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• almond chicken soup with sweet potato, collards, and ginger

  chicken stockyellow oniongarlicsweet potatochicken breastsmooth almond buttercollard leavesfresh gingercoarse saltfreshly ground black pepperlime
• artichoke dip from Freeman's in NYC
• braised short ribs in red wine sauce

  This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley
• carne norte (filipino corned beef)

  Filipinos love their food with garlic, onions, and tomato, and corned beef is no exception. Carne norte is an easy and savory option for brunch, dinner, or even a hangover. :) The proportions above are estimated, so feel free to adjust to taste. Since everything stews together, the ingredients don't need to be cut perfectly. We sometimes top our carne norte with an overeasy egg. Leftovers easily go into a toasted carne norte sandwich the next day. One of us learned how to cook this in college while hovering over the stove on the phone with our mom. This dish was a big hit among college friends. canola oiloniongarliccorned beeftomatowatersteamed ricegreen onionsTabasco
• carroll shelby's chili

  Carroll Shelby was a car designer, most famous for the Shelby Mustangs, yet also famous for his chili mix. We always have a packet in our pantry. This recipe is easy to make and tastes way better than canned chili. We've modified the ingredients and proportions to our taste, and we sometimes make it ahead of time then simmer it on low to reheat it. It seems to taste better the next day. This simple crowd-pleaser disappears quickly. :) oiloniongarlicground beefCarroll Shelby's Chili Kitsaltdiced tomatoeswaterbeanssteamed ricecheesesour creamcilantrogreen oniondiced onionhot sauce
• chapchae (korean glass noodles)
• cherry tomatoes and garlic

  This is a really easy, versatile dish that we cook whenever we have cherry or grape tomatoes on hand. We found this in a Real Simple magazine years ago, and it was described as a sauce that you can spoon over fish or chicken. We have used it as prescribed but have also whipped it up as a quick side or even served it as a tapa with fluffy, buttered pita wedges that we dip into the sauce. Sometimes we even serve is as a cocktail snack. Leftovers can be tossed into an omelet the next day. This recipe has stayed with us through the years. We cooked it for our engagement photos and included this recipe as part of our wedding cookbook. Adapted from a 2007 issue of Real Simple magazine. olive oilgarliccherry tomatoesfresh thymesaltpepper
• cook's illustrated char siu (chinese bbq pork)
• cook's illustrated schools us on how to make filipino adobo
• Cook's Illustrated Steel-Cut Oatmeal in 10 Minutes
• cook's illustrated thai chicken soup (doubled for parties and to store)

  We made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots felt like the most time-consuming part, so next time we will try chopping it all up in a food processor. Adapted and adjusted from the base recipe published in the January-February 2007 issue of Cook's Illustrated. vegetable oillemongrassshallotscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucecilantro leavesserrano chilesscallionslimes
• cook's illustrated veggie curry
• Creamy Curried Spaghetti Squash
• curried coconut milk soup
• Dad's Steak and Onions

  large sweet onionsgarlicbacon stripsolive oiltomato puréebeef stockbeef steaksfresh white mushroomsartichoke heartsred winesaltfreshly ground black pepper
• daniel boulud's spicy merguez with spinach and white beans
• danny bowien's beer-braised henan chicken

  Eating this dish is an experience. The food is both spicy and spiced. The heat comes from the sichuan peppers & chiles. The spice comes from the combination of spices that actually make up Chinese five spice. The five spice in combination with the sherry gives it a similar flavor profile to that of char siu (Chinese barbecue pork). The meat is seasoned all the way through with this cooking technique. This recipe yields a lot of food, so be sure to share it with friends! Adapted from a recipe posted on the WSJ. chickensaltfish saucegrapeseed oildried red chilesSichuan peppercornsfennel seedcuminstar anisecardamomChinese chili bean pastechicken stockbeersoy saucesugarpotatoessherry vinegarfish saucecilantrosteamed rice
• easy chile verde from GQ magazine
• french bread pizza

  This is a really simple recipe that makes great use of leftover bread. We actually used to make sliced bread pizzas in college in the toaster oven, and to this day, we still make it a point to have pizza sauce and mozzarella cheese on hand just in case we need a quick meal. We'll sometimes make this for breakfast on the weekends. french breadbutterpizza saucemozzarellacanola oileggparsleysalt and pepper
• gigante beans with stewed tomatoes, chipotle, and feta
• green beans & giniling (ground beef) in oyster sauce
• ina garten's cheddar-dill scones
• ina garten's herb-marinated pork tenderloins
• jacques pepin's cubed sage potatoes

  This is one of our favorite ways to prepare potatoes. While it does take some time to peel all 24 garlic cloves, everything else is pretty easy. You can also substitute the sage with fresh thyme, oregano, chives, or basil. Adapted from the very first Jacques Pepin book we purchased, Fast Food My Way. baking potatoesunsalted buttervegetable oilgarlicsaltblack peppersage
• jacques pepin's lamb curry

