Lemongrass Tofu and Broccoli

Lemongrass Tofu and Broccoli

Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce. While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight. This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through. If your skillet or wok doesn’t come with a lid, slide a large sheet pan over the cooking vessel. This hearty stir-fry can be eaten alone, with rice or tossed through glass or rice noodles. 

Yield: 4 servings

FOR THE LEMONGRASS MARINADE

3 lemongrass stalks (white parts only), finely chopped (about 2 tablespoons)

2 garlic cloves, finely chopped 

3 tablespoons soy sauce or tamari 

2 tablespoons canola or other neutral oil 

4 teaspoons sesame oil

1 ½ teaspoons granulated sugar

¾ teaspoon ground turmeric 

¼ to ½ teaspoon red-pepper flakes

FOR THE STIR-FRY

1 (14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes

1 yellow onion, halved and thinly sliced 

1 pound broccoli, cut into small florets and halved

Salt and pepper

Big handful chopped cilantro or scallions 

Cooked rice, rice noodles or glass noodles, for serving

Make the lemongrass marinade: Place the lemongrass, garlic, soy sauce, neutral oil, sesame oil, sugar, turmeric and crushed red pepper in a large bowl; stir to combine.

Add the tofu cubes to the marinade and toss to coat. Leave the tofu to marinate for 10 minutes. (You can let the tofu marinate, covered, in the fridge for up to 24 hours.)

Heat a wok or large (12-inch) skillet on medium-high for 2 minutes.

Add the onions to the tofu and give them a quick toss so they’re coated in the marinade. When the skillet is hot, add the tofu and onions and cook, tossing often, until the onions have softened slightly, about 2 minutes.

Add the broccoli, season well with salt and pepper, and toss.

Reduce heat to medium, cover (a sheet pan works well here) and cook for 2 minutes. Uncover, give it a quick toss and cover again. Cook for 1 minute or until the broccoli is just tender and still bright green.

Top with cilantro or scallions and serve with rice or noodles.

TIP: I made this as directed the first time and thought it was pretty good. The second time, I doubled the sauce (as others have advised) and also processed the lemongrass in a spice grinder instead of finely chopping. It was really good the second time, and the meal prep was less tedious.

Great and pretty easy. Put the marinade in the blender - lazy man's chopping. Doubled it, but tripling it would not be out of line. Next time will try adding a little basil and/or some roasted slivered almonds at the end.

Chocolate Pumpkin Swirl Muffins

Chocolate Pumpkin Swirl Muffins

These chocolate-and-pumpkin muffins make a perfect breakfast on the go, the two flavors united by a hint of cinnamon. If you’d like to dress them up for a party, start by adding 2 tablespoons of finely chopped chocolate to the chocolate batter before scooping it into the cups and skip the sugar topping. Bake and cool the muffins, then top them with a simple cream cheese frosting: Beat together 8 ounces softened cream cheese, 4 tablespoons room-temperature unsalted butter and ½ cup sifted confectioners’ sugar. Spread the frosting liberally on the muffins and top with chocolate sprinkles.

Yield: 12 muffins

2 cups/256 grams all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking powder

¾ teaspoon kosher salt (such as Diamond Crystal)

½ teaspoon baking soda

1 cup/200 grams granulated sugar, plus more for sprinkling

¾ cup/165 grams packed light or dark brown sugar

½ cup vegetable oil

1 (15-ounce) can pumpkin purée (about 1 ¾ cups); see Tip

2 large eggs

¼ cup plain whole-milk yogurt

1 ½ teaspoons pure vanilla extract

½ cup/47 grams Dutch-processed cocoa powder, sifted

Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with paper cups. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. In a large bowl, whisk together the sugars, oil, pumpkin purée, eggs, yogurt and vanilla extract.

Fold the dry ingredients into the wet ingredients until just combined. Divide the batter in half.

Add the cocoa powder to one half of the batter and mix until just combined.

Add alternating scoops of each batter to the muffin cups until you’ve used it all up. Using a butter knife, swirl the batters together without combining them fully. Sprinkle the tops generously with granulated sugar.

Bake until a toothpick inserted into the center comes out clean, 22 to 26 minutes.

Let cool on a wire rack for 10 minutes, then remove the muffins from the pan and let them stand on the rack to cool completely. The muffins will keep for up to 5 days at room temperature, in an airtight container.

Tip: The texture of pumpkin purées vary from brand to brand. Thinner purées will yield more delicate muffins, but they will still be delicious.

