everyday recipes 


  • 1 (2-lb). boneless chuck roast, trimmed and cut into 1-1/2 inch chunks
  • 3 oz. lemongrass stalks ( 2 large or 3 medium stalks). trimmed,cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
  • 3 tbsp fish sauce
  • 2 tsp brown sugar
  • 1-1/2 tsp five-spice powder
  • 1/4 cup canola oil,divided
  • 1 cup chopped shallots or yellow onion
  • 3 tbsp minced peeled fresh ginger
  • 1 tbsp finely chopped garlic
  • 1-1/2 cups canned crushed tomatoes
  • 2 whole star anise
  • 1 fresh bay leaf
  • 1/2 tsp fine sea salt, plus more to taste
  • 5 cups water
  • 1 lb. carrots, peeled and cut into 1-inch pieces
  • 1/4 cup coarsely chopped fresh cilantro, mint, or basil

1.Toss together beef, lemongrass, fish sauce, brown sugar, and all fivespice in a large bowl. Let beef marinate at room temperature 30 minutes.

2.Heat a Dutch oven over high until very hot, add 1 tbsp oil. Remove one third of beef from marinade, and add to the Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides,2 to 3 minutes.Transfer to a plate. Repeat process twice with 2 tbsp oil and remaining beef, reserving marinade in bowl.

3. Reduce heat to medium low. Add shallots, ginger, garlic, and remaining 1 tbsp oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.

4. Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.

5. Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer uncovered, until beef and carrots are tender and sauce has thickened and coats the back of spoon, about 45 minutes. Remove from heat; let stand. uncovered, 5 to 10 minutes.

6. Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.

MAKE AHEAD This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator.

A dry rub of herbes de Provence adds both great flavor and color to mild mannered pork tenderloin

  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and sliced 1/2 inch thick
  • 2 cups jarred whole baby artichoke hearts packed in water, quartered, rinsed and patted dry
  • 1/2 cup pitted kalamata olives, halved
  • 3 tbsp extra virgin olive oil
  • 2 ( 12- to 16-ounce) pork tenderloins, trimmed
  • 2 tsp herbes de Provence
  • Salt and pepper
  • 1 pound cherry tomatoes, halved
  • 1 tbsp grated lemon zest
  • 2 tbsp minced fresh parsley
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine fennel and 2 tbsp water in bowl, cover, and microwave until softened, about 5 minutes. Drain fennel well, then toss with artichoke hearts, olives, and oil.
  • Pat tenderloins dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Spread vegetables in large roasting pan, then place tenderloins on top. Roast tenderloins and vegetables until pork registers 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
  • Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir in parsley and season with salt and pepper to taste. Slice pork 1/2 inch thick and serve with vegetables.


2 tbsp dried thyme

2 tbsp dried marjoram

2 tbsp dried rosemary

2 tbsp fennel seeds, toasted

Combine all ingredients in bowl.( Herbes de Provence can be stored at room temperature for up to 1 year.)

Steam mussels in wine and then marinate them in a fragrant sherry vinegar mixture
  • 2/3 cup white wine
  • 2/3 cups water
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup extra- virgin olive oil
  • 1/2 small red onion, sliced 1/4 inch thick
  • 4 garlic cloves, sliced thin
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 tbsp minced fresh parsley
  • 3/4 tsp smoked paprika
  • 1/4 cup sherry vinegar
  • Salt and pepper
  • Bring wine and water to boil in Dutch oven over high heat. Add mussels, cover, and cook, stirring occasionally, until mussels open, 3 to 6 minutes. Strain mussels and discard cooking liquid and any mussels that have not opened. Let mussels cool slightly, then remove mussels from shells and place in large bowl; discard shells.
  • Heat oil in now empty Dutch oven over medium heat until shimmering. Add onion, garlic, bay leaves, thyme, 1 tbsp parsley, and paprika. Cook, stirring often, until garlic is fragrant and onion is slightly wilted, about 1 minute.
  • Off heat, stir in vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Pour mixture over mussels and let sit for 15 minutes. ( Mussels can be refrigerated for up to 2 days; bring to room temperature before serving.) Season with salt and pepper to taste, and sprinkle with remaining 1 tbsp parsley before serving.

