Dan Dan Noodle Salad

Dan Dan Noodle Salad - Hetty Lui McKinnon

Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), as the signature punchy sauce made with sesame paste and chile oil transforms nicely into an assertive dressing. Curly and chewy ramen noodles cling perfectly to the sauce, but you could really use any noodle you like, including instant noodles, udon or thick rice noodles. Adapt this salad throughout the year by adding seasonal vegetables such as mushrooms, broccoli, cauliflower, sugar snap peas, snow peas, spinach or green beans.

Yield: 4 servings

For the Salad

Sea salt

10 ounces baby bok choy (about 4)

10 ounces fresh or frozen ramen noodles

2 cups/10 ounces fresh or canned corn kernels (or thawed from frozen)

2 tablespoons toasted white sesame seeds

2 scallions, thinly sliced

For the Dan Dan Dressing

2 tablespoons Chinese sesame paste or tahini

2 tablespoons chile oil or chile crisp, plus more for serving

1 tablespoon soy sauce or tamari

2 teaspoons black or rice vinegar

2 teaspoons sugar

1 garlic clove, grated

2 to 3 tablespoons unsweetened nondairy milk (such as soy or oat) or water

Bring a large pot of salted water to a boil.

Separate the white and green parts of the baby bok choy. Slice the white parts into thick pieces. Place in a colander and rinse well to remove any dirt or sediments. Drain.

Add the ramen to the boiling water and cook until al dente according to packet directions. About 1½ minutes before the noodles are ready, add the white parts of the baby bok choy and the corn. Just before everything is ready, throw in the green bok choy leaves and blanch until they are wilted, about 20 seconds. Drain immediately and refresh under cold running water, then leave to drain again. Let cool while you make the dressing.

Make the dan dan dressing: In a small bowl, whisk together the sesame paste, chile oil, soy sauce, vinegar, sugar and garlic until a chunky paste forms. Add 2 tablespoons of the milk and whisk, adding another tablespoon if needed, until the dressing is smooth and pourable. The dressing should be the consistency of cream. (The dressing can be prepared up to 2 days ahead and stored in a sealed jar or airtight container in the fridge. It will thicken up, so add a splash or two of milk or water to loosen it up before adding to the noodles.)

In a large shallow bowl, place the ramen noodles, greens and corn. Add the dressing and toss to coat. Top with the sesame seeds, scallions and a few drops of chile oil. Taste and season with salt if needed. Serve at room temperature.

TIP: This was a great dish. The sauce is the star and we 1.5x it because I always like extra sauce. We also used water b/c we don’t have fake milk. Added tofu for protein. Will definitely have this recipe on our rotation!

This was as good as it read. I used mushrooms rather than corn, and water (have no fake milk) to thin the dressing - which to me, really made this work.

I didn't miss the pork at all, and for me, that's saying something. It was easy to scale down for one w/lunch the next day.

One-Pot Shrimp and Tomato Pulao

One-Pot Shrimp and Tomato Pulao

This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself. 

Yield: 4 servings

1 cup basmati rice 

1 pound peeled, deveined large shrimp 

1 teaspoon Kashmiri red chile powder (or other mild red chile powder)

¾ teaspoon ground turmeric 

¼ cup ghee or neutral cooking oil (such as vegetable or canola)

4 whole peppercorns

3 whole cloves

1 teaspoon cumin seeds 

1 medium yellow, white or red onion, thinly sliced 

1½ tablespoons garlic paste or freshly grated garlic  

2 to 3 Thai green chiles, chopped

1½ teaspoons ground cumin

3 plum tomatoes, chopped

Sea salt and freshly ground black pepper 

2 teaspoons white vinegar

1 teaspoon Worcestershire sauce

1½ cups chicken stock or water

2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon) 

1 tablespoon chopped cilantro, for serving

In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp.

In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds.

Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 ½ teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes.

Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink.

Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes.

Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving.

TIP: Easy, wonderful one-pot dish that works perfectly for the weekdays. Do remember to put the lemon slices in as they soak up all the spices. Getting mouthfuls of soft lemon and jammy tomatoes is the experience to have here. I might even suggest adding more tomatoes and lemon slices the next time I make this. It's a keeper!

Wow, was this good! I thought it was perfect the way it was, but I did like another commenter’s suggestion to use more tomatoes and lemon slices and I plan on making a version using those suggestions soon.

