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This recipe requires leftover Chicken Tandoori and it substitutes coconut milk in place of cream. Ingredients Chicken 2–3 cups (~500 g) leftover chicken tandoori, bite-size pieces Any accumulated juices from the chicken, if available Sauce base 2 tbsp butter or ghee 1 tbsp neutral oil 1 medium yellow or white onion, finely diced or grated 4 cloves garlic, minced 1 tbsp fresh ginger, minced or grated 2 tbsp tomato paste 1 can diced tomatoes (411 g), preferably blended smooth (or use crushed) ½ cup water or chicken stock ½ cup canned coconut milk, plus more if needed Spices ...

Ingredients 1 kg (2-3 lbs) chicken thighs ⅓ cup plain whole-milk yogurt 2 tbsp lemon juice 1 tbsp neutral oil 1 tbsp garam masala 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 1 tsp smoked paprika ½–1 tsp cayenne (to taste) 3 cloves garlic, grated 1 tbsp grated fresh ginger 1 tsp kosher salt Directions Mix marinade in its own bowl or zip-top bag by whisking all ingredients together. Chicken: Add your thighs to the tandoori marinade. Massage to coat. Marinate at least 1 hour, ideally 4–24 hours. Cook the chicken: Air fry at 380 °F for 14–18 minutes, flipping once, until internal temp hits 175 °F (thighs are forgiving — don’t pull early). Alternatively, sheet-pan roast at 425 °F for 20–25 minutes on a wire rack. Rest chicken 5 minutes, then slice. Notes You can eat this with rice, or freeze it and use it in butter chicken.

Here’s a Texas/Norteño-style frijoles charros with mayocobas and pork brothy, smoky, chile-forward, not sweet, and built around the pork bones. Mayocobas aren’t the default Texas-Mexican bean, pintos are, but they’re excellent: creamy, quick-cooking, and still very compatible with charro flavors. Ingredients Beans & pork 450–500 g (1 lb) dried mayocoba beans, picked over and rinsed About 1 kg (2 - 3 lbs) carnitas or country-style pork ribs 2–3 slices smoked bacon, diced, optional but recommended 2 bay leaves 2–2½ tsp kosher salt, divided, plus more to taste 8–10 cups water, as needed Aromatics ...

Ingredients Fat, sugar, and eggs 180g ghee, soft-solid and scoopable, not melted 1½ cups (300g) granulated sugar 20g molasses, about 1 tablespoon 1 large egg, room temperature 2 large egg yolks, room temperature 2 teaspoons vanilla extract Dry ingredients 313g all-purpose flour 1 teaspoon potato starch or cornstarch 1 teaspoon baking soda 4g kosher salt Moisture and mix-ins 2 Tbsp (30g) water 1½ cups (270g) semisweet chocolate chips Optional finish ...

Ingredients Mango Frozen Yogurt Base 450 g frozen mango chunks, thawed 500 g strained whole-milk yogurt Start with about 650–750 g homemade yogurt and strain until thick. 125 g granulated sugar, to taste 40 g honey or light corn syrup Corn syrup is more neutral; honey is slightly floral. 1 tablespoon lime juice concentrate, plus more to taste ½ teaspoon vanilla extract ¼ teaspoon kosher salt Optional but recommended: ⅛ teaspoon xanthan gum for smoother texture 1 tablespoon vodka or white rum for slightly softer scooping Directions Freeze the Cuisinart bowl fully. Make sure the freezer bowl is frozen solid, ideally for at least 24 hours. If you shake it and hear sloshing, it is not ready. ...

