Great recipe and so similar to my families recipe.If you make it without yoghurt, it can be frozen.I freeze it in an ice cube tray and take out 3-4 cubes and mix with yoghurt whenever I need/want chutney. I also add 2-3 Roma tomatoes to the mix, the depth of flavor tomatoes bring to this chutney is wonderful. Use serrano chilis as a good substitute. And yes, make it without the yogurt (we do it with lime juice) and freeze it in smaller quantities. Thaw as needed, and mix with yogurt if/when that's what you want.

Labneh is just strained Greek yogurt. Simply line a strainer with cheesecloth and set over a bowl. Add your yogurt to the strainer, cover lightly (to keep the fridge smells out of your cheese) and refrigerate for at least 24 hours. The result is a soft silky cheese that is reminiscent of a fresh cream cheese. It is delicious on it's own with a fresh pita but is also a beautiful canvass for any flavors you like. It is almost zero effort to make so it's definitely worth a try.

Made as directed except I added 1# presoaked pinto beans along with their soaking liquid in place of the called-for water/broth. The beans went in at the beginning and cooked for about 4 hrs. Turned out well

fry in cast iron, 2 min on flesh, 1 on skin, into 450 F oven that you turn down to 350 F. Internal temp 125 F. I made it with the Pomegranate molasses and it was delicious. I recommend you use that in place of the maple syrup if you have it. The recipe is a bit salty for me as written. don't be afraid to DOUBLE the sauce - if you have leftovers and you serve them over rice or potatoes you will thank me. And also please just buy an insane amount of dill and make it with the NYT Sheveed Polo (Dill Rice) recipe - I promise it's not too much dill!

Started onions with bay leaves, then roasted mushrooms and unpeeled garlic cloves at 425 til mushrooms gave up liquid; added eggplant to absorb mushroom liquid and roasted all (~30 min. total). Peeled and mashed roasted garlic into onions and added ginger and thyme. Used only ~1 c. veg broth (Better Than Bouillon). Added mushroom mix to onions and finished with lime juice, mustard, and scallions as in recipe.

I let this marinate for 3 hours in the fridge, then let it come to room temp ~30 minutes and then baked at 350 degrees for 30 minutes. Perfection! I used Coleman’s dried mustard

I recommend adding a touch of soy sauce and finishing with a glug of sesame oil on top. May want some garlic, too.

Make sure to blanch the green beans if you don't like them to be undercooked. I added a teaspoon of ground coreander which I am used to having in the nasi goreng that i grew up with in the Netherlands. You can go easy on the fish sauce. A hint of shrimp flavor is an important element of Indonesian food but fish sauce can be very powerful.It turned out mildly flavored for me. I'd double every flavoring agent if I were to make it again.Our Indonesian cook made it differently each time, depending on what veggies were around. Always an egg and try to keep the yolk soft so you can swirl it into the rice, with the edges crispy. We used to add a Tablespoon or so of tomato ketchup which adds a little sourness. Add the liquids half at a time so it doesn't get too sloppy; use half the kecap manis. Squeeze lime over just before serving and placing the egg on top - it adds a nice bright tone

Aww, you missed the slivers of nori sprinkled on top at the end! If I'm out of it (or I feel too rushed to cut them up), then I notice that the overall flavor is just off a little bit. Go for the nori! Just cut or tear them up over the top, right at the end. Note from the Japanese home kitchen: don't chop the scallions. Use kitchen scissors to cut them over your bowl-makes life easy!

Heresy: I took the three small lemons, deseeded them and chucked them in the food processor. No zesting, no pithing and fabulous lemon taste. It's the best lemon cake recipe I've tried. I baked as described using Meyer lemons and lavender. I put a teaspoon of culinary lavender in the chopped lemons and let it set while I prepared the mise in place. Delicious. Rubbing the sugar and zest together was a gamechanger. The zest didn't stick to the mixer paddle. Used infused lemon juice for glaze and sprinkled some lavender on the glazed cake. This recipe is a keeper.

