Ingredients

• 2 pounds chicken thighs
• 3 tbsp. vegetable oil
• 1 med. onion, thinly sliced
• 2 cloves garlic, finely minced
• 1 one-inch piece ginger, peeled and minced
• 1 tbsp. curry powder
• 2 tbsp. water
• 4 c. chicken stock
• 1/2 tsp. salt
• 1 c. unsweetened coconut milk (optional)
• 1/2 c. cooked rice
• fresh cilantro

Preparation

Skin, bone, and cut the chicken thighs into bite-sized pieces. Heat the vegetable oil over medium-high heat in a soup pot. Add the onion and cook until golden brown, 7-8 minutes. Add the garlic, ginger, and curry powder, and cook for 30 seconds. Add the chicken and water and cook, stirring, until the chicken loses its raw color and the oil sizzles and pools around the meat, around 3 to 4 minutes. Stir in the chicken broth and salt. Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, 20-30 minutes. If using, stir in the coconut milk and simmer for 5 minutes more. Divide the rice among four bowls, ladle the soup on top and garnish with cilantro.

Joy of Cooking Calendar

Ingredients

• 1 pound farro
• 2 bay leaves
• salt
• olive oil
• 2 cloves garlic, chopped
• 1 lg. can crushed tomatoes
• capers
• red pepper flakes
• 1 large can tuna or cooked tuna
• 1 c. fresh basil fresh parsley

Preparation

Cook farro with bay leaves, salt and olive oil according to package directions.

Sauté garlic in olive oil.

Add tomatoes, lots of capers, red pepper flakes and salt to taste.

Stir in canned or baked tuna, flaked, and lots of fresh basil.

Stir in farro and simmer a few minutes.

Sprinkle with parsley and serve.

Lidia Bastianich

Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Preparation

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Alton Brown, Food Network

Ingredients

• 32 oz. vegetable broth
• 32 oz. chicken broth
• 1/3 c. soy sauce
• Leftover turkey (or other meats), around 1 lb.
• 2 bunches kale
• 2 heads bok choi
• 1/4 c. sliced fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 8 oz. sliced mushrooms
• 2 tbsp. olive oil
• around 3-4 c. bean sprouts
• 1 or 2 tsp. five spice powder
• cilantro
• sesame rolls or vermicelli noodles, for serving

Preparation

Combine vegetable broth, chicken broth, soy sauce, and turkey. Heat the broth to a simmer, and add the kale and bok choi. Add enough water just to cover the greens. Cook until the greens have wilted and cooked down. Add the sliced ginger and the crushed red pepper. Cook until the greens are done.

While cooking, sauté the mushrooms in the olive oil until slightly reduced and they’ve released a bit of their liquid. Once the greens are done, add the mushrooms and the sprouts, and test the broth for seasoning (salt and pepper, mostly). Add the five spice powder, and cook for a few minutes to settle the flavors.

Serve, garnished with cilantro and a bit of chili oil (if desired).

C. Pence

Ingredients

• 1 cup plain yogurt
• 1 tablespoon smoked paprika
• 1 teaspoon curry powder
• 2 teaspoons garam masala
• 1 tablespoon soy sauce
• 2 teaspoons powdered ginger
• 3 pounds flank steak, cut into 3/4-inch-cubes
• 2 tablespoons ghee (clarified butter) or extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tablespoon minced garlic
• 2 cinnamon sticks, roughly 2 inches each
• 3 bay leaves
• 2 small tomatoes, peeled, seeded and diced, or 1 small can tomatoes, drained
• Salt, to taste

Preparation

1. In a large bowl, combine the yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.

2. When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes.

3. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.

4. Add the beef, marinade and tomatoes. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes.

5. Reduce heat to a low simmer, cover and cook for another 40 minutes.

6. Remove the cinnamon sticks and bay leaves, then season with salt.

Nimala Narine

Ingredients

Raita:

• 1 cup plain whole-milk yogurt (preferably Greek-style)
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 1 1/4 teaspoons finely grated lime peel
• Coarse kosher salt

Burgers and vegetables:

• 4 tablespoons olive oil, divided
• 1 1/4 cups chopped onion
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons coarse kosher salt, divided
• 2 teaspoons Madras curry powder
• 1 3/4 pounds ground lamb
• 3 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons cracked black pepper, divided
• 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chile, quartered, seeded
• 6 small naans (about 6 inches long) or pita breads
• 1 large tomato, thinly sliced

Preparation

For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.

For burgers and vegetables: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.

Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.

Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.

Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.

Bon Appetit, July 2008

Ingredients

• 1 cup dried chickpeas [canned chickpeas work better–JP]
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Preparation

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

Source: Joan Nathan

Ingredients

• 1 cup soy sauce
• 2 tablespoons dry Sherry
• 2 tablespoons (packed) dark brown sugar
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 large garlic cloves, minced
• 1 tablespoon oriental sesame oil
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon cayenne pepper
• 1 5-pound duck, thawed if frozen, rinsed

Preparation

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.

Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Bon Appetit, September 2001

Ingredients

• 1 c unsalted peanut butter
• 1/4 c rice vinegar or white vinegar
• 2 tbl light soy sauce [plus more if necessary–JP]
• 1 tsp dark soy sauce
• 1 garlic clove, chopped
• 1 to 3 serrano or other chili peppers, seeded and chopped
• 1 1/2 tbl sugar or honey
• 1 tsp salt
• 1/4 c + 2 tsp toasted sesame oil
• 1 tbl chili oil [this makes it a bit spicy, reduce to ~2.5 tsp–JP]
• 1/2 c freshly brewed black tea
• 1 lb chinese egg noodles or spaghetti
• 4 c shredded cooked chicken
• thin strips of peeled seeded cucumber
• cilantro leaves
• chopped peanuts

Preparation

Combine peanut butter, vinegar, both soy sauces, garlic, chili peppers, sugar or honey, salt, 1/4 c sesame oil, chili oil and black tea in a food processor or blender and blend throughly. The sauce can be covered and refrigerated for 1 to 2 days. Allow to return to room temperature and stir well before using.

Cook the egg noodles in boiling water, drain in a colander and rinse under cold water until cool. Toss with 2 tsp sesame oil. Add chicken and sauce and stir together. [Chicken can be omitted to make the dish vegan–JP] Garnish with cucumbers, cilantro, and peanuts.

Joy of Cooking Calendar

Ingredients

• 1 cup beef stock or canned beef broth
• 1 cup chicken stock or canned low-salt chicken broth
• 1 pound veal scaloppine
• All purpose flour
• 3 tablespoons (about) olive oil
• 1 cup whipping cream
• 3/4 cup chopped seeded plum tomatoes
• 6 tablespoons chopped fresh basil
• 1 tablespoon tomato paste
• 2/3 cup crumbled Gorgonzola cheese

Preparation

Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.

Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.

Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.

Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

Bon Appetit, April 1999