Sheet-Pan Bibimbap

Sheet-Pan Bibimbap

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus.

Yield: 4 servings

6 ounces oyster mushrooms, torn into bite-size pieces

1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons

1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons 

3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)

6 tablespoons olive oil

Kosher salt and black pepper

4 cups cooked medium-grain white rice, preferably cold leftovers

4 large eggs

4 teaspoons toasted sesame oil, plus more to taste, for serving

4 teaspoons gochujang, plus more to taste, for serving

Kimchi, for serving (optional)

Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.

On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.

Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).

To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

TIP: We loved this but we certainly did not have crispy rice. For my oven, next time I will cook the rice longer and put the eggs in for just two or three minutes. The eggs cooked much faster than the rice warmed/crisped.

Eggs cooked on a sheet pan are actually really good. I add the egg(s) for the last 5 min or so of roasting. The pan is already hot so it doesn’t run and the quality of the sheet pan cooked egg is superb because of the heat on both sides. The best, honestly. Just test the cooking time obviously, learn your oven for this. Mine would probably eviscerate kale at 450 for that long , on topic of oven varieties LOL

Next time I would double the veggies and use both sheet pans for cooking them if I want four servings. Then I can avoid cooking the rice and eggs in a sheet pan and just crisp the rice in a heated cast iron and quickly fry the eggs in a nonstick pan instead.

For the gochuchang, you want to make a sauce (don't use the straight paste!):

2 to 3 tablespoons gochujang paste

1½ tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon maple syrup

You can also add a splash of soy sauce.

Chocolate Zucchini Loaf Cake

Chocolate Zucchini Loaf Cake

This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that’s fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.

Yield: 1 loaf (about 8 servings)

Nonstick cooking spray or neutral oil

2 large eggs

1½ cups/330 grams packed light brown sugar

¾ cup/180 milliliters neutral oil (such as vegetable or safflower)

2 teaspoons vanilla extract

1 teaspoon kosher salt (such as Diamond Crystal)

2 cups/280 grams lightly packed coarsely grated zucchini (from about 1 large or 2 small zucchini)

1¾ cups/223 grams all-purpose flour

⅔ cup/63 grams unsweetened natural cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 cup/173 grams bittersweet or semisweet chocolate chips

1 tablespoon coarse sugar (such as turbinado or Demerara)

Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.

In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.

Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.

Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.

Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

Tip: The cake can be baked in a 9-by-2-inch round cake or springform pan. Grease the pan and line the bottom with a parchment paper round. Bake until a cake tester inserted into the center comes out clean with just a few moist crumbs attached, 50 to 55 minutes.

Last week I asked about substituting fat-free Greek yogurt for some of the oil. I figured it out and it was perfect - instead of 6oz of oil I used 2oz oil and 3oz of yogurt. Delicious, and eliminated 2/3 of the oil. Super moist and chocolatey.

I have tried many zucchini breads and cakes, but was always bothered by their oiliness. I have now made this one twice substituting the 3/4 cup oil with 1/2 cup buttermilk and 1/4 cup either oil or melted butter or combination of the two ( to equal 1/4 cup). Found that hint on the King Arthur baking site. It really works well.

Salmon and Cherry Tomato Curry

Salmon and Cherry Tomato Curry

Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.

Yield: 4 servings

4 (6-ounce) salmon fillets, skin removed

Salt and freshly ground black pepper

2 tablespoons ghee or coconut oil

3 garlic cloves, minced

1 tablespoon minced fresh ginger

1 bird’s-eye chile, or other small chile, sliced

½ teaspoon cumin seeds

1 pound cherry tomatoes

½ teaspoon ground coriander

½ teaspoon ground turmeric

1 (14-ounce) can coconut milk

5 ounces chopped fresh spinach or baby spinach 

Cooked rice, for serving

¼ cup torn or chopped mint, basil or cilantro leaves

Season the salmon fillets with salt and pepper on both sides. Set aside.

In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric.

Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting.

Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.

