I know what’s better than pizza? It’s saucy, cheesy, and just totally perfect. But listen. there are also foods that are just as good (possibly better). Nutty, huh? If you believe that pizza is the ultimate comfort food, be prepared to have all you ever believed about it turned around and set on a flavor adventure.
We’ve all been there: that time when the pizza box is delivered, and you just can’t help but think if it’s going to be one of those nights. It’s a cliche, the go-to for parties, slacker nights, and comfort food pangs. But here’s the thing when we’re talking about pizza as the indulgence king, there are just so many foods out there in the world that can take it down when it comes to taste, comfort, and pure bliss. There are some that are gooey, some that are smoky, some that are spicy, and some that’ll make you think about “the best food ever” in a whole different way.
So grip your hat tightly, gastronomes. Here are 15 amazing international dishes that can most certainly hold their own (and maybe even take the crown) against pizza.
1. Butter Chicken With Garlic Naan
Skip the cheese pulls nothing beats the sheer bliss of ripping into a piping hot, airy garlic naan and dragging it through copious, sunset-hued butter chicken. Smoky tandoori chicken bathes in a tomato-cream sauce flavored with fenugreek and garam masala as the sweet and spicy elements that strike that excellent sweet-spicy equilibrium. Crispy naan edges provide some textural contrast to the tender, melt-in-your-mouth chicken. This is not dinner; it’s a spice-perfumed hug for your heart.
Cheese-Filled Garlic Naan Bread
This recipe guides you through creating delicious, cheese-filled garlic naan. A soft, yeasted dough is prepared, allowed to proof, then filled with mozzarella. The naan is cooked on a hot skillet until perfectly puffed and charred, then brushed with aromatic garlic butter and garnished with fresh cilantro for a truly authentic experience.
Equipment
- 1 Large Mixing Bowl For preparing and proofing the dough.
- 1 Rolling Pin For shaping the naan bread.
- 1 Cast-Iron Skillet or Griddle Essential for cooking the naan at high heat to achieve the signature puff and char.
- 1 Small Bowl For mixing the garlic butter.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1â…“ cup 10.6oz warm milk
- 2 tsp sugar
- 1 tbs active dry yeast
- 4 cups 17 oz all purpose flour
- ½ cup yogurt room temperature
- ¼ cup ghee or melted butter
- 1 tsp salt
- 2 cups shredded mozzarella
- 10 garlic cloves finely minced
- 2 tbs butter melted
- Cilantro chopped (optional)
Instructions
- In a large mixing bowl, combine warm milk, sugar, and active dry yeast; let sit for 5-10 minutes until foamy.
- Add all-purpose flour, yogurt, ghee (or melted butter), and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the risen dough and divide it into 12 equal portions.
- Take one portion, flatten it into a disk, place a spoonful of shredded mozzarella in the center, and bring the edges of the dough together to seal, forming a ball.
- Lightly flour your work surface and roll out each cheese-filled dough ball into an oval or round naan shape, about 6-8 inches in diameter.
- Heat a cast iron skillet or griddle over medium-high heat until very hot. Cook each naan for 1-2 minutes per side, until puffed, golden brown, and lightly charred in spots.
- While the naan cooks, melt butter in a small bowl and stir in the finely minced garlic.
- Once cooked, transfer the hot naan to a plate, brush generously with the garlic butter, and sprinkle with chopped cilantro (if using).
- Serve the cheese-filled garlic naan immediately while warm.
Notes
Dough consistency is paramount; it should be soft and slightly tacky, not stiff. Adjust flour incrementally if needed. Ensure your yeast is active by observing foam after 5-10 minutes. For optimal flavor and texture, allow the dough to proof in a warm, draft-free place until significantly doubled. When filling, do not overfill the naan, and seal the edges thoroughly to prevent cheese leakage during cooking. Cook the naan on a very hot skillet or griddle; high heat ensures a quick cook, a beautiful puff, and lovely charring without drying out the bread. Freshly minced garlic for the butter is non-negotiable for vibrant flavor. Ghee will impart a more authentic, nutty flavor than regular butter.
2. Omakase Sushi Freshly-Made
Raw fish on rice may be dull to have with a cheesy pie, but omakase sushi is culinary wizardry. Every bite is a bite-sized masterpiece delicious fish in rich rice seasoned with wasabi and soy. Imagine buttery tuna that melts at once in your mouth, or pristine salmon that is ocean-to-table in flavor. Sushi demonstrates that minimalism, when executed well, can be better than pizza’s plethora of toppings.
3. Real Texas Brisket
Holy smoke rings, y’all. Brisket immersed in a smoker for twelve-plus hours turns into pure carnivore nirvana. Pepper-encrusted bark overflows with authoritative flavor, the interior of which yields to meat so tender that it shreds apart like silk. Proper Texas brisket doesn’t require sauce it’s all wood smoke, salt, pepper, and waiting. Take a bite of this smoke-scented, melt-in-your-mouth masterpiece, and even the heartiest deep-dish is child’s play.
The ultimate chilli con carne
This recipe delivers an ultimate chilli con carne featuring beef chuck or brisket slow-cooked to tender perfection. A blend of spices, including chipotle and a hint of cocoa, creates a rich, smoky, and deeply flavorful sauce with two types of beans. Ideal for a hearty, comforting meal.
Equipment
- 1 Large heavy-based pot or Dutch oven For browning beef and long, slow simmering
- 1 Chef’s knife
- 1 Cutting Board
- 1 Grater For garlic
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 1.5 kg beef chuck or brisket cut into 3cm pieces
- pinch or more of cayenne or ancho chilli powder
- 2 tbsp plain flour seasoned
- 4 tbsp vegetable oil
- 2 onions chopped
- 3 garlic cloves grated
- 400 g canned tomatoes chopped
- 2 tbsp tomato paste
- 1 tbsp chipotle in adobo finely chopped (with sauce)
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp ground cinnamon
- 1 litre beef or vegetable stock
- 400 g canned red kidney beans rinsed
- 400 g canned borlotti beans rinsed
- 1 tbsp unsweetened cocoa powder
- coriander sprigs and steamed rice for serving
Instructions
- Cut beef into 3cm pieces and toss with seasoned flour and cayenne/ancho chilli powder to coat evenly.
