I came up with this Chicken Curry recipe a few weeks ago when I had a package of boneless, skinless chicken breasts in the fridge and was feeling tired of the same ol’ same ol’. I flipped through some cookbooks for inspiration and settled on this simple and delicious Indian style stir-fry.  Thinly sliced chicken breasts are quickly sautéed with curry powder, then simmered in an aromatic and slightly sweet curry sauce thickened with Greek yogurt. Green peas and fresh chopped cilantro add a vibrant, fresh touch. The best part is that you can have it on the table in 30 minutes, and the cooking method ensures that the chicken comes out reliably tender every time.

The taste and spice level of this dish will vary a bit depending on the type of curry powder you use. As you can see, I use a widely available and relatively mild brand.

Begin by cutting the chicken into 1/4-inch slices. The best way is to cut each breast in half lengthwise, then slice on the diagonal. Don’t make yourself crazy over it, but try to make each piece about the same size — this ensures that they cook evenly.

Next, season the chicken with salt, pepper and curry powder.

Heat some vegetable oil in a large skillet, then briefly sauté the chicken until it is lightly browned but still pink in spots.

Transfer the partially cooked chicken to a clean bowl, then add the onions to the pan and cook until soft and translucent.

Add the ginger, garlic and more curry powder and sauté until fragrant.

Add the chicken stock and cornstarch to the vegetables.

And then cook until the sauce is thickened.

Add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked.

Finally, stir in the Greek yogurt and fresh chopped cilantro.

Serve with basmati rice and enjoy.

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Eating healthy should never leave you hungry, which is one of the reasons I love quinoa (pronounced keen-wah). It looks like couscous and eats like a grain – i.e., it’s filling and satisfying –  but it’s actually the tiny seed of a plant related to leafy greens like spinach and Swiss chard. Quinoa is incredibly high in protein and fiber, and contains all of the essential amino acids your body needs. What’s more? It’s gluten-free, cooks quickly (just 15 minutes!) and can take on limitless flavors. Here, I’ve gussied it up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes a wonderfully earthy and hearty dish.

One of the secrets to making delicious quinoa is to ignore the instructions on the package, which almost always call for too much liquid and result in mushy quinoa. For quinoa that is light, fluffy and slightly crunchy, the ideal ratio is 1 cup quinoa to 1-2/3 cup liquid.

To begin, bring the chicken broth and quinoa to a boil, then cover the pot and simmer for 15 minutes. It will look like this when it’s done…

In the meantime, cook the the onions gently in olive oil until they start to soften.

Add the diced carrots and thyme and continue to cook until the carrots are just tender.

Next, stir in the shiitake mushrooms and garlic, and continue cooking until the mushrooms are done.

Finally, stir in the cooked quinoa, pecans and parsley.

That’s all there is to it. Transfer to a serving dish and enjoy as a hearty side or meatless main course.

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Reading all the food magazines in February makes me feel hopelessly unromantic. I don’t even remember the last time I made my husband a romantic dinner for two complete with pink champagne, oysters and other aphrodisiacs. (Do people really do this? On weeknights? Am I alone here?) Valentine’s Day at our house, I’m sorry to say, is a family affair.  We might exchange a card now an then, but seriously…we’re mostly opening dozens of homemade Valentines stuffed with cheap candy from all the kids’ classmates, and the card my 91-year-old grandmother sends me every year with a lipstick kiss on the envelope and Hershey’s Kiss tucked inside.

Last year, I made this easy Chocolate Fondue for dessert. The kids loved it and, honestly, when else are you going to make chocolate fondue? This year, I’m making Chocolate Paninis for breakfast…not romantic, I know, but chocolate nonetheless.

