Fish Curry
This fragrant tomato-and-coconut curry with pieces of flaky white fish is a staple at chef Meherwan Irani’s dinner table. At home, he likes to make double or triple batches of the coconut milk curry (see his recipe for All-Purpose Coconut Curry here) and freeze it in two-cup portions. Then, when he’s ready for dinner, all […]
Coconut-Braised Chicken with Chorizo and Potatoes
This fragrant chicken stew is a mash-up of Central and South American ingredients—coconut, Mexican chorizo, cilantro, lime—that Top Chef winner CJ Jacobson came across while traveling.
Crispy Braised Chicken With White Beans and Chile Verde
While I generally limit the repertoire of my explorations to existing dishes in the American and International canons, today we're going a bit off the map with a dish that's in part inspired by the chile verde of the American Southwest, and in part by the white chicken chili that, like some other iconic American […]
Apple Cider Pork with Red Cabbage
Bring a taste of fall to your table with this German-inspired dish of apple cider pork chops with red cabbage. Everything is braised to tender, flavorful perfection!
Stracotto di Manzo (Stewed Beef)
I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Filipino Chicken Adobo with Coconut Broth
A hefty dose of rice vinegar blended with soy sauce and aromatics gave this Filipino dish its characteristic bright flavor and made for a potent marinade. The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small […]
Kashmiri Lamb Rogan Josh
Slow-cooked lamb curry with ginger, chilli, yoghurt and saffron. The list of ingredients in my recipe is small (relatively – I love that!) but those with a very distant flavor. In the olden days it was said that ‘Ratan jog’ was used in the dish. A herb from the region of Kashmir; ground down to […]
Korean Braised Short Ribs
This isn’t your typical braise. You don’t brown the meat before it slow-cooks in liquid. The veg are kind of cooked to death. And I wouldn’t change a thing. This recipe is meant to feed a crowd (6 to 8), but you can easily halve it.
Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper
A popular Turkish dish, etli kuru fasulye, which means “white beans with meat,” is often served with rice pilaf and pickled vegetables. It is the starting point for this hearty braise, only in this case the meat—succulent, beefy oxtails—plays the starring role, and the white beans offer a creamy, nutty counterpoint. To be sure our […]