Stir-Fried Salt and Pepper Dumplings

Stir-Fried Salt and Pepper Dumplings

Frozen potstickers get the stir-fry treatment in this speedy, comforting weeknight dinner that comes together in one pan. A wok, with its curved sides and excellent ability to distribute heat, is always the superior stir-fry vessel, and for this recipe, it allows for the dumplings to be tossed easily and cooked evenly. A large, preferably nonstick, skillet will also do the job, but make sure to handle the dumplings gently, shaking the pan to keep them moving. The Cantonese salt and pepper seasoning, more commonly used in dishes like salt and pepper tofu, is not a typical seasoning for dumplings, but it injects an aromatic salty-sweet note that makes earthy green beans and the pillowy dumplings feel fresh and new. 

Yield: 4 servings

For the Salt and Pepper Seasoning

2 teaspoons salt

½ teaspoon sugar

½ teaspoon ground white pepper

½ teaspoon five-spice powder

¼ teaspoon ground ginger

For the Dumplings

4 scallions

2 tablespoons canola or grapeseed oil

1 pound frozen potsticker dumplings (not thawed)

10 ounces green beans, trimmed and cut into 1-inch pieces 

1 (1-inch) piece fresh ginger, peeled and finely chopped

½ to 1 Fresno or Thai chile, roughly chopped

Prepare the salt and pepper seasoning: Combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl and stir to combine. Set aside.

Prepare the dumplings: Separate the white and green parts of the scallions. Cut the white parts of the scallions into 1-inch pieces. Thinly slice the green parts.

Heat a wok or large (12-inch) nonstick skillet over medium-high. When hot, add the oil and the potstickers, and gently stir-fry for 1 minute, shaking the pan and tossing them gently, just to soften them slightly.

Add the green beans, white parts of the scallions and the ginger; season with salt and toss to combine. Add 3 tablespoons of water, cover (a sheet pan works here) and cook for 2 to 3 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions, adding a tablespoon or two more water if the skillet is dry.)

Uncover and, using a flat spatula, gently lift the dumplings off the surface of the pan to loosen them from the pan. Add the green parts of the scallions, the chile and 2 teaspoons of the salt and pepper seasoning and shake the pan, tossing gently to coat.

Carefully transfer the dumplings and green beans among bowls and top with more of the salt and pepper seasoning. The seasoning is punchy and salty, so add as little or as much as you like.

Carrot Cake Butter Mochi

Carrot Cake Butter Mochi

This party-size dessert, with the distinct flavors of carrot cake and the unique squishy texture of butter mochi, is a mashup made in heaven. Butter mochi is a treat that’s on the table of just about any celebration in Hawaii and many families have their own safeguarded recipes. The gentle buttery flavor is quite versatile, lending itself to customization, like this generously spiced version that’s packed with toasted coconut, grated carrots and golden raisins. The tart cream cheese glaze gets showered in crystallized ginger and more toasted coconut, echoing their warm notes in the cake. Mochi’s going to be softest the same day it’s made, but keeps really well in the fridge for up to 4 days. 

Yield: At least 12 servings

For the cake

6 tablespoons/84 grams unsalted butter, plus more for greasing the pan

1 cup/90 grams shredded unsweetened coconut

3 cups/454 grams mochiko (sweet rice flour), such as Koda Farms brand (see Tip)

1½ cups/300 grams sugar

2 teaspoons baking powder

1½ teaspoons ground cinnamon

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

½ teaspoon ground ginger 

½ teaspoon ground cardamom

1 (13.5-ounce) can/about 1⅔ cups full-fat coconut milk

2 large eggs, at room temperature

1 tablespoon vanilla extract

1 tablespoon freshly grated peeled ginger

2 cups/180 grams coarsely grated carrots (from about 3 medium carrots, peeled) 

¾ cup/124 grams golden raisins

For the glaze

4 ounces/113 grams cream cheese, cut into pieces and softened

1 cup/123 grams powdered sugar, sifted

1 tablespoon lemon juice, plus more as needed

¼ teaspoon kosher salt (such as Diamond Crystal) or a pinch of fine salt

¼ cup/40 grams chopped crystallized ginger

Heat the oven to 350 degrees and arrange a rack in the center. Butter a 9-by-13-inch baking pan then line with parchment paper. In a medium saucepan over medium-low heat, toast the shredded coconut for about 5 minutes, stirring constantly, until it starts to become lightly golden and fragrant. Immediately scrape into a bowl to cool completely. Wipe out the saucepan.