You don’t need a panini maker for this recipe. The word “panini” simply means a toasted or pressed sandwich. I actually prefer to make theses paninis in the oven because a panini press smashes them too flat.  The most important thing is to start with good quality ingredients. For the bread, I like to use challah or brioche, but any good bread with a soft crust will do (once toasted, a hard crust can be difficult to eat, especially for kids). For the chocolate, I always use Ghirardelli or Guittard semi-sweet chocolate chips. You can use a finely chopped baking bar as well, but I wouldn’t bother because it’s more work and the chips melt just fine.

Begin by buttering one side of all the bread slices, then place half of the slices, buttered side down, on a parchment-lined baking sheet.

Place the chocolate chips over the bread, then top with the remaining slices, buttered side up, to form sandwiches.

Bake in a hot oven until golden on the bottom side. Before flipping the sandwiches, use a spatula to press down on the top slice and smash the chocolate chips into gooey melted chocolate.

Carefully flip the sandwiches, and then bake until the other side is golden brown. Keep a close eye on them — they go from perfectly golden to burnt very quickly!

Let cool slightly — melted chocolate can burn — then slice and serve.

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This maple glazed salmon was featured on the August cover of Cooking Light.  It caught my eye as I was about to get in line at the grocery store and looked so good, I turned around and made a beeline to the fish counter instead.  You basically make a homemade chili powder, dust it generously over salmon fillets, then broil and glaze with maple syrup.  The spices create a delicious top crust and add a hint of heat and bitterness to balance out the sweetness of the syrup and richness of the salmon.  The pineapple salsa is my addition.  If you don’t want to bother, the salmon is delicious on its own but the fresh fruit really adds another dimension and completes the dish.

Begin by making the pineapple salsa. It’s simply a mix of chopped fresh pineapple, cilantro, fresh lime juice and maple syrup.  Set it aside to let the flavors marry while you prepare the salmon.

For the salmon, begin with the spice rub.  You’ll need ancho chili powder, cumin, paprika, kosher salt and sugar.  Note that ancho chili pepper powder is not the same as regular chili powder.  Chili powder is a blend of spices that season chili and similar dishes, while ancho chili powder is a pure chili powder made from ground ancho peppers with deep rich flavor and mild to medium heat.  Many large grocery stores carry it, and you can always find it at Whole Foods.

Arrange the salmon fillets on a foil-lined baking sheet for easy clean up, then sprinkle the spice rub over top.

Set your oven rack about 6 inches from the broiler, and then broil the salmon for about five minutes. Remove the pan from the oven and brush the salmon fillets with maple syrup, and then broil for one minute more.

As you can see, the top crust will look very dark and almost burnt but don’t worry, it’s not — the spices simply turn dark when moistened.  To serve, transfer the salmon fillets to plates and top with the pineapple salsa.

One of the things I love about writing my salad column at Serious Eats is that it keeps me from getting into a salad rut. After all, if I didn’t have the challenge of coming up with new salad recipes week after week, I might never have tried this combination of shredded kale, slightly bitter radicchio, crispy-salty pancetta, tart apples and crunchy pecans in a zingy maple vinaigrette. It’s a beautiful winter salad that touches all your taste sensations. Even my husband, who at 6’2 and 200 pounds (all muscle, of course) is not much of a salad guy, could not get enough of it.

Begin with the pancetta, which is simply Italian bacon. Instead of being smoked like American bacon, pancetta is cured with salt and spices and then dried. You can find it in the deli at most supermarkets and sometimes precut and packaged in the refrigerated gourmet foods aisle.

Combine it with the olive oil in a small pan and fry over medium heat until crisp.

Strain the oil and pancetta drippings into a bowl. This will be the base for your vinaigrette. Set the pancetta aside — it will be a delicious topping for your salad.

Next, remove the kale leaves from the tough stems.

Shred them with a sharp knife, along with the radicchio. Cut the apples into wide matchsticks, leaving the skin on.

Complete the vinaigrette by whisking in Champagne vinegar, maple syrup, salt and pepper.

Toss the vinaigrette with the vegetables and pecans.