I live on Cape Fear where we have access to fresh-caught shrimp for much of the year. The cooking method here did not cause the shrimp to become tough or otherwise less appealing. In fact I thought they were pretty perfect. I wouldn’t hesitate to recommend this recipe to anyone

Chicken and Broccoli Rabe Pasta

Chicken and Broccoli Rabe Pasta

The combination of pasta, garlic and olive oil has long been one of the best ways to feed many mouths with ease. Here, that garlicky pasta is joined by browned chunks of chicken, tender and bitter broccoli rabe and spicy cherry peppers. Browning boneless, skinless chicken breast takes little effort if done right — the key is to not overcrowd the pan. The chicken cooks through quickly, so sautéing it in batches adds minimal time and maximum flavor to this recipe. Feel free to use broccolini instead of broccoli rabe, sweet cherry peppers instead of spicy or even another short pasta instead of cavatelli — just don’t skip the freshly grated Parmesan on top. 

Yield: 4 to 6 servings

Salt and pepper

1 large bunch broccoli rabe (about 1¼ pounds), tough stems removed, cut into 1-inch pieces

1 pound cavatelli or other short pasta

1 pound boneless, skinless chicken breasts

¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more if desired

8 garlic cloves, thinly sliced

2 tablespoons chopped jarred hot cherry peppers

Grated Parmesan, for serving

Bring a large pot of salted water to boil. Add the broccoli rabe to the boiling water, cooking until the broccoli rabe is a vibrant green color, 60 to 90 seconds. Using a slotted spoon, transfer the broccoli rabe to a bowl, then rinse with cold water and strain. Set aside. Add the pasta to the boiling water and cook until al dente, then drain. 

Meanwhile, pat the chicken dry with paper towels, and then cut  into 1-inch cubes and  salt generously. Place a large pan over medium heat and add 1 tablespoon of olive oil. When the oil is shimmering add half of the chicken. Cook the chicken for 3 minutes, then flip over to cook for 3 minutes more, until chicken is browned on both sides. Remove chicken from pan and set aside. Add another tablespoon of oil and cook the remaining chicken using the same method, then combine all of the chicken in the pan.  

Add the remaining ¼ cup olive oil to the pan along with the garlic and cherry peppers and cook, stirring frequently, until the garlic is  golden, about 1 minute. Add the broccoli rabe and cooked pasta and stir to combine.  Add more olive oil, as needed, to coat the pasta. Season to taste. Serve warm, topped with freshly grated Parmesan.

TIP: I made this exactly as written, but felt it needed more acid, so I added the juice of one lemon at the very end. We loved it, and it was a breeze to make! Next time, I will keep the lemon and probably double the amount of chopped hot cherry peppers.

 I used your suggestion and added the broccoli rabe for the final two minutes of the pasta cooking time.

Eggplant Chickpea Salad With Olive Dressing

Eggplant Chickpea Salad With Olive Dressing

This roasted vegetable salad combines caramelized, smoky vegetables with a simple, punchy sauce made of green olives, lemon, shallots and olive oil. The vegetables develop deep, rich flavors, while the bright, tangy sauce and feta cheese ties everything together. The salad is great on its own as a vegetarian main, or alongside some pan-roasted sausages if you want to make it a little more hearty. If you’re meal prepping, keep the sauce separate and drizzle it on last so that the vegetables stay vibrant and fresh.

Yield: 4 servings

2 pounds globe or Japanese eggplant 

2 (15-ounce) cans chickpeas, rinsed and patted dry

½ cup plus 3 tablespoons extra-virgin olive oil, divided 

2 teaspoons fennel seeds, coarsely ground (see Tip)

Salt

Black pepper 

2 heads romaine (about 1 pound)  

20 pitted Castelvetrano or other meaty green olives

1 small shallot or ¼ small red onion

3 tablespoons fresh lemon juice (from about 1 large lemon)

⅔ cup crumbled feta 

Whole-milk yogurt, for serving, optional

Fresh herb leaves such as oregano, cilantro or dill, for serving

Heat the oven to 450 degrees. While the oven heats, cut the stems off the eggplant, cut the eggplant into 1-inch chunks and transfer to a sheet pan. Add the chickpeas, drizzle with ½ cup olive oil and toss to combine and coat well. Add the fennel seeds, ¼ teaspoon salt and ½ teaspoon pepper; toss again.

Roast, tossing occasionally, until the eggplant is golden and tender and the chickpeas are slightly crisp, 30 to 35 minutes.

Meanwhile, roughly chop romaine and divide among serving bowls or plates. Roughly chop the olives and place in a small bowl. Finely chop the shallot and add to the bowl with the olives along with the lemon juice and remaining 3 tablespoons olive oil. Season with salt and pepper to taste and stir to combine.  

When ready to serve, top the romaine with the roasted eggplant and chickpeas. Sprinkle with the feta and drizzle with the yogurt, if using, then top with the herbs. Spoon the olive dressing over the vegetables. 