These were delicious and a big hit with my family! I did significantly reduce the sugar as follows: half cup brown sugar & quarter cup of granulated.

Made the following adjustments: cut sugars by about 1/3; added a dash of nutmeg, dash of ginger, and dash of cardamom; used 1/2 whole wheat flour. These are great! Still quite sweet but not overly sweet for an indulgent muffin. Despite the whole wheat flour, they are light and fluffy. I added the chocolate first and then swirled with a skewer, which I twirled around while also mixing. I think 10-12 twirl/mixes is just about right to get a good swirl.

Citrus-Soy Chicken Ramen

Citrus-Soy Chicken Ramen

Bright and zippy, rich and savory, this streamlined take on ramen wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed. It’s superfast yet it tastes as if you've just spent hours simmering it. Simply make a quick garlicky broth enriched with soy sauce and enhanced by the bones and skin from a store-bought rotisserie chicken. Cook noodles right in the broth and then add the shredded chicken, fresh citrus juice, cilantro, sesame and a little more soy. If you’d like, serve with the juiced lime and lemon halves in the bowl to add more vibrancy to this satisfying meal.

Yield: 4 servings

1 (2-pound) rotisserie chicken

Salt and pepper

2 tablespoons olive oil or other oil of your choice

3 heads garlic, halved crosswise

2 large yellow onions (about 1 pound), unpeeled, quartered

1 small bunch cilantro, thick stems cut off and reserved

3 tablespoons soy sauce, plus more for serving

6 to 8 ounces thin dried noodles (such as ramen, lo mein or soba)

2 limes, cut in half

2 lemons, cut in half

Sesame seeds or toasted sesame oil, for serving

Pick and shred the meat off the chicken (you should have about 3 ½ cups), season with salt and pepper to taste and set aside; save the bones and skin.

In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and 8 ½ cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.

Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.

To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.

TIP: Made as written (I did add some chopped scallion as garnish). This is so good. Seems to be a dupe for the lime chicken soup I used to order from Republic Noodle whenever I got sick. Very easy and tasty. Next time though, I will go straight to adding a whole lime to the broth at the end for brightness. May also add a little miso for depth.

Made (mostly) as directed. I used Better than Boullion for the broth as I only had the chicken, no carcass. Came together very quickly. Don’t skimp on the toppings. We added sesame seeds, sesame oil, chili oil, cilantro and a good squeeze of lemon and lime. It’s a light spring take on a ramen.

Pumpkin Crumb Cake

Pumpkin Crumb Cake

This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamom, which isn’t usually included in pumpkin spice blends, but brings a hint of citrusy floral flavor. The pumpkin-spice glaze is optional, but if you have the time, don’t skip it. It adds a nice extra hint of sweetness and spice.

Yield: 1 (8-inch-square or 9-inch-round) cake

FOR THE STREUSEL

½ (packed) cup/100 grams light brown sugar

½ cup/64 grams all-purpose flour

1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)

Pinch of salt 

¼ cup/56 grams unsalted butter, cold and cut into cubes

FOR THE PUMPKIN CAKE

Nonstick cooking spray

1 (packed) cup/200 grams light brown sugar

2 large eggs

1 cup/230 grams canned pumpkin purée

¼ cup/56 grams unsalted butter, melted

¼ cup neutral oil

1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)

½ teaspoon fine sea salt

1 teaspoon baking powder

½ teaspoon baking soda

1 ½ cups/190 grams all-purpose flour

FOR THE GLAZE (OPTIONAL)

¾ cup/75 grams confectioners’ sugar

¾ teaspoon pumpkin spice blend

Pinch of salt

3 to 5 teaspoons milk (any kind will do)

Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.

Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.

Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.

Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.

Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.

When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.

Drizzle the glaze over the top of the cake.

Tip: Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, ½ teaspoon ground allspice and ¼ teaspoon ground cloves. Makes about ¼ cup. 

Really good - I didn't make the glaze because I intended to freeze half, but to my taste it's actually sweet enough without. Coincidentally, if you're opening a 15 oz can of pumpkin puree for this, the amount left over is almost exactly the right amount for Jesse Szewcyzk's Chewy Pumpkin Chocolate Chip Bars (also in this database).

I love your idea and am going to steal it. That said, if you bake it in a 9x13 pan, it should be the same thickness as the 8x8 pan but will take longer to bake because it's larger overall.

I've stopped using the toothpick method and started using my instant thermometer; I take my cakes out at 205 deg F. Many sources say 210 but my experience is that 205 deg F is moist and perfect. The eggs are done at 185 deg F in any case.