  • 1/4 cup extra virgin olive oil, plus extra for serving
  • 1-1/2 cups couscous
  • 2 carrots, peeled and chopped fine
  • 1 onion, chopped fine
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/4 tsp ground anise seed
  • 1-3/4 cups chicken or vegetable broth\
  • 1 (15-ounce) can chickpeas, rinsed
  • 1-1/2 cups frozen peas
  • 1/2 cup chopped fresh parsley, cilantro, and/or mint
  • Lemon wedges
  1. Heat 2 tbsp oil in 12-inch skillet over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Transfer to bowl and wipe skillet clean with paper towels.
  2. Heat remaining 2 tbsp oil in now-empty skillet over medium heat until shimmering. Add carrots, onion, and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, ginger, and anise and cook until fragrant, about 30 seconds. Stir in broth and chickpeas and bring to simmer.
  3. Stir in peas and couscous. Cover, remove skillet from heat, and let sit until couscous is tender, about 7 minutes. Add parsley to couscous and gently fluff with fork to combine. Season with salt and pepper to taste and drizzle with extra oil. Serve with lemon wedges,

Do not subtitute regular couscous in this dish, as it requires a different cooking method and will not work in this recipe.

  • 2 cups pearl couscous
  • 1 tbsp extra-virgin olive oil
  • 2-1/2 cups water
  • 1/2 tsp salt
  • Salt and pepper

Heat couscous and oil in medium saucepan or medium heat, stirring frequently, until about half of grains are golden brown, about 5 minutes. Stir in water and salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed and couscous is tender, 9 to 12 minutes. Off heat, let couscous sit, covered, for 3 minutes.

The chickpeas must be soaked overnight; you cannot subtitute canned or quik-soaked chickpeas. Serve the falafel as hors d’oeuvres or in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, yogurt sauce, and Pink Pickled Turnips, if desired.

  • Salt and pepper
  • 12 ounces ( 2 cups) dried chickpeas, picked over and rinsed
  • 10 scallions, chopped coarse
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 6 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 2 cups vegetable oil

1.Dissolve 3 tbsp salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2.Process chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, 1 tsp salt, and 1 tsp pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2 tbsp size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve.


This dish can be served warm, at room temperature, or even cold as a side salad.

1/4 cup extra- virgin olive oil

2 onions, chopped

1 green bell pepper,stemmed,seeded, and chopped fine

Salt  and pepper

3 garlic cloves,minced

1 tbsp minced fresh oregano or `1 tsp dried

2 bay leaves

1 pound eggplant, cut into 1-inch pieces

1 ( 28 ounce) can whole peeled tomatoes, drained

with juice reserved, chopped coarse

2 (15-ounce) can chickpeas,drained with 1 cup liquid reserved

  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell pepper,1/2 tsp salt, and 1/4 tsp pepper and cook until softened, about 5 minutes. Stir in garlic, 1 tsp oregano, and bay leaves and cook until fragrant, about 30 seconds.
  2. Stir in eggplant, tomatoes and reserved juice, and chickpeas and reserved liquid and bring to boil.
  3. Transfer pot to oven and cook, uncovered, until eggplant is very tender, 45 minutes to 1 hour, stirring twice during cooking.
  4. Discard bay leaves. Stir in remaining 2 tsp oregano and season with salt and pepper to taste. SERVE.


2 ( 15-ounce) cans chickpeas, rinsed

1/4 cup extra virgin olive oil

2 tbsp lemon juice

Salt and pepper

Pinch cayenne pepper

3 carrots, peeled and shreeded

1 cup baby arugula, chopped coarse

1/2 cup pitted kalamata olives, chopped coarse

  1. Microwave chickpeas in medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, 3/4 tsp salt, 1/2 tsp pepper, and cayenne and let sit for 30 minutes.
  2. Add carrots, arugula, and olives and toss to combine. Season with salt and pepper to taste. Serve.


4 servings Romesco is to Spain what Pesto is to Italy.Typically made with red peppers, this carrot version led to some new ideas.