Tip: To coarsely grind fennel seeds, gather them in a shallow pile on a cutting board and slice through them slowly two to three times. The seeds may bounce and roll around, so using a medium or large cutting board helps keep them contained and makes the process easier. Alternatively, you can crush them slightly using a mortar and pestle.

Miso-Labneh Onion Dip

Miso-Labneh Onion Dip

A few small tweaks to the classic sour cream and onion number yield this truly exceptional dip, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025). A little miso paste and vinegar take caramelized onions — already rich in character — to a whole new level. The salt, sweetness, umami and acid balance out the onions’ earthiness and dark caramel notes. Labneh offers a welcome tangy counterpoint to the robustly flavorful onion mixture without sacrificing creaminess. And though it’s best served with potato chips, this dip also works beautifully as a sandwich spread or alongside steak, roast chicken and roasted vegetables.

Yield: About 2 cups

¼ cup extra-virgin olive oil, plus more as needed

2 yellow onions, thinly sliced

Kosher salt (such as Diamond Crystal)

2 tablespoons white miso

1 tablespoon red wine vinegar or aged sherry vinegar

1½ cups labneh

1½ teaspoons onion powder

3 tablespoons minced chives, plus more for garnish

Freshly ground black pepper

1 teaspoon sugar (optional)

Potato chips, pita, crudités or crackers, for serving

Set a large skillet over medium heat. Once it’s hot, add the oil. When it shimmers, add the onions and season with salt. Cook, stirring the onions and scraping the pan regularly, until the onions begin to brown. After about 20 minutes, once the onions have cooked off most of their water, bare spots in the pan might cause onions to start to stick and burn. Add a splash of water as needed to loosen any cooked-on bits. As long as they’re not burned, you can scrape and stir them back into the onions. If they are burned, don’t add any water and instead scrape everything but the blackened bits into a new pan and continue cooking — you may also need to add another tablespoon or so of oil.

Continue cooking and scraping regularly until the onions are very well caramelized, 45 to 55 minutes total. Turn off the heat and stir in the miso and vinegar. Taste and adjust the seasoning with salt and vinegar as needed.

Allow the onions to cool, then chop them finely. Transfer the onions to a large bowl and add the labneh, onion powder, chives and a few grinds of pepper. Taste and adjust the seasoning with salt. Add sugar if needed to balance out the salt and vinegar.

Transfer to a serving bowl and garnish with more chives. Serve with potato chips, warm pita, crudités or crackers. Cover and refrigerate leftovers for up to 1 week.

TIP: Since none of these comments are about the dip let me be the first! I followed the recipe as is, and it is wonderful. If you like the grocery French onion dip packet, this is a whole other level. I used a pre bought labne and it worked wonderfully. I did add a tiny bit more salt to the final mix, plus extra pepper. For the other comments, white miso is a bit more sweet and lighter in flavor compared to the red and brown misos. I’m excited to bring this recipe to parties coming up for the holidays and other outings! Thank you Samin.

Labneh is simply Greek yogurt that has been strained further. Put your Greek yogurt into a strainer with a coffee filter over a bowl, cover & pop into the fridge overnight and you wake up to lovely labneh.

Sheet-Pan Chocolate Chip Pancakes

Sheet-Pan Chocolate Chip Pancakes

Here’s a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: Bake them all at once on a sheet pan. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as it’s poured into the pan. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.

Yield: 6 servings

3 tablespoons unsalted butter, softened, plus 8 tablespoons/115 grams unsalted butter (1 stick), cut into ½-inch cubes and chilled

1½ cups/360 milliliters cold buttermilk

1½ cups/360 milliliters cold whole milk

3 cups/385 grams all-purpose flour

¼ cup/50 grams granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

¾ cup/125 grams mini chocolate chips

Maple syrup, for serving (optional)

Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.

In a large measuring cup, combine the buttermilk and milk; set aside.

In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.

Remove the hot pan from the oven, add the remaining 2 tablespoons softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the pan and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.

Return the pan to the oven and bake until cooked through, 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.

TIP: So to those of you fretting about not having a food processor: fear not. I do have one, but kids are sleeping so I used the same method used forever to mix butter and flour in my native France: just cut the butter in small cubes and mix it in with tips of fingers rubbing into the flour. Tip: cut your stick of butter four times lengthwise, turn it over and repeat on adjacent face, then cut crosswise all the way through. You will have about pea size squares , dump in flour separating them. Voila!

The parchment paper in this and many other sheet pan baking recipes is to make it easier to remove nice squares from the pan -- the parchment reduces sticking and makes it possible to lift the whole rectangle of pancake out of the pan to slice, if you'd like. Buttering the pan first helps the parchment adhere to the pan so that it doesn't slide around as much (though that's optional in my experience); buttering the parchment further reduces sticking. Cut and lift off of it; don't eat it!

