Bags of Spices

THE HUGGINS FAMILY

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Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Sweet & Sour Chicken

    Sweet & Sour Chicken

    Sweet & Sour Chicken is a long-standing family favorite at our table—the dinner Oma requests every time she visits. Crisp, double-fried chicken breast meets a glossy sauce built from pineapple, balanced vinegars, a touch of ketchup, and just enough sweetness to round everything out. Bright peppers, fresh tomatoes, and optional mango give it depth without losing its classic comfort.

    Ingredients

    Sauce

    • 2 cups chicken broth (optional: replace up to 1 cup with mango juice)
    • ½ cup seasoned rice vinegar
    • 2 tbsp unseasoned rice vinegar
    • ¾ cup sugar
    • 1 tbsp vegetable oil
    • 1 tbsp ketchup
    • 1 tsp light soy sauce
    • ¼ tsp msg
    • 1 tsp table salt, plus more to taste
    • 1 large yellow onion, sliced (for infusion)
    • 3 cloves garlic, finely chopped
    • 1 can (20 oz/567 g) pineapple chunks, drained (reserve ½ cup juice)
    • 3–4 tbsp modified cornstarch (or 3½–4 tbsp regular cornstarch)
    • ¼ cup cold water (for slurry)

    Vegetables

    • 1 large yellow onion, sliced into ½-inch strips (for stir-frying)
    • 2 bell peppers, cut into 1-inch pieces
    • 2 fresh tomatoes, cut into wedges
    • 1–2 tbsp vegetable oil (for stir-frying)
    • ½ tsp sugar (for stir-frying)

    Chicken

    • 1½ lb chicken breast, cut into 1¼-inch cubes

    Marinade

    • 1 egg, lightly beaten
    • 2 tbsp cornstarch
    • 2 tbsp vegetable oil
    • 1 tsp soy sauce
    • 1 tsp table salt
    • ¼ tsp white pepper

    Batter & Frying

    • ⅔ cup flour
    • ⅓ cup cornstarch
    • 1 tsp table salt
    • 1 tsp baking soda
    • ⅔–¾ cup very cold water
    • 1–2 tbsp cornstarch (for dusting chicken)
    • Vegetable oil, for frying

    Directions

    Marinate the Chicken

    In a medium bowl, combine egg, cornstarch, oil, soy sauce, salt, and white pepper. Add chicken and toss to coat evenly.

    Cover and refrigerate 20 minutes.

    Build and Thicken the Sauce

    In a saucepan over medium heat, warm 1 tbsp oil. Add ketchup and cook 30 seconds to lightly deepen flavor.

    Add chicken broth (replacing up to 1 cup with mango juice if using), seasoned rice vinegar, unseasoned rice vinegar, sugar, soy sauce, msg, salt, the sliced onion (for infusion), garlic, and ½ cup reserved pineapple juice.

    Bring to a boil, then reduce to a steady simmer. Simmer 5–7 minutes until onions soften and flavors infuse.

    Strain into a clean saucepan and discard solids. Return to a full simmer.

    Whisk cornstarch with cold water, stir into the simmering sauce, and boil 60–90 seconds until glossy and spoon-coating. Taste and adjust with vinegar or salt if needed. Hold warm.

    First Fry

    Heat oil to 360°F (it should drop to about 330–340°F when chicken is added).

    Remove chicken from marinade and allow excess to drip off. Lay chicken on a rack 3–5 minutes, then lightly toss with 1–2 tbsp cornstarch.

    Whisk batter ingredients together just until thick but pourable. Dip chicken, allowing excess batter to drip off.

    Fry in batches 3½–4 minutes until pale golden. Drain on a rack in a single layer and rest 4–5 minutes.

    Stir-Fry the Vegetables

    In a wok or large skillet over high heat, add 1–2 tbsp oil.

    Add the onion strips and bell peppers. Sprinkle with ½ tsp sugar and stir-fry 60–90 seconds until slightly tender but still crisp.

    Turn off heat and set aside.

    Second Fry

    Increase oil to 385–390°F.

    Fry chicken 45–60 seconds until deep golden and crisp.

    Drain on a rack in a single layer (do not stack while hot). Lightly sprinkle with a small pinch of salt while hot (optional).

    Finish and Serve

    While chicken finishes, add the thickened sauce to the vegetables. Stir in pineapple chunks and fold in tomato wedges last. Warm gently just until heated through.

