Bags of Spices

THE HUGGINS FAMILY

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Hearty, flavorful main dishes — meats, poultry, seafood, vegetarian favorites, and global comfort food served at the center of the table.

  • 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.
  • 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.
  • Cashew Chicken

    Cashew Chicken

    When Jane and I were dating, we often went to the Mandarin Restaurant in Bountiful. We always seemed to end up in the same small booth, sharing dishes like their Cashew Chicken—tender, glossy, and perfectly balanced between savory and sweet. The Mandarin has been a family favorite ever since, and whenever extended family visits from out of state, it’s the one place we all gather. This recipe brings a bit of that tradition home.

    Ingredients

      Chicken

    • 2 (8-oz / 225 g each) chicken breasts, cut into 1-inch pieces

      • Marinade

    • 2 tsp (11 g) cornstarch
    • 2 tsp (12 g) soy sauce
    • 1 tsp (5 g) shaoxing wine
    • 1 tsp (5 g) oil
    • pinch white pepper

      • Sauce

    • ½ cup (120 g) chicken broth (or water)
    • 1 tbsp (18 g) soy sauce
    • 1 tsp (6 g) mushroom soy sauce (or dark soy sauce)
    • 2 tsp (11 g) ketchup
    • 2 tsp (11 g) hoisin sauce
    • 2 tsp (11 g) shaoxing wine
    • 1 tsp (5 g) rice vinegar
    • ¼ tsp oyster sauce
    • 2 tsp (8 g) sugar (or to taste)

      • Vegetables

    • 2 cups mixed vegetables, such as water chestnuts, sugar snap peas, julienned carrots, sliced red bell pepper, or cubed asparagus

      • Wok Prep

    • 3 oz (85 g) vegetable oil, divided
    • 1 tbsp garlic, crushed
    • 1 tbsp fresh ginger, grated
    • 1 tsp sambal oelek
    • 2 tsp (11 g) cornstarch mixed with 2 tsp (10 g) cold water

      • Final Mix-Ins & Garnishes

    • ½ cup cashews (reserve some for serving)
    • Scallions and/or cilantro, sliced
    • Steamed jasmine rice

    Directions

    Velvet the Chicken

    Combine marinade ingredients; add chicken and mix thoroughly. Marinate 10–15 minutes.

    Bring 1½ cups water with 1 tbsp oil to 180–190°F. Add chicken and stir gently for 45–60 seconds until just opaque on the outside but not fully cooked.

    Drain and set aside.

    Prepare the Sauce

    Whisk sauce ingredients in a bowl until the sugar dissolves. Set aside.

    Prep the Vegetables

    If using firmer vegetables such as carrots or asparagus, blanch for 30–60 seconds, shock in cold water, and drain well.

    Stir-Fry the Chicken

    Heat wok over medium-high until very hot. Add 2 oz vegetable oil and swirl to coat. Add chicken and stir-fry until just cooked through.

    Remove chicken and discard excess oil, leaving a thin film in the wok.

    Sauté the Aromatics

    Add remaining 1 tbsp oil, then garlic, ginger, and sambal oelek. Stir-fry 15–20 seconds until fragrant, without browning.

    Add the Sauce & Vegetables

    Add the prepared sauce and bring to a gentle simmer. Return chicken to the wok along with the vegetables.

    Stir-fry 30–45 seconds until heated through but still crisp.

    Thicken and Finish

    Add cashews, reserving a handful for serving. While stirring continuously, drizzle in the cornstarch slurry.

    Let it bubble 10–15 seconds until the sauce thickens and coats the ingredients evenly. Serve over jasmine rice, topped with scallions or cilantro.

    Notes

    Preparation

    • Velveting improves tenderness; keep the water below a boil so the coating stays smooth.
    • Use high, dry heat: preheat your wok or skillet until just starting to smoke.
    • Avoid crowding: stir-fry in small batches if needed to maintain searing heat.
    • Reserve a few cashews to sprinkle at the end for contrast.

    Serving Suggestions

    • Serve over jasmine rice or coconut rice.
    • Add steamed broccoli or bok choy alongside for a fuller meal.

    Variations

    • Spicier version: increase sambal oelek up to 2 tsp.
    • Extra nutty: toast the cashews lightly before adding.
    • Vegetarian: substitute tofu and use vegetable broth.

    Make-Ahead & Storage

    • Prep vegetables and stir-fry aromatics ahead for faster cooking.
    • Leftovers keep 2–3 days refrigerated.
    • Reheat in a hot wok or skillet to restore texture; avoid microwaving cashews.
  • Rendang

    Rendang

    Often mistaken for curry, this traditional Sumatran dish is celebrated throughout Indonesia for its incredible depth of flavor. Slowly simmered in coconut milk and fragrant spices, it’s served on very special occasions. In a 2011 CNN poll, rendang was voted the world’s most delicious dish.

    Ingredients

    • 1 whole chicken, cut into small to medium-size pieces (or 2 lb boneless chicken thighs or breast chunks)

    Beef or Pork Variation

    • 2 lb beef chuck or pork shoulder, cut into 1½-inch cubes
    • (Increase coconut milk to 1½ cans and simmer longer—about 90 minutes or until dark and caramelized.)

    Sauce

    • 1 can (13.5 oz) good-quality full-fat coconut milk
    • ½ cup water or unsalted chicken stock
    • 2 tbsp fresh lemongrass, finely chopped (tender inner portion only)
    • 1 onion, peeled and quartered
    • 4 cloves garlic
    • 1 thumb-size piece galangal (or ginger)
    • 1–2 red chillies or 1 tbsp sambal oelek
    • ¾ tbsp tamarind paste
    • 1 tbsp brown sugar
    • 2 tsp dark soy sauce
    • 2 tbsp fish sauce (use 3 tbsp for beef or pork)
    • ½ tsp turmeric
    • 1 heaping tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 small cinnamon stick (or 1½ tsp ground cinnamon)
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 2 whole star anise
    • 2–3 kaffir lime leaves (optional but recommended)

    Garnish (Optional)

    • Fresh cilantro leaves
    • Dry shredded coconut or toasted coconut (kerisik)

    Directions

    Make the Spice Paste

    Place all sauce ingredients except the star anise and kaffir lime leaves in a food processor (or crush with a mortar and pestle) and blend into a thick, smooth paste.

    Taste the blended paste before cooking. It should be slightly under-seasoned—saltiness will intensify as the sauce reduces. Add a touch of sugar if too sour, or more chili if you prefer extra heat. If using sambal oelek, reduce fish sauce slightly and adjust at the end.

    Bloom the Paste

    Transfer the paste to a wok or large, deep-sided pan and cook over medium heat for 3–5 minutes, stirring constantly, until fragrant and slightly darker in color.

    Simmer and Reduce

    Add the chicken (or beef/pork), the star anise, and kaffir lime leaves. Stir to coat the meat evenly.

    Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Do not cover—the sauce should reduce gradually. Stir occasionally to prevent sticking.

    For chicken: simmer 45–60 minutes until the sauce thickens and the meat is tender. For beef or pork: simmer about 90 minutes, stirring occasionally, until the sauce darkens and the oil separates (you’ll see pools of oil bubbling at the surface), and the meat is deeply caramelized.

    Finish and Serve

    If the sauce reduces too quickly or becomes overly thick, add a splash of water or coconut milk as needed. Adjust salt near the end of cooking if necessary.

    Serve hot, garnished with shredded or toasted coconut and fresh cilantro. Pairs beautifully with jasmine or glutinous rice.

    Notes

    Preparation

    • Using full-fat coconut milk helps prevent curdling and creates the signature silky texture.
    • The added water or stock allows longer reduction time without oversalting.
    • If using sambal oelek instead of fresh chilies, reduce fish sauce slightly and adjust at the end.
    • For a drier, traditional beef rendang, continue simmering until nearly all liquid has evaporated and the sauce clings darkly to the meat.
    • For extra depth, optionally stir in 1–2 tbsp toasted coconut (kerisik) near the end of cooking.
    • Taste and adjust seasoning only at the end—salt intensifies as the sauce reduces.

    Serving Suggestions

    • Serve with jasmine rice or glutinous rice to soak up the rich sauce.
    • Finish with fresh cilantro and a sprinkle of shredded or toasted coconut (kerisik), if desired.

    Variations

    • Beef or Pork: Use 2 lb beef chuck or pork shoulder (1½-inch cubes). Increase coconut milk to 1½ cans and simmer about 90 minutes or until dark and caramelized.

    Make-Ahead & Storage

    • Rendang improves in flavor overnight; refrigerate up to 3 days.
    • Reheat gently with a splash of water or coconut milk to loosen the sauce.
    • Freeze up to 2 months; thaw in the refrigerator before reheating.
  • Grandma’s Lasagna

    Grandma’s Lasagna

    In the 1960s and 70s, most of our family parties included the Berg family—Tom, Evie, and their daughter Donna were always there, and they’ve long felt like part of our family. Grandma’s Lasagna recipe actually came from Donna Berg sometime in the 1970s after she served it at a birthday party and it was such a hit that our family has used this lasagna recipe ever since. Over the years, I’ve made a few careful updates: I added besciamella after living in Delft, The Netherlands, in the home of Bep Lupker—her lasagna included a silky, delicious besciamella that I never forgot. I’ve also refined the meat sauce for deeper flavor and better balance, while keeping the heart of the original recipe intact.

    Ingredients

    Meat Sauce

    • 2 tbsp olive oil
    • 1 cup (8-oz) onion, chopped
    • 5 cloves garlic, minced
    • 1 lb ground chuck beef (or ½ lb ground beef, ½ lb Italian sausage)
    • 1 can (28-oz) crushed tomatoes
    • 1 can (15-oz) tomato sauce
    • 1 can (6-oz) tomato paste
    • 1 cup chicken broth
    • ½ cup dry white wine or dry red wine (optional)
    • 2 tsp fish sauce (optional)
    • 2 tsp dried basil
    • 2 tsp dried parsley
    • 1 tsp dried oregano
    • ¾ tsp dried ground fennel
    • ¼ tsp dried thyme leaves
    • 3 whole cloves
    • 2 bay leaves
    • ½ tsp freshly ground black pepper (to taste)
    • 1 tsp table salt

    Cheese & Pasta

    • 2 cups ricotta or cottage cheese (or 1 cup of each)
    • ½ cup Parmesan cheese, shredded
    • 8 oz mozzarella cheese, sliced
    • 8 oz lasagna noodles, prepared

    Besciamella

    • ¼ cup butter
    • ¼ cup flour
    • 2 cups milk
    • ¼ tsp onion powder
    • ¼ tsp table salt
    • ¼ tsp freshly ground black pepper
    • small pinch nutmeg

    Directions

    Make the Meat Sauce

    In a Dutch oven over medium heat, heat olive oil until shimmering. Add onion and sauté until translucent and tender. Add garlic and cook for 30–45 seconds, just until fragrant. Add meat and cook until no longer pink, breaking it up as it browns.

