These noodle bowls are ready in 15 minutes – perfect for school holidays and weekends when the meal train seems never-ending. I also make this – sometimes minus the gyozas – when working from home for a quick lunch. I use shop-bought gyozas which I always keep in my freezer. As always, play around with the veg you add.
Served at a luncheon for the coronation of Queen Elizabeth II, coronation chicken, or “Poulet Reine Elizabeth” as it was written on the official menu, is a dish of cold chicken coated in a creamy curry sauce. This is my textural vegan take, with cauliflower and chickpeas regally stepping in for the chicken. While classic recipes typically feature cream and mayonnaise in the sauce, I’ve lightened things up with coconut yogurt, which adds sweetness and a tropical tang that pairs well with the curry flavor. Greek yogurt works nicely, too, delivering more sour notes. Dried fruit is a common addition to “coronation-style” dishes, with some recipes calling for dried apricots or raisins; I’ve opted for the former (though you can use either), along with optional mango chutney for liveliness and subtle spice. This salad tastes even better the next day, so feel free to prep ahead; I recommend using leftovers to make a sandwich.
This dish and Pad see ew (see variation) are both super popular Thai street food dishes known for their smoky flavour and deliciously chewy rice noodles. The combination of light and dark soy sauces stir-fried with Chinese broccoli and meat, often pork or chicken, creates a rich, savoury taste. The only difference between the two is that the pad kee mao stir-fry starts with lots of fiery chilli and finishes with some herbaceous Thai basil, making it an ideal meal to enjoy with a cold drink, hence the nickname ‘drunken noodles’.
I've been experimenting with tempeh a lot this year—a plant-based protein made from fermented soybeans. The soybeans are formed into a firm, dense block and has a slightly nutty, earthy flavor with a hearty texture. It’s a nutritional powerhouse, and unlike tofu, tempeh retains the whole soybean, which provides more fiber and a meatier consistency. After much trial and error, I personally find that cutting the tempeh into small cubes and marinating it at least 2 hours before roasting really helps the flavor soak in In this dish, the marinade is spicy and savory, which I thought was great alongside rice, but I can also see myself enjoying this tempeh in summer rolls, salads, and more.
If you ask me what my last supper would include, this dish would absolutely make the list. It features a combination of some of my favorite ingredients: lemon, Parmesan, garlic, and butter. I’ve been making this dish for weeknight dinners for over 20 years, especially on Mondays as it’s a good way to use up any sesame bagels or baguettes left over from the weekend.
A broccoli salad makes sense. Broccoli loves you, and you love it, so everything is going to be fine. Well, once we make one. Gorgonzola rules, don’t be scared, and eggs rule, so don’t worry. Bacon vinaigrette is always nice and warm. We will get through this and make this right. This salad low- key could be made in any season, warm or cold. Also it’s a fire dinner or breakfast. Dang, just eat this every day, all day. You’ll become so strong.
This one-pan wonder is a creamy skillet of tiny grains of orzo pasta that cook up in a snap, making it a go-to for weeknights. The contrast of the zingy lemon with the earthy thyme-infused charred broccoli creates chef-level depth of flavor in minutes. For an extra touch, garnish with lemon wheels and serve it straight from the skillet at the table. (Then it’s front and center for grabbing seconds!)
Extremely charred broccoli makes for such a great salad. I dream of the burnt broccoli salad from Superiority Burger in the East Village. Brooks Headley, the chef, is really a vegetable wizard; he always comes up with the most brilliant combinations that are so unique, and just work so well. Nothing could be more perfect than that salad, but this plays with some of the sweet, spicy, salty, charred flavors that I love so much about that dish.
We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.
Raw broccoli is a powerhouse salad ingredient, and covering it in yogurt dressing makes for a match made in heaven.