In the same medium saucepan, heat the butter over medium until it bubbles rapidly. Continue to cook for 3 to 4 minutes, stirring occasionally with a wooden spoon, until the bubbles become foamy and toasty brown flecks appear. Take it off the heat and use the spoon to scrape and release any browned bits off the bottom. Pour the browned butter into a medium heat-safe bowl and let cool slightly.

In a large bowl, whisk together the mochiko, sugar, baking powder, cinnamon, salt, ground ginger, cardamom and ½ cup/45 grams of the toasted coconut (reserve the remaining for the top). Make a small well in the center and set aside.

To the bowl with the browned butter, add the coconut milk, eggs, vanilla and grated ginger and whisk until evenly combined. Pour the wet ingredients into the well of the dry ingredients, and whisk thoroughly until no lumps or dry pockets remain. Using a flexible spatula, fold in the grated carrots and raisins until evenly distributed.

Pour the batter into the prepared pan, spread evenly and bake for 1 hour 10 minutes to 1 hour 20 minutes, until the top is crackly and golden brown, and the sides start to pull away from the pan. 

Let cool in the pan for 20 minutes, then flip it over onto a cutting board, remove the parchment and flip again onto a wire rack so the top is facing up to cool completely, 30 to 45 minutes.

Make the glaze:

In a medium bowl, mix together the cream cheese, powdered sugar, lemon juice and salt, starting slowly until everything comes together, then whisking more vigorously until no lumps remain and the glaze is the texture of plain yogurt. (If the glaze is too thick, add a teaspoon of lemon juice at a time and whisk to desired texture.) Pour the glaze over the cooled cake and smooth it into an even layer, then top with the reserved toasted coconut and the chopped crystallized ginger.

Cut the mochi into squares and serve immediately. Store any leftovers in the fridge for up to 4 days.

Tip: Butter mochi’s chewy marshmallow-like bite comes from mochiko, a sweet rice flour that can be found in many Asian grocery stores and online. Using the Koda Farms brand produces the ideal crumb for this cake.

Bomdong Bibimbap (Spring Cabbage, Rice and Eggs)

Bomdong Bibimbap (Spring Cabbage, Rice and Eggs)

The main character in this quick fridge-raid bibimbap is bomdong, a tender Korean spring cabbage that might be hard to find outside of the peninsular country (though a Korean grocery store may carry it). In its place, you can use the inner leaves of a napa cabbage. You also can use a sturdy lettuce, such as Little Gem or even romaine. Any of these options will taste great here, as it’s really the spicy, salty-sweet-savory dressing that ties everything together: a glorious tangle that’s at once a salad and a comforting rice dish. This comes together in 15 minutes if you have cooked rice on hand. If you don’t, get the pot started before you make the cabbage.

Yield: 2 to 4 servings

2 garlic cloves, finely minced or grated

2 tablespoons rice vinegar or distilled white vinegar

1 tablespoon toasted sesame oil, plus more to taste

2 teaspoons gochugaru (see Tip) or gochujang, plus more to taste

2 teaspoons fish sauce, plus more to taste

2 teaspoons toasted sesame seeds

1 teaspoon granulated sugar

Kosher salt, such as Diamond Crystal

12 ounces tender cabbage, such as bomdong or napa, cut into bite-size pieces (4 packed cups)

Vegetable oil, for frying

4 large eggs

2 cups cooked white rice

In a large bowl, stir together the garlic, vinegar, sesame oil, gochugaru, fish sauce, sesame seeds, sugar and ½ teaspoon salt. Add the cabbage and toss to coat. Taste and add more sesame oil, gochugaru, fish sauce and salt as desired.

Heat a large skillet over medium-high. Add enough oil to generously coat the bottom and crack in the eggs. Fry, repeatedly tilting the pan to spoon the hot oil over the whites until they’re opaque, 2 to 3 minutes. Season with salt.

Add the rice to the bowl with the cabbage, then top with the fried eggs. Take a spoon and mix everything up, breaking up the eggs, then enjoy right away, while warm.

