsp made mustard or Dijon (optional for creaminess) - 1 tbsp red wine or port (optional) - Salt, freshly ground black pepper - Chopped parsley and buttered toast for serving
1. Trim kidneys of fat and membrane, slice in half, soak briefly in milk (optional), then pat dry and season with salt and pepper. 2. Melt butter in a skillet, sauté shallot until soft and translucent. 3. Increase heat, add kidneys and sear quickly on both sides until browned but still slightly pink inside (about 2–3 minutes per side). 4. Reduce heat, stir in English mustard, Worcestershire sauce and wine/port if using; simmer 1–2 minutes to coat and heat through without overcooking kidneys. 5. Adjust seasoning, sprinkle with parsley and serve immediately on hot buttered toast as a hearty entree. ---
- 600–800 g lamb stew meat, cut into 2–3 cm pieces - 250 g lamb kidneys, trimmed and quartered - 1 large onion, chopped - 2 cloves garlic, minced - 2 tbsp flour (for dusting) - 500 ml beef or lamb stock (or a mix) - 150 ml stout or ale (optional) - 2 tbsp vegetable oil - 1–2 tsp Worcestershire sauce - 1 tsp fresh thyme leaves (or 1/2 tsp dried) - Salt and pepper - Shortcrust or puff pastry for lid and base - 1 egg, beaten (for glaze)
1. Preheat oven to 200°C (400°F). Pat meat and kidneys dry, season and lightly dust with flour. 2. Brown lamb stew meat in oil in a heavy pan, remove and brown kidneys briefly; set both aside. 3. In same pan, sauté onion and garlic until soft, stir in flour and cook a minute. 4. Return meat and kidneys to pan, add stock, ale (if using), Worcestershire and thyme; bring to a simmer, cover and cook gently for 1–1½ hours until meat is tender and sauce is thickened. 5. Transfer filling to a pie dish, roll pastry for base and lid (or line dish with pastry), fill with meat and gravy, top with pastry, trim and glaze with beaten egg; cut a vent. 6. Bake in preheated oven for 25–35 minutes until pastry is golden and crisp. Rest a few minutes before serving.
- 500 g salmon fillet, cut into 1–1.5 in cubes - 150 g thick yogurt - 1 tbsp ginger-garlic paste - 1 tbsp lemon juice - 1 tsp Kashmiri red chili powder (or paprika) - 1 tsp ground coriander - 1 tsp ground cumin - ½ tsp garam masala - 1 tbsp oil (or mustard oil for more authentic flavor) - Salt to taste - Lemon wedges and fresh cilantro for garnish
1. Combine yogurt, ginger-garlic paste, lemon juice, spices, oil and salt in a bowl; add salmon cubes and coat well. 2. Marinate covered in the fridge for 1–2 hours (up to 4 hours). 3. Thread salmon cubes onto skewers (use metal or well-soaked wooden skewers). 4. Grill on high heat or broil for 3–4 minutes per side until lightly charred and just cooked through. 5. Remove, rest 2 minutes, garnish with cilantro and lemon wedges, and serve hot with mint chutney or salad.
- 600 g salmon, cut into large chunks - 4 medium tomatoes, finely chopped or pureed - 1 large onion, finely sliced (optional) - 2 tbsp ginger juliennes + 1 tbsp ginger-garlic paste - 4–5 green chilies, slit - 1 tsp turmeric powder - 1½ tsp red chili powder (Kashmiri for color) - 1 tsp ground coriander - ½ tsp garam masala - 3 tbsp oil or ghee - Fresh cilantro, chopped, for garnish - Salt to taste
1. Heat oil in a karahi or heavy skillet; shallow-fry salmon pieces 1–2 minutes per side until lightly golden; remove and set aside. 2. In the same pan, add a little more oil if needed; sauté onions (if using) until translucent. 3. Add ginger-garlic paste and ginger juliennes; fry briefly, then add chopped tomatoes and cook until oil separates and tomatoes are reduced. 4. Stir in turmeric, chili powder, ground coriander and salt; cook 2–3 minutes. 5. Return salmon to the pan, add slit green chilies, reduce heat, cover and simmer gently 6–8 minutes until salmon is cooked and flavors meld. 6. Sprinkle garam masala and chopped cilantro, give a gentle toss, and serve hot with naan or steamed rice.
- 600 g salmon pieces (steaks or large chunks) - 200 g thick yogurt, whisked - 1 large onion, fried to a light brown and pureed (or 1 cup onion paste) - 2 tbsp ground almonds or cashew paste - 1 tsp ginger-garlic paste - 3 green cardamom pods, 3 cloves, 1 small cinnamon stick (lightly crushed) - ½ tsp turmeric powder - 1 tsp mild red chili powder - 3 tbsp ghee or oil - 2 tbsp fresh cream (optional) - Fresh cilantro for garnish, salt to taste
1. Lightly pan-fry salmon pieces to seal (30–60 seconds per side); remove and set aside. 2. Heat ghee; add whole spices and sauté briefly until fragrant. 3. Add onion paste and cook until golden-brown and oil separates. Stir in ginger-garlic paste and cook 1–2 minutes. 4. Lower heat and add whisked yogurt gradually, stirring constantly to avoid splitting; add ground nuts, turmeric, chili powder and salt. 5. Gently add salmon, cover and simmer on low 6–8 minutes until salmon is just cooked through. 6. Finish with fresh cream if using, sprinkle cilantro, and serve with pilau or naan.