This recipe won’t replace pancakes in our house, but it is an excellent option for a company brunch. For a first trial we made a half recipe in a 13 by 9 inch pan. We followed the method exactly, but omitted the chocolate chips. The “pancakes” were light and flavorful: we served them topped with fresh fruit and a few toasted pecans. For a full recipe, I plan to use two of these smaller sheet pans—the edges had a crispness we enjoyed!

I've learned a simple short cut to add the butter instead of cutting in the butter in my non-existent or noisy food processor. Melt the stick of butter in the oven while it's preheating, then, just before you mix the wet with the dry, stir the melted butter into the _very cold_ milk/buttermilk - the chilled liquid causes the butter to recoag into small pieces that do the same as pea sized chilled butter. (tip source - cooks country).

One-Pot Chicken With Pearl Couscous and Preserved Lemon

One-Pot Chicken With Pearl Couscous and Preserved Lemon

Nigella Lawson has mastered the art of creating recipes that balance comfort and appeal — especially when chicken is involved. This recipe, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025), is a play on her essential one-pot chicken with orzo. It’s a do-it-all dish that’ll make you feel both satisfied and cared for, whether you prefer dark or white meat; the sweetness of Medjool dates or the funk, salt and acid of preserved lemon; an abundance of braising juices or the playful chewiness of pearl couscous.

Yield:4 to 6 servings

4 tablespoons extra-virgin olive oil

2½ cups pearl couscous

1 whole chicken (3½ to 4 pounds), salted in advance (see Tip)

6 garlic cloves, peeled and left whole

1 large onion, diced

2 tablespoons ground cumin

6 tablespoons puréed or finely chopped store-bought preserved lemons

12 Medjool dates, pitted and torn in half

Kosher salt (such as Diamond Crystal)

Finely grated zest and juice of 1 lemon

Finely chopped cilantro or parsley, for garnish

Set a large Dutch oven over medium-high heat and add 2 tablespoons oil. When it shimmers, add the couscous. Cook, stirring constantly, until toasted and golden brown, about 6 minutes. Transfer the couscous to a bowl and set aside.

Return the pot to the heat and add the remaining 2 tablespoons oil. When it shimmers, carefully lay in the chicken, breast-side down, and cook until golden brown, 4 to 6 minutes. Use tongs to carefully remove the chicken to a plate.

Reduce the heat to medium. Add the garlic, onion and cumin and cook, stirring occasionally, until the onions are just starting to grow tender, about 6 minutes.

Return the chicken to the pot, breast-side up. Add 2 cups water and the preserved lemon, and stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover tightly with a lid. Cook until the chicken thigh is tender at the bone, 45 minutes to 1 hour.

Uncover the pot and stir in the couscous and dates. Taste the broth—it should be flavorful and highly seasoned. If needed, adjust the seasoning with salt (I’ve never needed to add more salt at this point, but your preserved lemon paste may not be as salty as mine). Cover and cook at a simmer, stirring occasionally, until the couscous is al dente, about 15 minutes. Leave the pot covered off the heat for another 10 to 15 minutes—the couscous will continue absorbing the broth and finish cooking, and the chicken will rest during this time.

Remove the chicken to carve it. Stir the lemon zest and juice into the couscous, and adjust the seasoning with salt as needed. Return the carved chicken to the pot and garnish with cilantro. Serve hot.

Cover and refrigerate leftovers for up to 3 days. Add a little water and, stirring, gently return to a boil to reheat.

Tip: When possible, season chicken in advance of cooking so that salt has time to penetrate, enhance flavor, and — if done early enough — tenderize. In terms of timing, any time is better than none, and more is better than some, up to about 48 hours, after which a chicken will begin to cure. The true sweet spot — when you can manage it — is the night before you plan to cook. But seasoning in the morning, or even the afternoon, will yield a better chicken than no time at all. I like to do it as soon as I get home from the grocery store, so I don't have to think about it again. And if you're monitoring your salt intake, remember: Seasoning with a smaller amount of salt in advance will make a larger impact than a large amount applied just before cooking or serving.

Tangy Tzatziki

Tangy Tzatziki

Inspired by the tzatziki served at Sto Kastro, a Greek restaurant in Germersheim, Germany, this thicker, fluffier iteration of the sauce lets the pairing of cucumber and yogurt shine. The main technique here is to really squeeze the liquid out of both the cucumbers and the yogurt, which results in tzatziki that’s both creamy and almost fluffy. A second trick, from the cookbook author Suzy Karadsheh, is to use distilled white vinegar instead of lemon juice. The vinegar’s straightforward acidity delivers the best of the cucumber and yogurt. This cool, creamy mix tastes fantastic when spread on warm pita bread and crackers or used as a dip for chips and fresh crunchy vegetables.