  This is a great dish to make on a Sunday night. You make a big batch and eat it through the week as it keeps for 5-6 days in the fridge. You could also freeze part of it to eat in a few weeks. The parsley really compliments the apple and banana flavors in the curry. peanut oilboneless lamb legallspicecurry powdercuminbay leavessalttomato pastewateronionapplesbananasteamed white riceparsleychutneyraisinsshredded coconut
• jacques pepin's savory oatmeal leek soup

  Weird, I know, which was why we had to try it. It was the perfect meal to make out of leftover leek we had from making consomme. Similar to spinach, oatmeal will take on the flavor of anything around it. In this case, the neighboring ingredients include savory items such as leek and bacon, and it totally works! baconleekmilksaltblack pepperquick-cooking oatsgreen onion
• jacques pepin's split pea soup with cracklings

  We were drawn to this recipe for several reasons. * We like split pea soup. * It makes use of leftover chicken skin. * Split peas are inexpensive. * It makes a big pot that can stretch over several meals or feed a party. * Leftovers freeze well. * It’s a Jaques Pepin recipe! We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin. chicken skinonionsgarlichamwater or brothherbes de Provencesaltblack peppertabascosplit peas
• jacques pepin's sweet & spicy chicken curry

  JP = Jacques Pepin, our kitchen hero This is the tastiest pile of mush I've ever had. The curry isn’t made from a packet but from spices, banana, and apple. It was so fascinating, we had to try it! This dish keeps for a few days in the fridge and is even better the next day, so don’t hesitate to cook a big batch! Adapted from Jacques Pepin’s latest book, Essential Pepin. unsalted buttercanola oilchicken legsonionsflourcurry powdercuminsaltblack peppercayenne peppergarlicwatergranny smith applebananatomatofresh mintsteamed rice
• jacques pepin's watercress soup

  Remember that eggplant salad recipe? Here’s a great way to make use of leftover watercress stems and leaves. Since you purée the soup with a hand blender, you don’t have to worry about chopping your vegetables perfectly. This recipe is easy to make, and the soup is comforting and filling. It also freezes well. This recipe can be made vegan by replacing chicken stock with vegetable broth. Adapted from Essential Pepin. canola oilwatercressceleryoniongarlicsaltpotatochicken stockfried wonton strips
• jacques pepin's white bean purée

  This bean puree is great with chicken, veal, roast beef, or lamb. Leftovers reheat easily in the microwave. vegetable oiloniongarlicwhite beansblack peppersaltunsalted butter
• jerusalem's basmati & wild rice with chickpeas, currants & herbs
• kalbi jjim (korean braised short ribs)

  We decided to make this recipe when we saw that the butcher was selling amazing short ribs. Short ribs and vegetables are basically simmered together in a mixture of soy sauce and aromatics. We pieced together the recipe from several recipes we found online and scaled it down for a household of two. This dish made for a great Sunday supper. pearkiwigarliconionsoy saucesesame oilmirinshort ribswaterdaikon radishcarrotgingershiitake mushroomssteamed ricepine nuts
• kimchi jiggae with pork belly

  We happily cook this dish at least once a month. This is the perfect meal for a cold evening or when you feel sick. The base is always the same - sautee veggies and kim chee, add liquid and simmer - but variations over the years include the incorporation of home made chicken broth and the addition of American cheese at the end. We make this dish slightly different each time, modifying it as we learn new information and techniques, but we always serve it with rice and a side of Korean seaweed. Mix and match the ingredients and steps below to your family’s taste. Adapted from word of mouth and internet recipes, along with tips from David Chang's Momofuku and Marja Vongerichten's The Kimchi Chronicles. pork bellygreen onionsgarlicjalapenokimchikimchi juicewateramerican cheesefish saucesesame oiltomatotofusteamed ricekorean seasoned nori
• korean baeckeoffe
• matt's braised chicken with preserved lemons and olives

  We love any opportunity to use preserved lemons in a dish. This recipe came from my old coworker Matt. We’ll often cook this up for guests because it’s relatively easy to make, and it’s impressive enough to serve to company. All of the proportions can be adjusted to taste and availability. Leftovers keep really well and taste even better the next day. basmati riceturmericpaprikacayenne peppercoriander seedsblack peppercinnamonras el hanoutchicken thighsyellow oniongarlicgingerwhite winechicken stocksaffronolivespreserved lemonsolive oilgreek yogurtcilantro
• Mission Street Food's Sesame Avocado Brown Rice with Unagi
• mom's bistec recipe