- 600 g salmon, cut into large pieces and lightly marinated (yogurt, turmeric, red chili, salt) - 400 g basmati rice, washed and soaked 30 minutes - 2 large onions, thinly sliced and fried to golden birista - 2–3 bay leaves, 4 green cardamom, 4 cloves, 1 cinnamon stick - 1 tsp garam masala - A pinch of saffron soaked in 2 tbsp warm milk - Handful each of fresh mint and cilantro, chopped - 3 tbsp ghee or oil - Lemon juice and salt to taste
1. Par-cook basmati rice in salted water with whole spices until about 70% done; drain and set aside. 2. Fry salmon pieces briefly in a little oil until sealed; remove. 3. In a heavy-bottomed pot, spread a layer of ghee, half the fried onions, half the herbs and a little rice. 4. Arrange salmon pieces over the rice, sprinkle lemon juice, garam masala, remaining herbs and fried onions, then top with remaining rice. 5. Pour saffron milk over the top, seal the pot (tight lid or dough) and cook on very low heat (dum) for 20–25 minutes. 6. Rest 5 minutes, gently fluff to serve, and accompany with raita or salad.
- 500 g salmon fillet, finely minced (or processed briefly) - 1 small onion, very finely chopped or grated - 2 green chilies, finely chopped - 1 tsp ginger-garlic paste - 1 tsp ground coriander, ½ tsp cumin powder - ½ tsp garam masala - 1 egg (for binding) or 2 tbsp gram flour for gluten-free binding - Handful chopped cilantro and mint - Salt and lemon juice to taste - Oil for brushing/grilling
1. Combine minced salmon with onion, green chilies, herbs, spices, egg (or gram flour), lemon juice and salt; mix until well blended and slightly sticky. Chill 20–30 minutes to firm up. 2. Divide mixture into equal portions and shape each around metal skewers into long cylindrical kebabs. 3. Brush kebabs with oil and grill on medium-high heat, turning often, about 6–8 minutes until charred in places and cooked through. Alternatively pan-fry gently in a little oil. 4. Remove from skewers, sprinkle extra lemon, garnish with cilantro and serve with naan, lemon wedges and mint chutney.
- 500 g salmon cut into bite-sized cubes - 150 ml thick cream (malai or heavy cream) - 50 g thick yogurt - 1 tbsp ginger-garlic paste - 1 tsp white pepper or mild black pepper - ¼ tsp ground cardamom or a pinch of garam masala - 1 tbsp lemon juice - 1–2 tbsp melted butter or oil for basting - Salt and chopped cilantro for garnish
1. Whisk cream, yogurt, ginger-garlic paste, pepper, cardamom, lemon juice and salt; coat salmon cubes thoroughly. 2. Marinate refrigerated for 1–2 hours (avoid much longer with fish to prevent over-curing). 3. Thread cubes onto skewers or arrange on a grill tray; brush with butter/oil. 4. Grill, broil or pan-sear over medium-high heat for 3–4 minutes per side until cooked and lightly caramelized. 5. Rest briefly, garnish with cilantro and serve hot with paratha or steamed rice.
- 1.5–2 kg chuck roast, cut into large chunks - 4 tbsp vegetable oil - 3 large onions, thinly sliced - 2 tbsp ginger-garlic paste - 3–4 tbsp nihari masala (or a blend of fennel, cloves, cinnamon, cardamom, mace, nutmeg, coriander, cumin) - 2 tsp red chili powder (adjust) - 1 tbsp ground coriander - 2 tbsp wheat flour (atta) or chickpea flour for thickening - 8 cups water or beef stock (dairy-free) - Salt to taste - Fresh cilantro, julienned ginger, sliced green chilies, and lemon wedges for garnish
1. Heat oil in a heavy pot and brown the chuck roast pieces on all sides; remove and set aside. 2. In the same pot, sauté sliced onions until deep golden brown; remove half for garnish. 3. Add ginger-garlic paste to the remaining onions and cook briefly, then stir in nihari masala, red chili powder, and ground coriander. 4. Return beef to the pot, add water or stock, and bring to a simmer; skimming any foam. 5. Cover and cook very gently for 4–6 hours on low heat (or pressure cook for 1–1.5 hours) until meat is falling apart and the flavors are melded. 6. Mix wheat or chickpea flour with a little cold water to make a slurry; stir into the stew to thicken and cook another 10–15 minutes. 7. Adjust salt and spice, serve hot topped with fried onions, cilantro, julienned ginger, sliced green chilies, and lemon wedges.