- Heat 2 tbsp vegetable oil in a large heavy-based pot or Dutch oven over high heat. Brown the beef in batches until well-caramelized on all sides, then set aside.
- Reduce heat to medium, add the remaining 2 tbsp oil, then add chopped onions and sauté until softened, about 5-7 minutes.
- Add grated garlic, ground cumin, dried oregano, ground cinnamon, tomato paste, and finely chopped chipotle in adobo. Cook for 2 minutes, stirring constantly until fragrant.
- Stir in the canned chopped tomatoes and beef/vegetable stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Return the browned beef to the pot. Stir in the rinsed red kidney beans, borlotti beans, and unsweetened cocoa powder.
- Bring the chilli back to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
- Uncover the pot, increase heat slightly, and continue to simmer for another 15-30 minutes to thicken the sauce to your desired consistency.
- Taste and adjust seasoning as needed, adding more salt, pepper, or chilli powder if desired for your preferred spice level.
- Serve hot, garnished with fresh coriander sprigs and accompanied by steamed rice.
Notes
Achieve deep flavor by browning the beef in batches; overcrowding the pot will steam the meat instead of caramelizing it, sacrificing a crucial layer of flavor. Deglaze the pot with a splash of stock after each batch to capture the fond. The long, slow simmer is essential for tenderizing the beef and melding the complex spices. Don’t skip the cocoa powder and cinnamon; they provide a subtle depth and richness, not sweetness. Taste and adjust seasoning, especially the chilli, throughout the cooking process. For an even richer taste, prepare a day ahead; chilli often improves after resting.
4. Freshly Baked Croissants
Butter sacrilege ahead: A freshly baked croissant is superior to pizza. Slipping through twenty-seven sheets of gold-tinged paper-thin crust is a ceremony. The honeycomb center opens in tender, steamy strands, and the butter flavor comes in like magic. It’s not food it’s edible sculpture. Pizza fills you up; croissants take you away.
Croissant Breakfast Sandwiches with Avocado recipes
This recipe creates a delightful breakfast sandwich featuring flaky croissants filled with perfectly cooked eggs, crispy bacon, creamy avocado slices, and melted cheddar cheese. It’s a quick, satisfying, and flavorful start to your day or a delicious brunch option.
Equipment
- 1 Frying Pan For cooking eggs and bacon, and warming croissants.
- 1 Spatula For handling eggs and bacon.
- 1 Chef’s knife For slicing avocado and halving croissants.
- 1 Cutting Board For preparing avocado and croissants.
Ingredients
Main
- 4 freshly baked croissants
- 8 eggs
- 12 strips bacon cooked
- 1 avocado sliced thin
- 4 slices cheddar cheese
Instructions
- Cook the bacon in a frying pan over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat.
- While the bacon cooks, slice the avocado into thin, even pieces and set aside.
- Crack the eggs into a bowl, whisk lightly with a pinch of salt and pepper for scrambled, or prepare for fried.
- In the same frying pan (or a clean one), cook the eggs to your desired doneness (scrambled, fried, or over-easy).
- Halve the croissants horizontally.
- Optionally, lightly toast or warm the croissant halves in a toaster oven or the warm frying pan for a minute.
- Lay a slice of cheddar cheese on the bottom half of each warmed croissant.
- Place the cooked egg on top of the cheese.
- Add 2-3 strips of crispy bacon and several slices of avocado over the egg.
- Crown with the top half of the croissant and serve immediately.
Notes
For the perfect croissant, gently warm them in a toaster oven or a warm pan to enhance their flaky texture before assembly. When cooking eggs, aim for a soft scramble or a perfectly fried egg with a runny yolk to complement the richness of the croissant and avocado. Season eggs generously with salt and fresh black pepper. Ensure bacon is crispy but not burnt, and drain excess fat. For an elevated flavor, consider adding a sprinkle of fresh chives or a dash of hot sauce to the eggs. A squeeze of lime or lemon juice on the avocado can prevent browning and add a bright counterpoint. Briefly melting the cheddar on the warm eggs or croissant can create a gooey, satisfying layer.
5. Tonkotsu Ramen
A steaming bowl of tonkotsu ramen is nothing short of soul therapy. The broth, made by simmering pork bones for hours, is rich, creamy, and impossibly comforting. Add chewy noodles, a marinated jammy egg, tender pork slices, mushrooms, sesame seeds, and scallions, and you’ve got a masterpiece. Each slurp is layered with flavor and warmth, proving that soup can be just as indulgent as any cheesy slice.
Instant Pot Tonkotsu Ramen Broth
This recipe uses an Instant Pot to create a rich and creamy Tonkotsu ramen broth in a fraction of the traditional time. Pork bones are browned and pressure-cooked with aromatics and dashi, then seasoned with soy sauce and miso. Served with fresh spinach and ramen noodles, it’s a deeply flavorful Japanese comfort meal.
Equipment
- 1 Instant Pot Essential for pressure cooking the broth.
- 1 Large Saute Pan For browning the pork bones and sautéing aromatics (or use Instant Pot sauté function).
- 1 Chef’s knife For chopping vegetables and mincing garlic.
- 1 Cutting Board
- 1 Fine-Mesh Sieve or Colander For straining the broth to achieve a clear, smooth texture.
Ingredients
Main
- 1 pound pork bones with meat
- 1 tablespoon olive oil
- 2 small leeks chopped
- 1 onion roughly chopped
- 3 large cloves garlic minced
- 5 cups water divided
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dashi granules
- 1 tablespoon soy sauce
- 1 tablespoon shiro miso white fermented soybean paste
- 0.25 cup fresh spinach
- 2 3 ounce packages ramen noodles, or to taste
Instructions
- Prepare ingredients: Roughly chop leeks and onion, and mince the garlic.
- Brown the pork bones: Heat olive oil in a large sauté pan over medium-high heat (or use the Instant Pot’s ‘Sauté’ function). Brown the pork bones thoroughly on all sides until deeply caramelized. Remove bones and set aside.
