Ingredients

• 1 tablespoon oil such as avocado or coconut
• 1 teaspoon cumin seed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 thumb-size piece ginger root, grated
• 1 bay leaf
• 1 teaspoon ground turmeric
• scant 1 teaspoon ground cumin
• 2 teaspoons curry powder, optional
• 1/2 teaspoon black pepper
• approx. 3 cups vegetables such as cauliflower, broccoli, peas, carrot, green beans, etc.
• 1 1/4 teaspoons sea salt
• 1 1/4 cups white quinoa, rinsed
• 1 cup split red lentils or mung dal (yellow lentils), rinsed
• 4 3/4 cups water

Preparation

1. In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 2 to 3 minutes. The garlic and ginger will start to stick to the bottom; don’t worry about it.
2. Next, add the spices and bay leaf. Stir and cook for 1 minute. Add about 1/2 cup of water, and scrape the bottom until everything is released. Press cancel to end the saute.
3. Add the vegetables, rice/quinoa, lentils, salt, and remaining 4 c. water. Stir very well.
4. Turn on and close the Instant Pot, and set it for 4 minutes on high pressure. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then open.
5. Let stand for a few minutes. I like serving it with a garlic/lemon greek yogurt to add over the top.

adapted from My Quiet Kitchen + others

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, finely chopped
• One 2-inch piece fresh ginger, minced or finely grated
• 2 1/2 teaspoons garam masala, store-bought or homemade (see related recipe)
• 4 cups vegetables, such as bell peppers, summer squash, dark leafy greens, tomatoes, carrots, corn or peas, chopped or otherwise prepared as needed
• 1/2 teaspoon fine salt, plus more to taste
• 1/2 tablespoons unsalted cashew or almond butter
• One 15 oz. can light coconut milk
• Water, as needed
• One 15 oz. can chickpeas, drained and rinsed
• 1 tablespoon maple syrup, plus more as needed
• Freshly ground black pepper
• Flatbreads, for serving

Preparation

Make the korma: In a large Dutch oven or 5-quart saucepan over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Reduce the heat to medium-low, and stir in the garlic, ginger and garam masala, letting the aromatics warm up for just a few seconds. Add any hardy vegetables and the salt, and stir, scraping up any browned bits that are stuck to the bottom of the pan.

Stir in the cashew butter and coconut milk, swirling the nut butter into the vegetables so it melts into the sauce. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to maintain a lively simmer, cover (see Notes) and cook, stirring occasionally and adjusting the heat as needed, until the vegetables are fork-tender and the broth thickens, 8 to 10 minutes.

Adjust the heat to medium. If the korma seems dry, add water, 1/4 cup at a time, until it is as saucy as you’d like.

Stir in any frozen or tender vegetables, plus the chickpeas and maple syrup. Simmer until all of the vegetables are warmed through and coated in the sauce, 2 to 4 minutes.

Taste, and season with black pepper, and more salt and maple syrup, if desired. Remove from the heat.

NYT

Ingredients

• 2 cooked skinless, boneless chicken breasts, cut into cubes
• 3 stalks celery, finely diced
• 3/4 cup chopped pecans
• 1/2 cup mayonnaise
• 2 tablespoons minced yellow onion or shallot
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons minced fresh dill
• 1 teaspoon lemon juice
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Preparation

Mix. Refrigerate at least an hour.

AllRecipes, adapted

Ingredients

• 1/4 cup ghee or vegetable oil
• 2 1/2 cups finely chopped onion
• 2 tsp kosher salt
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 green chilis
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cayenne powder
• 1/4 tsp cinnamon
• 10 whole green cardamom pods smashed with flat side of knife
• 1/2 cup tomato puree
• 1/4 cup almond butter
• 1 cup water
• 1/4 cup yogurt
• 3/4 cup whipping cream or coconut milk
• 1 1/2 lbs large shrimp or prawns peeled and deveined (tail on is ok)
• 1 tbsp finely minced cilantro

Preparation

Heat oil over medium heat and cook onions with 1 tsp salt until very soft and deep golden brown, about 20 minutes.

Add garlic, ginger and chilis and cook 1-2 minutes, until fragrant.

Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook a minute more.

Add tomato puree, almond butter and water plus remaining 1 tsp salt; cook until oil starts to bubble up and shimmer on top. Stir in shrimp; cook, covered, about 5 minutes or until opaque, then stir in the yogurt and cream to heat through. Top with cilantro.

Foodess

Ingredients

• 3 pounds lamb, preferably shoulder or leg, cut into chunks
• 1.25 cups cherry plums, pitted and halved
• 3 cups fresh tarragon, chopped
• 1.5 cups wild garlic, chopped OR 1 cup loosely packed other herbs, chopped (parsley, mint, dill, cilantro)
• 2 large onions, thinly sliced
• 3 cups white wine (at most; Georgian variety if available; qveri is recommended if possible)
• 1 cup water or as needed
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Preparation

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the lamb chunks in batches, searing until all sides are golden brown. Remove and set aside.
3. In the same pot, reduce the heat to medium. Add the sliced onions.
4. Cook until they are soft and translucent, about 5 minutes. Remove temporarily from the heat.
5. Reserve a few tablespoons of tarragon for garnish. Add the rest of the herbs and the plums to the pan.
6. Return the lamb to the pan. Pour in the white wine and water. Adjust the liquid so it just covers the ingredients; add more water if necessary.
7. Season with salt and pepper.
8. Bring to a boil, then reduce heat to low and cover.
9. Simmer very gently for about 1.5 to 2 hours, or until the lamb is very tender.
10. Taste and adjust the seasoning if needed. The stew should have a balanced, tangy flavor from the plums. Garnish with the reserved tarragon.

