Cooking is fun a means of playing with flavor, feeding someone you love, and perhaps even impressing. No matter how inexperienced you are in the kitchen or how much experience, mastering a few basic recipes makes you a confident cook. These 15 recipes, which have travelled from across the globe, are full of flavor and will give you skills with share worthy meals. We start the selection with the first seven that deserve a place in your recipe book.
1. Beef Bourguignon Classic
This classic French warm and comforting stew is the epitome of comfort food, perfect for a cold winter’s evening dinner or if you’re looking to impress. You braise red wine beef with carrots, onions, and herbs until fall apart tender and full of flavor. Low heat does all the work, steeping the wine and vegetables into something divine. Use good quality beef and a good full bodied red wine Burgundy’s finest, but any full bodied red. Serve with crusty bread or mashed potatoes to soak up the sauce. Low heat and patience; don’t hurry it. Beef is fall apart tender.
Beef Bourguignon
This classic Beef Bourguignon recipe features tender chuck beef and smoky bacon braised with carrots, onions, and garlic in a rich red wine and beef broth sauce. Finished with pearl onions and sautéed mushrooms, this hearty French stew is simmered to perfection, delivering deep, complex flavors. Serve over toasted, garlic-rubbed country bread for a complete and satisfying meal.
Equipment
- 1 Large Dutch Oven
- 1 Slotted Spoon
- 1 Long Lighter or Matches for igniting Cognac
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots sliced diagonally into 1-inch chunks
- 2 yellow onions sliced
- 2 teaspoons chopped garlic 2 cloves
- 1/2 cup Cognac
- 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
- 4 tablespoons unsalted butter at room temperature divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded caps thickly sliced
- Country bread or Sour Dough toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley optional
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
- To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Notes
For a deeply flavorful Beef Bourguignon, focus on proper searing; dry your beef thoroughly and don't overcrowd the pan to achieve a rich Maillard crust. Deglazing with Cognac and red wine is crucial to capture all the fond from the pan, which builds immense depth. When adding the Cognac for flambé, ensure you stand back and use a long lighter for safety. The low and slow oven braise is key for fork-tender beef and vegetables – patience is paramount. For thickening, ensure the butter-flour mixture (beurre manié) is well combined before stirring it into the hot stew to prevent lumps. Sauté the mushrooms separately for better browning and texture before incorporating. Always taste and adjust seasoning at the very end.
2. Thai Green Curry
The Thai flavor bomb is filled with fresh herbs, vegetables, and your protein of choice in rich coconut milk.
Its peppery bite comes from the green curry paste, with chilies, lemongrass, and garlic. Add chicken, shrimp, beef, or tofu, and to taste. Thai basil or kaffir lime leaves add an exotic authentic flavor if you have them on hand. Serve over jasmine rice or noodles for vacation in Thailand flavor dinner whether it’s party night or a night in.
Thai Green Curry Meatballs with Zoodles
This recipe delivers a quick and flavorful Thai Green Curry with meatballs served over fresh zucchini noodles. It's an easy, low-carb dish that combines aromatic green curry, creamy coconut milk, and tender meatballs with the light texture of zoodles, finished with fresh herbs and a squeeze of lime.
Equipment
- 1 Large Saucepan or Wide Pot For preparing the curry
- 1 Large Skillet or Pan For cooking the zucchini noodles
- 1 Chef's knife For slicing chile and lime, chopping herbs
- 1 Cutting Board For safe and efficient prep work
- 1 Ladle and Stirring Spoons For serving and stirring
Ingredients
Main
- 3 tablespoons vegetable oil
- 3 tablespoons Thai green curry paste
- Two 13.5-ounce cans coconut milk
- One 14-ounce bag plain frozen meatballs thawed
- Kosher salt and freshly ground black pepper
- Two 16-ounce packages fresh zucchini noodles zoodles
- 1 red Thai bird chile sliced very thin on the bias
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 2 teaspoons toasted black sesame seeds
- 2 teaspoons toasted white sesame seeds
- 1 lime cut into wedges
Instructions
- Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
- Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
- Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.
Notes
1. Blooming the curry paste in oil is crucial; it deepens the flavor profile significantly. Don't rush this step. 2. When simmering the coconut milk, maintain a gentle heat to prevent it from splitting, which can affect the texture and appearance of the curry. 3. For the zoodles, avoid overcooking them. You want them warmed through with some moisture evaporated, but still retaining a slight bite, not soggy. 4. Taste and adjust seasoning for the curry frequently; the balance of salty, sweet, sour, and spicy is key to Thai cuisine. 5. Fresh herbs and lime are essential garnishes, providing a vibrant freshness that contrasts beautifully with the rich curry.