This cake is amazing - my family is crazy for it.

Here comes a Hack:

- add 1 Teaspoon of unsweetened baking cocoa to the batter and stir carefully, so it blends in beautiful swirls. the bitterness adds a twist to it.

Panang Curry

Panang Curry

Rich with coconut milk and crushed peanuts, panang curry, also known as phanaeng or panaeng curry, is subtly spiced with coriander and cumin. This version is made with chicken, but you’ll often find it made with beef and sometimes prawns. Panang curry is sometimes mistakenly linked to Penang, a Malaysian island, but it actually originated in Thailand. According to Pim Techamuanvivit, the chef and owner of Nari and Kin Khao restaurants in San Francisco, and the executive chef of Nahm Bangkok in Bangkok, it’s important to use thick coconut milk for the creamiest results, and be sure to break the sauce by simmering until a layer of bright red oil shimmers on top. Purchase panang curry paste online or at an Asian market and add crushed peanuts to it if it doesn’t include them (not all of them do), or prepare your own paste, as is done here.

Yield: 4 servings 

FOR THE PANANG CURRY PASTE

½ teaspoon coriander seeds

½ teaspoon cumin seeds

¼ cup/1 ounce dry-roasted, unsalted peanuts

2 to 4 tablespoons red curry paste, to taste (see Tip)

FOR THE CURRY

1 pound boneless, skinless chicken breasts or thighs 

2 teaspoons fish sauce, plus more as needed

1 (13.5-ounce) can full-fat coconut milk (do not shake)

8 makrut lime leaves, deveined, 6 torn and 2 thinly sliced, or 1 teaspoon grated lime zest, for serving

1 ½ teaspoons palm, granulated or brown sugar, plus more as needed

1 small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced 

Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)

Rice, for serving

Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.

Add the peanuts and finely grind until smooth. Transfer the mixture to a small bowl, add the red curry paste and stir until mixed.

Thinly slice the chicken into 1 ½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.

Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.

Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.

Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)

Garnish with the sliced lime leaves or Thai basil and reserved peppers. Serve alongside rice.

Tip: Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use.

These are my suggestions if you are buying pre-made paste. 1) Don't buy American brands of Curry paste or coconut milk. I buy Maesri curry paste, Chaokoh coconut milk and/or Mae Ploy coconut cream. 2) I like lots of sauce, so I combine one 4oz can of curry paste with one 19oz can coconut cream and one 13.5oz can of coconut milk. 3) for sauce, first combine the fatty portion of coconut cream and milk with the paste until it begins to look like peanut butter, then add remaining ingredients.

Caramelized Garlic Fish

Caramelized Garlic Fish

Mild white fish becomes deeply savory in this quick one-pot meal inspired by cá kho tộ, which the chef Mai Pham described as the “one dish that best represents Vietnamese home cooking” in her 2001 cookbook “Pleasures of the Vietnamese Table” (HarperCollins). Originally from the south of the country, the dish of freshwater snakehead fish (cá lóc) is braised (kho) in a claypot (tộ) with a blend of sugar melted to a dark brown, garlic and fish sauce. Sometimes known as nước sốt (or kho sauce in English), there are countless variations in Vietnam and its diaspora. The sauce is fantastic with tofu, chicken, beef, pork, duck and all kinds of vegetables and seafood. Just make sure you have plenty of rice to soak it up.

Yield: 2 to 4 servings

2 tablespoons sugar

2 tablespoons plus 1 teaspoon hot water

1 tablespoon grapeseed, canola or other neutral-flavored oil

3 garlic cloves, very thinly sliced

2 tablespoons fish sauce

1 pound cod, catfish or other flaky white fish fillets, cut into 2-inch pieces

Freshly ground black pepper

A small handful of cilantro leaves and tender stems, coarsely chopped

Steamed rice, for serving

Put the sugar in a large saucepan and crush any clumps. Sprinkle 1 teaspoon water over the sugar to dampen it and set over medium heat. Cook without stirring until the sugar melts to a dark gold, swirling the pan if needed to evenly brown, 3 to 5 minutes.

Add the oil and garlic, and cook, stirring, until the garlic is evenly coated and just tender, 1 to 2 minutes. Add the fish sauce and remaining 2 tablespoons water, and cook, stirring, until any sugar clumps dissolve and the sauce bubbles.

Add the fish in a single layer, reduce the heat to medium-low and partly cover. Cook, turning once, until just opaque on both sides, 4 to 5 minutes. Uncover and continue simmering until the fish is just opaque throughout, 1 to 2 minutes more.