    Serve chicken on a tray, sauce in a bowl, and rice separately so everyone can spoon as much sauce as they like.

    Notes

    Preparation

    • Measure ½ cup pineapple juice for consistent balance. If using more, add 1–2 tbsp extra unseasoned rice vinegar to maintain brightness.
    • Rest chicken between fries and avoid stacking while hot to preserve crispness.
    • Use very cold water for the batter and avoid overmixing.

    Serving Suggestions

    • Serve with steamed jasmine rice.
    • Keep chicken and sauce separate until serving for best texture.

    Variations

    • Replace up to 1 cup of broth with mango juice for subtle fruit depth.
    • Substitute club soda for the batter water for a lighter crust.

    Make-Ahead & Storage

    • Sauce can be made up to 2 days ahead and reheated gently.
    • Store chicken and sauce separately; re-crisp chicken in a 400°F oven or air fryer.
  • Classic Tamarind Chutney

    Classic Tamarind Chutney

    This classic tamarind chutney is clean, bright, and beautifully balanced—sweet enough to round the sharp acidity of tamarind, but not heavy or syrupy. Made from tamarind paste, sugar, and a few simple seasonings, it’s the foundation for countless chaat dishes and sauces. Kept simple for maximum versatility and easily customizable with dates and spices for richer variations.

    Ingredients

    • ½ cup tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
    • ¾ cup water
    • ⅓–½ cup sugar (start with ⅓ cup; adjust to taste)
    • ½ tsp table salt
    • ¼ tsp ground cumin (preferably roasted)

    Directions

    Simmer the Chutney

    In a small saucepan, whisk together tamarind paste and water until smooth.

    Add sugar, table salt, and ground cumin. Bring to a gentle simmer over medium heat.

    Simmer 5–8 minutes, stirring occasionally, until slightly thickened and glossy. The chutney should lightly coat the back of a spoon but remain pourable.

    Remove from heat and cool completely. The chutney will thicken slightly as it cools.

    Notes

    Preparation

    • Taste and adjust sweetness after simmering. Tamarind acidity varies by brand; add sugar gradually until balanced.
    • If using jaggery, substitute equal weight for sugar and dissolve fully before simmering.
    • For a more traditional chaat flavor, replace up to half the table salt with black salt (kala namak).

    Serving Suggestions

    • Use as a chutney for chaat, drizzle over roasted snacks, or serve as a dipping sauce for pakoras and samosas.

    Variations

    • Mild Heat: Add a pinch of Kashmiri red chili powder while simmering.
    • Hot: Add ¼ tsp cayenne or finely minced fresh chili.
    • Date–Tamarind Style: Simmer with 2–3 finely chopped Medjool dates and blend smooth for a richer, deeper sweetness (great for date–tamarind reductions).

    Make-Ahead & Storage

    • Refrigerate in an airtight container up to 2 weeks.
    • If thickened too much after refrigeration, whisk in 1–2 tsp warm water.
    • This chutney freezes well for up to 3 months.
  • Double Chocolate Bundt Cake

    Double Chocolate Bundt Cake

    This elevated box cake recipe transforms a simple chocolate mix into a deeply rich, ultra-moist Double Chocolate Bundt Cake with the help of sour cream, pudding, vanilla, and a touch of salt for balance. Chocolate chips melt into the tender crumb, while optional espresso powder intensifies the cocoa for bold, bakery-style flavor and a luxuriously soft texture.

    Ingredients

    • 1 pkg chocolate cake mix
    • 1 pkg (3.9 oz) instant chocolate pudding mix
    • ½ tsp table salt
    • 4 eggs
    • 1 cup sour cream
    • ½ cup water
    • ½ cup oil
    • 1 tsp vanilla extract
    • 1 tsp espresso powder (optional)
    • 1½ cups chocolate chips
    • 1 tbsp flour (for tossing chips)

    White Cream Cheese Frosting

    • 1 pkg (8 oz) cream cheese, softened
    • ¼ cup butter, softened
    • 1½ cups powdered sugar
    • 1–2 tsp vanilla extract
    • Pinch table salt

    Chocolate Frosting Option

    • 2–3 tbsp unsweetened cocoa powder

    Directions

    Prepare the Batter

    Preheat oven to 350°F. Grease the Bundt pan using your usual method.

