Cookbook

Buttermilk Mashed Potatoes for a Crowd

American · 50 min · vegetarian, gluten-free

Ingredients & steps ↓

• 5 lb Yukon Gold potatoes
• 1 cup (2 sticks) unsalted butter
• 6 garlic cloves, smashed
• 1 1/2 cups buttermilk
• 1/4 cup fresh chives, thinly sliced
• 1/2 tsp white pepper

1. Peel the potatoes and cut into even 2-inch chunks. Start them in a big pot of cold, well-salted water, bring to a boil, and cook 18 to 20 minutes, until a fork slides through with no resistance.
2. While they boil, melt the butter with the smashed garlic in a small saucepan over low heat and let it steep 8 minutes without browning — golden garlic butter. Fish out and discard the garlic (or mash a clove back in if your table loves it).
3. Warm the buttermilk in the same pan just until it loses its chill — do not let it boil or it will split.
4. Drain the potatoes, return them to the hot pot, and shake over low heat 1 minute to steam off surface water — the secret to mash that isn't gluey.
5. Rice or mash the potatoes, then fold in the garlic butter first, followed by the warm buttermilk in two additions.
6. Season with the white pepper and salt to taste, and finish with the chives. Hold warm, covered, over the lowest heat with a splash more buttermilk if needed.

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Buttermilk Waffles with Blueberry Compote

American · 35 min · vegetarian

Ingredients & steps ↓

• 2 cups all-purpose flour
• 2 cups buttermilk
• 2 large eggs
• 6 tbsp unsalted butter, melted
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 3 tbsp granulated sugar
• 12 oz frozen blueberries
• 1 lemon
• 1 tsp cornstarch

1. Heat the waffle iron on its medium-high setting and heat the oven to 200F with a rack set inside.
2. Simmer the blueberries with 2 tbsp of the sugar and 1 tbsp lemon juice in a small saucepan over medium 8 minutes, until the berries burst and the liquid turns syrupy.
3. Stir the cornstarch into 1 tbsp cold water, add it to the pan and simmer 1 minute until glossy. Keep warm off the heat.
4. Whisk the flour, baking powder, baking soda, salt and remaining 1 tbsp sugar. In a second bowl whisk the buttermilk, eggs and melted butter.
5. Pour the wet into the dry and stir just until no dry flour remains; lumps are correct. Rest the batter 5 minutes so the flour hydrates and the leavening starts.
6. Cook about 1/2 cup batter per waffle for 4 to 5 minutes, until the steam slows to a trickle and the waffle lifts away from the iron without sticking.
7. Hold finished waffles in a single layer on the oven rack, never stacked, and serve with the warm compote.

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Butternut Squash and Sage Lasagna

Italian · 140 min · vegetarian

Ingredients & steps ↓

• 3 lb (1 large) butternut squash
• 1 lb no-boil lasagna noodles
• 15 oz whole-milk ricotta
• 3 cups mozzarella, shredded
• 1 cup parmesan, grated
• 6 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 bunch fresh sage
• 4 garlic cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp crushed red pepper flakes
• 1 large egg

1. Heat the oven to 425F. Peel, seed, and cube the butternut squash, toss with oil and salt, and roast 35 to 40 minutes until browned at the edges. Mash coarsely with the red pepper flakes and a pinch of salt. Drop the oven to 375F.
2. While the squash roasts, brown the butter in a saucepan over medium with half the sage leaves — cook until the milk solids turn hazelnut and the leaves crisp, then lift the crispy leaves out and set aside for the top.
3. Add the minced garlic to the brown butter for 30 seconds, whisk in the flour for 1 minute, then whisk in the milk gradually. Simmer, whisking, until the sauce coats a spoon. Season with the nutmeg, 1 teaspoon salt, and the remaining sage leaves, chopped fine.
4. Stir the ricotta with the egg and half the parmesan.
5. Assemble in a 9x13: a ladle of sage bechamel, a layer of noodles, half the squash mash, half the ricotta in dollops, a cup of mozzarella. Repeat, then finish with noodles, the remaining bechamel, remaining mozzarella, and remaining parmesan.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 more until bubbling at the edges and browned on top.
7. Rest 15 minutes — a lasagna cut too soon is soup — then crumble the reserved crispy sage over the top and serve.

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Buttery Egg And Scallion Fried Rice With Peas

American · 18 min · vegetarian, high-protein

Ingredients & steps ↓

• 14 large eggs
• 5 cups cooked white rice, chilled
• 3 tbsp butter
• 2 tbsp vegetable oil
• 2 cups frozen peas
• 1, finely diced carrot
• 6, sliced, whites and greens kept apart scallions
• 3 tbsp soy sauce
• 1/2 tsp black pepper

1. Beat the eggs with a pinch of salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium and softly scramble them in 2 minutes, pulling them out while still glossy and slightly underdone.
2. Add the remaining oil and the carrot and scallion whites to the same pan over medium-high and stir for 2 minutes, until the carrot loses its raw crunch.
3. Add the chilled rice and press it flat, letting it sit undisturbed for 2 minutes at a time so the grains toast and pop rather than steam - about 5 minutes total.
4. Fold in the peas, butter and soy sauce, then return the eggs and break them into curds with the spatula. Finish with the scallion greens and plenty of black pepper.

