Ingredients

• 1 Lb. salmon filet
• 3 large cloves garlic, pressed
• 1 Tbsp. red miso paste
• 2 tsp. fresh grated ginger
• 2 Tbsp. honey
• 1/4 cup soy sauce
• 1 tsp. sesame oil

Directions

1. Preheat oven to 350°.
2. Whisk together soy sauce, honey miso paste, ginger, garlic and sesame oil in medium bowl.
   
3. Place marinade and salmon in a ziploc bag and marinate in the refrigerator from 1 to 12 hours.
   
4. Preheat a large cast iron pan over medium-high heat with enough of peanut oil to lightly cover bottom of pan. Once the pan is extremely hot, sear the top of the salmon for about 1 minute to obtain a nice crust.
   
5. Immediately flip the fish to top side up, place into preheated oven for 15-20 minutes until it reaches 125°, basting with marinade halfway through (see below).
   
6. In the meantime, pour marinade out of ziploc bag into a small sauce pan. Bring medium-high heat to a boil, then reduce to a rolling simmer for about 5 minutes until reduced and thickened.
7. Serve salmon with reduced sauce and sides.

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Ingredients

• Kosher salt
• 10 oz. (1-1/2 cups) dried orzo
• 2 lb. boneless leg of lamb, cut into 1-1/2-inch pieces
• 8 oz. halloumi, cut into 16 pieces, (32 if pan frying)
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 Tbs. chopped fresh oregano
• 2 medium cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 10-12 large cherry tomatoes
• 1 large red bell pepper cut into 10 equal chunks
• 1/2 large red onion, cut into 10 wedges from the outer layers, each 2 layers thick
• 3 whole scallions, thinly sliced
• 1/3 cup chopped fresh mint
• 2 Tbs. fresh lemon juice; more to taste

Directions

1. Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl.
2. Prepare a medium (375°F) gas or charcoal grill fire.
3. Put the lamb and halloumi in a large bowl.
4. In a small container with a lid, combine the olive oil, vinegar, oregano, garlic, red pepper flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover tightly and shake vigorously.
   Toss the orzo with 1/3 cup of the mixture and pour the rest over the lamb and halloumi, tossing to coat.
   
5. Thread skewers first with a piece of red pepper, followed onion, then by pieces of lamb, halloumi (if not pan frying), and tomatoes onto each of five to eight, 12-inch metal skewers. Alternating tomatoes, between lamb chunks and ending with onion and pepper last.
   
6. Grill, turning once, until the the lamb is pink in the center (check with an instant read thermometer or cut into a piece to see), 6 to 7 minutes total.
   
   If pan frying halloumi, put cheese slices in a skillet over medium-high heat, turning occasionally until all sides are crispy brown.
   
7. While the lamb is cooking, toss the scallions, mint, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper with the orzo. Season to taste with more salt, pepper, and lemon juice.
   
8. Serve the skewers with the orzo. If you pan fried the halloumi, arrange the cheese pieces around the skewers on the platter.
   

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4 servings, 45 min.

Ingredients

• 2 Tbsp. salted butter
• 5 garlic cloves, finely chopped
• 1 Lb. portobello mushrooms, stems and gills removed, caps finely chopped
• 2 large shallots, halved and thinly sliced
• 1 Lb. bulk sweet Italian sausage
• 1 cup dry red wine
• 1½ cups low-sodium chicken broth
• ½ tsp. cinnamon
• Kosher salt and ground black pepper
• 1 14½-oz. can crushed tomatoes
• 12 oz. dried pappardelle pasta
• Grated Parmesan for serving

Directions

1. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle.
2. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
   
3. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat.
    
   

   
4. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
5. Stir in the broth, cinnamon and ¾ teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
   
6. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.
    
   

   
7. While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente.
8. Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.
   

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Ingredients

• 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
• 1 Tbs. canola or vegetable oil; more as needed
• 2 tsp. finely grated lime zest
• 1/2 tsp. dried oregano
• Kosher salt
• 1 lb. boneless, skinless chicken breast cutlets
• 3 ears corn, husked
• 1/2 cup sour cream
• 2 tsp. fresh lime juice
• 8 tostada shells
• 1/2 cup coarsely chopped cilantro
• Lime wedges, for serving

Directions

1. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt. Add the chicken and toss to coat. Cover and let marinate in the refrigerator for anywhere between 20 minutes and 1 hour.
    
   

   
3. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
    
   

   
4. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob. (Doing so in a small rimmed baking sheet helps keep the kernels from flying about.)
   
5. Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt. Spread evenly onto the tostada shells.
   
6. Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side.
   

To make your own corn tostadas:

Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.

Be careful, because there’s a fine line between when they are done and when the tostadas are overdone, so keep a close eyeball on them.