    In a large bowl, whisk together the cake mix, pudding mix, table salt, and espresso powder (if using).

    In a separate bowl, whisk the eggs, sour cream, water, oil, and vanilla until smooth.

    Add the wet ingredients to the dry ingredients and mix just until smooth and fully combined. Do not overmix.

    Toss the chocolate chips with 1 tbsp flour, then fold them into the batter.

    Bake and Cool

    Pour batter into the prepared Bundt pan and smooth the top.

    Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

    If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

    Cool in the pan for 20 minutes, then invert onto a rack and cool completely before frosting.

    Make the Frosting

    Beat the cream cheese and butter until smooth and creamy.

    Add the powdered sugar, vanilla, and pinch of salt, then beat until smooth. For the chocolate option, beat in 2–3 tbsp cocoa powder until fully incorporated.

    Finish

    Drizzle frosting over the cooled cake. Slice and serve.

    Notes

    Preparation

    Use room temperature eggs, sour cream, butter, and cream cheese for the smoothest batter and frosting.

    Small details make a big difference in a Bundt cake:

    • Mix just until combined to keep the crumb tender.
    • Tossing chips with flour helps them stay more evenly distributed in the Bundt.
    • Cool 20 minutes before inverting; too early can tear, too late can encourage sticking.

    Serving Suggestions

    For clean slices, chill the cake briefly after frosting, then let slices come back toward room temperature before serving.

    • Serve with fresh raspberries or strawberries for bright contrast.
    • A light dusting of powdered sugar over the frosting adds a classic Bundt finish.

    Variations

    Keep the frosting white for dramatic contrast, or turn it into a chocolate version with cocoa powder.

    • Chocolate frosting option: Beat in 2–3 tbsp unsweetened cocoa powder (add 1 tbsp powdered sugar if needed for sweetness).
    • Use mini chocolate chips for more even distribution throughout the cake.
    • Add ½ cup chopped toasted pecans or walnuts for crunch.
    • Add ¼ tsp cinnamon for subtle warmth.

    Make-Ahead & Storage

    This cake keeps well and slices nicely after a short chill.

    • Room temperature: Store covered up to 2 days.
    • Refrigerator: Store covered up to 5 days (let slices sit 15–30 minutes before serving for the best texture).
    • Freezer (unfrosted): Wrap tightly and freeze up to 2 months; thaw overnight in the fridge, then frost.
    • Frosting: Make up to 1 day ahead, refrigerate, then rewhip before using.
  • Italian-American Meatball Subs

    Italian-American Meatball Subs

    Italian-American meatball subs built the classic way: tender, juicy roasted meatballs finished in a deeply savory red sauce, tucked into toasted rolls, and blanketed with melted provolone — comfort-food perfection with just enough structure to hold together.

    Ingredients

    Meatballs

    • 6 oz bread crumbs
    • 1½ cups buttermilk
    • 1 pkg powdered gelatin (about ½ tbsp), bloomed in ¼ cup cold water
    • 3 eggs, slightly beaten
    • 1+ tbsp garlic, minced
    • ⅓ cup (packed) fresh parsley leaves, finely chopped
    • ½ tbsp table salt
    • ½ tsp black pepper
    • 3 oz Parmesan cheese, grated
    • 6 oz prosciutto, finely chopped
    • 2 lbs ground beef
    • 1 lb ground pork

    Sauce

    • 2 tbsp olive oil
    • 1 cup (8 oz) onion, chopped
    • 5 cloves garlic, minced
    • 1 can (28 oz) crushed tomatoes
    • 1 can (15 oz) tomato sauce
    • 1 can (6 oz) tomato paste
    • 1½ cups chicken broth
    • ½ cup dry white wine (optional)
    • 1 tbsp fish sauce
    • 2 tsp dried basil
    • 2 tsp dried parsley
    • 1 tsp dried oregano
    • ½ tsp ground fennel
    • ¼ tsp dried thyme leaves
    • 2 whole cloves, crushed
    • 2 bay leaves
    • ½ tsp freshly ground black pepper
    • 1 tsp table salt

    For Serving

    • 10–12 Italian sub rolls or hoagie rolls
    • 10–12 oz provolone, sliced (about 1 oz per sub)
    • Optional: garlic oil or olive oil, for brushing rolls
    • Optional: dried oregano, for finishing the rolls
    • Optional: grated Parmesan, for finishing
    • Optional: chopped parsley and/or a light basil chiffonade, for finishing

    Directions

    Prepare the Oven and Pans

    Preheat oven to 450ºF with racks positioned mid-top and mid-bottom.