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Buñuelos with Cinnamon-Piloncillo Syrup

Mexican · 120 min · vegetarian

Ingredients & steps ↓

• 3 cups all-purpose flour
• 1 tsp baking powder
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 3/4 cup whole milk, warmed
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon (canela)
• 2 star anise
• 1 (8 oz) cone piloncillo (or 1 cup packed dark brown sugar)
• 1 orange
• 2 qt vegetable oil, for frying

1. Make the dough: whisk the flour, baking powder, and 1/2 teaspoon salt, then work in the eggs, melted butter, and warm milk until a soft dough forms. Knead 5 minutes until smooth and stretchy.
2. Divide into 24 balls, cover with a towel, and rest 30 minutes — rested dough rolls paper-thin without fighting back, and thin is what makes a buñuelo shatter.
3. Meanwhile, simmer the syrup: chop the piloncillo into a saucepan with 1 1/2 cups water, the star anise, 2 teaspoons of the cinnamon, and 3 wide strips of orange peel. Simmer 15 minutes until lightly syrupy; squeeze in the orange's juice, then keep warm.
4. Stir the remaining cinnamon into the granulated sugar for the house canela sugar.
5. Heat the oil to 350F in a heavy, wide pot filled no more than half full, thermometer clipped to the side; set a rack over a sheet pan.
6. Roll each ball into a near-translucent 8-inch round — over a floured overturned bowl, stretching gently, if that's easier (that's the grandmother method for a reason).
7. Fry one at a time, 45 to 60 seconds per side, pressing gently with a spider until blistered, golden, and crisp. Let the oil recover to 350F between rounds — rolling the next round while one fries keeps the hour of frying moving.
8. Dust the hot buñuelos generously with canela sugar and serve stacked high, with the warm cinnamon-piloncillo syrup for drizzling and dunking.

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Ca Kho To (Caramel Braised Catfish in Clay Pot)

Vietnamese · 55 min · fish · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb catfish steaks
• 3 tbsp sugar
• 3 tbsp fish sauce
• 2 shallots, sliced
• 3 cloves garlic, minced
• 1 cup coconut water
• 2 scallions, sliced
• 1 tsp black pepper

1. Melt sugar in a clay pot or heavy pan over medium heat until amber, about 4 minutes.
2. Add shallots and garlic, stir 30 seconds, then arrange the catfish steaks in a single layer.
3. Add fish sauce, coconut water, and black pepper and bring to a gentle simmer.
4. Braise uncovered 25-30 minutes, spooning sauce over the fish, until the liquid is syrupy.
5. Scatter scallions over the top and simmer 2 more minutes.
6. Cool and portion; the sauce clings to the fish as it sets.

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Cajun Blackened Catfish

Cajun · 30 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 catfish fillets
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 3 tbsp unsalted butter
• 1 lemon

1. Combine smoked paprika, garlic powder, onion powder, thyme, cayenne, and salt into a blackening spice.
2. Pat the catfish dry and coat both sides heavily with the spice blend.
3. Melt the butter and brush it generously over both sides of the fillets, then press in the spice blend. Heat a dry cast-iron skillet over high until nearly smoking (open a window — real blackening smokes).
4. Cook the fillets until a dark crust forms and the fish flakes at 145°F, about 3 to 4 minutes per side.
5. Serve with lemon wedges.

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Cajun Blackened Chicken with Creamy Avocado Slaw

· 40 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb Boneless, skinless chicken breasts
• 2 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1/4 tsp, or less to taste Cayenne pepper
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 1 small head, about 1 lb Green cabbage
• 1 large Avocado
• 1/3 cup Sour cream
• 1 Lime
• 2 ribs Celery
• 1/4 cup chopped Fresh cilantro

1. Slice the cabbage into thin, roughly 1/8-inch ribbons, discarding the tough core.
2. Thinly slice the celery crosswise into pieces about 1/8 inch thick.
3. Chop the cilantro leaves and tender stems finely.
4. In a medium bowl, mash the avocado with the sour cream and juice of the lime until mostly smooth; a few small avocado pieces are fine.
5. Stir the sliced cabbage, celery, and cilantro into the avocado dressing until evenly coated, then refrigerate while you cook the chicken so the cabbage softens slightly.
6. Pat the chicken breasts dry with paper towels, then slice each horizontally into two thinner cutlets so they cook evenly.
7. Mix the smoked paprika, garlic powder, oregano, cayenne, salt, and black pepper in a small bowl.
8. Rub the spice mixture over both sides of all the chicken cutlets.
9. Heat the olive oil in a large skillet over medium-high heat for about 2 minutes, until it shimmers but is not smoking; if the pan smokes, lift it off the burner briefly and lower the heat.
10. Lay the chicken in the skillet in a single layer, working in batches if needed, and cook for 4-5 minutes without moving it until the underside is dark golden with browned spice spots.
11. Flip the chicken and cook for 3-5 minutes more, until the thickest part reaches 165°F on an instant-read thermometer; if the outside is darkening too quickly, lower the heat to medium.
12. Transfer the chicken to a clean plate and rest it for 5 minutes so its juices settle before slicing.
13. Slice the chicken across the grain into strips and serve with the chilled creamy avocado slaw.

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Cajun Breakfast Scramble

Cajun · 18 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓

• 8 eggs
• 6 oz andouille sausage
• 0.5 green bell pepper
• 0.5 yellow onion
• 0.5 cup sharp cheddar cheese
• 1 tbsp butter
• 2 green onions
• 0.5 tsp cajun seasoning

1. Brown diced andouille in a skillet 4 minutes, then add diced bell pepper and onion and cook 3 minutes.
2. Whisk the eggs with cajun seasoning.
3. Add butter to the skillet, pour in the eggs, and stir gently over medium-low heat.
4. Just before the eggs set, fold in cheddar.
5. Top with sliced green onions and serve.

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Cajun Butter Deep-Fried Turkey

Cajun · 870 min · turkey · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 12 lb whole turkey, fully thawed
• 1/2 cup unsalted butter
• 1/2 cup chicken broth
• 1/4 cup plus 2 tbsp cajun seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• 3 gallons (approximately) peanut oil