    Clear a small space in the pot and add tomato paste directly to the pan. Cook for 1–2 minutes, stirring, until the paste darkens slightly and smells sweeter. Stir the paste into the meat mixture.

    Stir in crushed tomatoes, tomato sauce, chicken broth, wine (optional), and fish sauce (optional). Add dried basil, dried parsley, oregano, fennel, thyme, cloves, bay leaves, pepper, and salt.

    Simmer covered on low heat for 30 minutes and uncovered for 15 minutes. Remove bay leaves and whole cloves before assembling. (Sauce is best when made a day more in advance and reheated.)

    Prepare the Cheese

    In a bowl, combine ricotta (and/or cottage cheese) with Parmesan. Reserve mozzarella for layering and topping.

    Assemble

    Place enough meat sauce in the bottom of a lasagna pan to thinly coat. Add ⅓ of the cooked lasagna noodles. Spread ⅓ of the ricotta mixture over the noodles, add a layer of mozzarella slices, then cover with ⅓ of the remaining meat sauce.

    Repeat for two additional layers. Top with remaining mozzarella and a light sprinkle of Parmesan.

    Bake

    Bake covered at 325° for 40 minutes and uncovered for 10 minutes, or until warmed through and cheese is slightly browned. Rest 10–15 minutes before slicing for cleaner layers.

    Make the Besciamella

    Thoroughly heat butter and flour. Whisk in remaining ingredients; cook until thickened.

    Serve

    Slice and serve lasagna topped with besciamella.

    Notes

    Preparation

    • Why cloves? Whole cloves add subtle warmth and sweetness to the sauce and are removed before assembly so their flavor stays in the background.
    • Besciamella tip (optional): For an extra-silky texture, warm the milk separately and whisk it in gradually.
    • Make-ahead sauce: This meat sauce tastes even better after a night in the fridge; rewarm gently before assembling.

    Serving Suggestions

    • Let the lasagna rest 10–15 minutes before cutting for cleaner slices.
    • Serve with a simple green salad and warm bread to round out the meal.

    Variations

    • Wine: Dry white or dry red both work well; omit if preferred.
    • Fish sauce: Optional, but it adds savory depth without tasting “fishy” at this amount.
    • Meat: Using half Italian sausage adds a slightly richer, more seasoned profile.

    Make-Ahead & Storage

    • Make-ahead: Assemble the lasagna, cover, and refrigerate up to 24 hours. Bake as directed, adding 10–15 minutes to the covered bake time if it’s going in cold.
    • Refrigerate: Store leftovers covered for up to 4 days.
    • Freeze: Freeze tightly wrapped portions for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

    Original Berg Family Lasagna Recipe (circa 1970s)
    This is the original version of the recipe as it was shared with our family by Donna Berg in the 1970s. It’s simpler than the updated version above, but it’s the foundation everything else grew from.

    Ingredients

    • ⅓ cup onion, chopped
    • 1 clove garlic, minced
    • 2 tbsp olive oil
    • 1 lb ground chuck beef
    • 1 can (8-oz) tomato sauce
    • 1 can (6-oz) tomato paste
    • 1 cup water
    • ½ tsp oregano
    • fresh ground pepper (to taste)
    • 1 tsp table salt
    • ½ tsp basil
    • 1 whole clove, crushed
    • 2 cups ricotta or cottage cheese (or 1 cup of each)
    • ½ cup Parmesan cheese, shredded
    • 8 oz mozzarella cheese, sliced
    • 8 oz lasagna noodles, prepared

    Directions

    Sauté onion and garlic in oil until tender; add meat and brown. Add tomato sauce, tomato paste, water, and seasonings and simmer covered for 30 minutes.

    Place ½ of the cooked lasagna noodles in the bottom of a buttered 9×13 pan. Spread ½ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna. Cover with ½ of the meat sauce. Repeat layers.

    Bake at 350° for 45 minutes.

  • Italian-American Meat Sauce

    Italian-American Meat Sauce

    This Meat Sauce is a classic Italian-American style simmered sauce built for depth and balance: well-browned meat, layered tomato flavor, dried herbs, and just enough savory backbone to make it craveable without tipping into heaviness. Blooming the tomato paste adds richness and sweetness, while a short covered simmer softens acidity before finishing uncovered to concentrate flavor. It’s a sauce that’s excellent fresh, but even better the next day—exactly what a great red sauce should be.

    Ingredients

    • 2 tbsp olive oil
    • 1 cup (8 oz) onion, chopped
    • 5 cloves garlic, minced
    • 1 lb ground chuck beef (or ½ lb ground chuck and ½ lb uncased Italian sausage)
    • 1 can (28 oz) crushed tomatoes
    • 1 can (15 oz) tomato sauce
    • 1 can (6 oz) tomato paste
    • 1 cup chicken broth
    • ¼–½ cup dry white or dry red wine (optional)
    • 1 tbsp fish sauce
    • 2 tsp dried basil
    • 2 tsp dried parsley
    • 1 tsp dried oregano
    • ½ tsp dried ground fennel
    • ¼ tsp dried thyme leaves
    • 2 whole cloves, crushed
    • 2 bay leaves
    • ½ tsp freshly ground black pepper (to taste)
    • 1 tsp table salt

    Directions

    Build the Sauce

    In a Dutch oven over medium heat, heat the olive oil until shimmering. Add the onion and sauté until translucent and tender, about 5–7 minutes. Add the garlic and cook for 1–2 minutes more, just until fragrant.

    Add the ground meat and cook, breaking it up with a spoon, until well browned and any excess moisture has cooked off.

    Stir in the tomato paste and cook for 1–2 minutes, allowing it to bloom and darken slightly to deepen sweetness and round acidity.

    Stir in the crushed tomatoes, tomato sauce, chicken broth, wine (if using), and fish sauce. Add the dried herbs, fennel, thyme, crushed cloves, bay leaves, pepper, and salt. Bring the sauce to a gentle simmer.

    Simmer

    Reduce heat to low and simmer covered for 30 minutes to soften acidity and allow the flavors to meld.

    Uncover and continue simmering for 15 minutes, allowing excess moisture to evaporate and the sauce to thicken. Remove and discard the bay leaves and crushed cloves before serving.

    Finish the Pasta

    Boil pasta as directed until al dente. Drain, reserving some of the pasta cooking water.

    Place enough warmed meat sauce in a serving bowl to lightly coat the pasta. Stir in a small splash of the reserved pasta water to loosen the sauce, then add the pasta and toss gently to coat. Serve topped with additional meat sauce and freshly grated Romano and/or Parmesan cheese.

    Notes

    Preparation

    • Anchovy Option: The fish sauce may be replaced with 4–6 anchovy fillets, finely minced. Add them with the garlic so they dissolve into the oil and meat as the sauce cooks.

    Make-Ahead & Storage

    This sauce improves with time and is best when made a day ahead and reheated.

    • Refrigerate in airtight containers for up to 3 days.
    • Freeze for up to 3 months.
    • Reheat gently on the stovetop over low heat, adding a splash of water or broth as needed to loosen the sauce.
  • Murgh Makhani — Indian Butter Chicken

    Murgh Makhani — Indian Butter Chicken

    Butter Chicken (Murgh Makhani) is a rich, comforting classic—tender yogurt-marinated chicken folded into a velvety tomato-cream sauce fragrant with ginger, fenugreek, and warm garam masala. It’s the kind of dish that fills the kitchen with incredible aromas and brings everyone running to the table, perfect for family nights when you want something deeply satisfying without being complicated.

    Ingredients

      Sauce

    • 4 tbsp butter, divided (chilled, cut into 4 pieces)
    • 1 large onion, chopped fine
    • 5 garlic cloves, minced
    • 4 tsp grated fresh ginger
    • 1 serrano chile, stemmed, seeded, and minced (optional, to taste)
    • 1 tbsp garam masala
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ½ tsp turmeric
    • ½–1 tsp Kashmiri chili powder (or mild paprika for color)
    • ½ tsp black pepper
    • 1 cup crushed or puréed tomatoes (San Marzano–style preferred)
    • 1 cup water (or as needed)
    • 1 tbsp honey or jaggery (or 1 tbsp sugar)
    • 1 tsp table salt (plus more to taste)
    • 1 cup heavy cream
    • 1 tsp dried fenugreek leaves (kasuri methi), lightly crushed

      • Chicken

    • 2 lbs boneless, skinless chicken thighs, trimmed
    • ½ cup plain Greek yogurt
    • 1 tbsp lemon juice
    • 1 tsp garam masala
    • ½ tsp turmeric
    • 1 tsp table salt
    • 3 tbsp chopped fresh cilantro, divided

      • Garnish

    • Additional chopped fresh cilantro
    • Optional drizzle of cream

    Directions

    Marinate the Chicken

    In a medium bowl, mix yogurt, lemon juice, garam masala, turmeric, and salt. Add chicken thighs and coat well. Cover and refrigerate at least 30 minutes or up to overnight.

    Make the Sauce Base

    In a large saucepan, melt 2 tbsp butter over medium heat. Add onion, garlic, ginger, and serrano (if using). Cook, stirring often, until onions are deep golden brown, about 10–12 minutes.

    Add garam masala, coriander, cumin, turmeric, Kashmiri chili powder, and black pepper. Stir constantly for 1–2 minutes until fragrant.

    Stir in tomatoes and 1 cup water, scraping up browned bits. Add honey and salt. Simmer 10 minutes, then stir in cream.

    Off heat, blend with an immersion blender until smooth. Return to low heat and simmer gently for 5 minutes.

    Add more water as needed if sauce becomes too thick.

    Cook the Chicken

    Adjust oven rack 6 inches from the broiler. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken on the rack.

    Broil until lightly charred and chicken registers 175°F, 16–20 minutes, flipping halfway. Let rest 5 minutes, then cut into ¾-inch chunks.

    Alternatively, grill or pan-sear if preferred.

    Finish the Sauce

    Add chicken to the sauce. Stir in kasuri methi and 2 tbsp chopped cilantro. Remove from heat and whisk in remaining 2 tbsp chilled butter until glossy.

    Adjust seasoning with salt or honey as needed.

    Serve

    Transfer to a serving dish. Drizzle with cream if desired and sprinkle with more cilantro. Serve with basmati rice and/or Naan.