- Sauté aromatics: In the same pan, add chopped leeks, onion, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- Pressure cook broth: Return browned pork bones to the Instant Pot (or transfer everything to it if using a separate pan). Add 5 cups of water, salt, and ground black pepper.
- Seal and cook: Secure the Instant Pot lid, set the vent to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ on high pressure for 90 minutes.
- Release pressure: Once cooking is complete, allow for a natural pressure release for 15-20 minutes, then quick release any remaining pressure.
- Strain broth: Carefully open the lid. Strain the broth through a fine-mesh sieve or colander, discarding the solids. Return the clear broth to the Instant Pot.
- Season broth: Add dashi granules, soy sauce, and shiro miso to the strained broth. Stir until the miso is fully dissolved and the broth is well combined and hot.
- Cook noodles & spinach: In a separate pot, cook ramen noodles according to package directions. Add fresh spinach to the hot broth just before serving, allowing it to wilt.
- Serve: Divide cooked ramen noodles into serving bowls, ladle the hot Tonkotsu broth over them, ensuring the wilted spinach is included. Serve immediately.
Notes
To achieve the authentic creamy, opaque tonkotsu broth, ensure thorough browning of the pork bones before pressure cooking; this caramelization is key for deep flavor. While the Instant Pot expedites the process, for a truly rich, emulsified broth, an extended simmer (or a second pressure cook cycle after skimming) can enhance the breakdown of collagen. Consider adding a small amount of rendered pork fat or a tablespoon of neutral oil to the broth if it lacks richness. Adjust seasoning (salt, soy, miso) at the very end to taste. For serving, elevate the dish with traditional toppings like ajitama (marinated soft-boiled egg), sliced scallions, or nori for a complete ramen experience.
6. Nashville Hot Chicken
This food doesn’t politely pat the shoulders of your taste buds it body-slams them. Crispy fried chicken drenched in cayenne-spiced, sizzling oil is juicy, crunchy, and unredeemed. Hot bite after hot bite, the heat escalates incrementally, rising up creepily, reaching a fanatic’s climax. Finger-staining messiness? Yes. Regrets? Nope. Comfort food like pizza can never be enough for hot chicken; it demands your respect.
Nashville Hot Chicken
This recipe focuses on the foundational dry dredge for Nashville Hot Chicken, a dish celebrated for its intensely spicy, crispy fried chicken. The blend of cayenne, paprika, salt, and pepper forms the core flavor profile, preparing the chicken for a deep-fried finish and subsequent basting in a fiery hot oil glaze.
Equipment
- 1 Large Mixing Bowl For combining dry ingredients and dredging.
- 1 Deep Fryer or Heavy-Bottomed Pot Essential for achieving consistent frying temperature.
- 1 Whisk To thoroughly combine the dry spice mix.
- 1 Tongs For safe handling of chicken during frying and saucing.
- 1 Wire Rack with Baking Sheet For draining excess oil and resting fried chicken.
Ingredients
Main
- 4 cups 560 g all-purpose flour
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
Instructions
- In a large bowl, combine all-purpose flour, cayenne pepper, paprika, kosher salt, and black pepper.
- Whisk the dry ingredients thoroughly to ensure an even distribution of spices.
- Prepare your chicken pieces by brining and then dipping them into a wet mixture (e.g., buttermilk) to help the dry dredge adhere.
- Dredge each chicken piece generously in the prepared dry flour mixture, pressing to coat completely, and shake off excess.
- Heat frying oil in a deep fryer or heavy-bottomed pot to 325-350°F (160-175°C).
- Carefully place dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot.
- Fry chicken for 8-12 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior is golden brown and crispy.
- Remove fried chicken from the oil and place it on a wire rack set over a baking sheet to drain.
- Prepare your hot oil glaze by combining some of the hot frying oil with additional spices like cayenne, paprika, and a touch of brown sugar.
- Liberally baste or brush the hot oil glaze over each piece of fried chicken before serving immediately.
Notes
Given the provided dry ingredients for Nashville Hot Chicken, it’s crucial to ensure your chicken (not listed, but typically bone-in, skin-on pieces) is brined and then dipped in a buttermilk mixture before dredging to achieve that signature crispy coating. Maintain a consistent oil temperature of 325-350°F (160-175°C) for even cooking and a golden crust without burning. The ‘hot oil’ glaze, the hallmark of this dish, will need additional ingredients like more cayenne, paprika, brown sugar, and a portion of the hot frying oil. Baste the chicken liberally with this fiery oil immediately after frying for maximum flavor and heat penetration. Serve with white bread and pickles to balance the heat.
7. Fresh Lobster Roll
Imagine sunshine, ocean air, and a bun slathered with butter and studded with bits of sweet, fresh lobster. Served lightly dressed in mayo and cradled in a toasted split-top roll, it’s beach heaven in your hand. Eating one with a view of the ocean is something pizza can’t compete with. Fresh, pure, and elegant it’s summer, in sandwich form.
Simple Lobster Rolls
This recipe creates classic lobster rolls by combining tender lobster meat with a creamy, zesty dressing, fresh herbs, and finely chopped vegetables. Served in perfectly butter-toasted split-top buns, it offers a delightful balance of rich flavor and contrasting textures, ideal for a refreshing meal.
Equipment
- 1 Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Small Saucepan (for melting butter)
- 1 Griddle or Large Skillet (for toasting rolls)
Ingredients
Main
- 1 pound lobster meat a 1 pound lobster has about 1/4 pound meat
- 1/2 cup melted butter divided
- 1/2 cup mayonnaise
- 1 dill pickle finely chopped
- juice of 1/2 a lemon
- 1/4 red onion finely chopped
- 1 tablespoon parsley finely chopped
- 4 split-top frankfurter rolls see below for substitute
Instructions
- If using live lobster, cook and extract the meat, then chop it into bite-sized pieces.
- In a medium mixing bowl, combine the lobster meat, mayonnaise, finely chopped dill pickle, finely chopped red onion, and finely chopped parsley.
- Squeeze the juice of half a lemon into the mixture and stir gently to combine all ingredients, ensuring the lobster is evenly coated.