1. SAFETY FIRST — read before you shop: this recipe is outdoor-only, on flat level ground, well away from the house, garage, deck, overhangs, and anything flammable. Keep a grease-rated (Class B or K) fire extinguisher within reach, wear long sleeves, heat-proof gloves, and eye protection, keep kids and pets far back, and never leave the pot unattended. Never fry a frozen or wet turkey — ice meeting hot oil causes a violent boil-over.
2. The day before: confirm the turkey is COMPLETELY thawed with no ice in the cavity. Remove giblets, neck, and any plastic trussing or pop-up timer, and pat very dry inside and out.
3. Do the oil displacement test now, with water: set the turkey in the empty fry pot, cover with water until it sits 1 to 2 inches above the bird, then remove the turkey and mark the waterline — that mark is your maximum oil fill line. Dry the pot and the bird completely afterward; any water left behind will spatter violently in hot oil.
4. Make the cajun butter injection: melt the butter with the chicken broth, hot sauce, Worcestershire, and 2 tablespoons of the cajun seasoning. Load an injector and inject deeply into both breasts, thighs, and drumsticks in several spots each, working the needle from few entry holes.
5. Rub the outside with the remaining 1/4 cup cajun seasoning mixed with the garlic powder and onion powder. Refrigerate uncovered 12 hours — this dries the skin, which is both a crispness move and a safety move.
6. Fry day: fill the pot with peanut oil only to your marked line and heat to 350F, monitored with a clip-on fry thermometer. While it heats, pat the bird dry one final time and secure it on the fryer hook or basket, legs down.
7. TURN THE BURNER OFF before the bird goes in. Lower the turkey into the oil slowly — over 60 to 90 seconds — pausing if the oil bubbles hard. Once it settles, relight the burner and bring the oil back to 325-350F.
8. Fry about 3 1/2 minutes per pound — roughly 42 minutes for a 12-pounder — holding the oil between 325F and 350F the whole time.
9. Kill the burner, lift the bird slowly, and check the temperature: 165F in the thickest part of the thigh. If it is shy, lower it back in (burner off, then relight) and check again in 5-minute intervals.
10. Drain over the pot, then rest on a rack 30 minutes before carving. Let the oil cool completely — hours — before you even think about moving the pot.

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Cajun Catfish Grits Bowl

Cajun · 20 min · fish · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

• 2 catfish fillets
• 1 cup old-fashioned grits (not instant)
• 2 tbsp butter
• 0.5 cup sharp cheddar cheese
• 1 tbsp cajun seasoning
• 2 green onions
• 0.5 lemon

1. Bring 4 cups water to a boil, whisk in grits, and simmer 12 minutes, stirring often, until thick and creamy.
2. Stir cheddar and 1 tbsp butter into the grits.
3. Coat the catfish in cajun seasoning.
4. Sear the fillets in the remaining butter 3 minutes per side until they flake.
5. Flake fish over the grits and finish with green onions and a squeeze of lemon.

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Cajun Chicken and Sausage Pasta

Cajun · 35 min · chicken · high-protein

Ingredients & steps ↓

• 1 lb boneless chicken breast
• 8 oz smoked sausage
• 12 oz penne pasta
• 1 cup heavy cream
• 0.75 cup parmesan cheese
• 1 green bell pepper
• 2 roma tomatoes
• 2 tbsp cajun seasoning
• 3 garlic cloves

1. Cook penne in salted water until al dente, then drain and reserve 1/2 cup pasta water.
2. Season diced chicken with cajun seasoning and saute with sliced sausage 8 minutes until browned.
3. Add sliced bell pepper, garlic, and diced tomatoes; cook 4 minutes.
4. Pour in cream, bring to a gentle simmer, and stir in parmesan until smooth.
5. Toss the pasta into the sauce, loosening with pasta water as needed, and serve.

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Cajun Fried Catfish

Cajun · 30 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 4 catfish fillets
• 1.5 cups cornmeal
• 0.5 cup all-purpose flour
• 1 cup buttermilk
• 2 tbsp cajun seasoning
• 4 cups vegetable oil
• 1 lemon

1. Soak the catfish in buttermilk 10 minutes.
2. Combine cornmeal, flour, and cajun seasoning in a shallow dish.
3. Heat oil to 350F in a heavy pot.
4. Dredge fillets in the cornmeal mix and fry 5-6 minutes until golden and crisp.
5. Drain on a rack and serve with lemon wedges.

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Cajun Muffuletta Sandwich

Cajun · 50 min · pork · high-protein

Ingredients & steps ↓

• 1 loaf round muffuletta bread
• 6 oz sliced Genoa salami
• 4 oz sliced mortadella
• 6 oz sliced provolone cheese
• 1.5 cups olive salad mix
• 4 oz sliced capicola ham
• 2 tbsp olive oil
• 1 garlic clove

1. Split the round loaf horizontally and pull out a little of the soft interior.
2. Stir the minced garlic and olive oil into the olive salad, then spread it generously over both cut sides.
3. Layer salami, mortadella, capicola, and provolone on the bottom half.
4. Cap with the top, press firmly, and wrap tightly in plastic.
5. Let it rest at least 30 minutes so the juices soak in, then cut into wedges.

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Cajun Shrimp Boil

Cajun · 45 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

• 2 lb large shrimp, shell-on
• 1.5 lb baby red potatoes
• 4 ears corn on the cob
• 12 oz smoked sausage
• 0.5 cup crab boil seasoning
• 2 lemons
• 1 garlic head
• 4 tbsp butter

1. Fill a large stockpot with water, add crab boil seasoning, halved lemons, and garlic, and bring to a rolling boil.
2. Add potatoes and boil 10 minutes.
3. Add sliced sausage and corn and boil 8 minutes.
4. Add the shrimp and cook 3 minutes until pink, then turn off the heat and let steep 5 minutes.
5. Drain and pour onto a table lined with paper; drizzle with melted butter.

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Cajun Shrimp and Grits

Cajun · 25 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

• 0.75 lb medium shrimp, peeled
• 1 cup quick grits
• 0.75 cup sharp cheddar cheese
• 3 tbsp butter
• 3 slices bacon
• 3 green onions
• 1.5 tsp cajun seasoning
• 2 garlic cloves

1. Bring 4 cups water to a boil, whisk in quick grits, reduce heat, and simmer 5-7 minutes, stirring often, until thick and creamy.
2. Stir cheddar and 1 tbsp butter into the grits and keep warm.
3. Crisp chopped bacon in a skillet, then set aside, leaving the fat.
4. Toss shrimp with cajun seasoning and saute in the bacon fat with garlic 3-4 minutes until pink.
5. Spoon shrimp over grits, top with bacon and sliced green onions.