3. Chicken Tikka Masala
This classic Indian dish is all hot chicken marinated in yogurt and spices and cooked in decadent tomato sauce.
The cumin, coriander, and garam masala give it the heat, and the yogurt makes it creamy. Serve over basmati rice or naan to spoon it all up. Marinate the chicken for as long as possible overnight, if you’re a planner for optimal taste. Add some fresh cilantro for color and flavor. It’s the perfect introduction to Indian cuisine and something that everyone will enjoy.
Chicken Tikka Masala
This easy Chicken Tikka Masala recipe features tender, marinated chicken grilled to perfection, then simmered in a rich, smooth, and creamy tomato-based sauce. Infused with aromatic spices and finished with a touch of cream, it's a comforting and flavorful Indian classic that's ideal for a satisfying meal served with rice or naan.
Equipment
- 1 Large Mixing Bowl
- 1 Large Skillet
- 1 Blender or Food Processor For Ginger-Garlic Paste and blending sauce
- 1 Grill Outdoor grill or grill pan
- 1 Whisk
Ingredients
Main
- 1 cup plain yogurt whisked until smooth
- 3 tablespoons Ginger-Garlic Paste recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil for grilling
- 1 tablespoon dried fenugreek leaves optional
- 1/2 cup heavy cream
- Minced fresh cilantro for garnish
- Cooked rice naan, or crusty piece of bread, for serving
- 1/2 cup cloves garlic whole
- 1/2 cup fresh ginger peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Instructions
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Notes
Marinate chicken for at least 30 minutes, ideally overnight, for maximum flavor penetration. When grilling, aim for char marks, but don't worry about fully cooking the chicken; it will finish tenderizing in the sauce. Sautéing the tomato paste until it darkens is crucial for depth of flavor. For an authentic touch, do not omit the dried fenugreek leaves (kasuri methi). Ensure the sauce is blended until very smooth for the classic tikka masala texture. Add the heavy cream at the very end and avoid boiling after, to prevent curdling and maintain its rich consistency.
4. Ratatouille
Ratatouille, an intense summer vegetable mix of zucchini, eggplant, peppers, and tomatoes, comes from Provence infused with thyme and basil.
It’s healthy, lovely, and can be eaten either as a main course or side dish. You can either keep it plain or layer the vegetables in a spiral pattern for drama and then bake them. Use the best ingredients you can afford to provide the best taste. Serve it with bread or use as a filling for a tart to make something a bit more refined but still casual.
Ratatouille
This classic ratatouille recipe guides you through preparing a flavorful Provençal vegetable stew. Eggplant, zucchini, peppers, onions, and tomatoes are cooked separately to perfection, then combined with garlic and fresh herbs. The dish finishes with a bright touch of red wine vinegar, resulting in a versatile and aromatic preparation.
Equipment
- 1 Large Pan or Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Garlic Press
Ingredients
Main
- 1/4 cup olive oil plus more as needed
- Kosher salt and freshly ground black pepper
- 1 small eggplant chopped
- 1 zucchini chopped
- 1 pepper red, green, or yellow, chopped
- 1 onion chopped
- 3 small tomatoes chopped
- 3 cloves garlic pressed
- 2 teaspoons chopped fresh thyme
- 3 or 4 leaves fresh basil chopped
- Splash red wine vinegar
Instructions
- Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.
Notes
The key to a vibrant ratatouille is cooking each vegetable separately. This allows them to caramelize properly and retain their distinct textures and flavors, preventing a mushy result. Season each batch of vegetables as you cook them; this builds layers of flavor. Use high-quality olive oil for a richer taste. The splash of red wine vinegar at the end is crucial – it brightens the dish and cuts through the richness of the cooked vegetables. Fresh herbs are non-negotiable for authentic flavor. This dish is incredibly versatile, delicious served hot as a side or main, or chilled as part of an antipasto spread.
5. Homemade Gnocchi
Gnocchi are Italian potato dumplings in bite sized pieces that are far more delightful to prepare than you could have imagined.