Then top with the crispy pancetta and serve.

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This recipe was originally published on my column at Serious Eats. The inspiration came from a similar but more complicated recipe from Food & Wine. 

I love spinach and artichoke dip, especially served warm right out of the oven, but a good one is hard to come by. The problem is that most recipes call for canned or marinated artichokes — which are tinny and sour tasting — as well as sour cream (yet more tang) and an ungodly amount of mayonnaise (hard to enjoy eating, especially if you’re the one who made it). My version is updated with a French twist. Instead of sour cream and mayonnaise, I use a Mornay sauce to thicken the dip.  This is simply a Béchamel, or white sauce, with the addition of grated cheese. I also use frozen artichokes, which are the closest thing to fresh. It bakes up creamy, cheesy and wonderfully rich, with chunks of artichoke hearts and bright green spinach within.  

Begin by melting the butter in a medium saucepan to make the Mornay sauce.

Next, add the flour and continue cooking over medium-low heat.

Stirring all the while.

When the mixture turns a golden-sandy color, whisk in the milk.

Bring the sauce up to a boil, then simmer until thick enough to coat a spoon.

Off the heat, stir in the cheese until melted.

As you can see, it will be quite thick. Set aside while you prepare the vegetables.

Next, cook the onions in a large pan until soft and translucent, then add the chopped artichokes, spinach (be sure it’s squeezed dry) and garlic.

Cook for 5 minutes, then transfer the vegetables to a large bowl. Add the cheese sauce and fold together.

Transfer the dip to a pretty baking dish and top with more Parmesan cheese.

Bake until hot throughout and serve with a sliced baguette.

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When I was little, my family lived on a cul-de-sac in Reston, Virginia called Turkey Wing Court. There were young families in every house, so kids were always outside riding bikes and big wheels (what ever happened to big wheels?!) or knocking on our door. The moms were all close friends (still are) and the dads carpooled every day into work together. Every Sunday during football season, the whole neighborhood would gather in someone’s basement to watch the Redskins games. Each mom had a special game day dish. Pat was known for her swedish meatballs, my mom made a killer Stromboli, Carol brought her husband Norm’s ribs and Barb always made giant vats of Nuts n’ Bolts.

The old neighborhood, circa 1978 (that's Barb in the blue turtleneck, I'm in the middle with the blue overalls)

I loved (and ate massive quantities of) Barb’s Nuts n’ Bolts, so I emailed her recently to ask about the recipe. I wondered if it was the same as the Chex Party Mix on the back of the cereal box. She promptly replied, “No way. That crap’s for amateurs.” Then she sent me her recipe (complete with notes to add a “whole mess” of this and that and extra salt “if your heart works”) and I went at it. My kids loved it and, I have to say, it brought me right back to those good ol’ days on Turkey Wing.

Big wheels! Roller skates!

It’s very easy to make, and the recipe makes a ton. You start by combining chex cereals, pretzels, cheerios and nuts in a large disposable aluminum pan. Feel free to omit any of the ingredients you like, just be sure to substitute more of something else.

Next, make the butter seasoning by combining the melted butter with the Worcestershire sauce, garlic powder, onion powder, seasoned salt and thyme.

Slowly pour the butter mixture over the snack mix, being careful to spread it evenly around.

Then stir it with a spatula until all of the ingredients are evenly coated.

Bake in a low oven, stirring occasionally, for about 1-1/2 hours. Let it cool, then store in an air tight container.

It’s a great game day snack to feed a crowd…and such a yummy blast from the past. Thanks, Barb!

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My daughter has never been a gourmand. She’ll take processed kid food or McDonalds over a home cooked meal any day of the week. Sometimes it works to my advantage — a trip to McDonalds makes excellent bribery — but most of the time I’m just dealing with a picky eater. I don’t usually give in, but every once in a while you have to give a picky eater what she wants, and what mine wants (big shocker) is fried chicken tenders.  Marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection, these are her all-time favorite. They’re delicious on their own, dipped in honey mustard, or perched on top of a salad. And by the way, they’re not just for kids…everyone loves them.