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Cajun-Grilled Lamb Chops with Mint Chimichurri

Cajun · 75 min · lamb · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 12 chops (about 4 lb) bone-in lamb loin chops
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 tbsp light brown sugar
• 1 cup leaves fresh mint
• 1 cup leaves fresh parsley
• 3 garlic cloves
• 3 tbsp red wine vinegar
• 1/2 cup olive oil

1. Stir together the house Cajun brown-sugar blackening rub: smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, brown sugar, 2 tsp salt, and 1 tsp black pepper.
2. Pat the chops dry and press the rub onto every surface. Let them sit at room temperature 30 minutes — the sugar and salt need time to grip, and a cold chop grills unevenly.
3. While they sit, make the mint chimichurri: pulse the mint, parsley, garlic cloves, red wine vinegar, crushed red pepper, and 1/2 tsp salt in a food processor, then stream in the olive oil until it's a loose, spoonable sauce. Do not puree it smooth.
4. Heat a grill (or cast-iron pan) to high. Grill the chops 3-4 minutes per side, until deeply crusted and an instant-read thermometer at the center reads 130-135F for medium-rare.
5. Rest the chops 10 minutes under loose foil — pulling at 130-135F and resting is what lands them juicy at medium-rare.
6. Spoon the mint chimichurri generously over the chops and serve the rest at the table.

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Camarones a la Diabla

Mexican · 30 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1.25 lb large shrimp, peeled and deveined
• 3 guajillo chiles
• 4 chiles de arbol
• 2 chipotle peppers in adobo
• 3 roma tomatoes
• 4 garlic cloves
• 1/2 white onion
• 2 tbsp olive oil
• 3 cups cooked white rice

1. Toast guajillo and arbol chiles for 30 seconds, then soak in hot water for 10 minutes.
2. Blend the drained chiles with chipotles, tomatoes, garlic, and onion until smooth.
3. Season the shrimp with salt and sear in olive oil over high heat for 1 minute per side, then remove.
4. Pour the chile sauce into the same pan and simmer for 6 to 7 minutes until thickened.
5. Return the shrimp to the sauce and cook for 2 minutes until just cooked through.
6. Serve over white rice.

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Camarones al Mojo de Ajo

Mexican · 25 min · shrimp · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb large shrimp, peeled and deveined
• 12 garlic cloves
• 4 tbsp butter
• 2 tbsp olive oil
• 2 lime
• 1/4 cup fresh parsley
• 1 guajillo chile
• 8 corn tortillas

1. Finely slice the garlic and cut the guajillo into thin rings.
2. Melt the butter with the olive oil over low heat and add the garlic and guajillo.
3. Cook gently for 5 to 6 minutes until the garlic is soft and pale gold, not browned.
4. Raise the heat to medium, add the shrimp, and cook for 4 to 5 minutes until pink and just firm.
5. Finish with lime juice, salt, and chopped parsley.
6. Serve with warm tortillas to soak up the garlic butter.

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Canh Chua Ca (Sweet and Sour Tamarind Fish Soup)

Vietnamese · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1.25 lb catfish or basa fillet, chunked
• 3 tbsp tamarind paste
• 1 cup pineapple chunks
• 2 tomatoes, wedged
• 1 cup okra, sliced
• 1 cup bean sprouts
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1/2 cup rice paddy herb and sawtooth herb
• 1 tbsp garlic, fried

1. Bring 6 cups water to a boil and stir in tamarind paste, fish sauce, and sugar.
2. Add pineapple and tomatoes and simmer 5 minutes.
3. Add the fish chunks and simmer gently 6-8 minutes until just cooked through.
4. Add okra and bean sprouts and cook 2 more minutes.
5. Taste and balance the sweet-sour with a little more sugar or tamarind.
6. Stir in the herbs, top with fried garlic, and serve with rice.

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Cantonese Char Siu

Chinese · 310 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb pork shoulder, cut into strips
• 3 tbsp hoisin sauce
• 3 tbsp honey
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 4 cloves, grated garlic
• 1 tbsp red fermented bean curd
• 2 tbsp sugar

1. Whisk all ingredients except half the honey into a marinade and coat the pork strips.
2. Marinate covered in the fridge for at least 4 hours or overnight, reserving the leftover marinade.
3. Roast on a rack at 425F for 20 minutes, then flip.
4. Simmer the reserved marinade with the remaining honey into a glaze.
5. Brush the pork with glaze and roast 15 to 20 minutes more until caramelized at the edges and 145F inside.
6. Rest 10 minutes, then slice; portion and refrigerate or freeze for later meals.

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Cantonese Steamed Sea Bass

Chinese · 30 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb whole sea bass, cleaned
• 2 inches, julienned fresh ginger
• 5, julienned scallions
• 1 small bunch cilantro
• 3 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp neutral oil
• 1 tbsp Shaoxing wine

1. Score the fish on both sides and lay half the ginger and scallion whites underneath it on a heatproof plate.
2. Pour the Shaoxing wine over the fish and steam over rapidly boiling water for 10 to 12 minutes until the flesh flakes.
3. Pour off the accumulated liquid and discard the cooked aromatics.
4. Pile the fresh julienned ginger, scallion, and cilantro on top of the fish.
5. Warm the soy sauce with sugar and 2 tbsp water and pour around the fish.
6. Heat the oil until smoking and pour it over the aromatics to sizzle and release their fragrance.

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Cantonese Sweet and Sour Pork

Chinese · 40 min · pork · gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb pork shoulder, cubed
• 1 green bell pepper, chunked
• 1 red bell pepper, chunked
• 1 cup pineapple chunks
• 1/2 cup cornstarch
• 1 egg
• 3 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 3 cups neutral oil for frying

1. Marinate pork cubes with a pinch of salt and the beaten egg, then dredge thoroughly in cornstarch.
2. Heat oil to 340F and fry the pork in batches for 4 minutes until pale golden, then drain.
3. Raise the oil to 375F and double-fry the pork 1 minute until deep golden and crisp; drain.
4. In a clean wok, simmer ketchup, vinegar, sugar, and 1/4 cup water until glossy, about 2 minutes.
5. Add peppers and pineapple and toss 1 minute to just heat through.
6. Add the fried pork and toss quickly to coat so it stays crisp.