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Ingredients

• 1-1/2 lb. skirt steak, trimmed of excess fatty patches, cut into 4 even pieces, at room temperature
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 1/2 medium red bell pepper, cored, seeded, and finely diced (about 1/2 cup)
• 1 medium jalapeño, cored, seeded, and finely diced (about 1/3 cup)
• 2 cloves garlic, minced
• 1/4 cup white tequila
• 4 oz. (1 stick) unsalted butter, cut into small pieces
• 1/4 cup fresh lime juice
• 1 bunch fresh cilantro, soaked, thoroughly dried, and coarsely chopped (about 2 lightly packed cups); more chopped for garnish
  

Directions

1. Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper.
2. Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes (it’s ready when a droplet of water instantly evaporates upon hitting the surface). Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced. (We needed to do this in 2 batches because all 4 steaks would not fit in the pan at once.)
   
3. Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes.
4. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced.
   
5. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce.
6. Return the skillet to the stovetop, and lower the heat to medium. Add the bell pepper, jalapeño, and remaining 1 Tbs. of the oil, sprinkle with 1/4 tsp. salt, and cook, stirring, until the peppers soften, about 2 minutes.
7. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
   
8. Raise the heat to high, and carefully add the tequila. Using a wooden spoon to scrape up the browned bits on the bottom of the pan, cook until the tequila almost completely evaporates, about 2 minutes.
9. Remove from the heat. Stir in the butter, accumulated meat juices, then the lime juice, and then the cilantro, and whisk until the butter melts. Season with 1/2 tsp. salt and 1/8 tsp. pepper.
    

   

10. Spoon the sauce over the steak, garnish with more chopped cilantro, and serve immediately.
    

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Ingredients

Tzatziki Sauce

• 1 tablespoon lemon juice
• 2 large garlic clove, minced to paste (A garlic press makes quick work of turning the garlic into a paste.)
• ¾ cup plain Greek yogurt
• ½ cucumber, peeled, halved lengthwise, seeded, and diced fine (1/2 cup)
• 3 tablespoons minced fresh mint
• 1 tablespoon minced fresh parsley
• ⅜ teaspoon salt

Chicken

• Salt and pepper
• 1 ½ lbs. boneless, skinless chicken breasts, trimmed and cut into 1 ½ -inch chunks
• ⅓ cup extra-virgin olive oil
• 2 Tbsp. minced fresh parsley
• 1 tsp. finely grated lemon zest plus 1/4 cup juice (2 lemons)
• 1 tsp. honey
• 1 tsp. dried oregano
• 1 green bell pepper, stemmed, seeded, quartered, each quarter cut into 4 chunks (16 pieces total)
• ¾ red bell pepper, quartered lengthwise, 3 of the 4 slices cut into 2 chunks each (6 pieces total). Reserve the remaining slice for another use.
• 1 small red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks (8 pieces total)
  
  
• Olive oil cooking spray
• Steamed rice (preferably in chicken homemade stock instead of water)
• 5 metal skewers

Directions

1. FOR THE TZATZIKI SAUCE: Whisk lemon juice and garlic together in small bowl. Let stand for 10 minutes. Stir in yogurt, cucumber, mint, parsley, and salt. Cover and set aside.
   
2. FOR THE CHICKEN: Dissolve 2 tablespoons salt in 1 quart cold water. Submerge chicken in brine, cover, and refrigerate for 30 minutes.
   
3. While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano, and 1/2 teaspoon pepper in medium bowl. Transfer 1/4 cup oil mixture to large bowl and set aside to toss with cooked chicken.
   
4. Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture. (Make sure to reserve a 1/4 cup of the mixture.)
   
5. Thread 1 piece of red bell pepper, concave side up, onto one 12-inch metal skewer. Thread one-third of chicken onto skewer. End with one more red bell pepper piece. Repeat on two more skewers.
6. Thread the red onion pieces on the fourth skewer; and the green bell pieces on the final skewer. Spray each skewer of veggies on all sides with cooking spray.
   
7. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
8. Clean and oil cooking grate. Place two veggie skewers on hot side of grill, turning a few times until charred on all sides, about 8 minutes total. Close lid between turns. Move skewers to low heat side of grill.
   
9. Place chicken skewers on hotter side of grill and cook, turning occasionally, until chicken is well-browned on all sides and meat registers 160 degrees, 8 to 10 minutes. Close lid between turns.
    
   

   
10. Using fork, push chicken and vegetables off skewers into bowl of reserved oil mixture. Stir gently, breaking up onion chunks; cover with foil and let sit for 5 minutes.
     