Ingredients Chicken and curry 3 lb boneless chicken thighs, cut into bite-size pieces or thick strips 3–5 Tbsp Maesri red curry paste, to taste (I just use the whole can) 1 can coconut milk 1–2 Tbsp neutral oil 4–6 lime leaves, torn or bruised Handful of Thai basil 1–2 tsp grated/minced fresh ginger, optional ½ tsp galangal powder, optional 1–2 tsp fish sauce, plus more to taste 1–2 tsp sugar, honey, or a small splash of mirin Lime juice concentrate or lemon juice, to finish Vegetables 1 can bamboo shoots, drained 2–3 cups frozen green beans, Asian stir-fry vegetables, or chow mein vegetable mix Optional: sliced fresh Thai chilis, serrano or even dried red chiles if you want it hotter To serve Cooked rice Papaya salad on the side Optional chili crisp or extra fish sauce at the table Directions Prep the chicken. Cut the thighs into bite-size pieces. If you have time, toss them with 1 tsp fish sauce and let sit while the rice cooks. Fry the curry paste. Heat a Dutch oven, wok, or large skillet over medium heat. Add the oil, then add at least 3 Tbsp red curry paste. Fry for 2–4 minutes, stirring constantly, until darker, fragrant, and slightly oily. If it starts sticking hard, add a spoonful of coconut milk. Bloom with coconut milk. Add the thickest part of the opened coconut milk first, if separated. Stir and simmer 3–5 minutes until the paste and coconut milk look glossy and slightly reduced. Add the chicken. Add the chicken thighs and stir to coat thoroughly in the curry base. Cook 4–6 minutes, stirring occasionally, until the outside is no longer raw. Build the sauce. Add the rest of the opened coconut milk and enough extra coconut milk, stock, or water to get the sauce level you want. For 3 lb chicken, I’d aim for about 3–4 cups total liquid if you want a saucy curry for rice. Season and simmer. Add the torn lime leaves, bamboo shoots, 1 tsp fish sauce, and 1 tsp sugar or honey. Simmer uncovered for 15–25 minutes, until the chicken is cooked through and tender. Stir occasionally. Add vegetables. Add frozen green beans or other frozen vegetables. Simmer 5–8 minutes more, until hot and just tender. Adjust the curry. Taste and balance: More fish sauce for salt/umami More curry paste or chili crisp for heat More sugar/honey if harsh or too salty Lime/lemon juice at the end for brightness More coconut milk if too spicy or intense Serve. Spoon over rice with papaya salad alongside. The papaya salad will bring acid, crunch, and freshness, so the curry can stay rich and savory. Notes No Thai basil? Totally fine. Use lime leaves as the main aromatic. They’ll carry the curry better than dried basil would. Lime leaves are really a must here. I keep them in a ziplock bag in the freezer and they last a long time that way. Vegetable choice: Bamboo shoots + green beans is the most Thai-red-curry-ish combination from your pantry. Frozen Asian vegetable mix also works, but add it late so it doesn’t get mushy. Heat level: Maesri red curry paste has good heat already, but if you keep the curry medium-hot rather than punishing. You can always add chili crisp at the table.

Ingredients Tangzhong 35 g bread flour 175 g water Dough 250 g bread flour 200 g whole wheat flour 28 g plain potato flakes 6 g instant yeast 10 g kosher salt 1 large egg, about 50 g without shell 100 g plain whole milk yogurt, unstrained 35 g water, plus 15 to 30 g more as needed 40 g honey 28 g neutral oil or melted unsalted butter Egg wash ...

Ingredients Dry 1 cup (120g) whole wheat flour ½ cup (65g) all-purpose flour 2 tablespoons (15g) dark rye flour (or more whole wheat flour) 2 tablespoons (15g) milk powder (optional) ¾ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger Add-Ins ¼ cup chopped walnuts or pecans ¼-½ cup chocolate chips Wet 3 large (~1¼ cups mashed) very ripe bananas + 1 extra banana for topping ¼ cup (44g) ghee ⅓ cup (65g) granulated sugar 1 tablespoon molasses ¼ cup (60g) whole milk yogurt 1 large egg 1 teaspoon vanilla extract Directions Melt the ghee. It should be warm, not hot. We don’t want to cook the egg. Preheat oven to 350°F. Grease or line a 9×5" or 8½×4½" loaf pan with parchment. Whisk the dry ingredients together in a medium bowl: both flours, rye flour, milk powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mash the bananas well in a large bowl (some small lumps are fine). Stir in the melted ghee, sugar, molasses, yogurt, egg, and vanilla until well combined. Fold the dry ingredients and toppings into the wet using a spatula or wooden spoon. Mix until just combined — a few small streaks of flour remaining is perfect. Do not overmix; this keeps the crumb tender. Pour batter into the prepared pan and smooth the top gently. Peel and cut the extra banana that you saved in half lengthwise and press the two halves into the top of the batter so that the flat/seed/inside side is up and level with the batter. Bake for 55–65 minutes, rotating the pan once at the 40-minute mark. The bread is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs (no wet batter). Cool in the pan on a wire rack for 15 minutes, then turn out and cool completely on the rack (at least 30 minutes more). The texture and flavor improve as it cools. Notes Banana ripeness matters. You want bananas that are heavily spotted brown to nearly black. The riper they are, the sweeter and more flavorful the bread — which lets you keep the added sugar low. If you don’t have ghee, make brown butter from 5 tbsps unsalted butter. Just boil away the water in the butter and take off the heat once the milk solids start to brown. This recipe reduces sugar and uses yogurt to hold moisture Storage. Wrap tightly once fully cooled. Keeps well at room temperature for 3 days or refrigerated for up to a week. It’s arguably even better on day two, after the flavors have melded. The rye flour just adds an earthy nutty flavor. If you don’t have it, just add more whole wheat flour.