- Taste the lobster mixture and adjust seasoning with additional lemon juice or a pinch of salt if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld and chill thoroughly.
- In a small saucepan, melt the 1/2 cup of butter over low heat.
- Liberally brush the cut sides of each split-top frankfurter roll with melted butter.
- Heat a griddle or large skillet over medium heat. Place the buttered rolls cut-side down on the hot surface and toast until golden brown and crispy, about 2-3 minutes per side.
- Carefully open the toasted rolls and generously spoon the chilled lobster mixture into each.
- Drizzle any remaining melted butter over the top of the lobster mixture in each roll, if desired.
- Serve immediately with a side of chips or a simple green salad for a complete meal.
Notes
For the best lobster rolls, start with high-quality, fresh lobster meat; gentle handling preserves its delicate texture. Ensure the lobster mixture is well-chilled before serving to enhance its refreshing qualities, especially against a warm bun. Toasting the split-top rolls in generous butter is paramount – it creates a golden, crispy exterior while keeping the interior soft, providing a crucial textural contrast. A touch of finely chopped tarragon alongside parsley can elevate the flavor profile, complementing the lobster beautifully. Adjust lemon juice and pickle to taste for a perfect balance of acidity and tang.
8. Homemade Lasagna
Lasagna is grandma’s sweet revenge against pizza. Noodles, ragù, béchamel, and cheese pile up and bake golden, bubbling brown, and it improves after a night in the fridge. Crispy edges, melty layers, and slow-cooked deep flavors unfold with each forkful more richly than any pie. Lasagna doesn’t merely feed you; it wraps, hugs, and stays with you.
Lasagna
This comprehensive lasagna recipe features a rich, slow-cooked Bolognese with pork and beef shanks, a vibrant tomato sauce, a creamy béchamel, and a fresh ricotta mixture. Layers of homemade pasta, savory meats, and cheeses are baked to golden perfection, creating a deeply flavorful and satisfying Italian classic, ideal for a hearty family meal.
Equipment
- 1 Large Dutch Oven For braising the Bolognese sauce.
- 1 Large Saute Pan For preparing the tomato sauce and reducing Bolognese liquid.
- 1 9×13 inch Baking Dish For assembling and baking the lasagna.
- 1 Whisk Essential for smooth béchamel sauce.
- 1 Fine-mesh Strainer or Cheesecloth For straining ricotta and Bolognese cooking liquid.
Ingredients
Main
- 3 tablespoons olive oil
- 1 large Spanish onion finely diced
- 3 cloves garlic coarsely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 28-ounce cans crushed tomatoes
- 1 15-ounce can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh basil leaves
- 4 tablespoons olive oil
- 3 pounds pork shanks on the bone
- 3 pounds beef shanks on the bone
- Salt
- Freshly ground black pepper
- 3/4 pound pancetta finely diced
- 1 1/2 cups finely diced Spanish onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 4 whole garlic cloves
- 1 cup dry red wine
- 3 cups homemade beef or chicken stock
- 1 15-ounce can diced tomatoes and their juices
- 4 fresh thyme sprigs
- 3 sprigs fresh rosemary
- 6 sprigs flat-leaf parsley
- 1 cup Tomato Sauce
- Chopped fresh parsley leaves
- Chopped fresh basil leaves
- 3 cups ricotta strained in a cheesecloth lined strainer for at least 4 hours
- 2 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Bechamel Sauce
- 4 fresh sheets pasta cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
- Ricotta mixture
- Grated Parmigiano-Reggiano
- Fresh basil leaves
- Bolognese Sauce
- Tomato Sauce for serving
Instructions
- For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
- For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
- Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
- Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
- Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
- Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
- Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.
- Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
- For the Ricotta Mixture:Â Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Bechamel (Mornay) Sauce:Â Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
- For Assembly:Â Preheat the oven to 375 degrees F.
- Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the Bolognese sauce evenly over the top. Ladle an even layer of bechamel over the Bolognese sauce, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
- Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the remaining tomato sauce, more grated cheese and chopped parsley and basil.
Notes
For a truly exceptional lasagna, quality ingredients are paramount. Ensure your ricotta is well-strained to prevent a watery filling; this will yield a firmer, more desirable texture. The slow braising of the pork and beef shanks is crucial for a rich, deeply flavored Bolognese—don’t rush this step. The meat should be falling off the bone. When making the béchamel, a continuous whisk is key to avoiding lumps and achieving a silky smooth sauce. Adjust the milk gradually to reach the desired consistency. Finally, allowing the lasagna to rest for at least 10 minutes after baking is vital; this allows the layers to set, preventing a messy slice and ensuring all those delicious flavors meld perfectly.
9. Korean BBQ Feast
Why have takeout when you can cook for yourself at the table, in your lap? Korean BBQ is theater and supper. Beef and pork belly are marinated and grilled before your eyes, then presented wrapped in fresh lettuce with ssamjang, kimchi, and pickled vegetables. It’s smoky, spicy, crunchy, and bright all at once. Pizza is cruise control; Korean BBQ is flavor pyrotechnics hands-on.
Dinner Tonight: Korean Burritos Recipe
This recipe crafts Korean-inspired burritos featuring thinly sliced pork tenderloin marinated in a savory-spicy sauce. The pork is combined with chopped kimchi, a bright lime-onion relish, cooked rice, and crisp romaine, all wrapped in a warm flour tortilla for a harmonious fusion of flavors and textures.
Equipment
- 2 Mixing Bowls For marinating pork and preparing the lime-onion relish.
- 1 Large Skillet or Wok Essential for high-heat cooking of the thinly sliced pork.
- 1 Cutting Board For slicing pork, chopping kimchi, onion, and lettuce.
- 1 Chef’s knife For precise slicing and chopping.
Ingredients
Main
- 1 pound pork tenderloin very thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons garlic minced
- 1/2 teaspoon ginger grated
- 2 tablespoons brown sugar
- 2 tablespoons red pepper sauce
- 1 teaspoon red pepper flakes
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 4 large flour tortillas
- 2 cups kimchi chopped
- 2 cups cooked rice
- 1 onion minced
- Juice of 3 limes
- Romaine lettuce chopped
Instructions
- Thinly slice the pork tenderloin against the grain and set aside.