With eggs, flour, and potatoes, you have soft pillowy chunks to absorb any sauce. Use Russet potatoes for that light texture avoid the waxy kind. Work the dough only just and use a minimal amount of flour; treat them lightly for the lightest effect. With a bit of practice, you’ll be a master at molding them. Serve them with your favourite sauce and they’ll vanish.
Homemade Gnocchi
This recipe guides you through making light and tender homemade gnocchi from scratch. Russet potatoes are boiled, riced, then combined with egg, flour, and salt to form a pliable dough. The dough is rolled into logs, cut, and shaped with a fork to create traditional ridges. The gnocchi are then boiled until they float, ready to be tossed with your favorite sauce and garnished with Parmesan and basil for a delicious, comforting Italian meal.
Equipment
- 1 Large Saucepan
- 1 Potato Ricer
- 1 Paring Knife
- 1 Bench Scraper (recommended for mixing dough)
- 1 Baking Sheet
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds
- Kosher salt
- 1 large egg beaten
- 1 1/4 to 1 1/2 cups all-purpose flour plus more for forming the gnocchi
- Grated Parmesan for serving
- Fresh basil for serving
Instructions
- Put the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain.
- When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely.
- Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half--the interior should look like cookie dough peppered with small holes throughout.)
- To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet.
- Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil.
Notes
For optimal gnocchi texture, use starchy russet potatoes and rice them immediately while hot; this ensures a light, airy dough. Allow the riced potato to cool completely before incorporating egg and flour, which prevents gluten development. Add flour incrementally until the dough is just slightly sticky, avoiding over-kneading to prevent tough gnocchi. The fork ridges are functional, designed to hold sauce effectively. When boiling, ensure the water is generously salted and do not overcrowd the pot; gnocchi are done shortly after they float.
6. Paella
This Spanish Valencia rice is a favourite at parties, cooked in big batches in a large pan with saffron, vegetables, and your desired protein such as chicken, chorizo, or seafood.
The rice Bombas or Arborio rice is great is perfect, soaking up all the flavor and still retaining a bit of resistance, al dente. Do not stir after introducing the broth; this is how you get the crunchy “socarrat” on the bottom, the crowning glory. Perfect for entertaining because everyone serves themselves from the one pan, and as much fun to eat as it is to prepare.
Paella
This recipe guides you through preparing a classic Paella over a charcoal grill, featuring tender chicken, aromatic saffron-infused rice, and fresh vegetables. The key is to achieve a flavorful, moist rice while developing the coveted "socarrat" – a crispy bottom layer – without stirring, resulting in an authentic and satisfying Spanish feast.
Equipment
- 1 Paella Pan
- 1 Kettle Grill
- 1 Charcoal Chimney Starter
- 1 Large Saucepan or Kettle For warming broth
- 1 Box Grater For tomatoes
Ingredients
Main
- 1 pound tomatoes
- 9 cups low-sodium chicken broth
- 3 cups short or medium-grain rice
- 20 threads saffron
- 2 sprigs rosemary leaves stripped from sprigs
- 3 teaspoons kosher salt divided
- 1 teaspoon smoked sweet paprika
- 2 tablespoons olive oil
- 3 pounds bone-in skin-on, chicken thighs and legs
- 3 pounds bone-in skin-on, chicken thighs and legs
- 1/2 pound fresh green beans trimmed and halved
- 1 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 2 cloves garlic minced
Instructions
- Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
- When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
- Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
- Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
- Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
- Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes.
- Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
- Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
- Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.
Notes
Achieving the perfect "socarrat" – the crispy, caramelized rice layer at the bottom – is key; resist stirring after the initial broth addition to allow it to form. Maintaining even heat on the grill is crucial; monitor charcoal and adjust the pan as needed to prevent uneven cooking. Quality saffron and smoked paprika are vital for authentic flavor and vibrant color. Using bone-in, skin-on chicken adds depth and richness to the dish. Proper tomato preparation by grating ensures a smooth, flavorful base. Always rest the paella covered with a tea towel post-cooking to allow flavors to meld and rice to finish steaming.
7. Tacos Al Pastor
These Mexican street tacos are a favourite among street food lovers, with pork marinating overnight in spices and pineapple for sweet hot taste. Inspired by the flavors of Lebanese shawarma but translated to home cooking no spit needed. Marinate the pork overnight for maximum flavor, then top soft corn tortillas with onions, cilantro, and lime juice. They’re a weeknight dinner or party perfect solution, with bold flavors that take every bite to fiesta level.