- 1–1.2 kg chuck roast, cut into 2–3 cm cubes - 4 tbsp vegetable oil - 4 medium onions, sliced - 3 tbsp ginger-garlic paste - 6 large ripe tomatoes, chopped (or 2 cups canned crushed tomatoes) - 4–6 green chilies, slit - 2 tsp cumin seeds - 2 tsp ground coriander - 1 tsp turmeric - 1–2 tsp red chili powder - Salt to taste - Fresh cilantro and julienned ginger for garnish
1. Heat oil in a karahi or large skillet; add cumin seeds until fragrant, then add beef cubes and brown on all sides. 2. Remove beef briefly; in the same pan, sauté sliced onions until soft and lightly browned. 3. Add ginger-garlic paste and cook until raw aroma dissipates, then add ground coriander, turmeric, red chili powder, and salt. 4. Return beef to the pan, add chopped tomatoes and green chilies, stir thoroughly, and cover. 5. Simmer on low heat for 1–1.5 hours (or pressure cook 35–45 minutes) until beef is tender and the oil separates from the masala. 6. Increase heat briefly to reduce and coat the beef with thick tomato masala, adjust seasoning. 7. Garnish with fresh cilantro and julienned ginger; serve hot.
- 1–1.2 kg chuck roast, cut into large chunks - 3 cups basmati rice, rinsed and soaked 30 minutes - 1/2 cup vegetable oil - 3 large onions, thinly sliced - 3 tbsp ginger-garlic paste - 3 tomatoes, chopped - 1/4 cup chopped fresh cilantro and 1/4 cup mint leaves - 3–4 green chilies, slit - 2 tbsp biryani masala or garam masala - 1 tsp turmeric, 2 tsp red chili powder, salt to taste - Whole spices: 1 bay leaf, 4 green cardamoms, 4 cloves, 1 cinnamon stick - Juice of 1 lemon - Saffron strands soaked in 2 tbsp warm water (optional)
1. In a heavy pot, heat oil and brown beef chunks on all sides; remove and set aside. 2. In the same pot, fry sliced onions until golden; add ginger-garlic paste and cook briefly. 3. Add tomatoes, biryani masala, turmeric, red chili powder, salt, and cook until oil separates; return beef and add 1 cup water, simmer covered until beef is tender (1–1.5 hours or pressure cook). 4. Meanwhile par-cook the soaked rice in heavily salted boiling water with whole spices until 70% done; drain. 5. In a large handi or the pot used for meat, layer half the rice, sprinkle half the cilantro, mint, green chilies, lemon juice and some saffron water; add the cooked beef and remaining gravy, then top with remaining rice and herbs and saffron. 6. Seal the pot (dough seal not required; tight lid or foil) and cook on very low heat for 25–30 minutes (dum) until flavors meld. 7. Gently fluff and serve hot.
- 4 cups broccoli florets, bite-sized - 6 slices bacon, cooked and crumbled - 1/2 cup sharp cheddar, shredded - 1/3 cup red onion, finely chopped - 1/3 cup sunflower seeds (or slivered almonds) - 1/3 cup raisins or dried cranberries (optional) - 3/4 cup mayonnaise - 2 tbsp apple cider vinegar - 1–2 tbsp sugar (to taste) - Salt and black pepper to taste
1. Blanch broccoli in boiling salted water 30–60 seconds, then plunge into ice water; drain well. 2. In a large bowl combine broccoli, crumbled bacon, shredded cheddar, red onion, seeds and dried fruit. 3. Whisk mayonnaise, apple cider vinegar and sugar; season with salt and pepper. 4. Toss dressing with broccoli mixture until evenly coated, chill at least 1 hour before serving.
- 8 cups baby spinach, washed and dried - 4 slices bacon - 2 large eggs, hard‑boiled and quartered - 4 oz mushrooms, sliced (optional) - 1/4 red onion, thinly sliced - 1 tbsp Dijon mustard - 2 tbsp red wine vinegar - 2 tbsp olive oil - Salt and freshly ground black pepper
1. Cook bacon until crisp; remove and drain, reserving 2–3 tbsp bacon fat. 2. In a small bowl whisk warm bacon fat, olive oil, red wine vinegar and Dijon mustard; season with salt and pepper. 3. Place spinach in a serving bowl, add sliced mushrooms, red onion and quartered eggs. 4. Crumble bacon over salad and pour warm vinaigrette on top; toss gently and serve immediately.
- 2 salmon fillets (about 6 oz each), seared or grilled - 1 lb small new potatoes, boiled and halved - 8 oz green beans, blanched - 2 cups mixed lettuce or baby spinach - 2–3 ripe tomatoes, wedge-cut - 3 hard‑boiled eggs, halved - 1/3 cup Niçoise or Kalamata olives - 2 tbsp Dijon mustard - 3 tbsp red wine vinegar - 6 tbsp olive oil - Salt and pepper
1. Cook potatoes until tender and blanch green beans until crisp‑tender; cool slightly. 2. Whisk Dijon mustard, red wine vinegar and olive oil; season with salt and pepper to make dressing. 3. Arrange greens on a platter and top with potatoes, green beans, tomato wedges, olives and egg halves. 4. Place seared salmon over the salad, drizzle dressing evenly and serve.
- 3 ripe tomatoes, sliced or cut into wedges - 2 ripe avocados, sliced - 1/4 red onion, thinly sliced - 2 tbsp extra-virgin olive oil - 1 tbsp lemon juice or red wine vinegar - Fresh basil leaves, torn - Salt and freshly cracked black pepper
1. Arrange tomato slices and avocado slices on a serving plate, tucking red onion among them. 2. Drizzle olive oil and lemon juice or vinegar over the salad. 3. Scatter torn basil, season with salt and pepper, and serve immediately.