- In a mixing bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, red pepper sauce, red pepper flakes, rice wine vinegar, and sesame oil to create the marinade.
- Add the sliced pork to the marinade, ensuring it is thoroughly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- While the pork marinates, prepare the relish: In a separate small bowl, combine the minced onion with the juice of three limes. Chop the kimchi and romaine lettuce; set aside.
- Heat a large skillet or wok over medium-high heat. Add the marinated pork and cook quickly until it is browned and cooked through, about 3-5 minutes, working in batches if necessary to avoid overcrowding the pan.
- Warm the flour tortillas in a dry skillet or microwave until they are soft and pliable.
- To assemble, lay a warm tortilla flat. Spread a layer of cooked rice down the center, then top with a portion of the cooked pork.
- Spoon some chopped kimchi, a portion of the lime-onion relish, and chopped romaine lettuce over the pork.
- Fold the sides of the tortilla inward over the filling, then tightly roll it from the bottom up to form a compact burrito.
- Serve the Korean burritos immediately and enjoy.
Notes
1. **Pork Slicing:** For optimal tenderness and quick cooking, ensure the pork tenderloin is sliced very thinly against the grain. Partially freezing the tenderloin for 15-20 minutes can make this task significantly easier.2. **Marinade Depth:** Allow the pork ample time to marinate, ideally at least 30 minutes, or up to 4 hours for deeper flavor penetration. This is crucial for developing the rich Korean profile.3. **High Heat Searing:** Cook the marinated pork quickly over high heat in a preheated skillet or wok. This technique ensures a delicious caramelized crust while keeping the tenderloin succulent. Avoid overcrowding the pan; cook in batches if necessary to maintain high heat.4. **Balance of Flavors:** The fresh lime juice combined with minced onion creates a vibrant, acidic relish that perfectly cuts through the richness of the pork and the fermented funk of the kimchi, enhancing the overall flavor complexity.
10. Freshly Baked Sourdough With Cultured Butter
Sometimes the best course of action is to leave well enough alone. Slice into a freshly baked, crusty loaf of sourdough, its inside fluffy, and top it with sharp cultured butter. That crunch-to-softness ratio? Perfect. It’s evidence that a handful of ingredients, treated with love, can produce a flavor experience that justifies even the most laden pizza.
Bauernbrot: German Farmer’s Bread
This recipe guides you through baking a traditional Bauernbrot, a hearty German Farmer’s Bread. It combines white and whole wheat flours, oats, and caraway seeds, utilizing both instant yeast and an active sourdough culture for a rich, tangy flavor and a robust crust, perfect for any rustic meal.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Kitchen Scale For precise ingredient measurements.
- 1 Dough Scraper Helpful for handling and dividing dough.
- 1 Dutch Oven or Baking Sheet For baking the bread to achieve a good crust.
Ingredients
Main
- 2 1/2 cups white flour all-purpose or bread flour
- 2 1/2 cups whole-wheat flour
- 1/2 cup rolled oats
- 2 teaspoons salt
- 2 teaspoons caraway seed
- 1 1/2 teaspoons instant yeast
- 1 cups milk
- 1 tablespoon vinegar
- 1 cup plain yogurt
- 1/4 cup sourdough culture
- 1 to 2 tablespoons water optional
Instructions
- In a large mixing bowl, thoroughly whisk together the white flour, whole-wheat flour, rolled oats, salt, caraway seeds, and instant yeast.
- In a separate medium bowl, combine the milk, vinegar, plain yogurt, and sourdough culture. Mix until well incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or a stand mixer until a shaggy dough forms. Add 1 to 2 tablespoons of water if needed to bring all the flour together into a cohesive dough.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth and elastic.
- Transfer the kneaded dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size (first proof).
- Gently deflate the dough and shape it into a round or oval loaf. Place it into a floured proofing basket (banneton) or onto a parchment-lined baking sheet.
- Cover the shaped loaf and let it undergo its final rise for 1 to 1.5 hours, or until visibly puffy (second proof). Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside, if using.
- Carefully transfer the proofed loaf to the preheated Dutch oven or baking surface. Score the top of the loaf with a sharp knife or baker’s lame.
- Bake for 30 minutes with the lid on (if using a Dutch oven). Then, remove the lid and continue to bake for an additional 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.
Notes
1. Sourdough Culture: Ensure your sourdough culture is active and fed for optimal leavening and flavor development. If it’s sluggish, give it a refreshing feed a few hours prior. 2. Dough Consistency: The dough should be tacky but manageable. Adjust the optional water carefully based on your flour’s absorption; too much water can make it difficult to handle, too little results in a dense crumb. 3. Kneading: Proper kneading is crucial to develop gluten. Aim for a smooth, elastic dough that passes the windowpane test. 4. Proofing: Both bulk and final proofing are vital. Long, slow fermentation builds complex flavors. Watch the dough, not just the clock; ambient temperature affects rise time. 5. Baking in a Dutch Oven: Baking in a preheated Dutch oven traps steam, which is essential for a beautiful, crispy crust. Scoring the dough just before baking allows for controlled expansion.
11. Pho Bo
Vietnam’s popular noodle soup is scented therapy in a bowl. The broth cooked with ginger, cinnamon, and star anise is fragrant enough to bring traffic to a standstill. Silky rice noodles, thin beef slices, and a rainbow of toppings (herbs, sprouts, lime, chili) allow each bowl to be personalized. Pizza toppings? Lackluster in comparison. Pho is immersive comfort food at its best.
Quicker Pho With Meatballs – Vietnam
This recipe offers a quicker approach to traditional Vietnamese Pho, featuring savory pork meatballs and a fragrant, spiced broth. It combines browned aromatics, chicken or beef stock, and a balance of sweet and salty notes. Served over rice vermicelli with fresh herbs and lime, it delivers the comforting flavors of pho in about an hour.
