Dinner
30 recipes
West African Peanut Stew
Groundnut stew of tomato, peanut butter, sweet potato, and collard greens, simmered until it is thick enough to mound on a spoon. A whole habanero adds perfume without much heat.
Vietnamese Caramel Braised Pork
Pork belly braised in a dark sugar caramel with fish sauce, shallot and coarse black pepper until the fat is silky and the sauce turns glossy. Serve with plain steamed rice.
Vegetarian Mapo Tofu
Silken tofu simmered in a fiery doubanjiang sauce with finely chopped shiitakes standing in for pork, finished with ground Sichuan peppercorn for its numbing tingle. Ready in under half an hour.
Thai Basil Chicken Stir-Fry
Minced chicken stir-fried hard with garlic and bird chiles, seasoned with fish sauce and oyster sauce, then finished with a heap of holy basil that wilts into the pan. Twenty minutes start to finish.
Sundubu Jjigae Soft Tofu Stew
Silken tofu spooned into a kelp and shiitake broth built on a quick gochugaru chile oil, with onion and scallion. It arrives at the table still bubbling and comes together in under half an hour.
Spaghetti alla Carbonara
Spaghetti tossed off the heat with rendered guanciale, egg yolks, and Pecorino Romano until the sauce turns glossy. No cream: the emulsion comes from pasta water and constant tossing.
Sheet Pan Sausage and Peppers
Italian sausage links roasted over bell peppers and onion until the skins split and the vegetables collapse into the pan juices. Five ingredients and one pan to wash.
Sheet Pan Chicken Shawarma
Chicken thighs marinated in cumin, coriander, turmeric and lemon, then roasted hot with red onion until the edges char. Everything cooks on one pan and reheats well through the week.
Salmon Teriyaki Donburi
Salmon fillets seared skin side down, then glazed in a reducing soy, mirin, and sake sauce and set over hot rice. The pan glaze doubles as the sauce for the bowl.
Red Braised Pork Belly
Pork belly blanched, then browned in melted rock sugar and braised slowly with soy sauce, Shaoxing wine, ginger and star anise until the cubes turn deep mahogany and the sauce lacquers them.
Provencal Vegetable Tian
Thin rounds of zucchini, eggplant and tomato shingled over a bed of slow-cooked onion and garlic, baked with olive oil and herbes de Provence until the edges brown and the vegetables collapse.
Peruvian Lomo Saltado
Beef sirloin seared hard with red onion, tomato, and aji amarillo, then tossed with hot fries and served over rice. The soy-and-vinegar sauce goes in last so it reduces onto the meat.
Palak Paneer
Blanched spinach blended into a smooth green gravy with ginger, green chile and garam masala, then folded around pan-browned paneer. Blanching and shocking the spinach keeps the color bright.
Mushroom Risotto
Arborio rice cooked ladle by ladle with a porcini-steeped broth and browned cremini, then beaten with butter and Parmesan off the heat. The finish should spread slowly on the plate, not mound.
Korean Beef Bulgogi
Thin-sliced ribeye marinated in soy sauce, grated Asian pear, sesame oil, and garlic, then seared over high heat until the edges caramelize. Twenty minutes is all the pear tenderizer needs.
Jamaican Brown Stew Chicken
Chicken browned in caramelized sugar, then stewed with thyme, allspice, and a whole Scotch bonnet until the gravy is dark and thick. The burnt-sugar step is what makes it brown stew.
Greek Baked Fish Plaki
White fish fillets baked under a slow-cooked tomato, onion and olive oil sauce with oregano and lemon. The sauce reduces around the fish so it needs no thickener.
Gambas al Ajillo
Shrimp cooked fast in olive oil infused with sliced garlic and dried chile, then deglazed with dry sherry. The oil doubles as the sauce, so serve it with bread or rice to catch it.
Filipino Chicken Adobo
Bone-in chicken thighs braised in cane vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a dark, tangy glaze. A pantry braise that tastes even better the day after.
Ethiopian Misir Wot
Red lentils cooked down with berbere and onions caramelized dry before any oil goes in, which is what gives the stew its body. Thick, deeply red, and cheap to make.
Eggplant Parmigiana
Salted and fried eggplant layered with a simple basil tomato sauce, mozzarella and Parmesan, then baked until the top browns and the edges bubble. Salting first keeps the slices from turning greasy.
Coq au Vin
Bone-in chicken braised for over an hour in red wine with bacon lardons, then finished with separately browned pearl onions and mushrooms. The sauce reduces to a glossy, wine-dark gravy.
Chickpea and Apricot Tagine
Dried chickpeas simmered slowly with ras el hanout and saffron, then finished with dried apricots, preserved lemon, and green olives. Sweet, sour, and salty in a single pot.
Chicken Tikka Masala
Yogurt-marinated chicken thighs charred under the broiler, then folded into a spiced tomato sauce enriched with cream. The broiler supplies the char that makes the sauce taste tandoor-cooked.