Yield: 2 cups

1 garlic clove, finely grated

2 teaspoons distilled white vinegar, plus more to taste

2 cups/16 ounces plain, full-fat Greek yogurt

3 to 4 mini cucumbers (about 8 ounces), cut into large chunks

Salt

In a mixing bowl, combine the garlic and vinegar and set aside to mellow.

On a flat surface, lay a clean kitchen towel flat. Add the yogurt to the center of the towel, then bring the four corners together and twist to create a tight bundle of the yogurt. Place in a small bowl and set aside.

In a food processor or blender, coarsely chop the cucumbers with a pinch of salt so they’re still chunky and not soup. Transfer to another clean kitchen towel and bundle like the yogurt. Over the sink and using your hands, squeeze as much of the excess liquid out of the cucumbers as you can. Then, do the same with the yogurt bundle (you’ll be surprised how much water can come out of both).

Transfer the yogurt and cucumbers to the bowl with the garlic and vinegar. Season generously with salt, then mix to combine. Taste and add more salt and vinegar to taste. Stored in an airtight container, this keeps in the refrigerator for up to a week.

TIP: For the yogurt- Try using an unbleached coffee filter in a colander over a bowl or use a coffee filter with the plastic funnel for pour over coffee and place this in the center of a pasta bowl. This is so much easier to clean up! You can just set it in the fridge. It goes really fast.

Smashed Chicken Meatballs with Suya and Charred Corn

Smashed Chicken Meatballs with Suya and Charred Corn

The earthy, robust notes of suya spice taste best when paired with a protein seared over high heat. Here, it marinates ground chicken along with fresh chile, ginger and garlic, and seasons a peanut dressing that’s drizzled over the meatballs. To keep lean chicken juicy while it cooks, miso and chopped spinach are stirred into the meat and the mixture is loosely formed into balls with a spoon. The deeply seared meatballs are smashed and give the entire dish a lovely brown hue, along with charred corn. A topping of herbs adds freshness to the hearty meal served over rice.

Yield: 4 to 6 servings

½ cup unsweetened creamy peanut butter

3 tablespoons suya spice (see Tips), plus more for sprinkling

2 teaspoons white or red miso, divided

Salt

1 tablespoon honey

Zest and juice of 1 lime, plus lime wedges for serving

1 pound ground chicken or turkey

1 (10-ounce) package chopped frozen spinach, defrosted and excess liquid squeezed out

1 Scotch bonnet or habanero chile, seeded for mild if desired, chopped

1 (1-inch) piece ginger, finely grated 

2 garlic cloves, finely grated

4 tablespoons vegetable oil, divided

2 cups fresh corn kernels (cut from 2 to 3 ears) or thawed frozen kernels 

1 (5-ounce) box baby kale

½ cup fresh cilantro and mint leaves, chopped

Rice, for serving

In a small bowl, whisk the peanut butter, 1 tablespoon suya spice, 1 teaspoon miso and ½ cup water until smooth; taste and season with salt if necessary. Transfer 2 tablespoons to a medium bowl. To the sauce remaining in the small bowl, add the honey and the lime zest and juice; whisk until smooth. The finished sauce should run easily off a spoon. Add 1 to 2 tablespoons water if needed and season to taste with salt. 

To the medium bowl, add the chicken, spinach, chile, ginger, garlic, remaining 2 tablespoons suya spice, remaining 1 teaspoon miso and 1 teaspoon salt. Using your hands, mix well to combine. 

Heat 2 tablespoons oil in a large, well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the oil is very hot, add the meat in heaping irregular chunks by scooping it with a large spoon or your hands and carefully dropping it into the skillet. Cook, undisturbed, until dark brown underneath and crisp around the edges, about 5 minutes.

Flip the meatballs and use a wooden spoon to smash the meat, breaking up any very large pieces. Move the meatballs to one side of the skillet, and add the remaining 2 tablespoons oil then the corn to the other side. Cook without stirring until corn is light brown in spots and meat is fully cooked, about 3 minutes. Taste and season with salt if necessary.

Spread the greens on a large serving platter and top with the crispy meat and corn. Sprinkle generously with more suya spice. Drizzle with the peanut sauce and top with herbs. Serve immediately with lime wedges and rice.

Tip: To make about ¼ cup suya spice, combine ¼ cup toasted peanuts, 1 tablespoon ground ginger, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt in a spice grinder. Pulse to blend into a fine powder. Store in an airtight container for up to a month.