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Cape Malay Chicken Curry

African · 55 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 2 yellow onion
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 cinnamon stick
• 2 medium waxy potato
• 1 can canned diced tomatoes
• 1 tbsp apricot jam
• 2 bay leaves
• 3 tbsp vegetable oil

1. Soften sliced onions in oil over medium 8 minutes, then add curry powder, turmeric, cinnamon, and bay and bloom 2 minutes.
2. Add chunked chicken and stir to coat in the fragrant spices, 3 minutes.
3. Add tomatoes and 1 cup water, cover, and simmer 15 minutes.
4. Add cubed potatoes and cook 15 minutes more until tender.
5. Stir in apricot jam for the signature sweet edge and season with salt.
6. Serve with rice or roti and a spoon of sambal.

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Capirotada (Mexican Easter Bread Pudding)

Mexican · 95 min · vegetarian

Ingredients & steps ↓

• 1 lb bolillo rolls or French bread, day-old
• 1 1/2 cups packed dark brown sugar
• 2 cinnamon sticks
• 4 whole cloves
• 1/2 tsp ancho chile powder
• 1 orange
• 3/4 cup raisins
• 3/4 cup roasted salted peanuts
• 1 tsp vanilla extract
• 8 oz Monterey Jack cheese, shredded
• 4 tbsp unsalted butter

1. Heat the oven to 350F. Cut the bread into thick slices, brush with the melted butter, and toast on a sheet pan about 10 minutes until golden and dry — this is what keeps the pudding layered instead of mushy.
2. Meanwhile, simmer the syrup: brown sugar, 3 cups water, cinnamon sticks, cloves, wide strips of zest from the orange, the ancho chile powder, and a pinch of salt. Simmer 15 minutes until it coats a spoon, then pull it off the heat, stir in the vanilla, and fish out the cinnamon, cloves, and zest.
3. The ancho is the house move — you won't taste chile, just a warm depth under the piloncillo-style syrup.
4. Butter a 9x13 baking dish. Layer half the toasted bread, half the raisins, half the peanuts, and half the cheese. Repeat with the rest, ending with cheese.
5. Ladle the warm syrup slowly and evenly over everything, letting the bread drink it in.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 more, until the cheese is melted and bubbling at the edges and the syrup is mostly absorbed.
7. Rest 15 minutes before serving warm — the layers set as it cools.

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Cappuccino Overnight Oats with Cocoa

American · 370 min · vegetarian, gluten-free

Ingredients & steps ↓

• 1 cup rolled oats
• 1 cup milk
• 1/2 cup plain yogurt
• 1/4 cup brewed espresso
• 1 tbsp cocoa powder
• 2 tbsp maple syrup
• 1 tbsp chia seeds

1. Whisk milk, yogurt, cooled espresso, cocoa powder, and maple syrup in a bowl or jar.
2. Stir in the rolled oats and chia seeds until fully combined.
3. Cover and refrigerate at least 6 hours, overnight for the best texture.
4. Stir, add a splash of milk to loosen, and serve cold.

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Caprese Salad with Fresh Basil

Italian · 15 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 1 lb fresh mozzarella
• 4 ripe tomatoes
• 1 cup fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• to taste flaky sea salt

1. Slice tomatoes and mozzarella into even 1/4-inch rounds.
2. Alternate and overlap tomato and mozzarella slices on a platter.
3. Tuck whole basil leaves between the slices.
4. Drizzle with olive oil and balsamic, then finish with flaky salt and pepper.

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Caribbean Coconut Curry Shrimp

Caribbean · 30 min · shrimp · pescatarian, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 medium yellow onion
• 4 garlic cloves
• 1 bell pepper
• 1/2 Scotch bonnet pepper
• 1 tsp fresh thyme
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tsp salt

1. Season shrimp with 1 tbsp curry powder, salt, and lime juice; set aside 10 minutes.
2. Heat oil in a skillet over medium and saute diced onion, garlic, bell pepper, and thyme 4 minutes.
3. Add remaining curry powder and bloom 1 minute.
4. Pour in coconut milk and minced Scotch bonnet; simmer 6 minutes to thicken.
5. Add the shrimp and cook 4-5 minutes until pink and opaque.
6. Serve over rice or with roti.

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Caribbean Fried Plantain with Eggs

Caribbean · 18 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

• 2 ripe plantains
• 4 eggs
• 2 stalks scallions
• 1 Roma tomato
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Peel plantains and slice diagonally into 1/2-inch pieces.
2. Heat 2 tbsp oil in a skillet over medium heat and fry plantain slices 2-3 minutes per side until golden; drain on paper towels.
3. Whisk eggs with salt and pepper.
4. In the same pan add remaining oil and saute sliced scallions and diced tomato 2 minutes.
5. Pour in the eggs and softly scramble 2-3 minutes until just set.
6. Serve the eggs alongside the fried plantains.

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Caribbean Plantain and Black Bean Bowl

Caribbean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 ripe plantains
• 1 can (15 oz) canned black beans, drained
• 1.5 cups long-grain white rice
• 1 medium yellow onion
• 3 garlic cloves
• 1 tsp ground cumin
• 1 bell pepper
• 2 tbsp lime juice
• 3 tbsp fresh cilantro
• 3 tbsp vegetable oil
• 1.5 tsp salt

1. Cook rice with a pinch of salt per package directions and keep warm.
2. Fry sliced plantains in 2 tbsp oil over medium heat 2-3 minutes per side until golden; drain.
3. Saute diced onion, garlic, and bell pepper in remaining oil 4 minutes.
4. Add black beans, cumin, salt, and 1/2 cup water; simmer 10 minutes.
5. Stir lime juice and cilantro into the beans.
6. Build bowls with rice, black beans, and fried plantain.