Equipment
- 1 Large Stockpot For simmering the broth
- 1 Large Skillet or Pot For browning aromatics and pork
- 1 Mixing Bowl For preparing meatballs
- 1 Cutting Board For chopping ingredients
- 1 Chef’s knife For all cutting tasks
Ingredients
Main
- 2 tablespoons oil neutral
- 1 tablespoon minced garlic
- 1 small onion roughly chopped
- 1 medium onion minced
- 1 lb ground pork
- 10 cups chicken stock or beef stock
- 1 teaspoon ground aniseed
- 1/4 teaspoon black pepper
- 1 pinch ground cloves
- 1/2 teaspoon ground cinnamon
- one 3-inch piece fresh ginger peeled and sliced
- 1/4 cup nam pla
- 11 tablespoons sugar
- 1 lb dried rice vermicelli
- 1 cup bean sprouts rinsed
- 10 fresh cilantro stems
- 10 fresh basil preferably Thai basil or mint stems
- 2 fresh chilies preferably Thai, stemmed, seeded and minced
- 2 scallions trimmed and chopped
- 2 limes cut into wedges
Instructions
- Prepare aromatics: Roughly chop one small onion and slice the fresh ginger. Mince one medium onion and the garlic.
- Form meatballs: In a mixing bowl, combine the ground pork with the minced onion and garlic. Season with a pinch of salt and black pepper, then roll into small, uniform meatballs.
- Sear aromatics and toast spices: In a large stockpot, heat the neutral oil over medium-high heat. Add the roughly chopped onion and sliced ginger, sautéing until lightly browned and fragrant. Add the ground aniseed, black pepper, ground cloves, and cinnamon; toast briefly until aromatic.
- Build the broth: Pour in the chicken or beef stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it infuse for 15-20 minutes.
- Cook meatballs: Gently add the prepared pork meatballs to the simmering broth. Cook for 5-7 minutes, or until the meatballs are cooked through and float to the surface.
- Season the broth: Stir in the nam pla (fish sauce) and sugar. Taste the broth and adjust the seasoning as needed to achieve a balanced sweet, savory, and umami flavor.
- Prepare noodles: While the broth simmers, cook the dried rice vermicelli according to package instructions until tender but still firm to the bite (al dente). Drain well.
- Prepare garnishes: Wash and prepare the bean sprouts, cilantro stems, basil/mint stems, and fresh chilies. Trim and chop the scallions, and cut the limes into wedges.
- Assemble bowls: Divide the cooked rice vermicelli evenly among serving bowls. Ladle the hot pho broth, along with the cooked meatballs, over the noodles.
- Garnish and serve: Top each bowl generously with fresh bean sprouts, cilantro, basil, minced chilies, chopped scallions, and a lime wedge. Serve immediately.
Notes
For a richer, more authentic pho broth, consider briefly charring the roughly chopped onion and ginger directly over an open flame or under a broiler before adding them to the pot. This caramelization adds significant depth. Toasting the whole spices (aniseed, cloves, cinnamon) briefly in the dry pot before adding liquids will also enhance their aroma. Ensure the broth is seasoned to a perfect balance of savory, sweet, and umami with the nam pla and sugar—taste and adjust. Do not overmix the pork for the meatballs to keep them tender, and simmer them gently to prevent toughening. The rice vermicelli should be cooked al dente; they will continue to soften in the hot broth.
12. Handmade Pasta With Truffle
Freshly rolled pasta is already a revelation, but toss it with butter and shaved truffle, and you’ve got edible luxury. The silky noodles hold their al dente bite, while earthy truffle perfume elevates the dish into an experience of pure elegance. Where pizza goes bold, truffle pasta whispers sophistication.
Lasagne alla Bolognese
This classic Lasagne alla Bolognese recipe features a rich, slow-cooked meat ragu, a creamy béchamel sauce, and layers of pasta, all baked to golden perfection. It’s a comforting, hearty dish that embodies traditional Italian culinary craftsmanship, perfect for a satisfying family meal.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For slow simmering the ragu to develop deep flavors.
- 1 Medium Saucepan Essential for preparing a smooth béchamel sauce.
- 1 Whisk Crucial for making a lump-free béchamel.
- 1 9×13 inch (approx.) Baking Dish For assembling and baking the lasagne layers.
- 1 Chef’s Knife and Cutting Board For finely dicing vegetables (soffritto).
Ingredients
Main
- For the ragu:
- 1 pound 500 gr total of mince beef and pork
- 2 slices of rigatino or pancetta chopped
- 1/2 carrot finely chopped
- 1/2 celery stalk finely chopped
- 1 small onion finely chopped
- a handful of parsley leaves and stalks finely chopped
- 2-3 pinches salt
- white wine to cover about half a bottle
- 8 ounces 250 ml of tomato puree
- For the bechamel and assembly:
- 3 1/2 tablespoons 50 gr butter
- 1/2 cup 50 gr flour
- 2 cups 500 ml cold milk
- 3 1/2 ounces finely grated Parmesan cheese
- 1 pound 500 gr pasta sheets (fresh, dried or homemade)
Instructions
- Finely dice the carrot, celery, onion, and parsley to create the soffritto, which forms the aromatic base of the ragu.
- In a large Dutch oven or heavy-bottomed pot, brown the chopped rigatino or pancetta until crisp, then remove and set aside.
- Add the mince beef and pork to the same pot and brown thoroughly over medium-high heat, breaking it up as it cooks, then drain excess fat.
- Add the diced soffritto to the pot with the meat and cook until softened, about 8-10 minutes, then return the pancetta to the pot.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom, and reduce by half.
- Stir in the tomato puree and salt, bring to a gentle simmer, then cover and cook on low heat for at least 2 hours, stirring occasionally.
- For the béchamel, melt butter in a saucepan, whisk in flour to make a roux, then gradually whisk in cold milk until thick and smooth; season lightly.
- To assemble, spread a thin layer of béchamel at the bottom of a baking dish, then layer with pasta sheets, ragu, béchamel, and Parmesan cheese, repeating until all ingredients are used, ending with a béchamel and Parmesan top.
- Preheat oven and bake the lasagne according to pasta package instructions, or until golden brown and bubbling.
- Let the lasagne rest for 15-20 minutes after baking before slicing and serving to allow it to set.