Chile-Crisp Chickpea Rice Bowls

Chile-Crisp Chickpea Rice Bowls

These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.

Yield: 4 servings

1½ cups sushi rice (short-grain white rice), rinsed until water runs clear

Kosher salt (such as Diamond Crystal)

¼ cup store-bought or homemade chile crisp, plus more for serving

Neutral oil (such as grapeseed), as needed

3 cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans)

Granulated sugar, to taste

1 pint (8 to 10 ounces) cherry or other small tomatoes, halved

4 celery stalks, coarsely chopped, plus any leaves

¼ cup coarsely chopped cilantro leaves and stems

2 tablespoons soy sauce

In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)

While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil — not just solids — covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)

Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).

While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.

When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.

Chile Crisp

Chile Crisp

There’s just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.

Yield: About 1¼ cups

½ cup vegetable oil

¼ cup dried minced onion

1 teaspoon granulated sugar

1½ teaspoons kosher salt (Diamond Crystal)

⅓ cup finely crushed dried small red chiles or red-pepper flakes

3 tablespoons sesame seeds

1 teaspoon coarsely ground Sichuan peppercorns (optional)

Combine the oil, onion, ½ teaspoon sugar and ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.

Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining ½ teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.

Grilled Skirt Steak With Smoky Cucumber Chimichurri

Grilled Skirt Steak With Smoky Cucumber Chimichurri

With just a few simple seasonings (salt, pepper and oregano), quick-cooking skirt steak needs only the light smoke of a grill to amplify its beefy flavor. For this vibrant chimichurri, cucumbers are charred on the grill, too, resulting in a smoky, tangy and herbaceous sauce that cuts through the rich beef. Enjoy leftovers as stuffed pita sandwiches the next day: Mix the cucumber chimichurri with some plain Greek yogurt and dollop into pitas, then top with the sliced steak and any fresh salad options you might have around, like chopped lettuce and tomatoes.

Yield: 4 servings

Neutral oil, for greasing grates

3 Persian cucumbers (about 8 ounces), quartered lengthwise

½ cup plus 1 tablespoon extra-virgin olive oil, divided

Kosher salt and pepper

1½ pounds skirt steak, cut into three equal pieces

2 teaspoons dried oregano

½ packed cup parsley leaves, finely chopped

1 tablespoon chopped capers, plus 1 tablespoon brine

1 to 2 tablespoons lemon juice

1 garlic clove, minced

½ teaspoon crushed red pepper

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease).

On a rimmed sheet pan, toss cucumbers with 1 tablespoon of the olive oil to evenly coat; season with salt and pepper. Grill, turning occasionally, until nicely charred all over, 5 to 10 minutes. Transfer to a cutting board and let cool.

Meanwhile, rub steak all over with 2 tablespoons of the olive oil; sprinkle with the oregano and season with salt and pepper. Grill over medium-high until nicely charred, about 2 minutes per side for medium-rare and 3 minutes for medium. Transfer to a large plate.

While the meat rests, finely chop the grilled cucumbers and transfer to a medium bowl. Add parsley, capers and caper brine, 1 tablespoon of the lemon juice, garlic, crushed red pepper and the remaining 6 tablespoons olive oil; season with salt and pepper and mix well. Add more lemon juice to taste.

Thinly slice the steak across the grain and transfer to a serving platter. Serve with the chimichurri on the side.

Chinese Soy Sauce Chicken

 Soy Sauce Chicken

One of the main meat options in Cantonese bbq restaurants, though not technically a bbq it is however a way to showcase a Chinese technique of poaching protein in a super flavourful stock to season the meat, preserving its natural flavours and textures.

Recipe serves 4 plus the starter base for your soy master stock, increase the chicken for larger servings. As you make this dish over and over again with the same stock, add more seasoning, spices and aromatics to rebalance the flavours.

4 large chicken legs (cut off excess fat, deboned, crack the bones and set aside)

2 tsp grated ginger

1/4 tsp white pepper

2 tsp salt

2 tsp cornflour

2 tbsp rice wine

1 tbsp dark soy sauce

Mix the deboned chicken in a bowl and set aside

Master stock:

Bones and fat from chicken legs

2 sprig spring onion (cut)

12 cloves garlic (smacked)

50g ginger (sliced)

2 tbsp oil

1 litre water

1 1/2 tbsp salt

1/4c light soy sauce

1/4c dark soy sauce

1 cup brown sugar

Spices: 1 tsp clove, 5 bay leaves, 1 cassia bark, 2 black cardamom, 1 tsp five spice, 1 tsp garlic powder, 2 tsp toasted fennel seeds, 3 star anise, 1 tsp black peppercorn

*note: use whatever spices you wish/have access to*

Fry the aromatics with oil, bones and fat for a few minutes on medium high heat. Add in the spices, water and seasoning. Simmer for 40min. Remove the bones and ginger slices.