Feeling adventurous? The following eight recipes take it up a notch, exposing you to new methods and flavors to make you an even more skilled cook.
Horizontal Tacos al Pastor
This 'Horizontal Tacos al Pastor' recipe offers a simplified yet flavorful approach to the classic Mexican street food. Pork is marinated in a vibrant achiote and chipotle adobo, then seared until charred. Served in warm tortillas with pineapple, onion, cilantro, and Cotija cheese, it captures the essence of al Pastor without specialized equipment. Perfect for an intermediate cook seeking bold flavors.
Equipment
- 1 Food Processor
- 1 Cast-Iron Skillet or Grill
- 1 Large Freezer Bag for marinating
- 1 Chef's Knife and Cutting Board
- 1 Tongs or Spatula
Ingredients
Main
- 1 cup pineapple juice
- 1/4 cup vegetable oil plus more for cooking
- One 1-ounce package achiote paste
- 1 tablespoon adobo sauce
- 4 chipotles in adobo sauce
- 1 clove garlic
- Pinch kosher salt
- 2 pounds boneless pork butt sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
- 12 fresh 6-inch white corn tortillas
- 1 yellow onion 1/4-inch dice
- 1 fresh pineapple peeled, cored, 1/2-inch dice
- 1/4 cup fresh cilantro leaves
- Cotija cheese crumbled, for serving
- Salsa for serving
Instructions
- Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.
- Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.
- Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.
- Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.
- Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.
Notes
For truly authentic al Pastor flavor, ensure the pork gets a good char in the skillet. Cook in batches to prevent overcrowding, which steams the meat instead of searing it. The adobo marinade provides a robust base; consider marinating overnight for deeper flavor penetration if time allows. Toasting tortillas briefly on high heat yields a pliable base without making them brittle. The pineapple and onion add a crucial sweetness and acidity that balances the richness of the pork, enhancing the traditional al Pastor profile. Don't skip the fresh cilantro and Cotija cheese—they are vital for texture and aromatic finish.
8. Biryani
Spice and texture party out of India, topping marinated meat or veggies over basmati rice. Saffron and cardamom provide that unmistakable scent. Prepare it with chicken, lamb, or a vegetarian blend, whichever suits your taste. It’s some work to layer and prepare, but the payoff is a holiday and special family supper stunner. Each bite is a cacophony of deep flavors, and you can make it to your taste for your favourite regional style.
Chicken Biryani Recipe and Nutritional Information
This recipe guides you through preparing a classic Chicken Biryani. It involves marinating chicken with aromatic spices and garlic-ginger paste, caramelizing onions, par-boiling rice, and then layering them together. The dish is finished using the 'dum' method, where it's cooked in a sealed pot, allowing the flavors to meld and the rice to absorb the rich, spicy gravy for a tender and fragrant meal.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For cooking chicken and layering the biryani
- 1 Medium Pot For par-boiling rice
- 1 Large Frying Pan For sautéing onions
- 1 Set of Measuring Spoons and Cups
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 2.5 pounds chicken
- 1.5 pounds White boiled rice
- 1 cup water
- 1 cup cooking oil
- 1 teaspoon garlic and ginger paste
- 1/2 teaspoon salt
- 2 teaspoons Red pepper
- 4 teaspoons Biryani masala
- 2 bay leafs
- 2 chopped red onions
Instructions
- Prepare the chicken by cutting it into desired pieces. In a large bowl, marinate the chicken with 1 teaspoon garlic and ginger paste, 1/2 teaspoon salt, 2 teaspoons red pepper, and 4 teaspoons Biryani masala. Mix well and set aside to marinate for at least 30 minutes.
- In a large heavy-bottomed pot or Dutch oven, heat 1 cup cooking oil over medium heat. Add the 2 chopped red onions and sauté, stirring frequently, until they are deeply golden brown and caramelized, about 15-20 minutes. Remove about half of the fried onions and set them aside for garnish.
- To the remaining onions in the pot, add the marinated chicken. Increase the heat slightly and sear the chicken pieces on all sides until lightly browned.
- Add 1 cup of water and the 2 bay leaves to the chicken. Bring the mixture to a simmer, then cover the pot and cook for about 15-20 minutes, or until the chicken is tender and most of the water has evaporated, leaving a thick, saucy gravy.