    Line 2 half sheet pans with foil. Set wire racks in the pans and spray racks with cooking spray.

    Make the Meatballs

    Combine bread crumbs and buttermilk. Soak 10 minutes, then mash into a paste.

    Bloom gelatin in ¼ cup cold water for 8–10 minutes.

    In a mixing bowl, combine the bread crumb mixture and bloomed gelatin. Mix in eggs, garlic, parsley, salt, pepper, Parmesan, and prosciutto until well combined.

    Place ground beef and pork in a large bowl. Pour the egg/bread crumb mixture over the meat and mix gently by hand until thoroughly combined.

    Portion and form into 3-oz meatballs (about 29–30 meatballs). If needed, refrigerate briefly to firm.

    Arrange meatballs on prepared racks and bake about 30 minutes, rotating trays and rack positions after 20 minutes.

    Make the Sauce

    In a Dutch oven over medium heat, heat olive oil until shimmering. Add onion and garlic and sauté until onion is translucent and tender.

    Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, wine (optional), and fish sauce. Add remaining herbs, spices, and seasonings.

    Bring to a simmer, then reduce heat to low and simmer covered for 15 minutes.

    Braise the Meatballs in the Sauce

    After removing the cooked meatballs from the oven, lower oven temperature to 300ºF.

    Add meatballs to the sauce. Cover and place in the oven for 1 hour.

    Remove and discard bay leaves before serving.

    Assemble and Bake the Subs

    Heat oven to 425ºF. Split rolls lengthwise, leaving a hinge.

    Optional: brush cut sides lightly with garlic oil or olive oil. Toast rolls cut-side up on a sheet pan for 3–5 minutes, just until lightly crisp. If desired, finish with a very light dusting of dried oregano.

    Place a slice of provolone in each roll and return to the oven for 1–2 minutes to melt.

    Add 2–3 meatballs per sub. For easier bites and cleaner eating, slice meatballs in half before loading.

    Spoon sauce over the meatballs (go light under the meatballs to avoid soggy bread). Top with another small piece of provolone if desired.

    Bake 5–8 minutes, until the cheese is fully melted and bubbling at the edges.

    Notes

    Preparation

    • Fish sauce can be replaced with 4–6 anchovy filets, finely minced.
    • For meatball subs, sauce texture matters. If the sauce is still runny after braising, remove the meatballs and simmer the sauce uncovered until it reaches your desired thickness, then return the meatballs to the pot to rewarm.
    • Before serving, taste the sauce and adjust if needed. A splash (1–2 tsp) of red wine vinegar or a small squeeze of lemon can help brighten and balance the richness.
    • For extra color on the cheese, finish the assembled subs under the broiler for 30–90 seconds, watching closely.

    Serving Suggestions

    • Serve with extra warm sauce on the side for dipping rather than over-saucing the roll.
    • Classic sub-shop add-ons include hot cherry pepper relish, pickled pepperoncini, or sautéed onions and green peppers.
    • Optional finish: garnish with a light basil chiffonade and/or a sprinkle of chopped parsley for extra brightness.

    Variations

    • Parmesan can be swapped for a mixture of Parmesan and Romano cheeses.
    • Swap provolone for mozzarella if you want a milder, stretchier melt.

    Make-Ahead & Storage

    • Meatballs and sauce taste even better the next day and reheat beautifully.
    • To reheat a chilled batch, add ¾ cup water to the pot and reheat covered at 325ºF until hot.
    • For best texture, store rolls separately and assemble subs just before baking.
  • Melon Gelato

    Melon Gelato

    This melon gelato highlights the clean, refreshing flavor of cantaloupe with a light hand. Fresh melon purée is balanced with milk rather than heavy cream, a modest sweetness, and a touch of citrus to keep the profile bright and restrained. The base is blended smooth and gently stabilized for a soft, scoopable texture that lets the natural aroma of cantaloupe come through without becoming overpowering.