    Notes

    Preparation

    • For the deepest flavor, marinate chicken overnight, but reduce lemon juice to 1 tsp to prevent the meat from becoming mushy.
    • Broiling creates a slight char that mimics tandoori-style cooking at home.
    • Kashmiri chili powder adds color and mild heat; paprika works as a substitute if you prefer less spice.
    • Fenugreek (kasuri methi) is essential to the classic restaurant-style flavor—don’t skip it if you can find it.

    Serving Suggestions

    • Serve with basmati rice, Naan, roti, or even roasted potatoes.
    • A side of cucumber raita helps balance the richness.
    • Goes beautifully with Mango Lassi for contrast.

    Variations

    • For a lighter version, replace half the cream with whole milk.
    • For extra heat, add an additional serrano or a pinch of cayenne.
    • For a smokier finish, add ½ tsp smoked paprika or a tiny dash of liquid smoke.
    • Make it vegetarian by using paneer or roasted cauliflower instead of chicken.

    Make-Ahead & Storage

    • The sauce can be made up to 3 days ahead. Reheat gently and whisk in fresh butter before serving.
    • Leftovers keep 3–4 days refrigerated.
    • Freezes well for up to 2 months; thaw overnight and reheat gently to avoid splitting.
  • Chicken Tikka Masala

    Chicken Tikka Masala

    Chicken Tikka Masala is one of those comforting, crowd-pleasing dishes where tender marinated chicken meets a rich, warmly spiced tomato-cream sauce. This version balances classic aromatics, gentle heat, and layered spice blooming for a deeply flavorful, restaurant-quality finish perfect for serving with basmati rice or warm naan.

    Ingredients

      Chicken Tikka

    • 2 lb boneless, skinless chicken thighs, trimmed
    • 1 tbsp lemon juice
    • 1 tsp table salt
    • 1 cup plain whole-milk yogurt
    • 2 tbsp vegetable oil
    • 2 cloves garlic, minced
    • 1 tbsp grated fresh ginger
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika (or Kashmiri chili powder, for color)
    • ½ tsp cayenne pepper (to taste)
    • ½ tsp ground turmeric
    • ½ tsp garam masala

      • Masala Sauce

    • 3 tbsp vegetable oil (or ghee)
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika (or Kashmiri chili powder, for color)
    • 1 tsp garam masala
    • ½ tsp ground cinnamon
    • 1 medium onion, finely diced
    • 3 cloves garlic, minced
    • 1 tbsp grated fresh ginger
    • 1 serrano chile, minced (optional)
    • 1 tbsp tomato paste
    • 1 can (28 oz) fire-roasted crushed tomatoes
    • ¼ cup raw cashews, blended
    • 2 tsp sugar (to taste)
    • 1 tsp table salt (plus more to taste)
    • ⅔ cup heavy cream
    • 1 tsp dried kasuri methi leaves, crumbled
    • 2 tbsp butter (optional, for richness)
    • ¼ cup fresh cilantro, chopped (plus more for garnish)

    Directions

    Prepare the Chicken Tikka

    Toss chicken with lemon juice and salt; let rest for 20 minutes.

    Whisk yogurt, oil, garlic, ginger, cumin, coriander, paprika, cayenne, turmeric, and garam masala in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate at least 1 hour, up to 8 hours.

    Heat oven broiler. Arrange chicken on a wire rack set over a foil-lined baking sheet. Broil 10–15 minutes, flipping halfway, until lightly charred and chicken reaches 165°F. Rest 5 minutes.

    Cut chicken into 1-inch chunks.

    Make the Masala Sauce

    Heat oil or ghee in a Dutch oven over medium heat until shimmering. Add cumin, coriander, paprika, garam masala, and cinnamon. Bloom spices for 30–45 seconds, stirring constantly.

    Add onion and cook 8–10 minutes until golden brown. Stir in garlic, ginger, serrano chile, and tomato paste; cook 1–2 minutes until fragrant.

    Stir in crushed tomatoes, blended cashews, sugar, and salt. Simmer 15 minutes, stirring occasionally, until slightly thickened.

    Add cream and butter (if using), then crumble in kasuri methi. Simmer 2–3 minutes more to meld flavors.

    Adjust seasoning with additional salt or sugar as needed.

    Finish

    Stir the broiled chicken pieces into the sauce just to coat. Warm through gently.

    Garnish with cilantro and an optional swirl of cream. Serve with basmati rice or Naan.

    Notes

    Preparation

    • Blooming the spices in oil at the beginning deepens their aroma and gives the sauce its signature restaurant-style richness.
    • For extra char flavor, grill the chicken instead of broiling; aim for light blistering on the edges.
    • Cashews provide natural thickening and creaminess; you may substitute 2–3 tbsp cashew butter if preferred.
    • Salt levels vary by brand of tomatoes—taste and adjust after simmering.
    • Altitude Adjustment (~4,750 ft): Increase simmer time by 3–5 minutes to concentrate flavors; sauce may reduce slightly slower at elevation.

    Serving Suggestions

    • Serve with steamed basmati rice, jeera rice, Naan, or paratha.
    • A side of cucumber raita or kachumber salad adds cooling freshness.
    • For a richer presentation, drizzle extra cream and add a few cilantro sprigs just before serving.

    Variations

    • Spicier: Add an extra serrano or increase cayenne to 1 tsp.
    • Smoky: Add ½ tsp smoked paprika or finish with a pinch of dried fenugreek for deeper aroma.
    • Dairy-Free: Swap cream for full-fat coconut milk and omit the butter.

    Make-Ahead & Storage

    • Marinated chicken keeps 12–18 hours in the refrigerator.
    • Masala sauce improves overnight; flavors deepen as it rests.
    • Store leftovers in an airtight container 3–4 days in the refrigerator.
    • Freezes well for 2–3 months; thaw overnight and rewarm gently to avoid cream separation.
  • Spaghetti & Meatballs

    Spaghetti & Meatballs

    This Spaghetti & Meatballs is built the way a great red-sauce Sunday dinner should be: deeply savory, richly tomatoey, and unapologetically comforting. The meatballs are intentionally tender and juicy—thanks to a buttermilk panade and a little gelatin—then roasted for browning before finishing in the sauce so everything tastes like it belongs together. It’s a big-batch, make-ahead-friendly classic that feels special on a weeknight and even better the next day.

    Ingredients

    Meatballs

    • 6 oz bread crumbs
    • 1½ cups buttermilk
    • 1 pkg (+/- ½ tbsp) powdered gelatin, bloomed in ¼ cup water
    • 3 eggs, slightly beaten
    • 1+ tbsp garlic, minced
    • ⅓ cup (packed) fresh parsley leaves, finely chopped
    • ½ tbsp table salt
    • ½ tsp 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 dried ground fennel
    • ¼ tsp dried thyme leaves
    • 2 whole cloves, crushed
    • 2 bay leaves
    • ½ tsp fresh ground pepper
    • 1 tsp table salt
    • 1–2 lbs dry spaghetti

    Directions

    Prepare the Oven and Pans

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

    Place foil and wire racks in 2 half sheet pans; spray racks with cooking spray.

    Make the Meatballs

    Combine bread crumbs and buttermilk and stir to completely combine. Soak bread crumbs to fully hydrate, about 10 minutes, then mash into a paste.

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

    Place bread crumb mixture into a mixing bowl. Mix in bloomed gelatin, followed by all remaining ingredients except beef and pork; mix well to combine.

    Place meats in a large mixing bowl; pour egg/bread crumb mixture over meat and mix gently by hand until thoroughly combined.

    Portion and form into individual balls, about 3-oz each (29–30 meatballs). If necessary, refrigerate to firm.

    Place meatballs on the greased racks and bake for about 30 minutes, rotating trays and tray locations 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 cooked meatballs from oven, lower oven temperature to 300ºF.

    Add meatballs to sauce; cover with lid and place in oven for 1 hour.

    Remove and discard bay leaves before serving.

    Cook the Pasta and Serve

    Prepare spaghetti as directed; drain, retaining some of the pasta water in a separate bowl.

    Add pasta back to the cooking pot along with a small amount of pasta water and about ¼ cup sauce; toss until pasta is coated.

    Serve pasta topped with meatballs, additional sauce, and grated Parmesan.

    Notes

    Preparation

    • Fish sauce can be replaced by 4–6 anchovy filets, finely minced.

    Serving Suggestions

    • Optional finish: garnish bowls with a light chiffonade of fresh basil and/or a sprinkle of fresh parsley for extra brightness.

    Variations

    • Parmesan can be swapped for a mixture of Parmesan and Romano cheeses.

    Make-Ahead & Storage

    • Can be made a day in advance and reheated.
    • Add ¾ cup water over mixture and reheat covered at 325ºF.
  • Ginger Caramel Chicken

    Ginger Caramel Chicken

    This Ginger Caramel Chicken leans into a Southeast Asian flavor logic that makes caramel chicken so addictive: sugar cooked down into a glossy glaze, fish sauce for deep savory backbone, rice vinegar for balance, and ginger + garlic for warmth and aroma. Palm sugar brings a rounded, toasty caramel note, while a final hit of fresh ginger, sesame oil, and lime keeps the finish bright and lively instead of heavy. It’s sweet-salty, sticky, and intensely flavorful—perfect over rice with plenty of cilantro and lime wedges on the side.

    Ingredients

      Chicken

    • 1½ lb boneless, skinless chicken thighs, trimmed (left whole)
    • 1½ lb boneless, skinless chicken breasts, cut into large pieces
    • 1–2 tbsp vegetable oil, as needed
    • ½ tsp table salt (lightly season the chicken)

      • Caramel Sauce

    • ½ cup brown sugar (preferably dark brown sugar)
    • ⅓ cup palm sugar, finely chopped or grated
    • ⅓ cup fish sauce
    • ⅓ cup rice vinegar
    • ½ cup chicken stock
    • 2 tbsp fresh ginger, finely grated
    • 5 cloves garlic, crushed

      • To Finish

    • 1–2 jalapeños, thinly sliced (to taste)
    • 1 bunch green onions, sliced
    • ½ cup roasted peanuts, coarsely chopped
    • 1 tbsp fresh ginger, finely grated (added at the end)
    • 1 tsp toasted sesame oil
    • Juice of ½ lime (plus more to taste)
    • Fresh cilantro leaves, for garnish
    • Lime wedges, for serving

    Directions

    Prepare the Sauce

    In a bowl, combine brown sugar, palm sugar, fish sauce, rice vinegar, chicken stock, 2 tbsp grated ginger, and garlic. Stir well (some palm sugar may not fully dissolve yet).

    Brown the Chicken

    Pat the chicken dry and season lightly with ½ tsp table salt. Heat a large, wide sauté pan or skillet over medium-high heat. Add 1 tbsp vegetable oil.