- While the chicken is cooking, thoroughly wash the 1.5 pounds of white rice. In a separate large pot, bring a generous amount of water to a rolling boil. Add the washed rice and cook until it is 70-80% cooked (it should still have a slight bite to it). Immediately drain the rice and set aside.
- Once the chicken is cooked, spread half of the par-boiled rice evenly over the chicken and gravy in the pot.
- Sprinkle some of the reserved fried onions over this first layer of rice.
- Carefully add the remaining par-boiled rice over the first rice layer, spreading it to create an even top layer.
- Sprinkle the remaining fried onions on top of the final rice layer. (Optional: Drizzle a teaspoon of melted ghee or saffron-infused milk over the top for added aroma and color).
- Cover the pot tightly with a lid (for best results, seal the edges with a strip of dough to trap steam). Cook on very low heat for 15-20 minutes to allow the biryani to 'dum' cook, ensuring the rice fully cooks and absorbs all the aromatic flavors. Serve hot.
Notes
The success of a great biryani hinges on a few key techniques. First, ensure your onions are deeply caramelized, as this forms the aromatic base and contributes essential sweetness. Second, while the recipe doesn't explicitly state it, marinating the chicken with the garlic-ginger paste, spices, and a touch of yogurt (optional, for tenderizing) for at least 30 minutes, or ideally overnight, significantly enhances flavor penetration. Lastly, achieving the perfect 'dum' is crucial: the rice should be par-boiled to about 70-80% doneness, then layered with the chicken and cooked in a tightly sealed pot, allowing the steam to finish cooking the rice and infuse it with the rich flavors of the gravy.
9. Coq Au Vin
Back in France again for this French country chicken dish, slow braised in red Burgundy wine with vegetables for a hearty, homey dinner.
It’s ideal for an evening dinner on a cold winter night or evening dinner date you wish to impress. Employ good quality ingredients since the slow cooking unlocks their full flavor potential. When ready, concentrate the sauce for even more intense flavor, and serve on mashed potatoes or bread to scoop up every drop. It’s one of those timeless dishes demonstrating that greatness can be achieved using very modest ingredients with a bit of care.
Easy Coq Au Vin
This recipe presents a simplified yet flavorful take on Coq Au Vin, featuring boneless, skinless chicken simmered in a rich red wine and chicken stock sauce with onions and garlic. It's a quick method to achieve a classic French-inspired dish, perfect for a hearty and comforting meal with minimal fuss, ready in under an hour.
Equipment
- 1 Large Dutch Oven or Pot For browning chicken and simmering the stew.
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk For smooth sauce thickening.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon canola oil
- 2 garlic cloves pressed or chopped
- 4 lbs boneless skinless chicken cut into pieces
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups red wine
- 1 1/2 cups chicken stock
- 1 onion
- 1 tablespoon cornstarch
- 1/3 cup water
Instructions
- Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add pressed or chopped garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Season the chicken pieces generously with salt and black pepper.
- Add the chicken to the pot in batches, if necessary, to avoid overcrowding, and brown well on all sides. Remove chicken and set aside.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add chicken stock and the diced onion to the pot, bringing the mixture to a simmer.
- Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the cornstarch and water until a smooth slurry forms.
- Gradually whisk the cornstarch slurry into the simmering sauce in the pot. Stir continuously until the sauce thickens to your desired consistency, about 2-3 minutes.
- Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh herbs.
Notes
While this is an 'easy' Coq Au Vin, a good sear on the chicken is paramount for flavor development; don't overcrowd the pot. Deglazing the pot with the red wine after browning will capture all those delicious fond bits. For a richer, more traditional flavor profile, consider adding lardons (bacon bits) and mushrooms sautéed before the chicken. Ensure your cornstarch slurry is lump-free before adding to the simmering sauce to achieve a silky consistency. Taste and adjust seasoning before serving; a splash of fresh parsley at the end adds vibrancy.
10. Shrimp Scampi
This quick dish is all about decadent shrimp covered in a garlicky, buttery sauce with a sprinkle of white wine and lemon.
So simple, but restaurant looking and tasting. Serve over pasta or bread to soak up the sauce. Fresh shrimp and don’t overcook them tender’s the goal. Cherry tomatoes or spinach add color and flash. It’s a classic for a two person dinner or when you want something special with little fuss.