1/4 cup pine nuts

1-1/2 lb. small carrots, peeled,halved lengthwise if larger

5 tbsp olive oil, divided

Kosher salt, freshly ground black pepper

1 large pork tenderloin (about 1-1/2 lb.)

1 small garlic clove, finely grated

1 tsp Aleppo pepper or 1/2 tsp crushed red pepper flakes

2 tbsp red wine vinegar, divided

2 cups spicy greens ( such as watercress or baby mustard)

Preheat oven to 350*. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.

Increase temperature to 450*. Toss carrots with 1 tbsp. oil on another rimmed baking sheet; season with salt and black pepper.Roast, tossing occasionally, until softened and browned, 15-20 minutes; let cool slightly.

Meanwhile,heat 1 tbsp oil in a large ovenproof skillet over medium high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown,10-15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145*,8-10 minutes. Let rest 5 minutes before slicing.

Pulse pine nuts,garlic, and remaining 3 tbsp oil in a food processor to a coarse paste. Add aleppo pepper, 1/4 of carrots,1 tbsp vinegar, and 1 tbsp  water. Process, adding more water as needed to a coarse puree; season romesco with salt, black pepper, and more vinegar, if desired

Toss greens with remaining carrots and remaining 1 tbsp vinegar in a large bowl; season with salt and black pepper.Serve pork with romesco and salad.

4 Serving

1 cup fresh fava beans ( from about 1 lb. pods) or frozen fava beans, thawed

Kosher salt

2 lemons, halved

3 lb baby artichokes ( about 16)

4 tbsp olive oil, divided

Freshly ground black pepper

1   3-1/2  4-lb chicken, cut into 10 pieces

8 shallots, peeled, halved

1 cup dry white wine

3 tbsp white wine vinegar

1 cup low sodium chicken broth

2 tbsp chopped fresh chives

1/4 cup  chopped fresh flat leaf parsley

Flaky sea salt

If using fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.

Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1 ” from top, then strem, leaving at least 1/2″ intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

Preheat oven to 425*. Heat 2 tbsp oil in a large Dutch oven to other heavy pot over medium high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.

Heat remaining 2 tbsp oil in same pot over medium high heat. Season chicken with kosher salt and pepper. Working in two batches, cook chicken, skin side down,until brown and crisp, 6-8 minutes(do not turn). Transfer to baking sheet with artichokes.

Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix on broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20- 25 minutes. Mix in fava beans.

Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

1/4  cup creme fraiche or sour creme

2 tbsp drained prepared horseradish

Kosher salt, freshly ground pepper

4 small purple or white spring onion bulbs, thinly sliced crosswise

1 tbsp white wine vinegar

2 tsp vegetable oil

6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems

6  oz smoked trout fillet, skin and any bones removed, broken into large pieces

Edible flowers (for serving; optional)

Mix creme fraiche and horseradish in a small bowl; season with salt and pepper.

Toss onion with vinegar in  a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.

Spoon creme fraiche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.


1-1/2 lb medium shrimp, peeled

2 cloves garlic,minced

1 small onion,chopped

1/2 tbsp minced ginger

1 can coconut milk

1 bell pepper,sliced

1 tbsp curry powder

1 tsp turmeric

Salt and black pepper to taste

1/2 tsp paprika

1 tbsp oil

1 jar of Kashmiri curry sauce,(if not using,just add a tbsp tomato paste and 1 tbsp chicken base)

Basil leaves

  1. Place the oil on deep skillet and turn the heat to medium. Add garlic,onion,curry powder,paprika,turmeric , ginger and tomato paste if not using curry sauce. Stir and cook for 1 minute.
  2. Add coconut milk and raise heat to medium high.Simmer and  stir occasionally until the sauce become bubbly and thick,about 10 minutes.


3.  Add bell pepper together with the curry sauce if using and simmer for 3 minutes.

4.Add the shrimp, salt and pepper to taste, and cook, stirring frequently, until the shrimp release their liquid. The liquid will become moist again and shrimp turn pink. Garnish with Basil. Serve with white rice.



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