    Working in batches, brown the thighs first (good color on both sides), then transfer to a plate. Brown the chicken breast pieces briefly until lightly golden, then transfer to a separate plate. Do not overcrowd the pan.

    Build the Caramel

    Carefully pour the sauce into the hot pan. Bring to a boil, scraping up any browned bits. Boil over high heat until the sauce reduces to a glossy, syrupy consistency—similar to maple syrup and able to coat the back of a spoon.

    Glaze and Simmer

    Return the chicken thighs to the pan and turn to coat in the caramel. Cook 2–3 minutes.

    Add the chicken breasts, reduce heat to medium, and simmer gently 6–8 minutes, turning occasionally, until the chicken is cooked through and evenly glazed.

    Finish

    Add jalapeños (to taste), green onions, peanuts, and the remaining 1 tbsp fresh ginger. Cook 1–2 minutes, just until fragrant.

    Remove from heat and stir in sesame oil and lime juice. Taste and adjust lime or heat as desired.

    Serve

    Serve over steamed jasmine rice. Garnish generously with cilantro and serve with lime wedges on the side.

    Notes

    Preparation

    • Palm sugar substitution: If you don’t have palm sugar, use ½ cup dark brown sugar + an additional ⅓ cup dark brown sugar (for a total of ⅚ cup dark brown sugar).
    • Pan choice: A wide skillet helps the sauce reduce quickly and glaze the chicken instead of braising it.

    Serving Suggestions

    • This dish pairs especially well with a crisp green salad dressed in our homemade ginger dressing, which helps cut the sweetness of the caramel glaze and refresh the palate. For a simple vegetable side, lightly blanched green beans—kept clean and restrained with just a touch of garlic and sesame oil—add freshness and texture without competing with the main flavors. Served together over jasmine rice, the plate feels balanced, bright, and complete.
    • Jasmine rice is ideal, but it’s also great over sticky rice or alongside a simple cucumber salad.
    • Serve with extra lime wedges so everyone can brighten their bowl to taste.

    Variations

    • More heat: Add a spoonful of chili oil or sambal at the end (to taste) for extra kick without changing the glaze texture.
    • Heat control: For milder heat, remove jalapeño seeds and ribs before slicing.

    Make-Ahead & Storage

    • Refrigerate leftovers in an airtight container for up to 4 days.
    • Reheat gently on the stovetop with a small splash of water or stock to loosen the glaze.
  • Ramen

    Ramen

    This modular ramen guide gives you several broth options, multiple tare (seasoning sauces), and a flexible set of toppings so you can build your ideal bowl—light and clear, rich and creamy, or deeply savory with miso or soy. To prepare a delicious bowl of ramen, chose one of the three broths and combine with one of the four tare (flavoring sauces). Finish your bowl of ramen with items from the Prepare to Serve section, or your own finishing touches.

    Ingredients

    Chicken Broth

    • 1 rotisserie chicken carcass, most skin and meat removed
    • ½ onion, quartered
    • ½ tbsp garlic, minced
    • 1 oz ginger, thinly sliced
    • 2 green onions, quartered
    • ½ cup sake
    • 3 qt cold water
    • 3 packets (¼ oz each) gelatin, bloomed on ½ cup cold water

    Chicken & Dashi Broth

    • 1 recipe mizudashi
    • 1 recipe chicken broth (above)

    Chicken & Pork Broth

    • 1 recipe chicken broth or chicken & dashi broth
    • 1–1½ tbsp (or 3–4 cubes) pork bouillon
    • 1 tbsp lard
    • ½ tsp xanthan gum

    Shio Tare

    • ¼ cup dashi
    • 2 tbsp sake
    • 1 tbsp mirin
    • 1 tbsp salt

    Shoyu Tare

    • ¼ cup dashi
    • ¼ cup soy sauce
    • 2 tbsp sake
    • 2 tbsp mirin

    Miso Tare

    • ½ onion, finely chopped
    • 1 clove garlic, minced
    • 1 tbsp ginger, finely minced
    • 1 green onion, white portion only
    • 2 tbsp smooth peanut butter
    • 1 tbsp sake
    • 2 tbsp mirin
    • 1 tsp rayu chili oil
    • ½ cup white miso paste

    Char Siu Tare

    Prepare to Serve

    • Traditional ramen noodles
    • Ajitsuke tamago (soft-boiled marinated egg)
    • Diced char siu
    • Sliced green onion
    • Bok choy
    • Nori sheets
    • Menma (fermented bamboo shoots)
    • Thinly sliced onion

    Directions

    Make the Chicken Broth

    Place the chicken carcass, onion, garlic, ginger, green onions, and sake into an Instant Pot. Add water to the maximum fill line. Using the sauté function, heat and simmer for 30 minutes, skimming off any foam or impurities.

    Secure the lid and pressure cook on high for 45 minutes. Allow pressure to release naturally for at least 30 minutes.

    Strain broth through a lined fine-mesh strainer and discard solids. Adjust with water if the broth is overly strong. Stir in the bloomed gelatin until fully dissolved.

    Make the Chicken & Dashi Broth

    Combine 2 parts dashi with 3 parts chicken broth in a pot. Heat until small bubbles form but do not boil. Simmer gently for 10 minutes or up to 2 hours to intensify flavor, monitoring to prevent boiling or over-reduction.

    Make the Chicken & Pork Broth

    Dissolve pork bouillon into hot broth. Mix lard with xanthan gum until smooth and lump-free. Add to the broth and blend with an immersion blender until emulsified.

    Make Shio Tare

    Combine dashi, sake, mirin, and salt in a saucepan over low heat. Simmer until salt dissolves. Use 2–3 tbsp tare per 2 cups broth.

    Make Shoyu Tare

    Combine dashi, soy sauce, sake, and mirin in a saucepan over low heat. Simmer briefly. For deeper flavor, make 1 day ahead. Use 2–3 tbsp tare per 2 cups broth.

    Make Miso Tare

    Blend onion, garlic, ginger, green onion, peanut butter, sake, mirin, and rayu until creamy. Cook mixture in a saucepan over low heat for about 3 minutes. Remove from heat, stir in miso, and blend until smooth. Use 2–3 tbsp tare per 2 cups broth and blend into broth with an immersion blender.

    Use Char Siu Tare

    Use 2–3 tbsp tare per 2 cups broth.

    Assemble the Ramen

    Cook ramen noodles according to package or desired texture.

    Combine chosen broth with chosen tare, starting with 2 tbsp tare and adjusting to taste.

    Top with desired additions and adjust seasoning and richness to taste.

    Notes

    Preparation

    • Adding bloomed gelatin to the chicken broth enhances body and gives a collagen-rich texture similar to tonkotsu.
    • Skimming foam from the chicken broth during the initial simmer leads to a clearer broth but may be skipped if cloudiness is acceptable.
    • The chicken & pork broth is a simplified method to mimic tonkotsu without long boiling of pork bones.
    • Lard added to the pork broth contributes richness and a silky mouthfeel typical of pork-based ramen.
    • Xanthan gum in the pork broth helps keep fats and liquids emulsified for a smoother broth.

    Serving Suggestions

    • Customize toppings with mushrooms, corn, sautéed greens, chili crisp, or flavored oils.
    • Increase tare for a saltier, more intense bowl; reduce for a lighter profile.

    Variations

    • Use mushroom dashi for a vegetarian-friendly broth base.
    • Add a small amount of sesame paste to miso tare for a richer Hokkaido-style bowl.
    • Infuse the broth with garlic oil, chili oil, or schmaltz for additional complexity.

    Make-Ahead & Storage

    • Broths keep refrigerated for 4–5 days or frozen for 3 months.
    • Tare keeps refrigerated 1–2 weeks; miso tare lasts longest due to its salt content.
    • Store toppings (char siu, eggs, greens) separately for best texture.
  • Gnocchi

    Gnocchi

    Light, pillowy gnocchi made from baked potatoes for the best possible texture. Rooted in northern Italian tradition, this simple dish traveled across the Atlantic with generations of Italian immigrants and found a second home in Argentina. Our family’s version emphasizes gentle handling, minimal flour, and a buttery golden finish—echoing the gnocchi Jane enjoyed while living in the mountains of Argentina, where gracious families gathered around humble tables to share food, laughter, and the quiet joy of good company.

    Ingredients

    • 2 lbs (900 g) russet or Yukon Gold potatoes
    • ¾ tsp table salt
    • 1–1½ cups all-purpose flour (start with 1 cup; add only as needed)
    • 1 large egg, lightly beaten (see variation)

    Directions

    Bake the Potatoes

    Bake whole, unpeeled potatoes at 400°F (200°C) until tender, about 1 hour. Split immediately after baking to allow steam to escape—this prevents sogginess.

    Scoop out the flesh and rice or mash while still warm.

    Prepare the Dough

    Spread the riced potatoes out on a board or tray and allow to cool slightly until just warm to the touch. Sprinkle evenly with salt.

    Add about ¾ of the flour over the potatoes, then drizzle the beaten egg over the top. Using your hands or a bench scraper, gently fold and press the mixture together, adding only enough additional flour to form a soft dough.

    Turn out onto a lightly floured surface and gently knead for 15–20 seconds, just until smooth. The dough should feel soft and slightly tacky, but not sticky—avoid overworking.

    Shape the Gnocchi

    Roll dough into ¾-inch ropes. Cut into ¾–1 inch pieces using a bench scraper for cleaner cuts.

    Shape on a fork or gnocchi board if desired. Lightly dust formed gnocchi with semolina or flour to prevent sticking.

    Cook the Gnocchi

    Bring a large pot of salted water (as for pasta) to a boil. Cook gnocchi in 2–3 batches until they float, then cook 30 seconds longer. Remove gently with a strainer and keep warm.

    Notes

    Preparation

    • Russets make the lightest gnocchi; Yukon Golds give a slightly richer, denser texture.
    • Flour should equal roughly 20–30% of potato weight. Less flour yields lighter, more delicate gnocchi.
    • Chill dough for 10–15 minutes before shaping if it feels too soft.
    • Salt cooking water generously—about 1–2 tbsp per gallon.
    • Test one gnocchi before cooking the full batch. If it falls apart, gently knead in 1–2 tbsp more flour.
    • For best texture, avoid kneading more than 15–20 seconds.
    • Remember: once gnocchi float, cook for an additional 30 seconds.

    Serving Suggestions

    • Toss with Browned Butter Sage Sauce and finish with parmesan and a squeeze of lemon.
    • Sauté boiled gnocchi in butter until golden, then toss with a light cream sauce, browned mushrooms, spinach, and spicy Italian sausage.
    • Serve with Pomodoro, Pesto alla Genovese, or Gorgonzola Cream Sauce.