    Ingredients

      Melon Base:

    • 2½ cups cantaloupe purée (from ~550–600 g cantaloupe; ripe but not heavily perfumed)
    • 1 tbsp fresh lemon juice
    • pinch table salt

      • Dairy Base:

    • 1 cup whole milk
    • 2 tbsp heavy cream
    • 7 tbsp granulated sugar
    • 2 tbsp glucose syrup or light corn syrup

      • Stabilizer & Finish:

    • ⅛ tsp xanthan gum
    • ½ tsp vanilla extract (optional; omit for the cleanest melon profile)

    Directions

    Prepare the Melon

    Dice the cantaloupe and purée until completely smooth. Taste carefully—the flavor should be gently sweet and aromatic, not aggressively perfumed.

    Stir in the lemon juice and salt. Cover and refrigerate until well chilled.

    Make the Dairy Base

    In a small saucepan, combine the milk, cream, granulated sugar, corn syrup, and salt. Heat gently over medium heat until steaming and fully dissolved.

    Remove from heat and let cool 10–15 minutes.

    Combine & Stabilize

    In a blender, combine the cooled dairy base, chilled cantaloupe purée, and vanilla (if using).

    Sprinkle the xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds until fully emulsified and slightly thickened.

    Chill the Base

    Transfer the mixture to a covered container and refrigerate until very cold, at least 4 hours or overnight.

    Churn & Freeze

    Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until thick, smooth, and softly set.

    Transfer to a freezer-safe container, press plastic wrap directly onto the surface, cover, and freeze 1–2 hours to firm before serving.

    Notes

    Preparation

    • Choose cantaloupe that is sweet but not intensely fragrant; overly ripe melon can dominate the finished gelato.
    • Keeping the dairy light helps preserve a clean melon finish while improving texture.

    Serving Suggestions

    • Allow the gelato to soften 5 minutes before scooping for best texture.
    • Serve on its own or with fresh berries for contrast.

    Variations

    • Omit the vanilla for an ultra-clean melon profile.
    • Increase lemon juice to 1½ tbsp for a brighter, more sorbet-like finish.

    Make-Ahead & Storage

    • Best within 3–4 days; melon aroma fades with longer storage.
    • If fully firm, temper briefly at room temperature before serving.
  • Corn with Poblano Chiles

    Corn with Poblano Chiles

    Sweet corn, sautéed onion, and diced poblano come together in a simple, buttery Mexican side dish with a bright lime finish — perfect alongside tacos, grilled meats, enchiladas, and more.

    Ingredients

    • 1 large poblano chile
    • 2 tbsp butter
    • 1 small to medium white or yellow onion, diced small
    • 1½ lb frozen sweet corn (or 4 cups corn kernels)
    • fresh lime juice (to taste)
    • table salt (to taste)
    • black pepper (to taste)

    Directions

    Char the Poblano

    Char the poblano over a gas flame (or under a broiler, turning as needed) until the skin is blistered and blackened in spots.

    Transfer to a bowl and cover (or place in a bag) for 5–10 minutes to steam. Peel off the loose charred skin, remove stem and seeds, and dice small.

    Sauté the Onion and Corn

    In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until softened and translucent (about 4–6 minutes).

    Add the corn and cook, stirring occasionally, until hot and lightly caramelized in spots (about 5–8 minutes).

    Finish

    Stir in the diced poblano and cook 1–2 minutes to warm through.

    Season with salt and pepper to taste, then finish with lime juice to taste. Serve warm.

    Notes

    Preparation

    • For the most flexible flavor, keep the onion soft and translucent (not browned) so the dish stays bright and works with a wide range of Mexican meals.

    Serving Suggestions

    Variations

    • Optional cumin: For a slightly warmer, more traditional Mexican note, add about ⅛ tsp ground cumin while seasoning. Keep it subtle.
    • strong>Optional cilantro: Stir in 1–2 tbsp chopped fresh cilantro at the end, or use it as a garnish for a brighter finish.

    Make-Ahead & Storage

    • Store leftovers covered in the refrigerator for up to 3–4 days.
    • Reheat gently in a skillet (best texture) or in the microwave. Add a small squeeze of lime after reheating to wake the flavors back up.
  • Red Velvet Cream Cheese Bundt Cake

    Red Velvet Cream Cheese Bundt Cake

    This Red Velvet Cream Cheese Bundt Cake is a classic “improved box cake” done right — exceptionally moist, tender, and familiar, with a rich cream cheese ribbon baked through the center and a simple cream cheese drizzle on top. The method here preserves everything that makes the original so good, while preventing the filling from sinking before the cake has time to set.