Baked Shrimp Scampi
This easy baked shrimp scampi recipe features succulent butterflied shrimp marinated in olive oil and white wine, then topped with a rich, aromatic mixture of butter, garlic, shallots, fresh herbs, lemon, and panko. Baked until bubbly and golden, it's a quick, flavorful dish perfect as an appetizer or light main course, offering a delightful balance of fresh seafood and savory richness.
Equipment
- 1 14-inch Oval Gratin Dish
- 2 Mixing Bowls One medium, one small
- 1 Sharp Knife For shrimp preparation and mincing
- 1 Cutting Board
- 1 Spatula or Fork For mashing butter mixture
Ingredients
Main
- 2 pounds 12 to 15 per pound shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
- 4 teaspoons minced garlic 4 cloves
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko Japanese dried bread flakes
- Lemon wedges for serving
Instructions
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Notes
Ensure shrimp are properly deveined and butterflied for even cooking and maximum flavor absorption. Do not overcook the shrimp; they are delicate and can become rubbery quickly. The specified baking time of 10-12 minutes is usually sufficient. Broiling for an extra minute at the end provides a beautiful golden crust on the panko and butter mixture, enhancing both texture and appearance. Using room temperature butter is crucial for easily mashing it with the other ingredients, ensuring a smooth, cohesive topping. Freshly minced garlic, shallots, and herbs significantly elevate the aroma and taste. Serve immediately for best quality.
11. Stuffed Bell Peppers
These colorful peppers are a meal in themselves, stuffed with whatever you’re craving ground meat, beans, rice, or quinoa. Season with herbs and spices to make it your own. Baking them softens the peppers and melds the filling’s flavors. Try adding fresh basil or a sprinkle of feta for extra zing. They’re great for weeknights or meal prep since they reheat well and look as good as they taste.
Stuffed Bell Peppers
This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it's a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Baking Dish Just large enough to hold peppers upright
- 1 Large Skillet For browning beef and sautéing vegetables
- 1 Chef's knife For chopping vegetables and pepper tops
- 1 Cutting Board
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
For perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don't overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.
12. Butternut Squash Risotto
A bowl hug, the classic Italian dish is sweet butternut squash and creamy rice.
It does require some stirring and coaxing, but it’s what provides the texture with such nice texture. Top with Parmesan and chopped fresh sage for an herbaceous, rich finish. Serve as a main or alongside to a special fall dinner. The secret is to maintain constant heat and stir frequently it’s not a lot of work, but it’s worth the minute on the rich finish.
Butternut Squash Risotto
This recipe guides you through preparing a comforting Butternut Squash Risotto. Arborio rice is slowly cooked with hot chicken stock, white wine, onion, and garlic, then finished with tender butternut squash, fresh sage, butter, and grated Parmigiano Reggiano for a creamy, flavorful Italian dish.
Equipment
- 1 Sauce Pot For simmering stock
- 1 Medium Skillet For cooking risotto
- 1 Ladle For adding stock
- 1 Wooden Spoon or Spatula For stirring
- 1 Grater For garlic, nutmeg, and cheese
Ingredients
Main
- 1 quart chicken stock
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 2 cloves garlic grated or chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 10-ounce box cooked frozen butternut squash
- Nutmeg grated, to taste
- 2 tablespoons butter
- 7 or 8 leaves fresh sage slivered
- 1 cup grated Parmigiano Reggiano
Instructions
- Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
- Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
Notes
For a truly creamy risotto, ensure your stock is hot when added; cold liquid will shock the rice and impede starch release. Stirring is key, but don't over-stir; consistent, gentle agitation is enough to create that characteristic creaminess. Taste and adjust seasoning frequently, especially after adding the rich Parmigiano Reggiano. For an even deeper flavor, consider roasting the butternut squash instead of just defrosting it. Always serve risotto immediately, as it loses its ideal texture quickly.
13. Quesabirria Tacos
These Mexicanos tacos are elegant, with slow braised spiced ground beef and melted cheese in crunchy tortillas topped with a decadent consommé to dip.
The tender flesh and crunchy tortilla can’t be beat combined, and the consommé adds another pop of flavor. They’re time consuming to prepare, but well worth it for a night of party tacos or a gathering. Dip, bite, repeat it’s a dish as much experience as it is flavor.