    Variations

    • Use 1 egg for pillowy, restaurant-style gnocchi. Add a second egg for a firmer, rustic dough.
    • Add a pinch of nutmeg and 1–2 tbsp ricotta for a richer dough (add flour as needed).
    • For a classic eggless northern Italian version, omit the egg and increase flour slightly to reach a soft, workable dough.

    Make-Ahead & Storage

    • Shaped gnocchi may be refrigerated on a lightly floured tray for up to 4 hours before cooking.
    • To freeze, arrange uncooked gnocchi in a single layer until solid, then transfer to a freezer bag. Cook directly from frozen—do not thaw.
    • Cooked gnocchi can be refrigerated for 2–3 days and pan-seared in butter just before serving.
  • Coconut Korma

    Coconut Korma

    This Coconut Korma brings together deeply caramelized onions, warm spices, and a silky coconut-cashew base to create a rich, comforting curry. Whether you choose chicken, beef, lamb, or paneer, the sauce adapts beautifully—creamy, aromatic, and gently sweetened with just a touch of sugar.

    Ingredients

      Desired Protein (Choose One):

    • 1½ lb (700g) chicken, beef, or lamb, cut into bite-size chunks, OR
    • 1 recipe (400–500g) paneer

      • Marinade for Meats:

    • ½ cup plain yogurt
    • 1 tbsp lemon juice
    • 1 tsp turmeric
    • 1 tsp paprika (or Kashmiri chili powder for deeper color)
    • 1 tsp garam masala
    • 1 tsp salt

      • Korma Base:

    • 2 tbsp ghee or oil
    • 2 medium onions, thinly sliced
    • 4 cloves garlic, minced
    • 1½ inch piece fresh ginger, minced
    • ¼ cup unsweetened shredded coconut
    • ¼ cup cashews
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp ground cardamom
    • 1½ tsp garam masala
    • ½ tsp turmeric
    • 1 tsp salt (plus more to taste)
    • 1½ cups full-fat coconut milk
    • ½ cup water or stock (match to your chosen protein)
    • 1 tsp sugar

      • Optional Finishings:

    • 2 tbsp heavy coconut cream
    • Chopped cilantro and chopped cashews (for garnish)

    Directions

    Prepare the Protein:

    For chicken, beef, or lamb: Combine marinade ingredients in a bowl. Add meat and marinate according to type:

    • Chicken: 30 minutes to overnight
    • Beef/lamb: 2–12 hours

    For paneer: Cut into cubes. Optional—pan-fry in ghee until golden. Mix the marinade separately and set aside to stir into the sauce later for added richness.

    Make the Korma Base:

    Heat ghee or oil in a large pan. Add sliced onions and sauté until deeply golden and caramelized, 15–20 minutes. Add garlic, ginger, shredded coconut, and cashews. Cook 2–3 minutes until fragrant. Cool slightly, then blend with a splash of water until completely smooth.

    In the same pot, add a bit more ghee/oil if needed and sear marinated meat until browned on all sides. Remove and set aside. (Skip searing if using paneer.)

    Return the blended paste to the pan and stir in all dry spices. Toast 30 seconds. Add coconut milk, water or stock, and sugar. Return meat or paneer to the pot and simmer:

    • Chicken: simmer uncovered 10–15 minutes
    • Beef/lamb: simmer covered 60–90 minutes, adding water as needed
    • Paneer: gently simmer 8–10 minutes

    Adjust salt and sweetness to taste. Stir in coconut cream for extra richness if desired. Garnish with cilantro and chopped cashews.

    Notes

    Preparation

    • For paneer, marinating isn’t required, but adding the marinade mixture to the sauce enhances depth and flavor.
    • Kashmiri chili powder gives a richer red color and mild heat compared to paprika.
    • Rotisserie chicken can be used as a shortcut—mix the marinade and stir both into the sauce along with chopped chicken.
    • Beef or lamb can be pressure-cooked (20–25 minutes high pressure, natural release) to significantly shorten simmer time.

    Serving Suggestions

    • Serve over basmati rice or with warm naan.
    • Add a drizzle of coconut cream for a more luxurious finish.
    • Top with toasted cashews for added texture.

    Variations

    • Use vegetable stock and paneer for a vegetarian version.
    • Add vegetables such as peas, carrots, or potatoes during the simmering stage.
    • Increase chili powder or add a serrano pepper for a spicier korma.

    Make-Ahead & Storage

    • Korma improves on day two as flavors deepen.
    • Refrigerate up to 4 days in an airtight container.
    • Freeze up to 3 months; thaw overnight in the fridge and reheat gently.
  • Chiles Rellenos

    Chiles Rellenos

    Chiles Rellenos are a Huggins Family Favorite! This recipe combines classic techniques with a modern twist, birria. Meat filled rellenos are commonly stuffed with a pork or beef picadillo; or even shrimp, chicken, or chorizo. The key to this recipe getting the batter consistency right (see note #3 below). Learning that little secret made all the difference in the world!

    Ingredients

      Chiles

    • 6 large poblano chiles
    • 12 oz Monterey Jack, mozzarella, Oaxaca, or queso fresco, cut into sticks
    • 12 oz Birria de Rez, prepared and shredded (optional)
    • Skewers or toothpicks (optional, for sealing)

      • Batter

    • 6 eggs (1 per chile), yolks and whites separated
    • ¼ tsp cream of tartar
    • 3 tbsp flour (½ tbsp per chile)
    • Pinch of table salt

      • Sauce

    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • 5 ripe Roma tomatoes
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • Salt & pepper, to taste

    Directions

    Prepare the Chiles

    Over an open flame, char the chiles until blackened on all sides. Place in a sealed bag and allow to steam for 15 minutes.

    Use your fingers or a butter knife to gently scrape off the skin, taking care not to tear the flesh. Avoid rinsing the chiles under water, as this can cause splitting.

    Make a vertical slit toward the top of each chile to remove the seeds but leave the veins intact to help the chile hold its shape.

    Stuff with cheese or a mixture of cheese and Birria de Rez. If needed, secure the opening with toothpicks.

    Dust each stuffed chile lightly with flour to help the batter adhere.

    Make the Batter & Fry

    Heat oil to 350°F.

    Beat egg whites with cream of tartar until they reach a stage between soft and stiff peaks—thick, with structure, but the peaks should droop slightly when lifted.

    In a separate bowl, mix together yolks, flour, and salt. Gently fold this mixture into the beaten whites until just combined.

    Hold each chile by the stem and dip into the batter, coating completely.

    Fry in the hot oil, spooning oil over the top to set the batter. Turn and cook until golden on both sides, about 2–3 minutes per side. Drain on paper towels.

    Make the Sauce

    Sauté the onions and garlic in a skillet until softened. Roast the tomatoes under a broiler or in a hot skillet until lightly charred; add to a blender.

    Add oregano and bouillon to the blender and process until smooth.

    Heat the oil in a deep skillet until shimmering, then pour in the blended tomato mixture and bring to a boil.

    Reduce heat to medium-low and simmer for 10–15 minutes, or until the sauce reduces by half and thickens.

    Whisk in the tomato paste and return to a gentle simmer for 1–2 minutes to bloom the paste and deepen the flavor.

    Adjust seasoning with salt and pepper. If needed, thin with a splash of chicken broth or water. Keep warm.

    Plate

    Spread a pool of warm sauce onto a plate. Place the chile relleno on top and spoon additional sauce over it.

    Optional garnishes: crema, olive oil drizzle, chopped cilantro, crumbled cotija, or a lime wedge. Serve with Mexican Rice, Refried Beans, and warm Flour Tortillas; or remove the stem and wrap in a burrito with beans, diced onion, tomato, cilantro, a little sauce, and Salsa Verde.

    Notes

    Preparation

    • Choose large, flat poblano chiles for easier roasting and stuffing. Anaheim, Hatch, pasilla, or canned whole green chiles also work.
    • You may substitute two 14.5-oz cans of fire-roasted tomatoes for the fresh Roma tomatoes.
    • Batter consistency is critical. The whites should be thick with soft-drooping peaks. Optionally, add ½ tsp baking powder per ½ cup flour for extra lift.

    Serving Suggestions

    • Serve over a generous layer of tomato sauce for the most traditional presentation.
    • Top with crema, cilantro, cotija, or a squeeze of lime.
    • Pair with rice, beans, and warm tortillas.
    • For a burrito-style relleno, remove the stem and wrap with refried beans, sauce, onion, tomato, and cilantro.

    Variations

    • Cheese-only rellenos for a traditional vegetarian version.
    • Birria- or picadillo-filled rellenos for a heartier option.
    • Shrimp or chicken fillings for a coastal Mexican variation.

    Make-Ahead & Storage

    • Chiles can be roasted and peeled up to 2 days ahead.
    • Sauce keeps well refrigerated for 3–4 days and freezes for up to 2 months.
    • Fried rellenos reheat well in a 350ºF oven for 10–12 minutes.
  • Carnitas

    Carnitas

    These carnitas take inspiration from traditional Michoacán-style cooking—slow-simmered in rich pork fat, brightened with citrus, and finished until the edges are irresistibly crisp. Whether cooked in a cowboy wok over an open flame or in a Dutch oven on the stovetop, this method delivers deeply savory, tender pork with the classic crispy bits that make great street-taco carnitas unforgettable.

    Ingredients

    • 8 lbs pork shoulder, cut into 4-inch chunks
    • 8 lbs lard (or enough to submerge pork by at least ¾)
    • 4 tbsp table salt, divided (2 tbsp sprinkled directly over the pork, 2 tbsp dissolved in ½ cup hot water)
    • ½ cup hot water
    • 1 can evaporated milk
    • 1 bottle Coca-Cola
    • Juice of 3 oranges (at least ½ cup), plus the halved oranges
    • 2–3 bay leaves
    • 15–20 whole garlic cloves, peeled
    • ½ onion, cut into wedges
    • Yield: Approximately 4.5–5 lbs carnitas (about 20–24 tacos, using 1.5–2 oz meat per street taco or 2.5–3 oz for larger tacos)

    Directions

    Season the Pork

    Sprinkle 2 tbsp salt evenly over the pork and let sit for at least 30 minutes at room temperature. Dissolve the remaining 2 tbsp salt in ½ cup hot water and set aside.

    For deeper seasoning, you can salt the pork 12–24 hours ahead: sprinkle the 2 tbsp salt over the pork, cover or leave uncovered for lightly dried edges, and refrigerate. Remove from the refrigerator 30–45 minutes before cooking.