Tip: Gochugaru, a mild, savory Korean red-pepper powder, ranges from a fine dust to tiny coarse flakes. Both work in this recipe. You can find gochugaru at Korean and other Asian supermarkets and at many grocery stores, as well as online, but if you can’t find it, Aleppo pepper works in a pinch.

The rice should be either freshly steamed and hot; or reheated and at least warm (so it’s soft). Cold rice is hard and not that appetizing, in my opinion. The temperature contrast in this dish is lovely and comforting, like you’re eating a salad but it’s warm or at least room temperature. Sort of like a burrito bowl, you know? Hope that helps :) Love, Eric

Crispy Chickpeas With Beef

Crispy Chickpeas With Beef

Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.

Yield: 4 servings

½ to 1 pound ground beef or other meat

4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)

2 teaspoons ground cumin

1 ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder

2 teaspoons minced garlic

Salt and pepper

1 tablespoon extra virgin olive oil

Minced cilantro or parsley for garnish (optional)

Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.

Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.

Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

Spicy Black Bean Soup

Spicy Black Bean Soup

There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. But most importantly, minimal effort results in a velvety yet bright soup. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. The tomatillos in the salsa also contain pectin which, along with the starchy bean liquid, quickly thickens the soup. While the soup’s cooking, ready your garnishes as you’ll want plenty to top the bowls. Leftover soup keeps for up to three days, but will stiffen as it sits, so thin with water as needed or turn it into refried beans.

Yield: 6 to 8 servings (10 cups)

4 (15-ounce) cans black beans

2 (roughly 16-ounce) jars mild salsa verde (or 3½ cups homemade)

2 (4-ounce) cans chopped green chiles

2 tablespoons unsweetened cocoa powder

2 teaspoons ground cumin

2 teaspoons garlic powder

½ cup chopped cilantro

Salt and black pepper

Any combination of lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips and sliced avocado, radishes and fresh chiles, for topping

In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.

Use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking, keeping in mind that the soup will also thicken as it sits. Stir in the cilantro, then season to taste with salt and pepper. (Because the beans and salsa contain salt, you might not need more; if you find the soup too salty or thick, add water to thin.) Serve with desired toppings.

TIP: No need for canned chilis or garlic powder. Chop up peppers (poblanos!), onion and garlic, saute in olive oil, add spices to cook a bit and there you have sofritto as the flavorful basis of your soup. Adds about 20 minutes but it will be worth it.

No, the beans are not drained or rinsed. The bean liquid helps thicken the soup.

The salsa verde will make or break this soup. The flavor and heat of the salsa will dictate the flavor and heat of the soup. Choose your brand wisely or make the salsa “your way.”

I had to tone down the tartness and the heat w some roasted red peppers and roasted tomatoes. Both were good additions and still a half hour preparation. Would go for it again.

Kefte Tagine With Jalapeño Yogurt Sauce

Kefte Tagine With Jalapeño Yogurt Sauce

This tagine is a classic Moroccan dish of kefte, or minced meat, simmered in a gently spiced tomato sauce until tender and full of flavor. The base is built from simple, everyday ingredients — tomatoes, onions, garlic, paprika, cumin and herbs — that come together to create something deeply comforting. In Morocco, it’s common to crack eggs directly into the tagine alongside the meatballs as they finish cooking. Just move a few meatballs around to make space for the eggs before adding them. You can make it that way or skip the meat entirely and go for an all-egg version, similar to shakshuka. In that case, add the eggs at the same time you would the meatballs, cover and cook until they’re done to your liking. Either way, it’s a dish meant to be shared and scooped up with plenty of warm bread.

Yield: 4 to 6 servings

For the tomato sauce

2 tablespoons olive oil

1 medium onion, finely chopped 

3 garlic cloves, pressed or minced  

1 ½ teaspoons ground paprika

1 teaspoon ground cumin 

1 (14-ounce) can crushed tomatoes 

3 tablespoons finely chopped flat-leaf parsley

3 tablespoons finely chopped cilantro 

½ teaspoon sugar or honey (optional)

¾ teaspoon fine sea salt or more to taste

¼ teaspoon ground black pepper  

For the kefte

1 pound ground beef (preferably 15 percent fat)

1 medium onion, grated on the large holes of a box grater or finely chopped, with its juices