    Ingredients

      Cream Cheese Filling

    • 1 pkg (8 oz) cream cheese, softened
    • 4 tbsp butter, softened
    • ½ cup sugar
    • 1 large egg
    • 2 tbsp flour
    • 2 tsp vanilla extract

      • Cake

    • 1 pkg red velvet cake mix
    • 1 pkg instant vanilla pudding mix
    • 1 cup sour cream
    • 4 eggs
    • ⅓ cup water
    • ½ cup oil
    • ½ tsp table salt

      • Cream Cheese Frosting

    • 1 pkg (8 oz) cream cheese, softened
    • ¼ cup butter, softened
    • 1½ cups powdered sugar
    • 1–2 tsp vanilla extract
    • ⅛ tsp table salt

    Directions

    Make the Cream Cheese Filling

    In a stand mixer or with a hand mixer, beat cream cheese, butter, and sugar until smooth and creamy, about 1–2 minutes.

    Beat in the egg, flour, and vanilla just until fully incorporated.

    Refrigerate the filling for 20–30 minutes, until thickened but still spoonable.

    Prepare the Cake Batter

    Heat oven to 325°F. Generously grease a Bundt pan.

    In a large bowl, whisk together sour cream, eggs, water, oil, and table salt until smooth.

    Add cake mix and pudding mix and beat just until combined, scraping down the bowl as needed. Do not overmix.

    Assemble

    Pour about half of the cake batter into the prepared Bundt pan.

    Spoon the chilled cream cheese filling evenly over the batter, keeping about a ¾-inch border from the edges.

    Pour the remaining cake batter over the filling and gently smooth the top.

    Bake

    Bake at 325°F for 60–70 minutes, until a toothpick inserted into the cake portion (not the filling) comes out clean.

    Cool in the pan for 20 minutes, then invert onto a rack and cool completely.

    Finish

    Beat cream cheese and butter until smooth. Beat in powdered sugar, vanilla, and table salt until creamy.

    Drizzle frosting over the cooled cake.

    Notes

    Preparation

    • Chilling the filling before assembly helps prevent it from sinking before the cake structure sets, without changing its flavor or texture.

    Serving Suggestions

    • For the cleanest slices, chill the cake for several hours after cooling, then slice with a long knife wiped clean between cuts.

    Variations

    • A teaspoon of espresso powder added to the cake batter deepens the cocoa notes without making the cake taste like coffee.

    Make-Ahead & Storage

    • Store covered in the refrigerator.
    • Keeps well for up to 5 days.
    • Unglazed cake can be frozen for up to 2 months; thaw overnight in the refrigerator and frost before serving.
  • Pho Broth

    Pho Broth

    This Instant Pot pho broth delivers deep, restaurant-style beef flavor with charred aromatics, toasted spices, and a clean, glossy finish—perfect for building steaming bowls of pho with your favorite garnishes.

    Ingredients

    • 1 onion, peeled and halved
    • 2 oz ginger, crushed
    • 7–8 whole cloves
    • 1 cinnamon stick, broken into pieces
    • 2–3 whole star anise
    • 1 tsp whole fennel seeds
    • 1 tsp coriander seeds
    • 1 black cardamom pod (optional)
    • 2–3 lb mixed beef bones (beef shank, neck, soup bones, oxtail, etc.), roasted until well browned
    • 2 chunks rock sugar (or palm sugar)
    • 2 tbsp fish sauce
    • 2 tsp table salt
    • 10–12 cups water (or enough to reach the Instant Pot max fill line)
    • ½ tsp Aji-No-Moto (MSG) (optional)

    Directions

    Char the Aromatics and Spices:

    Select Sauté on the Instant Pot. Add the onion, ginger, and all spices. Cook, stirring occasionally, until the onion and ginger are lightly charred and the spices are fragrant.

    Pressure Cook:

    Add the roasted beef bones, rock sugar, fish sauce, salt, optional MSG, and enough water to reach the max fill line.

    Seal the Instant Pot and cook on High Pressure for 1½ hours. Allow a natural pressure release.

    Strain and Chill:

    Strain the broth through a fine-mesh strainer, then strain again through a cheesecloth-lined strainer for a clean, clear broth.

