Stove-Top

This green curry takes a creative approach by using oat milk instead of coconut milk, with peanut butter adding richness and body. The result is lighter but deeply satisfying, with bright, spicy, aromatic flavors enhanced by fresh curry leaves. The curry leaves are used twice: simmered into the base for depth, then crisply fried as a fragrant finishing tadka. It’s a pantry-friendly Thai-South Asian fusion that works beautifully with whatever vegetables you have on hand. ...

This vegan stir-fry takes inspiration from kering tempeh, a beloved dish at Jakarta’s Warteg Gang Mangga. Traditionally made with crispy fried tempeh tossed in bumbu dasar merah (Indonesian red spice paste), this version uses pressed tofu for better supermarket availability. The tofu batons are coated in turmeric-spiced cornstarch and fried until golden and craggy, then glazed with a jammy sauce made from lemongrass, chilies, and coconut milk. Finished with sweet soy sauce (kecap manis) and roasted peanuts, the result is spicy, savory-sweet, and deeply satisfying. ...

This vibrant Turkish salad traditionally features nubby mung beans paired with roasted red peppers, fresh herbs, and a tangy pomegranate molasses dressing. This version uses French lentils du Puy as a substitute, since dried mung beans can be difficult to source in the US. The lentils provide a similar firm texture while being widely available. The dish balances earthy legumes with bright citrus, aromatic cumin and sumac, and the fresh bite of mint and dill. Simple yet layered with flavor, it works equally well as a substantial side dish or light vegetarian main course. Serve at room temperature or chilled. ...

Ingredients For the Pasta Salt for pasta water 2 tablespoons olive oil, plus more as needed 2 medium leeks, trimmed, white and light green parts thinly sliced (about 500ml/2 cups) 680g (1½ pounds) mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced 450g (1 pound) short pasta, such as ziti or cavatappi 2 tablespoons white miso 180ml (¾ cup) grated Parmesan, plus more for garnishing 1 tablespoon sherry or red wine vinegar, plus more to taste 1 tablespoon chopped parsley leaves and tender stems Equipment Large pot for pasta Dutch oven or deep 12-inch skillet Colander Measuring cups and spoons Instructions Stage 1: Setup (5 minutes) Start the pasta water: Bring a large pot of salted water to a boil. Stage 2: Cook the Vegetables (15 minutes) Sauté the leeks: Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil. ...

Ingredients Pasta and Base 450g (1 pound) cavatelli, orecchiette, or ditalini pasta Kosher salt and freshly ground black pepper 60ml (¼ cup) extra-virgin olive oil, plus more for serving Flavor Components 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes) 4 medium garlic cloves, thinly sliced 30ml (2 tablespoons) chopped fresh sage 30ml (2 tablespoons) minced fresh rosemary Chickpeas Two 440g (15½-ounce) cans chickpeas, drained 120ml (½ cup) reserved chickpea liquid (aquafaba) Finishing 1-2ml (¼ to ½ teaspoon) red pepper flakes 10ml (2 teaspoons) grated lemon zest 30ml (2 tablespoons) fresh lemon juice Equipment Large pot for pasta 12-inch skillet Wooden spoon or pasta fork Fine grater for lemon zest Instructions Stage 1: Cook the Pasta (10 minutes) Bring 4 quarts of water to a rolling boil in a large pot Add pasta and 1 tablespoon salt Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions) Reserve ¾ cup of the pasta cooking water Drain pasta and return to pot; set aside off heat Stage 2: Build the Sauce (5 minutes) Heat ¼ cup olive oil in a 12-inch skillet over medium-high heat Add anchovies (or substitute), garlic, sage, and rosemary Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes) Add drained chickpeas and red pepper flakes Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes) Stir in reserved chickpea liquid and lemon zest Stage 3: Combine and Finish (5 minutes) Scrape the entire chickpea mixture into the pot with the pasta Set pot over medium heat Add ½ cup reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes) Add more pasta water as needed until sauce clings to pasta Remove from heat and stir in lemon juice Taste and adjust seasoning with salt Notes Vegetarian Anchovy Substitutes White or red miso paste (2-3 tablespoons) - provides similar umami depth Capers (2-3 tablespoons, chopped) - adds brininess and tang Kalamata or oil-cured olives (¼ cup, chopped) - brings saltiness and complexity Nutritional yeast (2-3 tablespoons) - offers umami and slight nuttiness Mushroom powder or dried porcini (1-2 tablespoons, rehydrated) - deep earthy umami Soy sauce or tamari (1-2 tablespoons) - liquid umami boost Sun-dried tomatoes in oil (¼ cup, chopped) - concentrated savory flavor Combination approach: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce Make-Ahead Tips Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days Reheat gently before combining with freshly cooked pasta Variations Add a handful of baby spinach or arugula at the end for greens Include halved cherry tomatoes for freshness Top with toasted breadcrumbs for texture Use butter beans or cannellini beans instead of chickpeas Storage Refrigerate leftovers in an airtight container for up to 3 days Reheat gently with a splash of water or olive oil to loosen the sauce Not recommended for freezing as pasta texture will suffer Source Adapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita ...

