Cook’s Illustrated Serves 4 to 6 Traditionally, butter chicken is mildly spiced. If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the Chile. Serve with basmati rice an /or warm naan. 4 tablespoons butter, cut into 4 pieces, divided 1 onion, chopped fine 5 garlic cloves, minced 4 teaspoons … Read More →
Chile Verde
Cook’s Illustrated Serves 6 to 8 If fresh tomatillos are unavailable, substitute three 11-ounce cans of tomatillos, drained, rinsed, and patted dry; broil as directed. Serve with white rice and/or warm tortillas. 1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½ -inch pieces, trimmings reserved 1 tablespoon plus 1 teaspoon kosher … Read More →
Cuban Black Beans
Recipe from someone on rAskCulinary Recipe intro goes here – maybe you should write that shit up! Our interpretation 1 large sweet onion, diced 2 red sweet peppers 4 cloves garlic, minced 2 14-ounce cans black beans, undrained ⅓ cup white wine 2 or 3 packets Sazon ½ teaspoon cumin 1 tablespoon oregano 3 bay … Read More →
Irish Stew
adapted from Food Network Kitchens Serves 6 to 8 This stew is just delicious. The roasted vegetables have a much better texture than boiled ones and the browning from the oven adds a lot of flavor. Serve it with some good warm bread. 3 to 4 lbs lamb leg, cut into 1 1/2” cubes (beef … Read More →
Mapo Tofu
Adapted from Serious Eats – J. Kenji López-Alt Serves 4 2 tablespoons Sichuan peppercorns 2 tablespoons vegetable oil 2 teaspoons cornstarch 4 teaspoons cold water 1 1/2 pounds silken tofu, cut into 1/2-inch cubes 1/2 pound ground beef or pork 1-2 tablespoons chili oil 1/2 cup finely sliced scallion greens Sauce 4 garlic cloves, minced … Read More →
Sausage and White Bean Stew
Adapted from Bon Appétit, February 2013 Serves 4 2 tablespoons olive oil, divided 1 pound ground chorizo or Italian sausage 1 large onion, thinly sliced 4 garlic cloves, finely chopped 1 sprig fresh thyme 2 tablespoons white wine 2 15-ounce cans cannellini or navy beans, rinsed (or equivalent cooked dried beans) 2 cups chicken stock … Read More →
Chicken Tikka Masala
Slightly adapted from America’s Test Kitchen Serves 4 to 6 Chicken tikka ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon cayenne 1 teaspoon salt 1 cup plain whole yogurt 1 ½ pounds boneless skinless chicken breasts 2 tablespoons vegetable oil 2 garlic cloves, minced 1 tablespoon ginger, minced Masala sauce 2 tablespoons vegetable … Read More →