Remove from the heat, generously grind black pepper all over and top with cilantro. If the fish hasn’t already flaked apart, gently nudge it into smaller pieces to soak up all the sauce and serve immediately over rice or noodles.

TIP: Using 1 tsp vinegar instead of water (Step 1) allows caramelization much faster (at lower temperature). Harold McGee, in "On Food & Cooking" notes that acid pH catalyzes hydrolysis of sucrose into glucose and fructose. It then helps convert glucose to fructose. Fructose caramelizes at 105-110 C (water boils at 100C), while sucrose requires 160-170C, enough to burn you seriously if a drop lands on you.

NB: Nuoc Cham (Vietnamese dipping sauce) uses vinegar (+fish sauce, sugar, chile & garlic)_

El Cheapo white vinegar works fine- but use whatever you like.

This is an easy way to make caramel in general, without worrying about burning. The caramel masks the tiny amount of acid (which adds pleasant complexity).

Adding extra red-wine vinegar to caramel (to taste, but leave it slightly syrupy) while still hot yields a decent ersatz Balsamic. Harold McGee points out that "Protected Designation of Origin" balsamic, aged in oak barrels till syrupy through evaporation, costs $100+ for 100 ml.

Followed the recipe, kept an eye on the sugar darkening but it turned out terrific! Used snapper, but would have really stood up to a thicker cut of fish. And it was done in 20 minutes just like she said. This will be a regular.

When I use frozen fish, I do thaw it first. If I have time, I lay it on a clean kitchen towel or paper towels on a plate in the refrigerator to slow-thaw and to soak up excess liquid. I buy individually quick frozen fillets and when I'm in a rush, I put those well-sealed packets in a bowl of cold water to thaw. Cod is usually ready in 10 minutes or so. You can cook from frozen, but the sauce will end up more watery and the fish may end up unevenly cooked. Happy cooking!

Mango Soft Serve

Mango Soft Serve

When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk.

• 
  
  

  Yield: 4 servings

  20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches) 

  1 (14-ounce) can sweetened condensed milk

1. 
   

2. Place the mango and condensed milk in a high speed blender or food processor. (It's important to know your own blender here. If it's less powerful, you may want to briefly rinse your frozen fruit in cold water to soften slightly before blending.) Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.

3. The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
4. 
   

Roasted Eggplant Noodles With Cashew Sauce

Roasted Eggplant Noodles With Cashew Sauce

Cashew butter is the smart shortcut to this rich, creamy sauce that pairs wonderfully with caramelized eggplant and chickpeas. Roasting the eggplant and chickpeas in a mix of toasted sesame oil and olive oil deepens their flavors, exaggerating their toasty, nutty notes. Once golden, they’re tossed with a shower of sliced scallions for a fresh, fragrant hit. Bold, citrusy ponzu brightens the rich sauce, while sesame seeds impart additional earthy flavor and a nice textural pop. Be sure to use roasted cashew butter, since the raw version is very mild and won’t impart the same depth of flavor.

Yield: 4 servings

1 ½ pounds Italian eggplant, diced into 1-inch pieces (8 cups)

1 (14-ounce) can chickpeas, rinsed

Salt and pepper

2 tablespoons extra-virgin olive oil

2 tablespoons toasted sesame oil

½ cup thinly sliced scallions, plus more for garnish

6 ounces vermicelli rice noodles

⅓ cup roasted cashew butter

2 tablespoons ponzu

2 teaspoons toasted sesame seeds, plus more for garnish

Hot sauce (optional), for serving

Heat oven to 425 degrees. On a large rimmed sheet pan, combine eggplant and chickpeas and season with salt and pepper. Drizzle over olive oil and sesame oil and toss to evenly coat. Roast until eggplant is tender and caramelized and chickpeas are golden, 30 to 35 minutes, stirring halfway through. Add scallions and mix well. 

Meanwhile, in a large bowl, combine noodles and enough boiling water to completely cover them. Let stand until softened, about 5 minutes. Rinse under cold water to stop the cooking, then drain well.

In a medium bowl, combine cashew butter, ponzu, sesame seeds and ⅓ cup of water; season with salt and pepper and whisk until smooth.

Divide noodles among 4 shallow bowls, then divide the eggplant mixture on top. Spoon over some of the creamy cashew sauce and top with more sesame seeds and scallions. Serve with hot sauce, if desired.

Chickpea Salad With Fresh Herbs and Scallions

Chickpea Salad With Fresh Herbs and Scallions

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.

