SERVES 4 to 6 I’m a sucker for anything leopard print and any recipe that includes coconut, which sort of explains how this recipe came to be. Sri Lanka is home to the distinctively-spotted Sri Lankan leopard, as well as a traditional dish called “sambol,” a paste…
MAKES ½ cup I’ve yet to encounter a vegetable or grilled meat that wasn’t improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but share one lovely characteristic: they make already good food even better. And…
MAKES 1/3 cup When I was a small-town kid, my parents would sometimes take my brother and me to a Chinese restaurant in the next town over. There were lush potted palms and a koi pond with a bridge in the middle of the restaurant. The big round table (“our table”) had…
MAKES 1/3 cup Sausage shouldn’t be complicated: It’s essentially meat made magical with spices. But too many store-bought brands include sugar and other mystery ingredients. This sugar-free blend works well with ground pork, beef, turkey, and chicken and produces…
MAKES 1/4 cup Ras el Hanout (sounds like rahss el HA-nooT) originated in North Africa thousands of years ago and can include up to 100 individual spices. Each vendor in the market declares his blend to be the best and holds his recipe as a closely-guarded secret. Some…
MAKES 2/3 cup It didn’t seem like a big deal to me to give up peanuts until I remembered the decadent deliciousness that is peanut sauce. Veggies dipped in peanut sauce. Grilled chicken satay dipped in peanut sauce. Shredded beef is wrapped in a butter lettuce leaf…
MAKES 1 ½ cups Lemony, light, silky, and luxurious, this mayo makes just about everything better. Indulge with a dollop of grilled meat, transform it into creamy salad dressing in a flash, or stir it into a can of tuna for instant salad. Mix up a batch every week in…
SERVES a lot Most days, I eat vegetables for breakfast, lunch, dinner, and snacks. That’s in the neighborhood of six or seven cups of veggies every day. Oh, there’s so much chopping and cooking! So once a week, I turn into a Veg-O-Matic and make it my mission to clean…
SERVES 6 to 8 A pan of freshly-browned ground meat is pure potential, a culinary blank canvas. Sometimes, the aroma is so tempting, I eat it just like that – with a spoon, from a bowl – so I can experience the pure meat-ness of it. Later, combined with vegetables and…
SERVES 6 to 8 Fresh off the grill, this chicken is crisp and garlicky with a satisfying char. Dressed up with seasonings, sauces, and vegetables, the leftovers are so versatile, they’re easily transformed from a “basic ingredient” to a meal worthy of licking your…
Servings: 6 Preparation time: 15 minutes Cook time: 1 hour and 10 minutes Ready in: 1 hour, 25 minutes Ingredients • 1 tablespoon olive oil • 2 cloves garlic, minced • 1 onion, chopped • 1 pound ground turkey • 1 1/4 cups tomatoes, diced • 1 cup organic tomato sauce •…
Servings: 5 Preparation time: 15 minutes Cook time: 25 minutes Ready in: 40 minutes Ingredients 1 pound lean ground beef • 1/2 cup onion, chopped • 2 cups organic tomato sauce • 1/2 cup celery, chopped • 1 cup carrots, sliced • 1-1/4 cups mushrooms, chopped • 1-1/4…