- 6 oz smoked salmon, torn into pieces - 6 cups baby spinach - 1/4 red onion, thinly sliced - 2 tbsp capers, rinsed - 1 ripe avocado, sliced (optional) - 3 tbsp olive oil - 1 tbsp lemon juice - 1 tsp chopped fresh dill (or 1/2 tsp dried) - Salt and pepper
1. Whisk olive oil, lemon juice, dill, salt and pepper to make a dressing. 2. Place baby spinach in a bowl or platter, add red onion, capers and avocado slices. 3. Drape smoked salmon pieces over the greens. 4. Drizzle dressing over the salad just before serving and toss gently or serve arranged.
- 8 cups romaine or mixed salad greens - 2 salmon fillets, grilled or roasted and flaked - 4 slices bacon, cooked and crumbled - 2 ripe avocados, diced - 2 tomatoes, chopped - 3 hard‑boiled eggs, chopped - 1/2 cup crumbled blue cheese or Roquefort - 3 tbsp red wine vinegar - 6 tbsp olive oil - Salt and pepper
1. Whisk olive oil and red wine vinegar with salt and pepper to make a simple vinaigrette. 2. Arrange greens on a large platter in sections for bacon, avocado, tomato, eggs and blue cheese. 3. Place flaked salmon in the center or in its own section. 4. Drizzle vinaigrette over the salad, toss portions as served or present assembled and let diners combine on their plates.
- 6 large poblano chiles - 12 oz queso Oaxaca or queso Chihuahua, torn into sticks - 3 large eggs, separated - 1/2 cup all-purpose flour (plus extra for dusting) - Vegetable oil for frying - 4 ripe tomatoes - 1/4 white onion - 1 garlic clove - Salt and freshly ground black pepper - 1 tsp vegetable or chicken stock (optional)
1. Roast poblanos over a gas flame or under a broiler until charred all over; place in a bowl, cover with plastic for 10 minutes, then peel, make a lengthwise slit and remove seeds carefully. 2. Stuff each chile with cheese strips, keeping opening closed; dust lightly with flour. 3. Prepare salsa: boil or roast tomatoes, then blend with onion, garlic, salt and stock if using; simmer 8–10 minutes and keep warm. 4. Beat egg whites to stiff peaks, then beat yolks lightly and fold into whites gently to form batter. 5. Heat oil in a skillet to medium-high (about 350°F / 175°C). Dip each floured chile into batter to coat fully. 6. Fry chiles 2–3 minutes per side until golden-brown; drain on paper towels. 7. Serve chiles topped or surrounded by warm tomato sauce.
- 6 poblano chiles - 1 lb ground beef - 1 small onion, finely chopped - 2 garlic cloves, minced - 2 medium tomatoes, chopped (or 1 cup crushed tomato) - 1/4 cup raisins (soaked if dry) - 1/4 cup chopped almonds or pecans (optional) - 1/2 tsp ground cinnamon - 1/2 tsp ground cumin - 3 eggs, separated - 1/2 cup flour - Vegetable oil for frying - Salt and pepper
1. Roast, peel and seed poblanos; make a slit and set aside. 2. In a skillet, sauté onion and garlic until translucent; add ground beef and cook until browned. Stir in tomatoes, raisins, nuts, cinnamon, cumin, salt and pepper; simmer 8–10 minutes until thickened and drain excess fat. Cool slightly. 3. Stuff each chile with picadillo; dust with flour. 4. Whip egg whites to stiff peaks, fold in yolks gently to make batter. 5. Heat oil in a deep skillet; dip each stuffed chile in batter and fry until golden on all sides. Drain on paper towels. 6. Serve with warm tomato salsa or a light ranchero sauce.
- 6 poblano chiles - 2 cups cooked shredded chicken (rotisserie or poached) - 1/2 onion, finely chopped - 1 garlic clove, minced - 1 medium tomato, chopped - 1/2 cup chopped cilantro (optional) - 1/2 cup shredded queso Oaxaca or Monterey Jack (optional) - 3 eggs, separated - 1/2 cup flour - Vegetable oil for frying - Salt and pepper
1. Roast, peel and slit poblanos; set aside. 2. Sauté onion and garlic until soft, add tomato and cook until saucy; add shredded chicken and cilantro, season with salt and pepper; remove from heat and cool. Stir in cheese if using. 3. Stuff chiles with the chicken mixture and dust lightly with flour. 4. Beat egg whites to stiff peaks; fold in yolks to make batter. 5. Heat oil in a skillet; coat each chile in batter and fry until golden brown on both sides; drain. 6. Serve with salsa verde or a light tomato sauce.