Yield: 4 to 6 servings

½ cup plain full-fat Greek yogurt

3 tablespoons mayonnaise

2 tablespoons lemon juice (from 1 lemon)

1 ½ teaspoons Dijon mustard

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons minced fresh dill, plus more for serving

2 tablespoons minced fresh parsley, plus more for serving

3 (15-ounce) cans chickpeas, rinsed

1 cup finely diced celery (about 3 stalks)

½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)

In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.

Place the chickpeas in a large bowl and using a fork, lightly mash about ⅓ of them. Add the celery and scallions and toss.

Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you’re not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

TIP: I second soaking and cooking the chickpeas if possible, but if not -- even though this is counterintuitive for a salad! -- HEAT the chickpease gently before dressing them. Beans NEED to absorb the dressing to be really delicious, and this will make the salad taste better and better as the week goes on. Same is true for potato salad, by the way. Dress while warm and you'll taste why.

This recipe is inspiring; just take your favourite recipe for potato salad and replace the spuds with chickpeas. You get a low carb, low GI starch for your summer BBQ! I'm dumping the dill, swapping sour cream for yogurt, and adding some hard boiled eggs. Can't wait!

I never use canned chickpeas - they're still sour from the preservative even after being rinsed. Use dried, soaked overnight, drained and rinsed. Then simmer about 30 minutes. Delicious. 1/2 cup dried chickpeas equals one can when cooked.

Dirty Horchata

Dirty Horchata

Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate — and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer’s day. 

Yield: 8 servings

2 cups uncooked long-grain white rice

1 (14-ounce) can sweetened condensed milk

1 tablespoon ground nutmeg

1 tablespoon ground cinnamon

½ gallon whole milk

2 cups cold brew concentrate or espresso, for serving

Add the rice and 2 ½ cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.

Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.

To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).

Tip: The horchata is best consumed the day it's made, but will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.

Easy Burritos

Easy Burritos

Saucy and savory with just ground beef, beans and cheese, this easy recipe is inspired by Los Angeles-style burritos, which restaurant critic Jonathan Gold once summarized as “the rough equivalent of a hardhat’s lunch pail, a method of constructing a filling, portable meal from a tortilla, last night’s beans and a spoonful of stew if there was one.” This burrito’s filling eschews guacamole, sour cream, rice and raw vegetables which means it freezes well for up to 3 months. The seared ground beef is simply spiced, but feel free to swap in a stewed meat like birria or tinga de pollo or make it vegetarian with just beans and cheese.

Yield: 6 burritos

1 pound ground beef

1 medium yellow or white onion, finely chopped

1 ½ teaspoons ground cumin

½ teaspoon smoked paprika, or chipotle or ancho chile powder

½ teaspoon dried oregano

1 (15-ounce) can black or pinto beans

1 large tomato, coarsely chopped

2 teaspoons lime juice, or apple cider vinegar 

Hot sauce, for drizzling (optional)

6 burrito-size (about 10-inch) flour tortillas

2 cups (8 ounces) shredded Monterey Jack or Mexican blend cheese

In a large skillet, press the beef into an even layer to fill the skillet. Sprinkle with the onion. Cook over medium-high, undisturbed, until the meat is deeply browned underneath, 6 to 8 minutes.

Sprinkle with the cumin, smoked paprika and oregano, and season with salt and pepper. Break up the beef into small pieces, then cook, stirring occasionally, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

Add the beans, including the liquid, and the tomato and simmer, stirring and scraping up browned bits, until the liquid has evaporated and the mixture starts to sizzle, 8 to 10 minutes. Turn off the heat, stir in the lime juice and season with salt and pepper.

Arrange the tortillas on a clean work surface. Sprinkle half the cheese across the center of the tortillas, left to right, leaving a 1-inch border. Top each with ⅔ cup of the beef-bean mixture, followed by the remaining cheese. Drizzle on hot sauce, if using.

Fold the tortilla’s short sides over the filling, then fold the bottom of the tortilla snugly over the filling. Tightly roll away from you until the burrito is sealed. Repeat with the other tortillas.

When ready to eat, in a nonstick skillet over medium, place the burritos seam side down. Cook, turning occasionally, until golden all over, 3 to 5 minutes. Serve with desired toppings.

Tip: To make ahead, prepare through Step 5. Let cool slightly, then wrap in  aluminum foil. Refrigerate for up to 24 hours or freeze for up to 3 months. To reheat, remove the foil and wrap the burrito in a damp paper towel. Microwave, seam side down, until warm, 1 to 4 minutes. Remove the towel and continue to Step 6.