  When I was growing up, having my grandma’s bistec for a meal always excited me! I’d be delighted to eat it for breakfast, lunch, or dinner. I love its saltiness and tanginess. I love how the flavor of the sauce gets into the onions and the rice. Bistec is a Filipino home-cooking dish that is essentially thin slices of beef marinated in lemon and soy sauce. The beef is seared and browned, the onions are sautéed, and a reduction sauce from the fond and drippings naturally emerges. This dish is a crowd pleaser for casual settings. I once made this dish for a potluck and when all the ladies asked me for the recipe, they were surprised at how easy it was to make. chateaubriand steaksoy saucelemon juiceavocado oilonionsteamed white rice
• momofuku's ginger scallion noodles

  Using the ginger scallion noodles as a base, we sometimes swap out the toppings depending on what we have on hand. Most recently, we topped this dish with an asparagus/shiitake saute, kimchi, and broccoli rabe. Delicious! scallionsgingergrapeseed oilusukuchi soy saucesherry vinegarkosher saltbamboo shootsgrapeseed oilAsian sesame oilusukuchi soy saucesaltpickled chilecucumbersugarsaltcauliflower floretsoilsaltramen noodlesginger scallion saucehoisin sauceseasoned bamboo shootsquick pickled cucumbersscallionsnori
• momofuku's slow-poached eggs

  These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs
• Moong Dal
• moroccan chickpea stew 1.0
• Moroccan Chickpea Stew 2.0
• mrs. braganza's thyme and tarragon chicken

  This is one of our favorite chicken dishes, and it is crazy easy to make. We've been cooking it since college and learned it from our friend's mom. Something magical happens when the flavors of the thyme, tarragon, mayo, and dijon combine and intensify. This recipe easily scales. Just remember the proportions of 1 teaspoon of each herb (dried) and 1 tablespoon of each sauce per chicken breast. You may need to adjust cooking times depending on the thickness and quantity of your chicken breast pieces. fresh thymefresh tarragonmayonnaisedijon mustardchicken breaststeamed rice or cooked quinoa
• Oil and Garlic Sauce
• Really Simple Asparagus Soup
• recipe for eggplant omelet (torta talong)
• Red Lentil Dal
• rick bayless' red chileatole mexican soup recipe

  This soup is great for a simple, savory, and healthy weeknight meal. Leftovers taste even better the next day. The spices, zucchini, and shiitake mushrooms make for a great soup base, and the lean chicken adds protein to keep you full. We found the ancho chili powder at our local Rainbow Market where they sell tons of spices in bulk, but Rick Bayless writes that McCormick also makes ancho powder that he likes. Adapted from Rick Bayless' Mexican Everyday. avocado oilwhite oniongarlicancho chile powdermasa harinachicken brothshiitake mushroomszucchiniepazotechicken breastssalt
• Roasted Cherry Tomato Sauce
• salmon with breadcrumb, olive, and sun-dried tomato crust
• salt air's crispy crushed baby potatoes
• spaghetti squash with ravigote

  We accidentally discovered this recipe when we had leftover ravigote sauce and spaghetti squash. Depending on how you portion it out, this refreshing dish can be served as a side or an entrée. spaghetti squashlemon zestlemononionscallionsfresh parsleygarlictomatoescapersolive oilsaltblack pepper
• spaghetti squash with tuna tomato sauce

  With this recipe, you can easily enjoy the texture of spaghetti without the carbs. The tuna also enhances the red sauce and is completely satisfying. Since the spaghetti squash cooks in the microwave, clean up is also pretty easy. olive oilcrushed red pepperalbacore tunacrushed tomatoesfresh Italian parsleyfresh basilsaltspaghetti squashparmesan
• spicy eggplant, pork, and tofu stir fry
• stalky spinach, pea and mint soup

  After we made Daniel Boulud’s spicy merguez with spinach and white beans, we had a bunch of spinach stems that we didn't want to waste, so we simply searched on Google for a recipe to put them to use. We found this on a UK website and were delighted with the result. Stalky spinach, pea and mint soup can be made vegetarian by replacing chicken broth with veggie broth and can also be made vegan by also replacing the butter with olive oil. olive oilbutteryellow onionpotatospinach stemsmintchicken stockpeassalt and pepperlemon juicecreamparsley
• stewed kale
• stuffed mushrooms 1.0
• Thai Green Curry Vegetables
• torta, the filipino omelet

  This is one of my favorite Filipino home cooking dishes. It is a savory and satisfying meat omelet that is served as a main course over rice. Growing up, I’d always get excited when this was served for breakfast, lunch, or dinner. Then in college, I’d make this for friends, and it’d always be a cost-effective crowd pleaser. This dish is great for families for that very reason, but it is also efficient because you can prepare and store the meat base in the fridge or freezer. Then when you need a quick, hearty meal, you just mix it up with eggs, cook it, and serve it with rice. Adapted from my mom’s recipe, initially transmitted through multiple phone calls while I hovered over the stove in college. avocado oilonionsgarlicground meatsaltpeppertomatoeggscreambuttercooked quinoaketchupTabasco