Poach the marinated chicken legs on medium low heat for 18-22min until cooked. Slice and serve chicken over rice with Asian greens and ginger relish.

Store the master stock by bringing it to a boil first, strain and filter all spices, allow to cool and skim off the fat. Pour into leak proof bag and freeze.

Relish:

5 spring onion (finely chopped)

50g ginger (finely chopped)

1/4 tsp white pepper

1 tsp salt

1 tsp sugar

1 tsp chicken powder

200ml oil

Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside.

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.

Saltine-Crusted Pork Tenderloin

Saltine-Crusted Pork Tenderloin

In the Midwest, especially in diners throughout Indiana and Iowa, you’ll find pieces of pork tenderloin pounded flat and fried — some as impressively wide as a hubcap. In this homestyle version, the Midwesterness is amplified by encrusting the pork cutlets in crumbled saltine crackers and pan-frying them in a mix of butter and oil to enhance flavor and richness. The result is crisp, tender, golden pork that’s delicious as a main course with mashed potatoes and applesauce, stacked high on a roll, or cold straight from the fridge the next day.

Yield: 4 servings

1 pound pork tenderloin

Salt and black pepper

2 eggs

1 to 2 sleeves saltine crackers

4 tablespoons butter 

4 tablespoons vegetable oil

Slice the tenderloin into about ½-inch-thick pucks (you should have 14 to 16 pieces). One at a time, place each piece under a sheet of plastic wrap on a cutting board. Using the heel of your palm, press to flatten until roughly 3 inches across (portions cut from the tapered end of the loin may be smaller). Lightly salt and pepper the pork on both sides and leave them on the board.

In a shallow bowl, beat the eggs. Crumble one sleeve of saltines inside its bag and empty into a separate wide shallow bowl, crushing any large pieces with your hands. (The crumbled saltines should resemble a mix of fine sand and small pebbles, and no pieces should be larger than an oatmeal flake.)

Set up your breading station in a row: beaten eggs, crumbled saltines, and a large empty plate. Using a fork, pick up a piece of pork and dredge it in the eggs, then fully coat both sides with saltines, and place on the plate. If you run out of saltines, replenish from the second sleeve.

Heat a large (12-inch) cast-iron or stainless-steel skillet over medium. Add 2 tablespoons each butter and oil. When the butter melts into the oil and starts to foam, it’s time to add the pork. (You can also test by adding a saltine crumb; if it starts to sizzle, then it's time to fry.)

Fry half the pork pieces until golden brown on one side, 2 to 3 minutes. Before flipping, if the pan appears dry, add 1 tablespoon oil around the perimeter of the skillet. Flip and fry pork until golden brown and cooked through, 2 to 3 minutes more. Transfer to a paper-towel-lined plate and sprinkle with salt. Skim any orphaned saltine bits from the skillet, then add the remaining butter and oil and fry the second batch.

Serve with mashed potatoes and applesauce, or tuck into buns to make sandwiches, if you like.

Braised Lemon Pepper Chicken Legs

Braised Lemon Pepper Chicken Legs

This bright and brothy braise makes a big impact with only a handful of pantry staples thanks to a trick borrowed from Bangladeshi cooking, where chicken is gently simmered in blended onion and garlic. The allium purée caramelizes lightly, adds body to the sauce and offers a delicate aroma which grounds the perky lemon and cracked pepper seasoning. Round out the meal with a crusty baguette and simple leafy salad.

Yield: 4 servings

1 small yellow onion

4 garlic cloves

2 medium lemons, scrubbed

1 tablespoon whole black peppercorns

Olive oil, for drizzling

4 bone-in, skin-on chicken legs (about 3 pounds)

Salt and black pepper

½ teaspoon ground turmeric

Large handful of parsley leaves with tender stems

Heat the oven to 350 degrees. Roughly chop the onion and garlic, add to a blender with just enough water to cover, then blitz until you have a smooth purée.

Thinly slice one lemon and remove any seeds. Use a mortar and pestle or the side of your knife to barely crack the peppercorns. Add enough oil to lightly coat the bottom of a large, high-sided skillet.

Pat the chicken legs dry with a paper towel. Generously season the skin side of the chicken evenly with salt and freshly ground black pepper, then sprinkle with ¼ teaspoon turmeric. Arrange the chicken pieces in the cold pan, skin side down, then season the other side with salt, pepper and the remaining ¼ teaspoon turmeric. Place over medium heat and cook, undisturbed, until the legs readily release from the skillet and are lightly browned, 8 to 10 minutes. Flip the pieces and brown the other side, 6 to 8 minutes. Transfer to a plate.