- 1.5 lb (700 g) boneless skinless chicken thighs, cut into large pieces - 3 tbsp Massaman curry paste - 1 can (400 ml) coconut milk + 1/2 cup coconut milk or water - 3 medium potatoes, peeled and cut into chunks - 1/2 cup roasted peanuts - 2 tbsp tamarind paste - 2 tbsp palm sugar (or brown sugar) - 3 tbsp fish sauce - 4 shallots, halved - 3 cloves garlic, smashed - 2 cinnamon sticks - 2 bay leaves - 1 tbsp vegetable oil - 1 cup water or low-sodium chicken stock - Fresh cilantro or sliced shallots for garnish (optional)
1. Heat oil in a large saucepan over medium heat and briefly fry the Massaman curry paste until fragrant (about 1–2 minutes). 2. Stir in 1/2 cup coconut milk, cook until oil separates slightly from the paste. 3. Add chicken pieces and toss to coat in the paste for 2–3 minutes. 4. Pour in remaining coconut milk and water or stock, add cinnamon sticks, bay leaves, shallots, and garlic; bring to a gentle simmer. 5. Add potato chunks, roasted peanuts, tamarind paste, palm sugar, and fish sauce. 6. Simmer uncovered for 20–30 minutes, until chicken is cooked through and potatoes are tender. 7. Taste and adjust seasoning with more fish sauce, palm sugar, or tamarind to achieve a balanced sweet-sour-salty flavor. 8. Remove cinnamon and bay leaves, garnish with cilantro or sliced shallots, and serve with steamed jasmine rice. ---
- 1.5 lb (700 g) boneless skinless chicken thighs, cut into pieces - 3 tbsp Massaman curry paste - 1 can (400 ml) coconut milk plus 1/2 cup coconut cream - 3 medium potatoes, chunked - 1/2 cup roasted peanuts - 2 tbsp tamarind paste - 2 tbsp palm sugar - 3 tbsp fish sauce - 4 green cardamom pods, lightly crushed - 2 small cinnamon sticks - 1 tbsp vegetable oil - 1 cup chicken stock or water - Fried shallots and chopped cilantro to serve (optional)
1. Heat oil in a heavy pot, add curry paste and fry until aromatic. 2. Stir in the coconut milk and bring to a gentle simmer. 3. Add chicken pieces, coconut cream, cardamom pods, and cinnamon; stir to combine. 4. Pour in stock, then add potatoes and roasted peanuts. 5. Mix in tamarind paste, palm sugar, and fish sauce. 6. Simmer on low for 25–35 minutes until chicken and potatoes are tender and sauce has thickened. 7. Remove cardamom pods and cinnamon sticks; adjust seasoning for sweet, sour, and salty balance. 8. Serve hot with jasmine rice and garnish with fried shallots and cilantro. ---
- 24 little smokies - 12 bacon strips, halved crosswise - 1/2 cup packed brown sugar - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. 2. Wrap each little smokie with a half strip of bacon and secure with a toothpick. 3. Roll each wrapped smokie in brown sugar, pressing lightly to adhere. 4. Arrange on the rack or directly on the baking sheet and bake 15–20 minutes until bacon is crisp and sugar is caramelized, turning once if not on a rack. 5. Drain briefly on paper towels and serve warm.
- 24 little smokies - 12 bacon strips, halved crosswise - 1 cup grape jelly - 1 cup chili sauce (or tomato chili sauce) - Toothpicks
1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. 2. Wrap each little smokie with a half strip of bacon and secure with a toothpick; place in the dish. 3. In a small saucepan or microwave-safe bowl, heat grape jelly and chili sauce together until combined and smooth. 4. Spoon or pour the glaze evenly over the smokies, covering most pieces. 5. Bake 20–25 minutes until bacon is cooked and glaze is bubbling, spooning glaze over pieces once during baking. Serve warm with toothpicks.
- 24 little smokies - 12 bacon strips, halved crosswise - 1/3 cup pure maple syrup - 2 tablespoons Dijon mustard - Freshly ground black pepper, to taste - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a rack on top if available. 2. Wrap each little smokie with a half strip of bacon and secure with a toothpick. 3. Whisk maple syrup, Dijon mustard, and a few grinds of black pepper. Brush a thin coat onto each wrapped smokie. 4. Place on the rack and bake 15–20 minutes, brushing once more halfway through, until bacon is glazed and crisp. 5. Let rest 2 minutes and serve warm.
- 24 little smokies - 12 bacon strips, halved crosswise - 1/2 cup packed brown sugar - 1–2 tablespoons Sriracha (adjust to heat preference) - 1 teaspoon lime juice (optional) - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. 2. Mix brown sugar with Sriracha and lime juice until cohesive (mixture will be thick). 3. Wrap each little smokie with a half strip of bacon and secure with a toothpick. Press a small amount of the sugar-Sriracha mixture onto each wrapped smokie. 4. Arrange on the baking sheet and bake 15–20 minutes until bacon is cooked and sugar caramelizes, watching for burning due to sugar. 5. Serve immediately while sticky and warm.
- 24 little smokies - 12 bacon strips, halved crosswise - 12 canned pineapple chunks, halved (or 24 bite-size pieces) - 1/3 cup teriyaki sauce or 1/4 cup brown sugar (optional glaze) - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. 2. Thread a pineapple piece onto each little smokie (or place pineapple half on top), then wrap with a half strip of bacon and secure with a toothpick. 3. If using, brush lightly with teriyaki sauce or sprinkle with brown sugar for extra glaze. 4. Bake 15–20 minutes until bacon is crisp and edges of pineapple are caramelized, basting once if using teriyaki. 5. Serve warm, allowing pineapple juices to mingle with bacon for best flavor.