This simple yeasted flatbread combines nutty spelt flour with all-purpose flour for a wholesome, versatile bread that’s cooked directly on the stovetop. The addition of yogurt creates a tender crumb while oat milk keeps the recipe dairy-free friendly. These flatbreads puff beautifully when cooked and are perfect for wrapping, dipping, or serving alongside your favorite meals. Ingredients For the Dough 500g flour blend (250g spelt flour, 250g all-purpose flour) 30ml neutral oil (2 tablespoons plus 1 teaspoon), divided 60ml whole-milk yogurt (4 tablespoons) 7g active dried yeast (1 packet) 10g sugar (2 teaspoons) 12g kosher salt (2 teaspoons) 5g baking powder (1 level teaspoon) 240ml oat milk, warmed Equipment Large mixing bowl Clean dish towel Well-floured cutting board Rolling pin Large sauté pan or cast iron skillet Spatula Instructions Making the Dough Combine dry ingredients (5 minutes): Place the spelt and all-purpose flours in a large mixing bowl and whisk to combine. Create a well in the center and add 2 tablespoons of oil, yogurt, yeast, sugar, salt, and baking powder. ...

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 medium red or yellow onion, thinly sliced Kosher salt and black pepper 2 to 3 tablespoons (30-45 grams) harissa or tomato paste Red-pepper flakes (Aleppo peppers work well) 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed 4 cups (960 ml) vegetable broth 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional) Fried or medium-boiled eggs, for serving (optional) Preparation Step 1 Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside. ...

Source https://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes Ingredients 2 teaspoons garam masala 1 ½ teaspoons finely grated fresh ginger 2 garlic cloves, minced or finely grated 3 scallions, thinly sliced, greens and whites separated ¾ teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper 1 pound extra-large shrimp, shelled and deveined 1 tablespoon extra-virgin olive oil ¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes 2 tablespoons unsalted butter Fresh lime juice Method Prepair Shrimp In a medium bowl, combine: garam masala ginger garlic scallion whites 1/2 teaspoon salt 1/4 teaspoon pepper. Add shrimp and toss well. ...

This reciepe calls for oat milk, but most other “milk” can be used. Ingredients 3/4 cup sugar 1/4 cup cornstarch 2 1/2 cups oat milk 3 large egg yolks, lightly beaten 2 tablespoons finely grated lemon zest Pinch of salt, to taste 1/2 cup fresh lemon juice 2 tablespoons unsalted butter, room temperature Method In a medium saucepan, whisk together cornstarch and sugar. Add milk and whisk till smooth. Add egg yolks, lemon zest, salt, and cook over medium heat, stirring frequently, until mixture has thickened enough to coat the back of a spoon. Remove saucepan from heat and stir in lemon juice and butter. Pour mixture through a fine mesh strainer. Portion into individual serving dishes. Let cool to room temperature. Chill, loosely covered, for two hours. Serve chilled.