Photo by Rocky Luten Prep time 10 minutes Cook time 40 minutes Serves 1 Author Notes This chicken pot pie recipe is a reminder that comfort food doesn’t have to mean heavy. A light Thai curry and coconut chicken filling takes the winter favorite and makes it fit for these warm and rainy days of…
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Serves 4-5 Author Notes Rajma (or kidney beans) curry has been a favorite of mine since childhood. Our mom used to and still makes it every Sunday for lunch. It’s almost like a vegetarian chilli. Rajma with chawal (rice) is the ultimate comfort food for me. There must be something about this combination of beans…
Why It Works A mortar and pestle draws out flavor from fresh aromatics.Stir-frying in batches ensures that the tofu and green beans sear properly instead of steaming. Stroll by a curry vendor in a Thai food court and you’ll likely see one curry that stands out from the rest: phat phrik khing. Unlike most other…
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Photo by Alexandra Stafford Serves 2 to 3 Author Notes Adapted from Andie Mitchell’s Eating in the Middle, this one combines two loves: Thai food and cabbage. A few notes on changes from the original recipe: I’ve added a tablespoon of lime juice to the sauce and I use water as opposed to stock, so…
Take a breather between the holidays with this sweet potato-orange soup. Why It Works Roasting the sweet potatoes first at a low temperature enhances their sweetness, then a few minutes at a higher temperature browns them gently.A splash of fresh orange juice and zest adds depth and fragrance without being cloying. After Thanksgiving, the big…
Photo by Sarah Goerzen | The City Skillet Serves 2 Author Notes There’s something about Thai food that hooks you. It’s delicious, first and foremost, but it’s also surprising. The complementary contrasts of spice cooled by coconut milk, the soft noodles with crunchy vegetables, or the fluffy rice with sticky sauce. Today we’re making something…
Why It Works Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on.The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture.Slowly cooking the sauce in the oven creates rich caramelization without burning. I’ve been hitting the sauce hard recently. I’m talking…