- 24 little smokies - 12 bacon strips, halved crosswise - 4 oz cream cheese, softened - 1/4 cup shredded cheddar cheese - 1–2 jalapeños, seeded and finely diced (adjust to heat) - Toothpicks
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. 2. Stir together cream cheese, cheddar, and diced jalapeño until smooth. 3. Make a small lengthwise slit in each little smokie and pipe or spoon a small dollop of the cream cheese mixture into the slit, or top each smokie with a small spoonful. 4. Wrap each smokie with a half strip of bacon and secure with a toothpick. 5. Bake 15–20 minutes until bacon is crisp and cheese is lightly golden; serve warm.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Slice Chicken Breast (Boneless, Skinless) thinly against the grain; thinly slice White Onion; mince Garlic; separate Broccoli into small florets; slice Button Mushroom. 2. Heat a large nonstick skillet over high heat. Add the sliced chicken in a single layer and cook, stirring, until the pieces are mostly cooked through and lightly browned. 3. Add the sliced White Onion and minced Garlic to the pan and stir for 1–2 minutes until the onion softens. 4. Add Button Mushroom slices and continue to stir until mushrooms release moisture and begin to soften. 5. Add Broccoli florets, toss to combine, cover the pan and cook 3–5 minutes until broccoli is tender‑crisp. 6. Uncover, stir everything together until evenly heated, then remove from heat and serve immediately.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Cut Chicken Breast (Boneless, Skinless) into bite‑sized pieces; thinly slice White Onion; crush or slice Garlic cloves; halve or slice Button Mushroom; cut Broccoli into florets. 2. Heat a heavy skillet over medium heat and add the chicken pieces; cook until they begin to color. 3. Add sliced White Onion and Garlic to the pan and cook gently until the onion softens and the garlic is fragrant. 4. Add Button Mushrooms and cook until their liquid reduces and they become tender. 5. Stir in Broccoli florets, cover, and cook 4–6 minutes until broccoli is cooked through but still vibrant. 6. Toss everything together to combine flavors and serve hot.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Cube Chicken Breast (Boneless, Skinless); slice White Onion thinly; mince Garlic; slice Button Mushroom; separate Broccoli into small florets. 2. Place chicken in a wide skillet over medium‑high heat and cook until pieces begin to brown. 3. Add White Onion and Garlic, cook until onion is translucent and aromatic. 4. Add Button Mushroom and cook until softened and slightly reduced. 5. Add Broccoli florets, reduce heat to medium‑low, cover, and simmer until broccoli is tender and chicken is fully cooked. 6. Stir gently to combine and serve warm.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Butterfly each Chicken Breast (Boneless, Skinless) by slicing through horizontally to open like a book; pound gently to an even thickness. 2. Finely chop Button Mushroom, White Onion, Garlic, and Broccoli florets and mix together as the stuffing. 3. Place a portion of the chopped stuffing on each flattened breast and roll tightly, securing if needed with kitchen twine or toothpicks. 4. Place rolls seam‑side down in a skillet over medium heat and cook, turning, until all sides are nicely browned and the chicken is cooked through. 5. Remove rolls, let rest a few minutes, then slice into rounds to reveal the stuffing and serve immediately.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Preheat the oven to 200°C (400°F). Leave Chicken Breast (Boneless, Skinless) whole; slice White Onion; halve or slice Button Mushroom; peel Garlic cloves; cut Broccoli into florets. 2. Arrange chicken breasts in a single layer in a baking dish and tuck Broccoli florets, Button Mushroom, White Onion slices, and whole or sliced Garlic around the chicken. 3. Place the dish in the oven and roast for 20–30 minutes, or until chicken is cooked through and vegetables are tender. 4. Remove from oven, let rest briefly, then serve the chicken with the roasted vegetables.
- Chicken Breast (Boneless, Skinless) - Broccoli - Button Mushroom - Garlic - White Onion
1. Slice White Onion thinly, mince Garlic, slice Button Mushroom, cut Broccoli into florets, and cut Chicken Breast (Boneless, Skinless) into strips or medallions. 2. Place the sliced onions in a wide skillet over medium‑low heat and cook slowly, stirring occasionally, until they turn deeply softened and lightly caramelized. 3. Push onions to the side, add chicken pieces to the center of the skillet and cook until they begin to brown. 4. Stir in minced Garlic and Button Mushroom slices, cook until mushrooms soften and release moisture. 5. Add Broccoli florets, cover the skillet, and cook until broccoli is tender and chicken is fully cooked. 6. Combine all ingredients in the pan, adjust texture by briefly cooking uncovered if needed, then serve hot.