Notes
For the ragu, ensure a deep, even browning of the mince before adding vegetables; this fond is crucial for flavor. Deglaze thoroughly with white wine to lift all the caramelized bits. Simmer the ragu low and slow—at least 2-3 hours—for optimal flavor development and tender meat. For the béchamel, start with cold milk added gradually to the roux while whisking vigorously to prevent lumps. The béchamel should be thick enough to coat the back of a spoon. When assembling, ensure pasta sheets are al dente if pre-cooked, or sufficiently hydrated if using no-boil. Don’t over-sauce each layer; aim for balance. Always allow the finished lasagne to rest for at least 15-20 minutes after baking before slicing to allow the layers to set and prevent it from falling apart.
13. Peking Duck
This traditional Chinese dish is a royal affair. The duck is dried and roasted to shatteringly crisp skin, and then rolled up inside thin pancakes with hoisin sauce, cucumber, and scallions. It is sweet, it is savory, fresh, and rich in one mouthful. Pizza is relaxed; Peking duck is ritual drama.
Peking Duck
This recipe guides you through preparing authentic Peking Duck, featuring its signature crispy skin and succulent meat. The process involves seasoning, blanching with hot water, thorough drying, and precise roasting. Served with hoisin sauce, fresh vegetables, and steamed buns, it’s a culinary masterpiece perfect for special occasions.
Equipment
- 1 Roasting Pan with Rack
- 1 Large Stockpot For boiling water
- 1 Whisk For seasoning paste
- 1 Carving knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon soy sauce
- 2 tablespoons honey divided
- 2 tablespoons plus 1 teaspoon Chinese five spice, divided
- 2 tablespoons kosher salt
- 2 teaspoons baking soda
- 1 4-pound whole air-chilled duck (thawed, if frozen)
- ¼ cup hoisin sauce plus more for serving
- 8 boiling water divided
- For serving: thinly sliced cucumbers carrots, and scallions, steamed buns or Mandarin pancakes
Instructions
- Pat the whole duck thoroughly dry with paper towels, removing any excess moisture, then trim off any large pockets of excess fat, especially around the cavity opening.
- In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon Chinese five spice, 2 tablespoons kosher salt, and 2 teaspoons baking soda to form a seasoning paste.
- Carefully pour 4 cups of boiling water evenly over the duck skin in a large sink or over a roasting pan, ensuring all parts are blanched to tighten the skin.
- Immediately after blanching, pat the duck dry again. Place the duck on a wire rack set over a baking sheet and air-dry in a cool, airy place or uncovered in the refrigerator for at least 4 hours, or preferably overnight, until the skin is completely dry and taut.
- Rub the prepared seasoning paste all over the duck, ensuring an even coating, and allow it to sit for at least 30 minutes.
- Preheat oven to 3750F (1900C). Place the duck breast-side up on a wire rack in a roasting pan, adding about 1 cup of water to the bottom of the pan to prevent drippings from burning.
- Roast for 1 hour, then reduce oven temperature to 3250F (1600C) and continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 1650F (740C) in the thickest part of the thigh, and the skin is deep golden and crispy.
- During the last 30 minutes of roasting, brush the duck with the remaining 1 tablespoon of honey combined with 1 teaspoon of Chinese five spice for extra glaze and flavor.
- Remove the duck from the oven and let it rest on a carving board, tented loosely with foil, for at least 15-20 minutes before carving to allow the juices to redistribute.
- Carve the duck into thin slices, separating crispy skin from meat if desired, and serve immediately with warmed hoisin sauce, thinly sliced cucumbers, carrots, and scallions, alongside steamed buns or Mandarin pancakes.
Notes
Achieving the signature crispy skin is paramount for Peking Duck. After the hot water treatment, ensure the duck is thoroughly dried, ideally by air-chilling uncovered in the refrigerator overnight; this dehydration step is critical for a crisp finish. When roasting, begin with a higher temperature to jumpstart skin crisping, then reduce for even cooking. Always roast the duck on a wire rack to allow fat to drip away, preventing the bottom from becoming soggy. For serving, carve the duck carefully, aiming for thin slices of skin and meat, and provide ample fresh accompaniments like cucumber and scallions, along with warm steamed buns or Mandarin pancakes, to complete the authentic experience. A slight brush of maltose or honey before the final roast can enhance the skin’s glaze and crispness.
14. New Orleans Gumbo
A real gumbo is culture and comfort in one pot. Constructed of dark roux, it piles sausage, seafood, okra, and the “holy trinity” of vegetables into a stew of heavenly complexity. Over rice, every bite resounds smoky, earthy, and spicy flavors. Gumbo is not food it’s the story of Louisiana in flavor.
Cook the Book: Chicken and Smoked Sausage Gumbo
This recipe outlines the creation of a rich and robust Chicken and Smoked Sausage Gumbo. It guides through preparing a dark roux, browning chicken, sautéing vegetables, and simmering with stock and spices to achieve a deeply flavored, hearty Creole stew, traditionally served over rice.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For making roux and simmering gumbo.
- 1 Whisk Essential for making a smooth roux.
- 1 Chef’s knife For dicing vegetables and cutting meats.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Slotted Spoon or Tongs For browning and transferring chicken/sausage.
Ingredients
Main
- 1 cup rendered chicken fat or canola oil
- 1 cup flour
- 2 large onions diced
- 1 large chicken cut into 12 pieces
- 2 tablespoons Basic Creole Spices recipe follows
- 2 pounds spicy smoked sausage sliced ½ inch thick
- 2 stalks celery diced
- 2 green bell peppers seeded and diced
- 1 tomato seeded and chopped
- 2 cloves garlic minced
- Leaves from 2 sprigs fresh thyme
- 3 quarts chicken stock
- 2 bay leaves
- 6 ounces andouille sausage chopped
- 2 cups sliced fresh okra
- 1 tablespoon Worcestershire
- Salt
- Freshly ground black pepper
- Filé powder
- Tabasco
- White rice for serving
- 2 tablespoons celery salt
- 1 tablespoon sweet paprika
- 1 tablespoon coarse sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1/2 teaspoon ground allspice
Instructions
- Prepare the Basic Creole Spices by combining all listed spice ingredients. Dice onions, celery, and bell peppers; mince garlic; chop tomato; slice all sausages.