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Carne Adovada in New Mexico Red Chile

Tex-mex · 225 min · pork · dairy-free, high-protein

Ingredients & steps ↓

• 3.5 lb pork shoulder, cut in 1.5-inch cubes
• 12 dried New Mexico red chiles, stemmed and seeded
• 8 garlic cloves
• 1 yellow onion
• 1 tbsp Mexican oregano
• 2 tsp ground cumin
• 1 tbsp honey
• 2 tbsp cider vinegar
• 3 cups chicken stock
• 2 tbsp neutral oil
• 8 flour tortillas

1. Toast the chiles in a dry pan over medium heat 30 to 40 seconds a side until pliable and fragrant, then cover with boiling stock and soak 20 minutes.
2. Blend the chiles and their soaking stock with the garlic, quartered onion, oregano, cumin, honey, vinegar and 2 tsp salt until absolutely smooth, then push it through a sieve — the skins are what make a gritty adovada.
3. Toss the pork cubes in the sauce in a Dutch oven and marinate at least 30 minutes, or overnight in the fridge for the version worth waiting for.
4. Heat the oven to 325F. Add the oil, bring the pot to a simmer on the stove, then cover and braise 2 hours 30 minutes.
5. Uncover and cook 20 minutes more until the pork is fork-tender at about 200F internal and the sauce has reduced to a brick-red glaze that coats each cube.
6. Taste for salt and vinegar, then serve with warm flour tortillas, or shredded into burritos and over eggs through the week.

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Carne Asada Tacos

Mexican · 45 min · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb skirt steak
• 1 orange
• 3 lime
• 4 garlic cloves
• 1/2 cup fresh cilantro
• 1 white onion
• 12 corn tortillas
• 1 tsp ground cumin
• 2 tbsp vegetable oil

1. Whisk orange juice, juice of 2 limes, minced garlic, cumin, oil, and salt into a marinade.
2. Marinate the skirt steak for at least 20 minutes.
3. Heat a grill or cast-iron pan until very hot.
4. Sear the steak for 3 to 4 minutes per side for medium, then rest 5 minutes.
5. Slice thinly against the grain and chop into bite-size pieces.
6. Warm the tortillas and fill with steak, finely diced onion, cilantro, and lime wedges.

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Carne Asada Torta with Avocado and Refried Beans

Mexican · 70 min · beans · high-protein

Ingredients & steps ↓

• 1.5 lb skirt steak
• 4 telera or bolillo rolls
• 1.5 cups refried beans
• 2 avocados
• 1/2 cup orange juice
• 3 limes
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 4 oz queso fresco
• 1/2 cup pickled jalapenos
• 1 white onion
• 1/2 bunch cilantro
• 1/4 cup mayonnaise
• 2 tsp kosher salt

1. Blend the orange juice, the juice of 2 limes, garlic, cumin, oregano and 1 tsp salt. Pour over the skirt steak and marinate 30 minutes at room temperature — no longer, or the citrus starts cooking the surface. Use the wait to prep the toppings.
2. Warm the refried beans in a small pan with a splash of water until spreadable, and season.
3. Heat a grill or cast-iron griddle as hot as it will go, around 500F. Wipe the steak dry and grill 2 to 3 minutes per side — skirt is thin and wants to be fast. Pull at 130F for medium-rare.
4. Rest 8 minutes, then slice against the grain into short ribbons. Skirt has a very coarse grain and slicing with it produces rope.
5. Split the rolls and toast the cut faces on the griddle until crisp, about 90 seconds.
6. Spread beans on the bottom half and mayonnaise on the top. Layer steak, sliced avocado, queso fresco, pickled jalapenos, thin white onion and cilantro. Squeeze over the last lime, press the sandwich closed for a minute, and cut in half.

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Carnitas Burrito Bowl with Cilantro Rice

Tex-mex · 170 min · pork · gluten-free, high-protein

Ingredients & steps ↓

• 3 lb pork shoulder, cut in 2-inch cubes
• 1 orange
• 3 lime
• 1 white onion
• 5 garlic cloves
• 2 bay leaves
• 2 tsp ground cumin
• 2 tsp Mexican oregano
• 2 cups long-grain white rice
• 1 bunch cilantro
• two 15 oz cans black beans, drained
• 1 head romaine lettuce
• 2 cups pico de gallo
• 4 oz cotija cheese

1. Put the pork in a Dutch oven with the quartered onion, smashed garlic, bay, cumin, oregano, 2 tsp salt, the juice and spent halves of the orange, and water to come halfway up. Bring to a simmer.
2. Cover and braise at 300F for 2 hours 15 minutes, until a fork twists in the meat with no resistance — about 200F internal, well past the 145F safe point, because carnitas is about collagen rather than doneness.
3. Lift the pork out, discard the aromatics, and boil the remaining liquid down to a few spoonfuls of fat and juice.
4. Shred the pork into large pieces, return it to the pot, and crisp under the broiler 8 to 10 minutes, tossing once halfway, until the edges are lacquered and brown. Squeeze over one lime.
5. Meanwhile rinse the rice, cook it with 3 cups water and 1 tsp salt, covered, 18 minutes, rest 10 off the heat, then fork through chopped cilantro and the juice of the second lime.
6. Warm the beans with a pinch of cumin. Build bowls with rice, beans, carnitas, shredded romaine, pico and cotija, and a wedge of the last lime.
7. For the week, pack rice, beans and pork in containers and keep the lettuce and pico separate until serving.

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Carolina Pulled Pork Sandwich

Bbq · 20 min · pork · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb cooked pulled pork
• 4 brioche hamburger buns
• 2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 3 tbsp apple cider vinegar
• 1/2 cup barbecue sauce
• 1/2 cup dill pickle chips

1. Warm the pulled pork with the barbecue sauce in a skillet until heated through.
2. Toss the shredded cabbage with mayonnaise, apple cider vinegar, and a pinch of salt to make a quick slaw.
3. Toast the brioche buns until lightly golden.
4. Pile the saucy pork onto the bottom buns and top with slaw and pickle chips.
5. Cap with the top buns and serve immediately.