Quesabirria Tacos
“Quesabirria,” a compound word combining queso (cheese) and birria, a traditional Mexican stew, is basically a beef birria taco with melted cheese, or a kind of a cross between a taco and a quesadilla. The tortillas first get dipped in fat skimmed from the braised beef before topping with shredded braised beef and cheese. It gets served with beef broth/braising liquid on the side to sip or dunk the taco in between bites. The dish originated in Tijuana but has traveled up the West Coast and gained popularity in the US via social media. My biggest piece of advice with this dish is to let the braised meat chunks cool and use your gloved hands to pull the meat into shards. This way, your fingers can detect and discard any fatty pieces.
Equipment
- 1 Large Dutch Oven For braising the beef.
- 1 Blender For pureeing the rehydrated chiles and aromatics.
- 1 Large Saucepan For rehydrating chiles and preparing the base liquid.
- 1 Cast-Iron Griddle or Large Nonstick Skillet For frying the tacos.
- 1 Spider or Slotted Spoon For handling chiles and skimming fat/liquid.
Ingredients
Main
- 2 tablespoons beef base such as Better than Bouillon
- 4 ancho chiles seeds and stems removed
- 4 guajillo chiles seeds and stems removed
- 4 cloves garlic
- 1 Roma tomato chopped
- 2 white onions 1 quartered and 1 diced
- 1 tablespoon avocado oil
- 4 pounds chuck roast cut into large (2- to 3-inch) chunks
- 2 pounds bone-in English-cut short ribs
- Kosher salt and freshly ground black pepper
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 16 to 20 yellow corn tortillas warmed so they are pliable
- 4 to 5 cups shredded Chihuahua or Oaxaca cheese
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Preheat the oven to 350 degrees F.
- Bring 8 cups of water to a boil in a large saucepan. Add the beef base, ancho and guajillo chiles, garlic, tomato and quartered onion. Stir until combined. Simmer for 5 minutes and take off the heat. Using a spider, fish out all the chiles and veg and place in a blender. Blend until smooth. Reserve the purée. Also RESERVE the cooking liquid — this will be used for the braise.
- Heat the oil in a large Dutch oven over medium-high heat. Season all sides of the chuck roast and short ribs with salt and pepper. Working in batches, sear the chuck roast on all sides until golden brown, 4 to 5 minutes a side. Transfer to a plate. Repeat with the short ribs, then transfer to plate and set aside.
- Reduce the heat under the Dutch oven to medium, add the oregano and cumin and gently heat in the residual oil for 30 seconds, scraping up the brown bits on the bottom of the pot.
- Return the meats to the pot, add the reserved purée and stir to mix. Top off with some of the reserved cooking liquid so all the meat is completely covered. Add the bay leaf. Place in the oven, uncovered, and braise until the meat is very tender, 3 to 3 1/2 hours, checking every 30 to 45 minutes to ensure there is enough liquid in the pot. If too much liquid has evaporated, add in more of the cooking liquid.
- Transfer the meats to a platter and let cool. Remove the bones from the short ribs and, using your fingers, shred the meat and discard any funky or gristly pieces. Taste and hit it with a little salt if need be.
- Once the braising liquid cools a bit but is still warm, use a large metal spoon to skim off that beautiful orange fat from the top and reserve in a medium bowl. Also, reserve the braising liquid in the pot, keeping it warm over low heat on the stove.
- Preheat the oven to 200 degrees F. Heat a cast-iron griddle or large nonstick skillet over medium heat. Brush with some of the reserved fat if you like.
- Dip one side of a warmed tortilla into the reserved orange fat (or brush it on) and place dipped-side down on a cutting board. Top half of the undipped side of the tortilla with about a 1/4 cup of shredded cheese and 1/4 cup of the shredded beef. Season with salt. Fold in half to close and set aside. Repeat with the remaining tortillas, cheese and meat.
- Working in batches, place the tacos on the heated griddle or skillet and sizzle until golden brown and all melty, 2 to 3 minutes per side. You can hold the already made tacos in the warm oven on a sheet tray.
- Ladle some of the braising liquid into ramekins or small bowls. Add some of the remaining diced onion to the ramekins and top with cilantro. Serve the quesabirria with lemon wedges and the braising liquid, for per-bite dunking!
Notes
The foundation of great quesabirria is a deeply flavored braise; ensure your beef is well-seared for maximum flavor development before slow cooking. Maintain sufficient liquid levels during braising to keep the meat tender and moist. When shredding the cooled meat, use gloved hands to easily detect and discard any gristly or fatty pieces, ensuring a pleasant texture. The vibrant orange fat skimmed from the braising liquid is crucial for dipping the tortillas, imparting rich flavor and a beautiful crispness to the finished tacos. Don't skip this step!