    Initial Frying (Browning Stage)

    In a large discada (cowboy wok/plow disk) or deep Dutch oven, heat the lard to 350°F over medium heat. Add the pork in a single layer—working in batches if needed to avoid overcrowding—and cook, turning every 15 minutes, until the surfaces are deep golden brown, about 30–45 minutes.

    Prepare to Add Liquids (Safety Step)

    Reduce heat to low, then turn off the heat completely and let the lard cool until the bubbling subsides, 2–3 minutes, to reduce boil-over risk. Once the fat is calm, carefully add the evaporated milk, Coca-Cola, the salted water, freshly squeezed orange juice, the halved oranges, bay leaves, garlic cloves, and onion wedges.

    Slow Simmer (Confit Stage)

    Return heat to medium-low and maintain a gentle simmer (around 225°F), with small, lazy bubbles breaking around the edges. Cook until the pork is fork-tender and most of the liquid has evaporated, allowing the milk and Coke sugars to caramelize, about 1.5–2 hours. Stir every 20–30 minutes during the final reduction to prevent scorching.

    Finish & Crisp

    Once the liquid has fully reduced, remove and discard the bay leaves, citrus halves, and onion wedges. The pork will begin frying again in the rendered fat. Increase the heat slightly and crisp the carnitas to your preferred texture, turning occasionally until browned, crispy on the edges, and easily shreddable. Shred or chop into bite-sized pieces and serve hot.

    Notes

    Preparation

    • Salting the pork 12–24 hours in advance deepens the seasoning and can improve browning; just be sure to bring the pork toward room temperature before cooking.
    • Use enough lard to submerge the pork by at least ¾ for even cooking and browning, especially in a deep Dutch oven.
    • Always allow the lard to stop actively bubbling before adding liquids to reduce the risk of boil-over or splattering.
    • During the confit stage, aim for a gentle simmer with small bubbles around the edges of the pot rather than a vigorous boil.
    • As the liquid reduces and the sugars caramelize, stir periodically to prevent scorching on the bottom of the pan.
    • Handling this much volume can be a challenge. I always use my rimmed Discada (aka Cowboy Wok or Disco). The specific tools I use are listed on my kitchen tools page.

    Serving Suggestions

    For tacos, serve warm carnitas in heated corn tortillas with diced onion, chopped cilantro, crumbled queso fresco, and homemade Salsa Verde or Chile de Árbol Salsa.

    • Serve with lime wedges for brightness.
    • Brush tortillas lightly with pork fat before warming for taquería-style flavor.
    • Add a sprinkle of flaky salt right before serving.
    • For extra-crispy edges, reheat portions on a hot plancha or cast-iron skillet until sizzling.

    Variations

    • Pressure Cooker Shortcut: For a faster version, season the pork as directed and place it in a pressure cooker or Instant Pot with the orange juice, halved oranges, bay leaves, garlic, onion, and about 1 cup water (omit the lard, Coke, and evaporated milk at this stage). Cook on high pressure for 35 minutes, then allow a natural release. Once tender, transfer the drained pork to a large pan with lard, Coke, and evaporated milk, then simmer and fry as directed to caramelize and crisp the edges.

    Make-Ahead & Storage

    • Cool carnitas to room temperature, then refrigerate in an airtight container with some of the cooking fat spooned over the top for up to 4–5 days.
    • For longer storage, freeze cooled carnitas (with a thin layer of fat) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • To reheat, warm carnitas in a skillet over medium to medium-high heat with a spoonful of reserved fat, spreading the meat into an even layer and allowing the edges to crisp before stirring.
    • Reheated carnitas often develop even better texture and flavor after a second round of crisping.
  • Beef & Asparagus / Beef & Green Beans

    Beef & Asparagus / Beef & Green Beans

    This family-favorite stir-fry pairs velvet-tender slices of beef with crisp-tender asparagus or green beans in a glossy, savory sauce layered with soy, mushroom soy, oyster sauce, and a hint of Shaoxing. Ginger, garlic, and scallions add restaurant-style aroma, while the velveting technique keeps the beef incredibly juicy—perfect over a bowl of hot white rice.

    Ingredients

      Beef:

    • 3 lbs sirloin, flank, or other tender steak, sliced thin against the grain

      • Velveting Marinade:

    • 2 cups water
    • 1 tsp baking soda
    • ⅔ cup soy sauce
    • 1 egg white
    • ½ tsp white pepper
    • 2 tbsp corn or potato starch
    • 2 tsp neutral oil (such as canola or vegetable oil), to coat the beef
    • Neutral oil, for frying the beef (enough for about 1–2 in / 2.5–5 cm depth in the wok or pan)

      • Sauce:

    • ¼ cup water
    • 3 tbsp sugar
    • ½ tsp chicken powder
    • ⅓ cup soy sauce
    • 1 tbsp mushroom soy sauce
    • 1 tbsp oyster sauce
    • 1 tbsp dark soy sauce
    • 3 tbsp michiu or Shaoxing cooking wine
    • 1–2 tsp cornstarch mixed with an equal amount of water (slurry)
    • ¼–½ tsp MSG (optional)

      • Vegetables & Aromatics:

    • 1–2 tbsp neutral oil, for stir-frying the vegetables
    • 1 medium onion, thinly sliced from root to tip

      • Vegetables (Use Either):

      • 1–1½ lbs asparagus, trimmed and cut into 2 in (5 cm) pieces
      • 1–1½ lbs fresh green beans, trimmed (see Directions for blanching)

      Stir-Fry & Finish:

    • 2–3 tbsp neutral oil, for stir-frying the sauce and aromatics
    • 2 tbsp minced garlic
    • 1–2 tsp minced fresh ginger
    • 2 scallions, white parts thinly sliced, green parts thinly sliced for garnish
    • 1–2 tsp toasted sesame oil, to finish
    • Cooked white rice, for serving

    Directions

    Velvet the Beef:

    In a large bowl, whisk together the water, baking soda, and soy sauce. Add the sliced beef, separating the pieces so they are fully coated in the mixture. Cover and refrigerate for at least 1 hour and up to 24 hours (2 hours is ideal for thinly sliced beef).

    Drain the beef well and pat it dry with paper towels. Return the beef to a clean bowl. Add the egg white, white pepper, and starch, and mix thoroughly with your hands until every piece is evenly coated. Add 2 tsp neutral oil and mix again to distribute. Cover and refrigerate for at least 30 minutes, or up to overnight.

    Heat enough neutral oil in a wok or deep, heavy skillet to a depth of about 1–2 in (2.5–5 cm) to 350ºF (175ºC). Fry the beef in batches for 30–60 seconds, just until the color changes and the pieces are opaque but not browned. Remove with a spider or slotted spoon and drain on a rack or paper towels. Repeat with remaining beef. Set aside.

    Make the Sauce:

    In a small saucepan, combine the ¼ cup water, sugar, and chicken powder. Bring just to a simmer over medium heat, stirring to dissolve the sugar and chicken powder.

    Remove from heat and stir in the soy sauce, mushroom soy sauce, oyster sauce, dark soy sauce, and cooking wine until well combined. If using MSG, stir it in now.

    Just before you are ready to add the sauce to the wok, stir the cornstarch slurry to recombine and whisk 1–2 tsp of it into the sauce. Set the sauce near the stove so it’s ready to use.

    Prepare the Vegetables:

    If using green beans, bring a large pot of salted water to a boil. Add the trimmed beans and blanch for 60–90 seconds, just until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry before stir-frying.

    If using asparagus, trim and cut into 2 in (5 cm) pieces. Very thick stalks can be blanched for 30 seconds if desired, then shocked in ice water and dried well, but this is optional.

    Heat 1–2 tbsp neutral oil in a wok over high heat. Add the sliced onion and stir-fry until slightly softened and just starting to turn translucent, 1–2 minutes. Transfer the onion to a large bowl. Add the asparagus or blanched green beans to the wok and stir-fry until crisp-tender and lightly charred in spots, 2–3 minutes. Transfer to the bowl with the onion and set aside.

    Stir-Fry and Finish:

    Carefully wipe out the wok if needed. Add 2–3 tbsp neutral oil and heat over medium-high until shimmering. Add the minced garlic and ginger and stir-fry for 10–15 seconds, just until fragrant—do not let them brown. Add the scallion whites and stir-fry for about 10 seconds more.

    Give the sauce a quick stir, then pour it into the wok. Bring to a boil and cook for 30–45 seconds, stirring constantly, until slightly thickened and glossy.

    Add the velveted beef to the wok and toss to coat in the sauce. Stir-fry for about 1 minute, just until the beef is heated through. Return the onion and asparagus or green beans to the wok and toss everything together until hot and evenly coated with sauce, 1–2 minutes more.

    Remove the wok from the heat and drizzle in the toasted sesame oil. Toss once more, then garnish with the scallion greens. Serve immediately over hot white rice.

    Notes

    Preparation:

    • For best texture, slice the beef thinly against the grain; partially freezing the meat for 20–30 minutes makes it easier to slice evenly.
    • The velveting steps (marinating, coating, and frying) can be done several hours ahead; keep the fried beef covered in the refrigerator and bring to room temperature before the final stir-fry.
    • Use a neutral, high-smoke-point oil (such as canola, peanut, or vegetable oil) for both frying the beef and stir-frying.
    • Start with 1 tsp of the cornstarch slurry in the sauce and increase up to 2 tsp if you prefer a thicker, more clingy sauce.
    • Dark soy sauce adds color and a light molasses note; a little goes a long way, so keep to the recommended amount.
    • MSG is optional but gives the dish a distinct “restaurant” savoriness; if you prefer not to use it, simply omit it.

    Serving Suggestions:

    • Serve over steamed white rice, jasmine rice, or medium-grain rice to soak up the sauce.
    • Add a simple cucumber salad or lightly pickled vegetables on the side to balance the richness of the beef.
    • Garnish with additional scallion greens or a sprinkle of toasted sesame seeds for texture and color.
    • For a fuller meal, pair with stir-fried bok choy, Chinese broccoli (gai lan), or a quick egg-drop soup.

    Variations:

    • Spicier Version – Add a pinch of crushed red pepper flakes or 1–2 dried chilies to the oil when stir-frying the garlic and ginger.
    • Mushroom Add-In – Stir-fry sliced shiitake or cremini mushrooms after the onions, then combine them with the vegetables before adding back to the wok.
    • Extra Saucy – Increase the water in the sauce to ⅓–½ cup and adjust the cornstarch slurry to maintain a light, glossy consistency.
    • All-Green Bean or All-Asparagus – Use only one vegetable if preferred; keep the total weight around 1–1½ lbs for the best meat-to-vegetable balance.

