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.
When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.
I just love this recipe. It’s so FAST (under 30 minutes) and convenient, especially because any type of frozen fish works and you don’t even need to defrost it before cooking.
Since beef was expensive in Japan when I was growing up, it was a real treat when my grandmother, Hatsuko Ishikawa, invited us over for a meatloaf with amakara (salty and sweet) sauce, made with soy sauce, honey, and vinegar. She made hers in a round cast-iron skillet and always served it with potatoes, which were tossed in the pan (with the lid closed) to make them fluffy. This recipe is enhanced with a miso-infused shiitake mushroom sauce, my own wafu version of meatloaf.
The classic tagliatelle with Bolognese sauce gets a wafu kakushiaji (“secret umami enhancer”)—sake, miso, mirin, and kombu dashi. For an even deeper layer of umami, make this sauce with chicken dashi or chintan dashi. What’s not to love? Serve this sauce over traditional pasta or udon noodles, or use it to make a wafu-ed lasagna
Throughout the Caribbean and American South, African slaves transformed the tails of oxen or other cattle, the discards of wealthy plantation owners, into a delicacy by slow-braising them in rich, fragrant stews. In Haiti, oxtail is served with pikliz, an intense peppery and sour slaw tart enough to make your jaws clench, similar in taste and texture to the Southern condiment chow chow. Pikliz is most often made with green cabbage, but I use red cabbage, which is prettier and slightly sweeter, and brussels sprouts, which have a hint of nuttiness. Serve with your favorite white rice.
Dates add a wonderful sweetness to this simple dinner in which your protein and veggies are cooked in one pan.
If you’ve never had red beans and rice before, let me warn you that you just might become addicted to it. When you cook this dish, the house will smell amazing, and you will be eager to dig in every minute you wait for it to be finished. Make this with Honey Jalapeño Cornbread and thank me later.
INGREDIENTS
Serves 2 as a main or 4 as a side