Inspired by the dill pulao made by a friend's Armenian mother, the addition of this fresh herb lends an unusual flavor within Indian cooking. During the 1930s and 40s, there was a thriving Armenian community in Calcutta who enjoyed the patronage of the British, but after Independence it dwindled in size. Today, there are few Armenian families left in Calcutta. This dish can be made using any kind of ground meat-beef, lamb, chicken, and even soy. Ground meat cooks quickly so this is a great dish to prepare when you are short on time. The rice can be made in advance, then reheated in a low oven without any fear of the meat disintegrating.
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
STRAINED LENTIL SOUP | SUÅNZME MERCİMEK CORBASI
Region: Eskişehir, all regions
SHEPHERD’S SALAD | ÇOBAN SALATASI
Region: Bolu, all regions
This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—they enhance it. I know that not everyone eats lamb, but everyone loves this rub—so if lamb isn’t your choice of meat, try it on chicken or beef. See my tips below for precooking the lamb in advance and reheating.
This recipe is no-fail, quick, and easy. The combination of ginger and orange marries beautifully with the veal chops—without overpowering or masking their natural taste. Be sure to preheat your grill so it is hot enough to leave those beautiful, golden grill marks on the chops.
I am obsessed with this technique of baking sweet potato halves cut side down on parchment paper. After about an hour in the oven, you will literally peel the sweet potatoes off the parchment paper and be rewarded with a crispy-skinned, caramelized, golden, sticky potato. No mess, no fuss. Thank you to Oz Telem, author of The Book of the Cauliflower, for this awesome technique. You can try it with other root vegetables as well such as onion, fennel and squash.
When I was a child, my mom would serve us braised leeks drizzled with creamy vinaigrette. Even at a young age, I recall enjoying the buttery sweetness of the leeks. The recipe below is a great combination of those sweet, caramelized leeks and simply braised cod. The cod may be replaced with any fish fillets of your choice. Be sure to wash the leeks thoroughly by soaking them in a big bowl of water as described here, to remove all the grit hiding between its many layers.
The chewy, nutty brown rice that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. While the rice cooked, we spread sliced carrots and shiitakes on a baking sheet and started roasting them in a hot oven and prepared pickled cucumbers to add crisp brightness to our bowl. When the vegetables were half-roasted, we cleared a space in the middle of the baking sheet and added four small salmon fillets, brushed with hoisin to boost their flavor and color. We mixed a portion of the pickling liquid with scallion-ginger oil and a bit more hoisin to make a potent dressing. We stirred some into the drained rice to ensure that every bite was flavorful. Topped with pickles, roasted vegetables, and salmon and finished with dressing and toasted sesame seeds, this grain bowl makes a satisfying hot dinner or a great packed lunch.
The first recipe any Mexican will cook as soon as they move out of their parents’ home and live on their own is chicken tinga. It is easy, reminds everyone of home, and the ingredients are very accessible. Although it is better made with dried chipotle chiles, canned chipotles work if in a pinch. It can be a soupy stew served over white rice and with tortillas. If you cook it down to thicken a bit more, it is a great topping on a tostada with fresh shredded lettuce, some crema, cheese, and fresh salsa.