Hello! Greetings from Mexico ! Black beans can be left to soak in water overnight for faster cooking. Rinse and add to pressure cooker with plenty of water, garlic and half an onion. Pressure cooker can save time if beans not soaked (will be done in 40 min.) Half an onion (at least) well chopped fried brown separately. Once beans done add to browned chopped onions and add ALOT of Epazote, salt and no other herbs are added in original recipe. Saludos!

1. six ears of corn are better than four 2. stock needs 1-2 cups of water 3. butter AND neutral oil works best 4. Add teaspoon of fresh thyme when sauteing onion and potatoes 5. Add pinch of cayenne to soup after adding milkAfter you remove the corn cobs from the water, let them cool a bit and then, before you discard them, use the back side of a knife to scrape off the germ and the milky juice. Add this yummy corn essence to the soup along with with the kernels.

The best way to get the water out of zucchini is to grate it, freeze it, then thaw and drain it. Magic. Let temperature do the work. Zucchini doesn't suffer in freshness. I haven't tried this recipe but I've been making muçver for a long time, and this way works without you having to work. Back home (Turkeyj we also cook a healthier version in the oven instead of frying them. We use only one egg, 3 is waay tooooo much. Add a shredded potato and only 1 tablespoon of flour. And I add about a half cup of shredded nutty cheese, back home it’s kaskaval, over in the states I use manchego. 350 oven for about 40 minutes or until the top browns. And then enjoy. It’s good warm and cold.

Forget about whisking the sauce by hand. Put all of the sauce ingredients in a glass measuring cup or another deep container along with 1/4 cup of water and use an immersion blender to mix them. A few seconds of immersion blending produces a sauce that pours perfectly. I like a little fresh grated ginger and chopped cilantro in my peanut sauce. Biggest thing I find with soba is to make sure you tend to it while it is boiling and then rinse it well, otherwise it gets sticky and gummy. I rinse with cold water in a colander and then transfer the noodles into a bowl of cold water. At that point I scrub the noodles to remove the starch and drain back into the colander.

Do not grill. I added about 2 tsps of garlic powder, 2 tsps of cumin and 1 Tbsp of Worcestershire or fish sauce. Turned out great! Easy healthy burgers for a weeknight. I'm wondering if salting the zucchini would help. That would remove some but not all of the moisture in the zucchini, making for a more stable burger.

For anyone else who doesn't care for oily-textured sauces, I've made this with plain yogurt in place of the olive oil and it's beautiful. Guasacaca tip: for better texture, add the avocado at the end. Make the sauce in the blender with all other ingredients, transfer to a bowl, then smash the avocado with a fork and mix it. That's how my family prepares guasacaca. You can also try adding tomatoes and onions to the blender

I have consolidated some of the advice of other bakers in the comments and it led to a superb cake! -Halved the sugar—the cake will still be PLENTY sweet, even before the icing -Added a tsp of almond extract in addition to vanilla extract to really drive home the almond flavor -Used the zest of a whole lemon -Tossed the blueberries with a tablespoon of the dry ingredients so that they wouldn’t sink, then folded them into the batter all at once -Cooked it uncovered for an hour It was perfect!

Fuchsia Dunlop is the "Julia Child" of authentic Sichuan cooking! Anthony Bourdain, on the infamous heat level of Sichuan’s food: "It’s the spicy, sensualist heartland of all the things I love about China… food that can burn you down to a charred, smoking little stump." Bourdain, on Lazi Ji, a Sichuan spicy chicken specialty: "The dish, in practical terms, is a game of finding the bits of chicken in the mountain of butt-burning goodness. C’mon, it’s fun for the whole family."

Swap Ali’s suggested spices (but keep the sugar, for optimal flavor and browning) for Montreal steak seasoning, ras el hanout, five spice, garam masala, adobo, baharat, jerk seasoning. …