    Refrigerate until fully chilled, then remove and discard the hardened fat from the surface.

    Serve:

    Reheat the broth to a rolling simmer. Ladle the steaming broth into bowls over cooked rice noodles, thinly sliced raw steak, and thinly sliced onion.

    Serve with (as desired):

    • Thai basil
    • Bean sprouts
    • Cilantro
    • Sawtooth herb (culantro)
    • Sliced jalapeños
    • Green onions
    • Lime wedges
    • Sambal
    • Fish sauce
    • Hoisin sauce

    Makes: about 3–4 servings (depending on bowl size).

    Notes

    Preparation

    • Using a whole cinnamon stick (broken into pieces) keeps the cinnamon flavor warm and present without the harshness that can come from ground cinnamon.
    • For the cleanest, most restaurant-style broth, don’t skip the second strain through cheesecloth, and chill fully before removing the fat cap.

    Serving Suggestions

    • Keep the broth boldly seasoned, and let each person customize at the table with lime, sambal, fish sauce, and hoisin. A small bowl of sliced jalapeño and extra herbs makes it feel like a pho shop spread.

    Variations

    • If you prefer a deeper smoky note, include the optional black cardamom pod. If you want a lighter spice profile, leave it out and stick to the core spice set.

    Make-Ahead & Storage

    • This broth is ideal for making ahead—its flavor often improves after a night in the fridge.
    • Refrigerate: 4–5 days in a covered container.
    • Freeze: up to 3 months (leave headspace for expansion).
    • Reheat: bring to a rolling simmer before serving.
  • Greek Pasta Salad

    Greek Pasta Salad

    This Greek Pasta Salad has become a family staple for warm-weather meals and gatherings—bright, briny, and generously loaded with fresh vegetables, feta, and bold Mediterranean flavors. Built around tender orzo and tossed with our homemade Greek Salad Dressing, it’s the kind of dish that tastes even better after a little time to mingle and is easy to adapt to whatever you have on hand.

    Ingredients

    • 1 lb orzo, cooked in well-salted water and cooled
    • 1 bottle (16 oz) sliced peperoncini, drained
    • 1 bottle (16 oz) sliced Kalamata olives, drained
    • 1–2 lbs cherry tomatoes, halved
    • 1–2 English cucumbers, diced
    • 1 red onion, finely diced
    • 1 recipe Greek Salad Dressing with Feta & Olives
    • 12 oz feta cheese, crumbled

    Directions

    Prepare the Salad Base

    In a large bowl, combine the cooked and cooled orzo, peperoncini, olives, tomatoes, cucumbers, and red onion.

    Add about three-quarters of the feta and gently toss to combine.

    Dress and Rest

    Add Greek Salad Dressing gradually, tossing until lightly coated. Avoid fully dressing the salad all at once.

    Let the salad rest for 10–15 minutes, then toss again and adjust with additional dressing as needed.

    Finish and Serve

    Fold in or sprinkle the remaining feta just before serving. Taste and adjust balance if needed, keeping in mind that the olives, peperoncini, feta, and dressing all contribute salt.

    Notes

    Preparation

    • Cook the orzo in generously salted water and cool it fully before assembling the salad to prevent excess absorption of dressing.
    • For a milder onion flavor, briefly soak the diced red onion in cold water, then drain well before adding.

    Serving Suggestions

    • Serve chilled or at cool room temperature as a side dish for grilled meats, seafood, or pita-based meals.
    • Garnish with a small handful of fresh parsley or oregano if desired.

    Variations

    • Add grilled chicken, shrimp, or chickpeas to turn this into a complete meal.
    • Adjust the ratio of vegetables, olives, and peperoncini freely—this recipe is intentionally flexible.

    Make-Ahead & Storage

    • This salad can be made several hours ahead and improves as the flavors meld.
    • Before serving, toss again and refresh with a small amount of additional dressing if needed.
    • Store leftovers covered in the refrigerator for up to 3 days.

    Shortcut Option: Ken’s Steak House Greek Dressing with Feta Cheese and Black Olives may be used in place of the homemade dressing; start with a smaller amount and adjust to taste.

  • Enchiladas Verdes de Pollo

    Enchiladas Verdes de Pollo

    Green Chicken Enchiladas: Bright, tangy tomatillo sauce, tender chicken, and melty jack cheese wrapped in soft corn tortillas—these restaurant-style enchiladas verdes de pollo get their signature flavor from our homemade Green Enchilada Sauce, finished with cilantro-lime crema and crisp garnishes.