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Carolina Pulled Pork Shoulder

Bbq · 600 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 8 lb bone-in pork shoulder (Boston butt)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 cup apple cider vinegar
• 1 tbsp crushed red pepper flakes
• 5 chunks hickory wood chunks

1. Mix brown sugar, paprika, salt, and black pepper into a rub and coat the pork shoulder on all sides.
2. Set the smoker to 225°F with hickory chunks and place the shoulder fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
3. Wrap in foil and continue smoking until the meat reaches 203°F and the bone pulls clean, about 3 to 4 more hours.
4. Whisk the apple cider vinegar with red pepper flakes and a pinch of salt to make an Eastern Carolina finishing sauce.
5. Rest the shoulder 45 minutes, then pull the meat apart with claws or forks, discarding large fat pockets.
6. Toss the pulled pork with the vinegar sauce to taste just before serving or storing.

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Carrot Cake with Cream Cheese Frosting

American · 150 min · vegetarian

Ingredients & steps ↓

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 1 lb (about 3 cups grated) carrots
• 1 cup pecans
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 tbsp, divided vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 12 oz, softened cream cheese
• 6 tbsp, softened unsalted butter
• 2 1/2 cups powdered sugar

1. Heat the oven to 350F. Toast the pecans on a sheet pan 8-10 minutes until fragrant, then cool and chop. Grease a 9x13 pan.
2. Whisk the flour, baking powder, baking soda, 1 tsp kosher salt, and our warm bakery spice — the cinnamon, ginger, cardamom, and nutmeg — in a bowl.
3. In a second bowl, whisk the oil, granulated sugar, brown sugar, eggs, and 2 tsp of the vanilla until smooth and glossy.
4. Stir the dry mix into the wet just until no flour streaks remain, then fold in the grated carrots and toasted pecans.
5. Scrape into the pan and bake 38-42 minutes until the center springs back and a tester comes out clean. Cool in the pan a full 60 minutes — frosting a warm cake is how frosting becomes soup.
6. Beat the cream cheese and butter until fluffy, then beat in the powdered sugar and remaining 1 tsp vanilla with a pinch of salt. Swoop it thickly over the cooled cake and cut into 16 squares.

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Carved Turkey Plate With Herb Stuffing Mashed Potatoes And Gravy

American · 75 min · turkey · high-protein

Ingredients & steps ↓

• 2 3/4 lb boneless turkey breast
• 8 slices white sandwich bread
• 8 oz herb stuffing mix
• 6 tbsp unsalted butter
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 3 stalks celery stalks, diced
• 1 large onion yellow onion, diced
• 2 3/4 lb russet potatoes
• 1/2 cup whole milk
• 1 tsp each dried sage, thyme, salt, black pepper

1. Heat the oven to 400F. Pat the turkey breast dry, rub it with 2 tablespoons of the butter, salt it heavily, and roast 45 to 55 minutes until the thickest part reads 160F. Tent it and rest 15 minutes — this is where the juice stays in.
2. Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes until tender. Mash with 3 tablespoons butter and the warm milk, and taste for salt twice.
3. Melt the remaining butter in a skillet and sweat the celery and onion with the sage and thyme for 8 minutes, until soft and fragrant but not browned.
4. Toss the stuffing mix and the bread, torn into rough cubes, with the vegetables and enough hot broth to moisten without turning it to paste. Press into a buttered dish and bake 25 minutes until the top is crisp and the middle is set.
5. For the gravy, whisk the flour into the turkey roasting pan over medium heat, scraping the browned bits, then stream in the remaining broth and simmer 5 minutes until it coats a spoon.
6. Carve the breast into thick slices across the grain. Give each plate turkey, a scoop of stuffing, a pile of mash, and gravy over all three.

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Cashew Chicken Stir-Fry

Chinese · 30 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thigh, diced
• 3/4 cup roasted cashews
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 3 cloves, minced garlic
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 3 tbsp neutral oil

1. Toss the chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
2. Whisk oyster sauce, hoisin, remaining soy, and 3 tbsp water into a sauce.
3. Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden; remove.
4. Add remaining oil, garlic, bell pepper, and celery and stir-fry 2 minutes.
5. Return the chicken and pour in the sauce, tossing 2 minutes until glossy.
6. Fold in the cashews off the heat so they stay crunchy.

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Cassoulet

French · 280 min · beans · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb dried white beans
• 1 lb pork sausages
• 4 duck legs
• 1 lb cubed pork shoulder
• 1 diced yellow onion
• 1 (14 oz) can canned diced tomatoes
• 4 cups chicken stock
• 4 cloves garlic
• 1 cup breadcrumbs
• 5 sprigs fresh thyme

1. Soak the beans overnight (or quick-soak: boil 2 minutes and rest off heat 1 hour), then drain and simmer in fresh water for 45 minutes until just tender.
2. Brown the duck legs, sausages, and pork shoulder in batches in a Dutch oven, about 15 minutes, then set the meats aside.
3. Soften the onion and garlic, add the tomatoes, stock, thyme, and beans, and nestle the meats back in.
4. Cover and bake at 325F for about 90 minutes until the beans are creamy and the meat is tender.
5. Top with breadcrumbs and bake uncovered 30 minutes more, breaking the crust once, until golden.

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Cast-Iron Ribeye with Garlic Butter

American · 30 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb ribeye steaks
• 4 tbsp butter
• 4 garlic cloves
• 4 sprigs fresh thyme
• 2 tsp kosher salt
• 1 tsp coarse black pepper

1. Take the steaks out 30 minutes ahead and season generously on both sides.
2. Heat a cast-iron skillet until it just begins to smoke.
3. Sear the steaks 3 minutes per side without moving them.
4. Add the butter, smashed garlic and thyme, and baste continuously for 2 minutes.
5. Pull at 130°F for medium-rare and rest 8 minutes before slicing.