- 1 lb (450 g) beef steak, thinly sliced against the grain - 2 medium eggplants, cut into 1‑inch pieces - 1 large bell pepper (red or green), sliced - 4 scallions, cut into 1‑inch pieces - 3 cloves garlic, minced - 1 tbsp fresh ginger, minced - 2 tbsp doubanjiang (spicy broad‑bean paste) or chili garlic sauce - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tbsp Shaoxing wine or dry sherry - 1 tsp sugar - 1 tbsp cornstarch mixed with 2 tbsp water - 3 tbsp vegetable oil (for frying) - Sesame oil, to finish - Cooked jasmine rice, to serve - Salt and pepper
1. Marinate beef with 1 tbsp soy sauce, Shaoxing wine, a pinch of pepper and 1 tsp oil for 10–15 minutes. 2. Heat 2 tbsp oil in a wok over high heat; stir‑fry eggplant until browned and softened, remove and set aside. 3. Add remaining oil, sear beef quickly until just browned; remove and set aside. 4. Add garlic, ginger and bell pepper to the wok and stir‑fry 30–60 seconds, then add doubanjiang and stir to bloom. 5. Return eggplant and beef to the wok, add remaining soy sauce, rice vinegar and sugar; toss to combine. 6. Stir in cornstarch slurry to thicken, adjust seasoning, finish with a drizzle of sesame oil and scallions. 7. Serve hot over jasmine rice.
- 1 lb (450 g) beef steak, thinly sliced or roughly chopped - 1 large bell pepper, thinly sliced - 4 scallions, chopped - 4 cloves garlic, minced - 2–4 bird’s eye chiles, chopped (adjust to taste) - 1 cup fresh Thai basil leaves (or holy basil if available) - 2 tbsp soy sauce - 1½ tbsp fish sauce - 1 tsp oyster sauce - 1 tsp palm sugar or brown sugar - 2 tbsp vegetable oil - Cooked jasmine rice, to serve
1. Heat oil in a wok or skillet over high heat; sauté garlic and chiles until fragrant. 2. Add beef and stir‑fry until mostly cooked through. 3. Add bell pepper and scallions and stir until peppers are crisp‑tender. 4. Stir in soy sauce, fish sauce, oyster sauce and sugar; toss to coat evenly. 5. Remove from heat and mix in basil leaves until wilted. 6. Serve immediately over jasmine rice.
- 4 small‑large eggplants - 1 lb (450 g) beef steak, finely chopped or minced - 1 large bell pepper, finely diced - 3 scallions, finely chopped - 2 tomatoes, diced (or 1 cup canned chopped tomatoes) - 2 cloves garlic, minced - 1 tbsp tomato paste - 3 tbsp olive oil (plus more for brushing) - Salt and black pepper - 1 tsp paprika - Fresh parsley, chopped (for garnish) - Cooked jasmine rice, to serve
1. Preheat oven to 375°F (190°C). Halve eggplants lengthwise and scoop out a portion of flesh to form boats; brush with olive oil and roast 20 minutes until softened. 2. Meanwhile, heat 3 tbsp olive oil in a skillet; sauté scallions and garlic until soft. Add chopped beef and cook until browned. 3. Add diced bell pepper, tomato paste and tomatoes, season with paprika, salt and pepper; simmer until mixture thickens. 4. Spoon beef filling into roasted eggplant halves, return to baking dish, and bake another 15–20 minutes until fully tender. 5. Garnish with parsley and serve with jasmine rice.
- 4 large bell peppers (tops removed and seeded) - 1 lb (450 g) beef steak, finely chopped or minced - 1 cup cooked jasmine rice - 3 scallions, thinly sliced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped - 1 tsp dried oregano - 2 tbsp olive oil - Salt and pepper - Grated cheese (optional), for topping
1. Preheat oven to 375°F (190°C). Blanch whole peppers in boiling water 3 minutes, drain and set in a baking dish. 2. Heat oil in a skillet; sauté scallions and garlic until fragrant, add beef and brown. 3. Stir in tomatoes, cooked jasmine rice and oregano; season with salt and pepper and simmer 5 minutes. 4. Fill peppers with the beef‑rice mixture, top with a little cheese if using. 5. Bake 25–30 minutes until peppers are tender and filling heated through. Serve hot.
- 1 lb (450 g) beef steak, thinly sliced - 1 medium eggplant, sliced into rounds - 1 bell pepper, cut into strips - 4 scallions, finely sliced (for salad) - 3 tbsp soy sauce - 1½ tbsp sugar - 1 tbsp sesame oil - 2 cloves garlic, minced - 1 tsp grated ginger - 1 tbsp sesame seeds - Vegetable oil for grilling - Cooked jasmine rice, to serve
1. Combine soy sauce, sugar, sesame oil, garlic and ginger; marinate sliced beef 20–30 minutes. 2. Brush eggplant and bell pepper with oil and grill or sear until tender and slightly charred; set aside. 3. Quickly cook marinated beef in a hot skillet until caramelized and cooked through. 4. Toss sliced scallions with a pinch of salt, a splash of rice vinegar and a drizzle of sesame oil for a quick salad. 5. Assemble bowls with jasmine rice, grilled vegetables, bulgogi beef, scallion salad and a sprinkle of sesame seeds.