Suneli Valley, modified

Ingredients

for the polenta:

• 2 quarts water
• 2 teaspoons kosher salt, plus more for seasoning
• 2 1/2 cups stone-ground cornmeal
• 6 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Freshly ground black pepper

for the stew:

• 3 tablespoons pure olive oil
• 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 2 cups dry white wine
• 1 cup tomato sauce
• 1 tablespoon coarsely chopped rosemary
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon finely grated lemon zest

Preparation

For the polenta:

1. Preheat the oven to 450°F. In a medium ovenproof saucepan, bring the water to a boil over high heat. Add 2 teaspoons of salt and reduce to a gentle simmer. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven. Bake for 1 hour and 30 minutes, stirring vigorously every 15 minutes, until thick and no longer gritty. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper.

For the stew:

1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper, and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal. Pour off the oil.

2. In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion, and carrot and cook over low heat until softened and golden, about 12 minutes. Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes. Add the tomato sauce, rosemary, and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes. Stir in the parsley and lemon zest and season with salt and pepper.

3. Spoon the polenta into bowls, top with the veal stew and serve with more Parmesan.

Ingredients

• 1 onion, chopped
• 1 lb. Italian sausage
• 24 oz. prepared marinara sauce
• 1/4 c. fresh basil
• 30 2" fresh ravioli (about 20 oz.)
• 1 lb. ricotta
• 2 tbsp. parsley (optional)
• 2 c. grated mozzarella

Preparation

1. Preheat oven to 400 and grease a 13x9" pan.
2. Saute onion and sausage. Add marinara sauce and basil, and heat for a few minutes. Remove from heat and let cool for 2 or 3 minutes.
3. Put 1/3 of sauce in bottom of casserole (sauce layers will be thin). Top with 15 (3x5) ravioli.
4. Mix ricotta, egg, 1/4 tsp. salt, and parsley (if using), and spread over ravioli.
5. Top with 1/3 of sauce and then the next layer of ravioli.
6. Top with remaining sauce and grated mozzarella.
7. Cover with greased foil and bake 30 minutes. Remove foil and bake 10-15 minutes more.

Ingredients

• 1½ cups basmati rice, rinsed
• 5 cardamom pods
• 1 (3-inch) cinnamon stick
• 2 whole cloves
• 2 cups low-sodium chicken broth
• Kosher salt and pepper
• 3 tablespoons ghee
• ½ large white onion, thinly sliced (about 1 ½ cups)
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons garam masala
• ½ teaspoon ground Kashmiri chile powder or ¼ teaspoon cayenne
• ¼ teaspoon ground fennel
• ¼ teaspoon ground turmeric
• 1 star anise
• ½ teaspoon cumin seeds, divided
• 1 pound ground beef (preferably 20 percent fat)
• ¾ cup Greek-style plain yogurt, divided
• ¼ cup whole milk
• ½ cup coarsely chopped cilantro leaves and tender stems, divided

Preparation

1. In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.

2. Meanwhile, heat 2 tablespoons of the ghee in a 12-inch nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.

3. Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon ghee in the empty side. To the melted ghee, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon of the cumin; stir until well blended, 30 seconds.

4. Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup of the yogurt until well incorporated.

5. Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.

6. Meanwhile in a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin and 2 tablespoons of water and season with salt and pepper. Mix well.

7. Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side.

NYT

Ingredients

• 14.5 oz can diced tomatoes
• 2 cups kritharaki (or orzo)
• olive oil
• 1 cube of chicken stock
• salt
• halloumi (optional)

Preparation

1. Cover the bottom of a saucepan with olive oil. Heat on medium-high heat.
2. Add the pasta, and stir for a minute to coat with the olive oil.
3. Add the tomatoes and their juice to the pan.
4. Add 850 mL of water and one cube of stock (or 500 mL of liquid stock plus 350 mL of water, if your stock is in liquid form).
5. Bring to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
6. Cook until the pasta is fully soft (not al dente). Taste for salt (potentially lots!).
7. Serve immediately, or, if there is too much broth in the pan, let stand for a few mintues and it will probably be absorbed. Can be topped with grated halloumi, if you’d like.

Business Insider (lol)

Ingredients

• 1 1/2 tbsp. red pepper flaks
• 1 1/2 tbsp. soy sauce
• 1 1/2 tsp. toasted sesame oil, plus more as needed
• salt and pepper
• 1/2 c. + 1 tbsp. vegetable oil
• 6 tbsp. roasted, salted peanuts, coarsely chopped
• rind of 1/2 orange, in 2" to 3" strips
• 1 lb. ground chicken (or pork)
• 10-12 oz. ramen or udon noodles (pref. fresh)
• 3 tbsp. finely chopped chives

Preparation

1. In a medium bowl, combine pepper flakes, soy sauce, and sesame oil. Set aside.
2. Bring a large pot of salted water to boil. Meanwhile, in a large skillet over medium heat, cook the 1/2 c. oil, peanuts, and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red pepper mixture (it may splatter) and set aside.
3. In the same skillet, heat the remaining tbsp. of oil over medium-high heat. Add the chicken and press down into a single layer. Season generously with salt and pepper. Cook, without stirring, occasionally pressing down, until the bottom is browned, 5-7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1-2 minutes more.
4. While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
5. Remove and discard the orange rind from the chili oil. Off the heat, add enough chili oil to coat the chicken, scraping up any browned bits. Add noodles and toss, adding more chili oil to fully coat. (If you don’t use it all, you can store it for two weeks in the refrigerator.) Top with chives and serve.

NYT