14. Miso Glazed Salmon
This is a delicious, nutritious meal, salmon glazed with sweet savory miso and broiled to caramelly perfection.
It brings the gourmet flavor to the fish with out too much time. It’s served over vegetables or rice for a well balanced dinner. It’s exactly what you want on a weeknight when you don’t have all of that time but you want something worth the expenditure. You’ll want to keep it in your repertoire when you do make it.
Miso Glazed Salmon
This recipe provides an easy and quick method to prepare flavorful Miso Glazed Salmon. Salmon fillets are brushed with a savory-sweet glaze made from miso paste, soy sauce, brown sugar, sesame oil, and garlic, then grilled to perfection. The glaze caramelizes on the fish, creating a delicious crust while keeping the salmon moist and tender.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Grill (or Grill Pan)
- 1 Basting Brush
- 1 Tongs
Ingredients
Main
- 1 cup miso paste soy bean paste
- 1 cup low sodium soy sauce
- 1/2 cup brown sugar
- 2 teaspoons sesame oil
- 2 teaspoons chopped garlic
- 6 salmon fillets
Instructions
- To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
- Preheat grill to medium.
- Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
Notes
For best results, use a high-quality white miso (shiro miso) for a balanced sweet and umami flavor. When grilling, monitor the heat closely; the sugar in the glaze can caramelize quickly, leading to burning if the heat is too high. Aim for a medium-direct heat to achieve a beautiful char without scorching. Ensure not to overcook the salmon; it should flake easily but remain moist. An internal temperature of 145°F (63°C) is ideal. Brushing the glaze throughout cooking builds layers of flavor, but be mindful of excess sugar pooling. For enhanced presentation and flavor, garnish with toasted sesame seeds and thinly sliced green onions. A brief rest after grilling allows the juices to redistribute, resulting in a more tender fillet.
15. Hakka Noodles Stir Fry with Crunchy Veggies
This quick stir fry is an evening saver on busy nights, scrambling chewy noodles with crunchy vegetables in oily soy sauce. Texture play makes it come again and again, and you can employ any vegetables or proteins you have at hand. It’s quick, delicious, and infinitely flexible, so it’s a culinary pleasure you’ll prepare repeatedly. Delightful when you need dinner on the table with minimal muss.
Chicken Ramen Stir-Fry
This easy chicken ramen stir-fry recipe combines marinated chicken thighs with vibrant vegetables and quick-cooking ramen noodles. It's a flavorful and efficient meal, perfect for a weeknight dinner, ready in under 35 minutes, offering a delightful balance of savory and tangy notes.
Equipment
- 1 Medium Bowl For whisking marinade
- 1 Whisk For combining marinade ingredients
- 1 Vegetable Peeler For creating carrot ribbons
- 1 Medium Pot For cooking ramen noodles
- 1 Large Skillet or Wok Essential for stir-frying
Ingredients
Main
- 1/3 cup soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 2 cloves garlic grated
- 2 tablespoons canola oil
- 4 boneless skinless chicken thighs, sliced
- 2 carrots
- 3 packages ramen noodles seasoning packets discarded
- 1 cup sliced purple cabbage
- 1 cup sliced yellow onion
- 4 scallions thinly sliced
- Sriracha hot sauce for serving
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
- In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
- Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
- Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.
Notes
1. **Mise en Place is Key:** For stir-fries, always have all your ingredients prepped and ready before you start cooking. The cooking process is very fast, so you won't have time to chop. 2. **High Heat, Quick Cook:** Ensure your skillet or wok is screaming hot before adding the chicken and vegetables. This ensures a good sear on the chicken and crisp-tender vegetables, preventing them from steaming. 3. **Chicken Thighs are Best:** Using chicken thighs provides more flavor and stays juicy during high-heat cooking compared to leaner chicken breast. 4. **Flavor Balance:** The Sriracha and lime wedges are crucial. The heat from Sriracha cuts through the richness, while fresh lime brightens the dish and balances the savory soy sauce.
These 15 recipes are your guide to confidence cooking and foreign flavors. From rich French stews to spicy Mexican tacos, every one brings something new and culminates in a brag worthy meal. So apron on, pick a recipe, and start cooking. Cooking for one or an entourage, these recipes will turn every bite into a mini adventure. Bon appétit!
