The recipes we actually cook.
Two pork stir fries from one method: lemongrass pork, and sweet ginger and garlic pork. Use a lean, tender cut like pork sirloin tip, which wants a fast cook. There’s no deep frying, so both are much lighter than takeout.
A coconut curry noodle soup built on quick-marinated pork (a shortcut to velveting), lemongrass, and whatever vegetables are on hand. Brown the pork fast and leave it underdone, so it finishes in the soup and stays tender.
Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the Cherry tomato and garlic pasta build of one-pan pasta.
The fried onion burger is a classic diner burger; sweet, savoury, and simple.
These vegetable patties are quick to make and delicious. They’re perfect when you’re looking for a lighter sandwich or salad topping.
This is a lighter version of Milanese, with no egg or breadcrumbs. Crispy chicken and a pan sauce pairs nicely with fresh sides.
A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.
A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.
Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.
This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.
Pulled pork is a great base for dozens of dishes, including sliders, chilies, tacos, macaroni, rice bowls, and more.
This recipe was inspired by a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.
Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to …
This is our classic-style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served alongside it.
A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.
Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local takeout shops.