    Ingredients

    For the Enchiladas

    • 1 recipe Green Enchilada Sauce, warmed
    • 12 corn tortillas
    • neutral oil, for soft-frying tortillas
    • 1 cup chicken broth (for loosening sauce and moistening filling, as needed)

    For the Filling

    • 3 cups cooked shredded chicken (recommended: rotisserie; see optional poached method)
    • 1½ cups shredded monterey jack cheese (plus ½ cup for topping)
    • ¼ cup crema (or sour cream)
    • ½ tsp table salt, or to taste
    • freshly ground black pepper, to taste
    • 1–2 tbsp warm Green Enchilada Sauce (to season chicken before mixing)
    • 2 tsp fresh lime juice (optional, brightens the filling)

    For Assembly & Garnish

    • reserved warm Green Enchilada Sauce (for coating tortillas and topping)
    • Cilantro Lime Crema, for drizzling
    • Lime Pickled Red Onions
    • pickled jalapeños
    • fresh cilantro, chopped
    • 1 small white onion, finely diced
    • avocado, sliced (optional)
    • queso fresco or cotija, crumbled (optional)

    Directions

    Prepare the Chicken

    In a bowl, combine shredded chicken with 1–2 tbsp warm Green Enchilada Sauce, ¼ cup crema, 1½ cups monterey jack (reserve remaining ½ cup for topping), salt, pepper, and lime juice (if using). If mixture seems dry, moisten with 1–2 tbsp warm chicken broth. Taste and adjust seasoning.

    Optional Poached & Shredded Method

    In a saucepan, add chicken breasts, chicken broth to cover by ½ in, 1 smashed garlic clove, and 1 bay leaf. Bring just to a bare simmer; poach gently until cooked through, about 12–15 minutes depending on thickness. Rest 5 minutes, shred, then proceed as above.

    Warm the Tortillas

    Heat a thin film of oil in a skillet over medium. Briefly pan-fry each tortilla 5–10 seconds per side to soften; stack on a plate and keep covered. Warm the Green Enchilada Sauce separately until just simmering.

    Assemble

    Heat oven to 350–375ºf. Lightly oil a 9×13-in baking dish; spoon ½ cup warm sauce over the bottom. Working one at a time, dip a warm tortilla into the sauce to lightly coat, add about ¼–⅓ cup chicken filling, roll, and place seam-side down in the dish. Repeat with remaining tortillas. Pour remaining sauce evenly over the enchiladas; sprinkle with the reserved ½ cup monterey jack.

    Bake

    Bake 20–25 minutes until heated through and bubbling. Broil 1–2 minutes at the end for light browning, if desired. Rest 5 minutes.

    Garnish & Serve

    Drizzle with Cilantro Lime Crema. Top with chopped cilantro, diced onion, pickled jalapeños, and Lime Pickled Red Onions. Add avocado slices and crumbled queso fresco or cotija, if using.

    Notes

    Preparation

    • Bloom the sauce: Simmer the Green Enchilada Sauce 1–2 minutes with a tsp of oil before assembly for deeper flavor.
    • Corn tortilla integrity: A quick soft-fry in oil prevents tearing and keeps texture soft yet structured.
    • Layered sauce effect: Spoon a thin layer over tortillas before baking, then drizzle a little fresh warm sauce after baking for a vibrant finish.

    Serving Suggestions

    Variations

    • Suizas style: Stir ¼–½ cup crema into part of the warm sauce for a creamier finish.
    • Cheese blend: Swap in part Oaxaca or asadero with monterey jack for extra melt and stretch.
    • Veggie add-ins: Fold in a handful of sautéed spinach, roasted corn, or diced roasted poblanos with the chicken.
    • Spicier: Keep chile seeds or add a diced serrano to the sauce.

    Make-Ahead & Storage

    • Assemble ahead: Up to 24 hours in advance; cover and chill. Reserve ½ cup sauce to pour on just before baking.
    • Leftovers: Refrigerate up to 3 days; reheat covered at 325ºf until warmed through, adding a splash of broth if needed.
    • Freeze: Assemble (no garnishes), wrap well, and freeze up to 2 months. Thaw overnight in the fridge before baking.