- 1 lb (450 g) beef steak, thinly sliced - 2 medium eggplants, sliced into rounds - 1 bell pepper, sliced - 1 large onion, sliced into rings (plus 2 scallions sliced for garnish) - 1/4 cup soy sauce - 2 tbsp calamansi juice or lemon juice - 2 cloves garlic, minced - 1 tbsp sugar - Vegetable oil for frying - Salt and pepper - Cooked jasmine rice, to serve
1. Marinate beef with soy sauce, calamansi/lemon juice, garlic and sugar for 20–30 minutes. 2. Pan‑fry eggplant and bell pepper in oil until golden and set aside. 3. In the same pan, sear beef in batches until browned, then return all beef to pan. Add onion rings and a splash of the marinade; simmer briefly until onions are soft and sauce reduced. 4. Adjust seasoning with salt and pepper. Plate with fried eggplant and bell pepper alongside jasmine rice, garnish with sliced scallions.
- 1 lb white shrimp, peeled and deveined - 4 tbsp butter - 2 tbsp olive oil - 4 cloves garlic, thinly sliced - 1/2 cup dry white wine or seafood stock - Juice of 1 lemon - 2 tbsp chopped fresh parsley - Salt and freshly ground black pepper - Linguine or crusty bread, for serving
1. Pat shrimp dry and season lightly with salt and pepper. 2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat; add garlic and cook until fragrant but not browned, about 30 seconds. 3. Add shrimp in a single layer and sauté 1–2 minutes per side until just opaque; remove shrimp and set aside. 4. Pour in white wine (or stock) and lemon juice; bring to a simmer and reduce slightly, scraping up any browned bits. 5. Stir in remaining butter until melted, return shrimp to pan, toss with parsley, and adjust seasoning. 6. Serve immediately over cooked linguine or with crusty bread.
- 1 lb white shrimp, peeled and deveined - 1/2 cup butter or oil (for roux) - 1/2 cup all-purpose flour - 1 cup onion, finely chopped - 1 cup celery, finely chopped - 1 cup green bell pepper, finely chopped - 3 cups seafood or chicken stock - 2 cloves garlic, minced - 2 bay leaves - 1 tsp Creole seasoning (adjust to taste) - 2 tbsp chopped green onions - Cooked white rice, for serving
1. Make a blond roux: melt butter in a heavy pot over medium heat, whisk in flour and cook, stirring constantly, until it turns peanut-butter brown and fragrant (10–15 minutes). 2. Add onion, celery and bell pepper to the roux and cook until softened, about 8–10 minutes. 3. Stir in garlic, then gradually whisk in stock until smooth; add bay leaves and Creole seasoning. 4. Simmer the sauce gently 15–20 minutes to thicken and develop flavor, stirring occasionally. 5. Add shrimp and cook just until shrimp turn opaque, 3–5 minutes; discard bay leaves. 6. Stir in green onions, adjust seasoning, and spoon over hot rice.
- 1 lb white shrimp, peeled and deveined - 2 tbsp vegetable oil or butter - 1 cup onion, chopped - 1 cup celery, chopped - 1 cup green bell pepper, chopped - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 tbsp tomato paste - 1 tsp Creole or Cajun seasoning - 1/2 tsp dried thyme - 1 bay leaf - Hot sauce, to taste - Cooked white rice, for serving
1. Heat oil in a large skillet over medium heat; add onion, celery and bell pepper and sauté until softened, about 6–8 minutes. 2. Add garlic and cook 30 seconds; stir in tomato paste and cook briefly to concentrate flavor. 3. Add crushed tomatoes, thyme, bay leaf and Creole seasoning; bring to a simmer and cook 15–20 minutes to meld flavors. 4. Taste and add hot sauce if desired; then add shrimp and simmer 3–5 minutes until opaque and cooked through. 5. Remove bay leaf, adjust seasoning, and serve over steamed white rice.
- 1 lb white shrimp, peeled and deveined - 6–8 cloves garlic, thinly sliced - 1/3 cup extra-virgin olive oil - 1 small dried or fresh red chili (or 1/4 tsp flakes) - 2 tbsp dry sherry or white wine (optional) - Juice of 1/2 lemon - 2 tbsp chopped fresh parsley - Salt - Crusty bread or boiled potatoes, for serving
1. Heat olive oil in a skillet over medium heat, add sliced garlic and chili and cook gently until garlic is fragrant and just turning golden (do not burn). 2. Add shrimp in a single layer, season with salt, and sauté 1–2 minutes per side until pink and opaque. 3. If using, splash in sherry or wine and let it reduce briefly. 4. Stir in lemon juice and parsley, toss to coat, and remove from heat. 5. Serve hot with crusty bread or boiled potatoes to soak up the garlicky oil.
- 1 lb white shrimp, peeled and deveined - 3 tbsp olive oil - 4 cloves garlic, minced - 1/2–1 tsp crushed red pepper flakes (to taste) - 1 can (28 oz) crushed tomatoes - 1/2 cup dry white wine (optional) - 1 tsp dried oregano - Salt and black pepper - Fresh basil or parsley, chopped - Pasta (linguine or spaghetti), for serving
1. Heat olive oil in a skillet over medium heat; add garlic and red pepper flakes and sauté briefly until fragrant. 2. Add crushed tomatoes, wine (if using) and oregano; simmer 10–15 minutes to develop the sauce and reduce slightly. 3. Season sauce with salt and pepper, then add shrimp and cook 3–5 minutes until shrimp are opaque. 4. Stir in chopped basil or parsley, remove from heat. 5. Serve over cooked pasta and garnish with additional herbs.