1 ½ tablespoons finely chopped flat-leaf parsley

1 ½ tablespoons finely chopped cilantro 

2 teaspoons ground paprika

1 teaspoon ground cumin

1 teaspoon fine sea salt 

¼ teaspoon ground black pepper

Pinch ground cayenne (optional)

Torn bread, for serving (optional)

For the Jalapeño-Yogurt Sauce

⅔ cup plain Greek yogurt

3 tablespoons milk of choice or water, plus more if needed 

1 tablespoon olive oil

1 ½ tablespoons finely chopped flat-leaf parsley, plus more for serving

1 ½ tablespoons finely chopped cilantro 

1 large or 2 small jalapeños, deseeded and finely chopped 

2 garlic cloves, grated 

¼ to ½ teaspoon fine sea salt, to taste

Make the tomato sauce: Heat the olive oil in a large frying pan over medium-low heat. Add the onion, garlic, paprika and cumin and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the crushed tomatoes, parsley, cilantro, sugar (if using), salt and pepper; adjust the heat to medium-high and bring to a simmer. Cover the pan, reduce the heat to low and simmer for 30 to 35 minutes, stirring every 10 to 15 minutes to prevent sticking, until the tomatoes have reduced to a fragrant, velvety sauce. If the sauce looks too dry at any point, gradually add tablespoons of water until saucy. 

While the tomato sauce simmers, make the kefte: In a large bowl, add the ground beef, onion, parsley, cilantro, paprika, cumin, salt, pepper and cayenne (if using). Use your hands or a large spoon to mix the ingredients together and shape the kefte mixture into 1-inch-wide meatballs. (A 1-inch cookie scoop makes this go quickly.) Cover the meatballs and keep in the fridge until ready to use. (You can prepare the kefte mixture in advance, keep it in the fridge, and use it by the expiration date on the ground beef packaging.)

Make the yogurt sauce: In a medium bowl, mix the sauce ingredients together. If the sauce doesn’t have a pouring consistency, gradually add a bit more milk or water. Taste and adjust the seasoning with salt if necessary. (Alternatively, place all the ingredients in a blender and purée for a smoother consistency.) 

Once the tomato sauce is ready, add in the meatballs, cover the pan again and cook over medium-low for 10 to 12 minutes, until they’ve turned brown and are cooked through.  

To serve, drizzle the yogurt sauce all over the tagine, garnish with additional parsley if desired, and serve immediately, with lots of bread on the side.

TIP: Made as written, served with basmati rice. Enjoyed it a lot, but for our taste, it could have been spiced more aggressively, maybe increasing the amount of herbs. What we will definitely change next time is the yogurt sauce: instead of drizzling it over the tagine, keeping it aside and drizzling it over each helping on the plate.

Made this as written but increased the amount of sauce. Doubled the amount of spices. Left the jalapeño yogurt sauce on the side and let everyone use what they wanted. Served with couscous and homemade flatbread. Turned out delicious. Will make again.

One-Pan Zucchini-Pesto Orzo

One-Pan Zucchini-Pesto Orzo

Keeping pesto on hand (store-bought or homemade and frozen) is one of the greatest kitchen time-savers, since stirring just a spoonful into a dish can add so much herby, garlicky flavor. Here, pesto builds on a pan of orzo loaded with zucchini and onions that have been sautéed together until golden brown. Cooking the orzo in vegetable or chicken stock bolsters the pasta’s flavor as the broth reduces into a silky sauce. Then, pesto is added at the very end to preserve its brightness. Finally, just before serving, a caprese-like mix of marinated mozzarella, cherry tomatoes and fresh mint is stirred into the pan. Filled with vegetables and milky cheese, this dish is especially satisfying and very easy to make.