Begin by combining the chicken tenderloins with a mixture of buttermilk, paprika, garlic powder, cayenne pepper and salt. If you have time, let them marinate overnight.

When you’re ready to cook them, make the breading by combining the flour, baking soda and spices in a bowl. Stir in a bit of buttermilk until the mixture is nice and clumpy.

Toss the tenderloins in the mixture and coat evenly with the breading.

They’ll look like this…

Finally, heat your oil until shimmering in a high-sided pot to prevent splatters. Place the tenderloins in the hot oil without crowding the pot, and cook until golden brown on both sides.

Drain on paper towels.

And that’s all there is to it. If you need a good honey mustard recipe to go with it, try this one. Enjoy!

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Kale chips, or kale leaves coated with olive oil and slow-baked until shatteringly crisp, are often called “kale crack” because they’re so addictive. It’s surprising but true — I have admittedly polished off an entire sheet pan by myself just standing at the stove (which is clearly why I cannot allow myself even one single potato chip). But, thankfully, kale is one of the healthiest vegetables on the planet so we can all indulge guilt-free. It has more nutritional value, higher levels of antioxidants and fewer calories than almost any other food around. In this recipe, I’ve topped the earthy leaves with nutty Parmesan, salt and a squeeze of fresh lemon juice. It’s a delicious way to get your crispy-salty fix.

To make kale chips, begin with a large bunch of curly kale. Remove the leaves from the thick stems and tear them into large pieces. If washing the leaves (I don’t bother unless they look gritty), be sure they are completely dry before proceeding with the recipe; moisture will cause the leaves to steam in the oven and they won’t get crispy.

Add a few tablespoons of olive oil.

Then use your hands to rub the oil evenly onto the leaves.

Arrange the leaves in a single layer on two baking sheets.

Then bake in a low oven until crispy but not browned, about 25 minutes. As you can see, the leaves shrink quite a bit.

While they’re still hot, sprinkle them with salt, freshly grated Parmesan and a squeeze of lemon juice.

Eat for your health and enjoy!

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This recipe for Vietnamese Caramelized Shrimp was sent to me by one of my readers from San Diego — thank you, Kim!  I took one look at it and knew it was going to be really good.  Shrimp are quickly sautéed with garlic and onions and then simmered in a traditional Vietnamese caramel sauce made from fish sauce, brown sugar, scallions and cilantro.  I made it and we literally scraped the pan clean. 

Kim from San Diego

The key ingredient in the dish is fish sauce, which is a dark, pungent liquid used in Southeast Asian cooking.  I know it doesn’t sound or smell appetizing but have faith — when paired with the right ingredients, it adds wonderful depth and complexity to a dish.  It’s used like soy sauce in Chinese cooking and has the taste of umami, which is best described as meaty or savory.  Umami is actually considered the fifth primary taste sense following sweet, sour, salty and bitter. (Other umami-rich foods include anchovies, Worcestershire sauce, Parmesan cheese and ketchup.)  You can find fish sauce at Whole Foods, Asian markets and many large grocery store chains.  If possible, buy a brand imported from Thailand or Vietnam.

As with any stir-fry, it’s best to have all your ingredients chopped and prepped before you start cooking.

Begin by combining the fish sauce, brown sugar, crushed red pepper flakes and water in a bowl and set aside.

Heat the vegetable oil in a large sauté pan and cook the onions over medium-low heat until soft and translucent.

Add the garlic and cook a few minutes more.

Add the shrimp to the pan and cook until just pink and still translucent in some spots.

Add the sauce and simmer until the shrimp are cooked through.

Toss in the scallions and cilantro, and serve.

The dish is intensely flavorful, so it goes best with steamed jasmine rice.  Enjoy!

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