- In a large Dutch oven or heavy-bottomed pot, combine rendered chicken fat or canola oil and flour over medium-low heat. Whisk constantly for 30-45 minutes until the roux achieves a deep, dark mahogany color.
- Remove the roux from heat. Season chicken pieces with a portion of the Creole Spices. In a separate pan or the same pot, brown chicken in batches until golden, then set aside.
- Add onions, celery, and bell peppers to the Dutch oven, sautéing until softened (8-10 minutes). Stir in minced garlic, chopped tomato, and fresh thyme, cooking for another 2-3 minutes.
- Return the prepared roux to the pot. Gradually whisk in chicken stock until smooth, bringing the mixture to a gentle simmer. Add the bay leaves.
- Return the browned chicken pieces to the pot. Add the sliced spicy smoked sausage and chopped Andouille sausage.
- Bring the gumbo to a gentle simmer, cover, and cook for at least 1-1.5 hours, stirring occasionally, until the chicken is tender and flavors have melded.
- Stir in the sliced fresh okra and Worcestershire sauce. Continue to simmer for another 15-20 minutes, or until the okra is tender.
- Taste the gumbo and adjust seasoning with salt, freshly ground black pepper, and Tabasco to your preference.
- Just before serving, remove the gumbo from heat and stir in filé powder, if desired, to thicken (add off heat to prevent stringiness). Ladle hot gumbo over white rice.
Notes
Achieving a dark, mahogany roux is crucial for depth of flavor and color; stir continuously over medium-low heat to prevent burning. Brown the chicken pieces thoroughly before adding to the gumbo base, as this develops significant fond and enhances overall taste. Build flavor in layers, sautéing the ‘holy trinity’ (onions, celery, bell peppers) until softened before introducing garlic and thyme. Remember to add filé powder off the heat, just before serving, to prevent it from becoming stringy. Taste and adjust seasoning with salt, pepper, and Tabasco as the gumbo simmers, allowing flavors to meld.
15. Moroccan Lamb Tagine
Low and slow-cooked in clay, lamb tagine is rich, scented, and layered. Cinnamon, cumin, saffron, and pickle lemon blend with apricots and honey to make sweet-savory magic. Each bite melts into waves of light and heat, providing solace equal to the simple pizza night.
Moroccan lamb tagine
This recipe crafts a rich Moroccan lamb tagine, slow-cooked to tender perfection. Lamb shoulder is infused with a fragrant blend of traditional spices, complemented by sweet dried apricots, dates, and sultanas. The dish is simmered in a tomato-based sauce, finished with fresh herbs, saffron, and toasted almonds, offering a truly authentic North African culinary experience.
Equipment
- 1 Tagine Pot or Dutch Oven For slow cooking and even heat distribution.
- 1 Sharp Chef’s Knife For trimming and cutting lamb, onions, and dried fruits.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Mixing Bowl For seasoning the lamb and mixing spices.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 1 x shoulder of lamb trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
- 2 large onions grated
- 2 tbsp olive oil
- 2 tbsp argan oil
- 3 cloves garlic crushed
- 570 ml/1 pint tomato juice
- 2 x 400g tinned chopped tomatoes
- 115 g/4oz dried apricots cut in half
- 55 g/2oz dates cut in half
- 55 g/2oz sultanas or raisins
- 85 g/3oz flaked almonds
- 1 tsp saffron stamens soaked in cold water
- 600 ml/1 pint lamb stock
- 1 tbsp clear honey
- 2 tbsp coriander roughly chopped
- 2 tbsp flat leaf parsley roughly chopped
Instructions
- Combine cayenne pepper, black pepper, paprika, ground ginger, turmeric, and ground cinnamon in a bowl. Season the lamb chunks thoroughly with half of this spice mixture.
- Heat olive oil and argan oil in a tagine pot or a heavy-bottomed Dutch oven over medium-high heat. Brown the lamb in batches until well-caramelized on all sides, then remove the lamb and set aside.
- Add the grated onions to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the crushed garlic and the remaining spice mixture, cooking for another minute until fragrant.
- Return the browned lamb to the pot. Pour in the tomato juice, tinned chopped tomatoes, and lamb stock. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Reduce the heat to low, cover the pot tightly, and simmer for 2.5 hours, or until the lamb is becoming tender.
- Add the halved dried apricots, dates, and sultanas/raisins to the pot. Stir gently to combine.
- Continue to simmer, covered, for another 30 minutes, or until the lamb is fork-tender and the dried fruits are plump.
- Stir in the saffron stamens along with their soaking water and the clear honey. Taste and adjust seasoning as needed.
- Just before serving, stir in the roughly chopped fresh coriander and flat-leaf parsley.
- Garnish generously with flaked almonds and serve hot, traditionally alongside couscous or rice.
Notes
1. Browning the lamb thoroughly in batches before adding liquids is crucial for developing deep, complex flavors. Avoid overcrowding the pot to ensure good caramelization. 2. Bloom the dry spices briefly with the onions and garlic after the lamb is removed. This toasts them and releases their aromatic compounds, intensifying the flavor profile. 3. The addition of argan oil is traditional and lends a unique nutty note, but good quality olive oil can be used for the entire amount if argan oil is unavailable. 4. Lamb shoulder is ideal for its rich fat content and tenderness when slow-cooked; ensure it’s cut into uniform chunks for even cooking. 5. Saffron stamens should be soaked in a small amount of cold water beforehand to extract maximum color and flavor; add them towards the end of cooking to preserve their delicate aroma. 6. Adjust honey and dried fruit quantities to your preference, balancing the sweetness with the savory spices and lamb.
Final Bite
From butter croissants to gourmet truffle pasta, hot spicy chicken to smoked brisket, these meals show something significant: pizza can be iconic, but it is not the sole king at the crown. The planet is full of meals that stir the same passion, nostalgia, and addiction. So the following time you turn to that familiar slice, consider this your new favorite dish is just over the horizon, ready to surprise you.