Yield: 4 servings 

2 medium zucchini (about 6 ounces each), diced (about 2½ cups)

1 large yellow onion, thinly sliced

¼ cup extra-virgin olive oil, more for drizzling

¼ to ½ teaspoon red-pepper flakes, to taste, more as needed

1½ teaspoons fine sea salt, more to taste  

1¾ cups vegetable or chicken stock 

1cup orzo 

1 lemon, zested and halved 

1 cup halved cherry or grape tomatoes 

5 ounces fresh mozzarella, cut into cubes (1 cup)

½ cup grated Parmesan (3 ounces), more for serving 

¼ cup finely chopped mint, more for serving 

½ cup pesto, store-bought or homemade, more to taste 

In a large nonstick or well-seasoned cast-iron skillet over medium-high heat, combine the zucchini and onion with olive oil, the red-pepper flakes and 1 teaspoon salt. Cook the mixture, stirring once or twice, until the zucchini and onion turn golden brown, 10 to 12 minutes. Don’t stir too often, as it can impede browning.

Stir in stock and bring to a simmer. Stir in orzo, lemon zest and ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

Meanwhile, in a small bowl, toss together the tomatoes, mozzarella, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil, and let marinate while the orzo cooks.

Once the orzo is ready, stir in juice of ½ lemon, Parmesan, mint and pesto. Cover the pan, and cook for 1 minute, to finish cooking. Taste for seasoning and add more lemon juice or pesto, if needed. To serve, top with tomato-mozzarella mixture and sprinkle with more cheese and mint.

TIP: To me the execution and resultant product was a train wreck! It looked more like gruel than food and was a total turn off. Cook your orzo in boiling salted water. Drain set aside to al dente perfection. Sautee the onions and zucchini separately and then combine with orzo, season with salt and pepper and red pepper and lemon juice, add olive oil, lemon zest. Proceed with the mozz and tomatoes and mint. This preserves the integrity of ingredients and is much more appealing. Tastes good but...

This is a delicious summer meal! Per others' notes, I cooked the orzo, onions and zucchini separately. While the orzo cooked in one pot, I sauteed the onions with red pepper on medium heat in another pan, until soft but not browned. I removed the onions from the pan and sauteed the zucchini on medium-high 'til nice and brown, then added the onions, orzo and pesto to the pan with the zucchini to leverage the lovely caramelization from the veggies. Such a lovely combo of flavors!

Meera Sodha’s Chicken Curry

Meera Sodha’s Chicken Curry

This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end. —Sam Sifton

Yield: 4 servings

2 tablespoons unsalted butter or ghee

1 tablespoon neutral oil, like canola

1 teaspoon cumin seeds

2 cinnamon sticks, approximately 2 inches long

2 large white or yellow onions, peeled and finely chopped

12½ - inch piece of ginger, peeled and grated or minced

6 cloves of garlic, peeled and crushed

2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons

Kosher salt, to taste

¾ cup plus 2 tablespoons puréed tomatoes

2 tablespoons tomato paste

1½ teaspoons ground cumin

½ teaspoon ground turmeric

3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal

1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

3 tablespoons slivered almonds

1 teaspoon garam masala

Pinch ground cayenne pepper, or to taste.

Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.

Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)

Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.

Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

TIP: I decided to marinate the chicken in half a cup of Greek yogurt, the juice of one lemon, and all of the spices in the recipe -- ground cumin, turmeric, garam masala, cayenne, and a teaspoon of ground coriander as well. I let it sit for about 30 minutes while I prep the rest of the dish, then add the bowl of marinated chicken, yogurt, and spices in Step 4. The dish turns out far more flavorful, it's now a staple in my house.

I keep seeing a fundamental rule of Indian spice addition/cooking often not followed. For enhanced taste as well as possibly avoiding a stomach upset when spices are not cooked properly please avoid adding such spices to a liquid without having first cooked them even briefly in hot fat/oil. In this case, just add the spices in step3 in step1. I promise it wont take away from the dish!

Sautéing the chicken before hand is absolutely not necessary. It doesn't hurt, but slowly simmering the chicken until it's fully cooked will fully absorb all the flavor of the spices just fine. There is more than one way of cooking the chicken curry and both are just fine methods.

I agree with Sue: brown chicken thighs before adding them to the sauce. This will render out the chicken fat, most of which can be discarded for a lower calorie dish. Once well browned, the chicken pieces can be moved to a dish till the sauce is ready. You could then skip the neutral oil and use instead 1 T of the rendered fat for more flavor. Then add the ghee or butter and go from there. Why does a flavorful, healthy, and easy to prepare dish need to be authentic anyway?