    Make-Ahead & Storage:

    • The beef can be velveted and fried up to 1 day in advance; cool, cover, and refrigerate until ready to use.
    • The sauce can be mixed (without the cornstarch slurry) up to 2 days ahead and refrigerated; rewarm gently and whisk in the slurry just before cooking.
    • Leftover stir-fry keeps well in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or wok with a splash of water to loosen the sauce.
    • This dish is best fresh, as the vegetables will lose some of their crisp-tender texture upon reheating.
  • Carne Asada Tacos

    Carne Asada Tacos

    Carne asada tacos are all about bold, bright flavors—citrus, chiles, and fire meeting the smoky heat of the grill. This version brings together a vibrant, well-balanced marinade, a hot charcoal sear, and classic taquería toppings for tacos that taste like they came straight from a late-night stand in Mexico. Served with warm corn tortillas, diced onion, fresh cilantro, and your choice of salsa verde or chile de árbol salsa, these tacos are simple, deeply flavorful, and perfect for any cookout.

    Ingredients

      Marinade

    • ½ cup cilantro, roughly chopped
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice (see note for overnight marinade)
    • 1 jalapeño, minced
    • 3–4 garlic cloves, crushed
    • 2–3 tbsp grated white onion
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp mexican oregano
    • ¼ tsp cinnamon
    • 1–2 tbsp Mexican Coke (optional, enhances caramelization)
    • 1 tsp Worcestershire sauce

      • Optional Dry Substitutions (If Fresh Aromatics Are Unavailable)

    • ½ tsp garlic powder (instead of fresh garlic)
    • ½ tsp onion powder (instead of fresh onion)

      • Meat

    • 1–2 lbs flank or skirt steak
    • ½–1 tsp kosher salt, for seasoning before grilling

      • Finishings

    • Corn tortillas
    • 1 white onion, diced
    • 1 bunch cilantro, stemmed and chopped
    • Salsa Verde or Chile de Árbol Salsa
    • Limes, cut into wedges

    Directions

    Prepare the Marinade

    In a bowl, combine cilantro, avocado oil, soy sauce, orange juice, lime juice, jalapeño, garlic, grated onion, cumin, chipotle chili powder, ancho chili powder, oregano, cinnamon, Mexican Coke (if using), and Worcestershire sauce.

    Mix well to blend.

    Marinate the Steak

    Place steak in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover tightly, pressing out excess air.

    Marinate for 2–4 hours.

    For overnight marinating, reduce lime juice to 1 tbsp to avoid surface mushiness.

    Preheat the Grill

    Heat a charcoal grill to very high heat (550–650°F) for proper searing.

    Grill the Steak

    Remove the steak from the marinade and pat completely dry with paper towels for better browning. Season both sides with ½–1 tsp kosher salt.

    Place the steak on the grill and flip every minute for even charring and tenderness, grilling 3–4 minutes per side or until medium-rare (130–135°F).

    Optional:

    • Boil ¼ cup reserved marinade for 1 minute and lightly baste the steak during the final minute of cooking for deeper color and flavor.

    Rest and Slice

    Let the steak rest for 5–10 minutes to allow juices to redistribute.

    Slice thinly on the bias, making sure to cut against the grain for maximum tenderness.

    Assemble the Tacos

    Warm corn tortillas until soft and pliable.

    Fill with sliced steak and top with diced onion, chopped cilantro, your choice of salsa verde or chile de árbol salsa, and a squeeze of lime.

    Notes

    Preparation

    • Skirt steak is more traditional for carne asada and tends to grill quickly with excellent flavor, though flank steak also works beautifully. Cutting on the bias gives each slice more surface area, enhancing tenderness and making the meat easier to layer into tacos.
    • If using the optional Mexican Coke, it adds caramelization and depth without making the marinade taste sweet.

    Serving Suggestions

    • Great with Mexican Rice, Refried Beans, or Lime-Pickled Red Onions.
    • Offer both salsas—verde for brightness, chile de árbol for heat.

    Variations

    • Add a pinch of smoked paprika for a subtle smoky note without overpowering the grill flavor.
    • Swap jalapeño for serrano for more heat.

    Make-Ahead & Storage

    • Marinade can be made 2–3 days in advance.
    • Leftover carne asada keeps 3 days refrigerated.
    • Reheat sliced steak briefly in a hot skillet to avoid drying out.
  • Chile Verde Burritos

    Chile Verde Burritos

    The 9th of 11, Grandma grew up in a large family that loved to sing together while washing dishes after a delicious meal. Nobody ever walked away hungry–a tradition that continues to this day. Every year Grandma’s family would meet for a week-long family reunion. Our family and Uncle Jay’s (#10 of 11) would never miss. We’d always extend the reunion by a week, spending extra time with Uncle Jay, Aunt Barbara, and their four kids. Our adventures were so memorable that many of my favorite childhood memories include Uncle Jay’s family. The first time I remember eating these burritos was at a dinner in their home in San Jose. I still drool a little every time I think about it! This recipe is a variation of Uncle Jay’s, specifically designed around cooking the pork in an Instant Pot. Also, in his the meat is not marinated and he uses red Los Palmas sauce. I’ve added the marinade, along with the Instant Pot preparation to make this recipe faster and easier to prepare for a larger group. The marinade is completely optional—and highly recommended!

    Ingredients

    • 3–4 lbs pork shoulder (½ of a boneless shoulder)
    • 1 tbsp lard plus 2 tbsp avocado oil, divided
    • 2 lg onions, chopped
    • 1 recipe Refried Beans
    • 1 can (7 oz) Ortega diced green chiles, undrained
    • 1–2 cups homemade green enchilada sauce (or Los Palmas), to taste
    • jack cheese, grated
    • flour tortillas

      • Brazing Liquid

    • 1½ cups chicken broth
    • ½ cup cilantro
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice
    • 2 tsp salt
    • 1 jalapeño, minced
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp mexican oregano
    • ¼ tsp cinnamon

    Directions

    Braze

    Slice pork shoulder into chunks (about 1 lb each). In an Instant Pot, combine all brazing liquid ingredients.

    In a skillet, heat 1 tbsp avocado oil and 1 tbsp lard; brown pork chunks on all sides and place in brazing liquid.

    Place lid on Instant Pot and close steam vent. Process on high pressure for 45 minutes.

    Allow pressure to release naturally for 30 minutes.

    Combine Ingredients

    Add an additional tbsp avocado oil to skillet and heat until shimmering. Add onion and sauté until softened and slightly browned.

    Place refried beans in a large mixing bowl; stir in sautéed onions, green chiles, and enchilada sauce.

    Remove meat from brazing liquid and cut into chunks or shred; stir into refried bean mixture.

    Serve

    Serve rolled in a warm tortilla with grated jack cheese, diced white onion, and chopped cilantro.

    Serve with Salsa Verde, a side of Mexican Rice, and a tomato-cucumber salad with Espiau’s Vinaigrette.

    For smothered burritos, heat 1 can (28 oz) Los Palmas green enchilada sauce. Add 1 tbsp sugar and ⅓ cup of the remaining brazing liquid; heat to boiling. Whisk in ¼–½ tsp xanthan gum to thicken slightly. Spoon some into the burrito, then smother with sauce and cheese; broil to melt.

    Notes

    Preparation

    • The marinade-style brazing liquid gives the pork deep flavor quickly, making this ideal for serving large groups.
    • For a milder filling, use only 1 cup enchilada sauce; for richer sauciness, use the full 2 cups.
    • Be sure to sauté the onions until lightly browned—this adds sweetness and depth to the bean mixture.
    • The original version of this family recipe can be found here: Original Chile Verde Burritos.

    Serving Suggestions

    • Great served with Mexican Rice, Salsa Verde, and plenty of fresh cilantro.
    • For a crowd, keep tortillas warm in a low oven and serve burrito fillings buffet-style.

    Variations

    • Substitute half the pork with chicken thighs for a lighter filling.
    • Use Hatch green chiles in place of Ortega for a smokier, more robust flavor.
    • To make it spicier, add an extra minced jalapeño to the bean mixture.

    Make-Ahead & Storage

    • Filling can be prepared 1–2 days in advance; flavor improves as it rests.
    • Store filling separately from tortillas to prevent sogginess.
    • Leftovers freeze well for up to 3 months—thaw and reheat gently before serving.
  • Birria de Res

    Birria de Res

    Rich, smoky, and deeply spiced, this family favorite Birria de Res captures the essence of traditional Jalisco-style beef birria. Slow-simmered with a blend of toasted chiles and warm spices, it can be served as a hearty stew or transformed into crispy, cheesy Quesabirria tacos with plenty of the rich consommé for dipping. A perfect centerpiece for any gathering.

    Ingredients

      Birria Base

    • 7 dried guajillo chiles
    • 7 dried morita chiles
    • 4 dried ancho chiles
    • 3 dried chiles de árbol (optional for heat)
    • 1 liter boiling water
    • 5 lb beef chuck, cut into 4-inch chunks
    • 2 lb beef short ribs
    • Salt and freshly ground black pepper
    • 2 tbsp neutral oil
    • 2 tsp Mexican oregano
    • 2 tsp cumin seeds
    • 1 tsp black peppercorns
    • 1 tsp whole cloves
    • 1 tsp allspice berries
    • 3 bay leaves
    • 1 tbsp onion powder
    • 1 tsp paprika
    • 1 tsp ground cinnamon
    • 1 can (28 oz) whole tomatoes with juice
    • 1 tbsp minced garlic (about 3 cloves)
    • 2 tbsp table salt
    • 2 tbsp vinegar (white or apple cider)
    • ½ cup vegetable oil

      • For Quesabirria Tacos

    • Corn tortillas
    • Oaxaca, mozzarella, or jack cheese (shredded)
    • Diced onion
    • Chopped cilantro
    • Lime wedges, for serving

    Directions

    Prepare the Chiles

    Remove stems and seeds from the dried chiles. Toast lightly in a dry skillet over medium heat, pressing gently until fragrant (about 15–20 seconds per side). Transfer to a bowl and cover with boiling water. Soak for 30 minutes until softened.

    Toast and Grind Spices

    In a spice grinder or mortar and pestle, grind Mexican oregano, cumin seeds, peppercorns, cloves, allspice, and bay leaves into a coarse powder. Stir in onion powder, paprika, and cinnamon; set aside.

    Brown the Meat

    Pat beef dry and season generously with salt and pepper. In a large Dutch oven, heat 2 tbsp oil over medium-high heat until shimmering. Brown the meat in batches on all sides until deeply golden; transfer to a bowl and set aside.