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Cathead Biscuits with Sorghum Butter

American · 35 min · vegetarian

Ingredients & steps ↓

• 3 cups self-rising soft-wheat flour
• 8 tbsp cold unsalted butter
• 1 1/4 cups buttermilk
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 4 tbsp softened unsalted butter
• 3 tbsp sorghum syrup
• 1/4 tsp flaky sea salt

1. Heat the oven to 450F with a 10-inch cast-iron skillet inside it.
2. Whisk the flour, baking powder and salt. Grate the cold butter into the bowl on the large holes of a box grater, toss to coat, and rub it in until the largest pieces are the size of peas.
3. Stir in the buttermilk with a fork until you have a shaggy, distinctly wet dough. Do not knead it and do not roll it out; these are dropped biscuits and handling makes them tough.
4. Take the hot skillet out, add 1 tbsp of the softened butter and swirl it round.
5. Scoop 6 fist-sized mounds of dough into the pan with sides touching, which is what makes them climb rather than spread. The size is the name.
6. Bake 18 to 20 minutes until the tops are deep gold and the sides have set firm.
7. Beat the remaining softened butter with the sorghum and flaky salt until fluffy, and serve it with the biscuits split hot.

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Cedar-Planked Salmon with Dill Butter

American · 60 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb salmon fillet, skin on
• 1 cedar grilling plank
• 4 tbsp, softened unsalted butter
• 3 tbsp chopped fresh dill
• 1 lemon
• 1 clove garlic
• 1 tbsp light brown sugar
• 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Submerge the cedar plank in water for at least 30 minutes, an hour if you have it, weighted down with a can so it stays under — a dry plank catches fire instead of smouldering.
2. Mash the softened butter with the dill, the grated garlic and the zest of the lemon, and keep it cool.
3. Heat the grill to medium, around 375 to 400°F, with the lid down.
4. Pat the salmon dry, rub it with the olive oil and season with the brown sugar, salt and pepper.
5. Set the wet plank straight on the grate and close the lid for 3 to 4 minutes, until it crackles and gives off smoke, then flip it and lay the salmon skin-side down on the hot side.
6. Close the lid and cook 20 to 25 minutes, keeping a spray bottle of water nearby in case an edge of the plank flames, until the thickest part reads 145°F and the flesh flakes.
7. Slide the plank off the grill, dot the fillet with the dill butter, squeeze the lemon over it and let it sit 5 minutes before cutting into portions.

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Century Egg and Pork Congee

Chinese · 20 min · pork · dairy-free

Ingredients & steps ↓

• 2 cups cooked jasmine rice
• 5 oz ground pork
• 2 century eggs (preserved duck eggs)
• 1 inch, julienned fresh ginger
• 3, sliced scallions
• 5 cups low-sodium chicken stock
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp toasted sesame oil

1. Marinate ground pork with the soy sauce, half the ginger, and white pepper for 5 minutes.
2. Bring stock and cooked rice to a boil in a pot, then lower to a gentle simmer, stirring often so the rice breaks down into a smooth porridge, about 8 minutes.
3. Peel the century eggs and cut each into 6 wedges.
4. Drop small pinches of the marinated pork into the simmering congee and cook until no longer pink, 3 to 4 minutes.
5. Stir in the century egg wedges and remaining ginger and simmer 1 minute to warm through.
6. Finish with sesame oil and top each bowl with scallions.

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Cha Gio (Crispy Fried Pork Spring Rolls)

Vietnamese · 55 min · pork · dairy-free

Ingredients & steps ↓

• 12 oz ground pork
• 20 sheets spring roll wrappers
• 1/2 cup dried wood ear mushrooms, soaked
• 2 oz glass noodles, soaked and cut
• 1 carrot, grated
• 2 shallots, minced
• 1 egg
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 3 cups neutral oil for frying

1. Mix pork, chopped wood ear, glass noodles, carrot, shallots, egg, fish sauce, and pepper into a filling.
2. Place a spoon of filling on a wrapper, fold in sides, and roll tightly, sealing the edge with water.
3. Repeat until all rolls are formed, keeping them from touching.
4. Heat oil to 350F in a deep pot.
5. Fry rolls in batches 6-8 minutes, turning, until deep golden and crisp; drain on a rack.
6. Rest 2 minutes and serve with nuoc cham and lettuce and herbs for wrapping.

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Chana Masala

Indian · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cans (15 oz each) canned chickpeas
• 1 large yellow onion
• 1 can (14 oz) canned crushed tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp amchur (dried mango powder)
• 1 tsp garam masala
• 2 tbsp neutral oil

1. Saute finely chopped onion in oil over medium heat 6-7 minutes until golden.
2. Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander for 30 seconds.
3. Add crushed tomatoes and cook 6-8 minutes until the oil separates and the masala thickens.
4. Add drained chickpeas with 3/4 cup water; simmer 10 minutes, lightly mashing some chickpeas to thicken.
5. Finish with amchur and garam masala, adjust salt and simmer 2 more minutes.

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Chana Masala (Chickpea Curry)

Indian · 30 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 5 cloves garlic, minced
• 1 tbsp ginger, grated
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 1.5 tsp garam masala
• 1 can (14 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, drained
• 1 cup water
• 1/3 cup cilantro
• 1 lemon, juiced
• 1 tsp kosher salt
• 3 cups basmati rice, cooked

1. Heat oil in a wide skillet over medium-high. Cook onion 8 min until deeply golden — this is the flavor base.
2. Add garlic + ginger; cook 1 min. Add cumin, coriander, turmeric; toast 30 sec until fragrant.
3. Add tomatoes + salt; simmer 5 min. Add chickpeas + water; simmer 10 min, mashing some chickpeas to thicken.
4. Stir in garam masala + lemon juice. Top with cilantro; serve over rice.

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Chao Ga (Vietnamese Chicken Rice Congee)

Vietnamese · 20 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓

• 1.5 cups cooked jasmine rice
• 4 cups chicken broth
• 8 oz cooked shredded chicken breast
• 1 tbsp fresh ginger, julienned
• 3 scallions, sliced
• 2 tbsp fried shallots
• 1 tbsp fish sauce
• 1/2 tsp white pepper
• 1/4 cup cilantro

1. Combine cooked rice, chicken broth, and julienned ginger in a pot and bring to a boil.
2. Simmer 12-15 minutes, stirring occasionally, until the rice breaks down into a loose porridge.
3. Stir in the shredded chicken and warm through for 2 minutes.
4. Season with fish sauce and white pepper.
5. Ladle into bowls and top with scallions, fried shallots, and cilantro.

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