Arrange the lemon slices in one layer in the skillet and cook until lightly browned on one side, about 2 minutes. Transfer to the plate with the chicken.

Add the cracked peppercorns to the skillet and cook, stirring constantly, until aromatic, about 30 seconds. Add the onion puree and a big pinch of salt, then scrape up any browned bits stuck to the bottom of the pan. (Set the unwashed blender carafe aside.)

Return the lemon and chicken, skin-side-up, to the skillet, including any juices that have collected onto the plate. Rinse the blender carafe with water, then add enough of that water to the pan so the liquid comes halfway up the legs. Bring to a simmer and transfer to the oven to cook until tender, about 30 minutes. Taste and add more salt if needed.

Use a fine grater to zest the remaining lemon over the chicken. Top with parsley, then cut the lemon in half and squeeze over the juice and serve.

Fresh Corn Pancakes With Blueberry Sauce

Fresh Corn Pancakes With Blueberry Sauce

Corn and blueberries are a beloved, if slightly surprising summer combination. They partner up in this twist on classic buttermilk pancakes, perfect for a summer brunch or special leisurely breakfast. A mix of all-purpose flour and cornmeal gives the pancakes a wonderfully light texture and makes them the perfect vehicle for sweet, crunchy corn kernels. (Use in-season corn for best results.) The simple blueberry sauce comes together quickly, with only four ingredients. Try any leftover sauce reheated on vanilla ice cream, with crumbled oatmeal cookies, for a blueberry cobbler-like dessert.

Yield: 4 servings

For the Blueberry Sauce

1 pint (2 cups) fresh blueberries

¼ cup/50 grams granulated sugar

Juice of one lemon (about 3 tablespoons)

Pinch of kosher salt 

For the Pancakes

1 cup/130 grams all-purpose flour 

1 cup/140 grams medium-grind cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

1½ teaspoons kosher salt (such as Diamond Crystal)

1½ cups/360 milliliters buttermilk, shaken

2 large eggs, beaten

¼ cup/50 grams granulated sugar

2 tablespoons melted unsalted butter, plus more for frying

1 cup fresh corn kernels (from 2 ears)

Maple syrup, for serving (optional)

Lemon zest, for serving (optional)

Make the blueberry sauce: Combine the blueberries, sugar, lemon juice and salt in a medium saucepan. Heat over medium-high until the liquid in the pan comes to a simmer, then reduce the heat to medium-low and cook, stirring often, until the berries release their juices and the liquid in the pan reduces and thickens slightly, 8 to 11 minutes. You should have about 1 cup of sauce. Set aside to cool while you make the pancakes.

Prepare the pancakes: Turn the oven to 200 degrees and place an ovenproof dish or platter in the oven.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate, medium bowl or liquid measuring cup, combine the buttermilk, eggs, sugar and butter and whisk until smooth.

Add the wet ingredients to the dry ingredients, and mix until just combined. Gently fold the corn kernels into the batter.

On a cast-iron griddle or in a 12-inch skillet, heat ½ tablespoon butter over medium. Scoop ⅓ cup pancake batter onto one side of the skillet and spread lightly into an even circle with the bottom of the measuring cup. Repeat to form two more pancakes (or more if using a large griddle). Cook for about 2 minutes, until bubbles form on the pancakes and the bottoms are golden brown, lowering the heat if the pancakes begin browning too quickly, then flip the pancakes and cook for another minute.

Transfer the cooked pancakes to the platter in the oven and repeat this process with the remaining batter, adding more butter to the pan as needed. Serve warm with the blueberry sauce, maple syrup and lemon zest, if desired.

TIP: Really really delicious! I made this as written and had way more batter than we needed. I buttered a 9" square pan and baked the excess batter in a 350 degree oven, making a cornbread just as good as the pancakes. Next time I will omit the sugar, as neither of us likes sweet cornbread and it wasn't necessary in the pancakes with the blueberry sauce and/or maple syrup.

Cocoa Krispies Treats

Cocoa Krispies Treats

Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about ½ cup broken pieces of graham cracker with the crisp rice cereal.

Yield: 9 servings

½ cup/113 grams salted butter, plus more for greasing

½ cup/56 grams unsweetened cocoa powder

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

1 (12-ounce/340-gram) bag marshmallows 

2 teaspoons vanilla extract

6 cups/180 grams Rice Krispies, or other crisp rice cereal

Butter a 9-inch square baking pan. 

In a large pot, melt the ½ cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated. 

Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.

Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.

Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.