Ingredients 1 Red Bell pepper Juice from one med lime 5 Tbsp apple cider vinegar 1 white onion 3 Tbsp olive oil 1/4 tsp. salt 1 tsp sugar 1/2 bunch fresh cilantro 2 Tbsp minced garlic 2-3 Serrano peppers (or your favorite fresh hot peppers) 6 Roma Tomatoes Directions Wash and prep all vegetables by removing inedible parts and chopping them into small enough pieces to fit in a food processor. Combine everything except tomatoes and blend well - until there are no chunks. Pour into bowl, and then blend tomatoes to desired consistency. (I prefer chunky tomatoes.) Mix blended tomatoes with the rest of the mixture and let it set in the refrigerator for at least 1-2 hours. Notes Taste it and adjust to the sweetness and acidity you like. Fresh veggies are unpredictable and this is just a starting point.

Country-style ribs are a great stand-in for the pork shoulder typically used in char siu — plenty of fat and connective tissue that breaks down beautifully with low oven heat. The marinade gets a glossy lacquer finish from a honey glaze in the last few minutes. Ingredients Ribs & Marinade 2–3 lb bone-in country-style pork ribs 3 tbsp soy sauce 1 tbsp dark soy sauce (for color) 2 tbsp shaoxing wine 2 tbsp honey 1 tbsp red miso (stand-in for fermented bean/hoisin depth) 1 tbsp oyster sauce 1 tbsp molasses (with the honey, replaces hoisin sweetness/depth) 1 tsp Chinese five spice powder 4 cloves garlic, grated or microplaned 1 tbsp fresh ginger, grated 1/2 tsp white pepper 1/4 tsp crushed, dried chineese peppers (optional, mild heat) A few drops red food coloring or 1/2 tsp tomato paste (optional, for traditional red color) Glaze 2 tbsp honey 1 tbsp reserved marinade (before it touches raw pork) or 1 tsp soy sauce + 1 tsp hot water To Serve Steamed rice Stir fried veggies quickly sautéed with garlic, soy, and a splash of sesame oil Sliced green onion and a sprinkle of toasted sesame (optional) Directions Whisk all marinade ingredients together in a bowl. Reserve 1 tablespoon for the glaze, then combine the rest with the ribs in a freezer bag or covered dish. Marinate at room temperature for 30–45 minutes (or longer in the fridge if needed — up to a few hours is fine). Preheat oven to 300°F. Line a half sheet pan with foil (for cleanup) and set a wire rack on top or use a roasting pan. Pour about 1/2 inch of water into the pan beneath the rack — this keeps drippings from burning and adds humidity. Arrange ribs on the rack, leaving space between pieces. Reserve the marinade left in the bag. Roast for 90 minutes, basting with the leftover raw marinade every 30 minutes. Refresh the water in the pan if it dries out. After 90 minutes, stop basting with the raw marinade. Roast another 30–45 minutes until the ribs are fork-tender and the surface is dark and slightly charred at the edges. Total time: about 2 to 2.5 hours. Mix the glaze: warm the reserved tablespoon of marinade with 2 tbsp honey (microwave 15 seconds or stir in a small saucepan). Crank oven to 450°F (or switch to broil on low). Brush ribs generously with the honey glaze and return to the oven for 3–5 minutes until shiny and lacquered. Watch closely — honey burns fast. Rest 5–10 minutes. Slice across the grain into thick pieces, or pull off the bone in chunks. Notes Why this works without hoisin: Hoisin is essentially fermented soybean paste + sweetener + five spice + garlic. Red miso + molasses + honey + five spice + garlic hits the same notes. Don’t skip the miso — it’s doing the heavy lifting. Marinating time: 30 minutes is enough for flavor on the surface; longer is better but not critical for fatty cuts like these. If you want to start now and cook later, marinate in the fridge up to 8 hours. Air fryer alternative: If you want to shave time, you can finish ribs in the air fryer at 400°F for the glaze step instead of cranking the oven — 3–4 minutes does it. Leftovers: Char siu freezes well sliced. Great in fried rice, ramen, or banh mi-style sandwiches on toasted bread. No red color needed: The traditional red is purely cosmetic. Dark soy + molasses give a rich mahogany that looks great on its own. Doneness cue: Country ribs are done when a fork twists easily in the meat. Internal temp will be 195–205°F, like pulled pork — well past “safe” because you want the collagen to melt.