    Build the Chile Base

    In the same Dutch oven, add the spice mixture and toast briefly (15–30 seconds) until aromatic. Add tomatoes with their juice, crushing them with the back of a wooden spoon. Stir in garlic, salt, and vinegar. Blend the softened chiles with their soaking liquid until smooth and add to the pot. Let the mixture simmer over medium heat for 2–3 minutes to bloom the chile flavors before adding the browned meat back. Scrape up any browned bits from the bottom as you stir.

    Simmer Low and Slow

    Add ½ cup oil, stir, and reduce heat to low. Cover partially and simmer gently for 3–4 hours, or until meat is tender enough to shred easily. If the liquid reduces too much, add a splash of hot water or beef broth as needed.

    Adjust and Strain (Optional)

    Remove the meat and shred. Skim off the red chile oil that rises to the top and reserve for frying tortillas. For a more refined consommé, strain the sauce through a fine sieve. For a more rustic texture (as our family prefers), leave it unstrained.

    Serve as Stew or Tacos

    For stew service, return shredded meat to the sauce and serve in bowls with diced onion, cilantro, and lime wedges. For Quesabirria tacos, continue below.

    Quesabirria Tacos

    Shred the beef and moisten with a few tablespoons of birria sauce. Reserve the skimmed chile oil for frying. Dip a corn tortilla into the red oil and lay it on a hot skillet or griddle. Spoon shredded meat and cheese onto one side; fold and press lightly. Cook until crisp and golden on both sides, about 1–2 minutes per side.

    Serve tacos with diced onion, chopped cilantro, and lime wedges. Include a small bowl of the birria sauce for dipping (consommé).

    Notes

    Preparation

    • Toasting the chiles deepens their smoky flavor and prevents bitterness — avoid burning them.
    • Blooming the chile-tomato base briefly enhances color and richness before simmering.
    • Use beef chuck and short ribs for the perfect balance of tenderness and flavor.
    • For a richer taco crust, mix the reserved chile oil with a bit of ghee or butter before frying.
    • Birria tastes even better the next day as the flavors meld and intensify.

    Serving Suggestions

    • Serve the birria as a stew with warm corn tortillas, onion, cilantro, and lime wedges.
    • Use the same base for Quesabirria tacos — crisp, cheesy tacos dipped in the rich chile consommé.
    • Offer lime wedges on the table for brightness and balance.

    Variations

    • For milder heat, reduce or omit chiles de árbol.
    • Add a touch of smoked paprika for a subtle, smoky accent if morita chiles are unavailable.
    • Try goat or lamb shoulder for traditional birria de chivo or birria de borrego.
  • Neapolitan Pizza Dough

    Neapolitan Pizza Dough

    Pizza has always been a go-to meal for our family. Who can resist the combination of chewy dough, flavorful sauce, tasty toppings, and gooey cheese? Our first taste of true Neapolitan-style pizza was on our family trip to Italy—staying across the square from the Pantheon, exploring the Colosseum and Vatican museums, and often ending the day with perfectly blistered pizza from a tiny Roman restaurant. This recipe recreates that chewy, flavorful crust at home, whether you choose the cold-ferment version for deep flavor, the quick version for same-day pizza, or the freezer version for easy make-ahead dough.

    Ingredients

    • 1360 g (~3 lb) 00 flour (100%)
    • 952 g cold water (70%)
    • 27 g table salt (2%)

      • Active Dry Yeast

    • Cold Ferment: 0.41 g for 72 hours (0.03%) or 0.82 g for 48 hours (0.06%)
    • Quick Version: 2.72 g for same-day use (0.2%)
    • Freezer Version: 3.54 g for use the same day as thawed (0.26%)

    Note: Use a digital scale accurate to 0.01 g for yeast precision, or approximate to the nearest small pinch if unavailable.

    Directions

    Select Fermentation Version

    Cold Ferment (48–72 hours)

    In a large bowl, combine flour, yeast, and cold water. Mix until no dry bits remain (shaggy dough). Cover and rest 20–30 minutes.

    After resting, sprinkle salt over dough and gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, place dough in a clean bowl, cover, and rest at room temperature (75–80°F / 23–27°C) for 1–2 hours. Divide into 8 oz (225 g) balls, lightly oil, and place in individual containers or on a floured tray covered tightly. Refrigerate 48–72 hours. Remove from refrigerator 2–3 hours before baking to come to room temperature.

    Quick Version (Same-Day)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls, lightly oil, and place in proofing containers or on a floured tray. Cover and proof 1–2 hours, until puffy and relaxed.

    Freezer Version (Make-Ahead)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls. Lightly oil, wrap tightly in plastic wrap, and place in freezer-safe bags or airtight containers. Freeze up to 3 months.

    To thaw, transfer to refrigerator for 24 hours. Then allow 1–3 hours at room temperature before stretching and baking.

    Bake the Pizzas

    Place a pizza steel on the top rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. Just before baking, switch to broil for 5–10 minutes to superheat the surface.

    Stretch a dough ball gently by hand (don’t roll), top lightly with sauce, cheese, and desired toppings, and slide onto the steel. Bake 4–5 minutes, rotating halfway through. For extra char, broil the final 30–60 seconds.

    For an even closer match to wood-fired results, bake in an outdoor pizza oven at 750–850°F (400–455°C) for 60–90 seconds.

    Notes

    Preparation

    • Hydration note: The 70% hydration gives the dough an open crumb and extensible texture typical of Neapolitan-style pizza. Adjust slightly based on flour absorbency.
    • Stretch & Folds: With wet hands, grab one edge, stretch it up, and fold it over. Rotate 90°, repeat until all four sides are folded. After 3–4 rounds, the dough will feel smoother and more elastic.
    • Use minimal toppings and well-drained mozzarella to prevent sogginess during high-heat baking.
    • This dough also works for homemade pita: reduce hydration to 65%, roll ⅛–¼ inch thick, and bake 1½–2 minutes at 475–500°F (245–260°C).

    Serving Suggestions

    • Top with traditional Neapolitan tomato sauce, fresh mozzarella, and basil for a Pizza Margherita.
    • Drizzle with extra virgin olive oil after baking to enhance flavor and aroma.
    • Pair with a simple arugula salad or Italian antipasti for a complete meal.

    Variations

    • Pizza Margherita—Neapolitan tomato sauce, mozzarella, parmesan, basil; after baking add a drizzle of extra virgin olive oil.
    • Pizza Marinara—Neapolitan tomato sauce, garlic, oregano, salt; after baking add a drizzle of extra virgin olive oil.
    • Pizza Capricciosa—Neapolitan tomato sauce, mozzarella, ham, artichokes, mushrooms, olives; after baking add a drizzle of extra virgin olive oil.
    • Pizza Boscaiola—Neapolitan tomato sauce, mozzarella, mushrooms, Italian sausage, and parmesan; after baking add a drizzle of extra virgin olive oil.
    • Pizza Quattro Formaggi—Neapolitan tomato sauce (optional), mozzarella, ricotta, gorgonzola, parmesan, garlic, oregano (or, more traditionally, mozzarella, gorgonzola, parmigiano-reggiano, fontina; and after baking add a drizzle of extra virgin olive oil).
    • Pizza alla Napoletana—Neapolitan tomato sauce (optional), mozzarella, anchovies, capers, oregano; and after baking add a drizzle of extra virgin olive oil.
    • Pizza Prosciutto e Funghi—Neapolitan tomato sauce, mozzarella, prosciutto, mushrooms; and after baking add a drizzle of extra virgin olive oil.
    • Spicy Sausage—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños.
    • Sweet & Spicy—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños; after baking add a drizzle of honey.
    • Spinach & Sun-dried Tomato—Neapolitan tomato sauce, mozzarella, provolone, ricotta, Parmesan, spinach, sun-dried tomatoes; after baking add fresh basil and a drizzle of extra virgin olive oil.
    • Loaded Hawiian—Neapolitan tomato sauce, mozzarella, ham, rotisseri chicken, bacon, pineapple, red onion, pickled jalapeños.
    • Shoarma Pizza—Neapolitan tomato sauce, mozzarella, chicken shoarma; after baking add a drizzle of knoflooksaus (Dutch Garlic Sauce) and poestasaus.
    • Barbecue Chicken—Dr Pepper barbecue sauce, mozzarella, rotisseri chicken, bacon, pickled jalapeños.
    • Fig & Pig—Neapolitan tomato sauce, mozzarella, fresh sliced figs, fig jam, prosciutto, honey.
    • Fig, Pig, & Goat—Neapolitan tomato sauce, goat cheese, fresh sliced figs, caramelized onions, prosciutto; after baking add arugula and a drizzle of honey.
    • Chicken Pesto—pesto sauce, mozzarella, rotisseri chicken, ricotta, thinly sliced tomatoes.
    • Mushroom & Olive—Neapolitan tomato sauce, mozzarella, ham, mushroom, olives, pickled jalapeños.
    • Pear & Gorgonzola—garlic oil pizza base, thinly sliced pear, gorgonzola, mozzarella, walnuts or pecans; after baking add arugula and balsamic glaze.
    • Prosciutto & Burrata—Neapolitan tomato sauce, mozzarella; after baking add torn burrata, prosciutto, arugula, and olive oil.
    • The Meats—Neapolitan tomato sauce, mozzarella, pepperoni, Italian sausage, ham, bacon.
    • Chicken, Spinach, & Feta—garlic oil pizza base , rotisserie chicken, spinach, feta, Parmesan, mozzarella.
    • Indo Saté—peanut sauce thinned with coconut milk, saté ayam, mozzarella, blanched vegetables (thinly sliced carrots, small pieces of green beans, thin shavings of cabbage); after baking add bean sprouts tossed in lime juice and roasted sesame oil, thin cucumber slices, sambal, fresh cilantro, and a drizzle of ketjap manis.
    • Chicken Fajita—Neapolitan tomato sauce with a sprinkle of cumin & paprika, mozzarella, Jack cheese, fajita chicken, red onion, roasted bell pepper strips, and pickled jalapeños; after baking add a drizzle of salsa verde and crema, with a squeeze of lime juice.
    • Saag Paneer—Pureed spinach “saag” base (spinach, blanched & puréed, sautéed onion, garlic, ginger, garam masala, cumin, coriander, a little chili, finished with cream or yogurt for silkiness) spread in a thin, even layer topped with paneer cubes, red onion, serrano chile slices; after baking add fresh cilantro, a light dusting of crumbled kasoori methi, and a drizzle of yogurt.
    • Carnitas—garlic oil pizza base, carnitas, mozzarella, red onion, roasted poblano chile strips, pickled jalapeños; after baking add fresh cilantro, diced white onion, crumbled cotija cheese or queso fresco, and a drizzle of salsa verde and crema.