    

    
11. Divide rice among 4 plates. Place chicken and veggies over the rice and serve with tzatziki sauce.
    

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Ingredients

Sauce

• ½ cup low-sodium chicken broth
• 2 Tbsp. sugar
• 2 Tbsp. soy sauce
• 4 tsp. Chinese black vinegar
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. Chinese rice wine or dry sherry
• 2 tsp. ketchup
• 2 tsp. fish sauce
• 2 tsp. cornstarch

Pork

• 12 ounces boneless country-style pork ribs, trimmed
• 1 tsp. baking soda
• ½ cup cold water
• 2 tsp. Chinese rice wine or dry sherry
• 2 tsp. cornstarch

Stir-Fry

• 4 garlic cloves, minced
• 2 scallions, white parts minced, green parts sliced thin
• 2 Tbsp. Asian broad-bean chili paste
• 4 Tbsp. vegetable oil
• 6 ounces shiitake mushrooms, stemmed and sliced thin
• 2 celery ribs, cut on bias into 1/4-inch slices

Directions

1. FOR THE SAUCE: Whisk all ingredients together in bowl; set aside.
   
2. FOR THE PORK: Cut pork into 2-inch lengths, then cut each length into 1/4-inch matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
   
3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
   
   

   
4. FOR THE STIR-FRY: Combine garlic, scallion whites, and chili paste in bowl.
   
5. Heat 1 tablespoon oil in a large wok over high heat until just smoking. Add mushrooms and cook, stirring frequently, until tender, 2 to 4 minutes.
6. Add celery and continue to cook until celery is crisp-tender, 2 to 4 minutes. Transfer vegetables to separate bowl.
   
7. Add remaining 3 tablespoons oil to now-empty wok and place over medium-low heat. Add garlic-scallion mixture and cook, stirring frequently, until fragrant, about 30 seconds. Transfer 1 tablespoon garlic-scallion oil to small bowl and set aside.
   
   

   
8. Add pork to wok and cook, stirring frequently, until no longer pink, 3 to 5 minutes.
   
9. Whisk sauce mixture to recombine and add to wok. Increase heat to high and cook, stirring constantly, until sauce is thickened and pork is cooked through, 1 to 2 minutes.
   
10. Return vegetables to wok and toss to combine. Transfer to serving platter, sprinkle with scallion greens and reserved garlic-scallion oil, and serve.
    
    

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Ingredients

• ½ cup plain yogurt
• ¼ cup extra virgin olive oil
• 1 Tbsp. roasted garlic paste OR 4 cloves garlic, finely minced
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon table salt
• 1 teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 2 lbs. boneless, skinless chicken thighs, cut into approximately 2-inch pieces
• Vegetable oil (for grates); spray oil (for kebabs)

Directions

1. Whisk yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours.
    
   

   
2. Remove chicken from yogurt marinade; discard marinade. Divvy up the chicken and thread each skewer with even amounts of meat. You will have to fold over pieces so that nothing hangs down.
   
3. Preheat the grill for 10-15 minutes until very hot. Brush the grates with vegetable oil. Mist the kebabs with a neutral cooking spray.
4. Grill the skewers over high heat until chicken is charred around edges on all four sides and cooked through, about ?? minutes total.
    
   

   
5. Transfer to platter and serve immediately with your choice of sides.
   
   

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Ingredients

• 1.75 lb. boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips
• 1 Tbsp. cornstarch, (more for a slurry if necessary)
• ½ tsp. crushed red pepper flakes, (more if desired)
• Kosher salt
• 4 Tbsp. soy sauce, divided
• 3 Tbsp. seasoned rice vinegar
• 3 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry
• 3 Tbsp. vegetable oil, divided
• 8 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
• 1 2-inch piece fresh ginger, peeled, thinly sliced crosswise
• 12 oz. green beans, trimmed, halved crosswise (about 4 cups)
• Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)
• 2 cups cooked jasmine rice, made according to package directions, preferably with homemade chicken stock

Directions

1. Make steamed rice according to package directions but use chicken stock (preferably homemade) in place of water.
2. Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1½ Tbsp. soy sauce in a medium bowl.
   
3. Stir vinegar, wine, and remaining 2½ Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
4. Heat 1 Tbsp. oil in a large wok over high heat. When oil is shimmering and slides quickly around the surface of the pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes.
   
5. Add green beans, another 1 Tbsp. of oil and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4-5 minutes. Transfer green bean mixture to a medium bowl.
   
6. Heat remaining 1 Tbsp. oil in same wok over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1-2 minutes.
   
7. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer.
   
   

   
8. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. (If sauce hasn’t thickened, make a small amount of corn starch slurry and stir in.) Remove from heat and taste, then season with more salt, if desired.
   
   
9. Divide steamed rice among plates, serve stir-fry over rice, and sprinkle with desired toppings.
   

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INGREDIENTS

• ¼ pound slab or thick-cut bacon, diced (optional)
• 1 medium yellow onion, peeled and diced
• 1 ½ pounds ground beef, like chuck or sirloin
• 3 cloves garlic, peeled and minced
• 2 tablespoons ancho chile powder
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika, hot or mild
• 1 ½ teaspoons black pepper
• 1 teaspoon light brown sugar
• 1 teaspoon cornstarch
• ½ teaspoon red pepper flakes
• ½ to ⅔ cup chicken stock, homemade or low-sodium, or water
• 1 12- to-16-ounce bag corn tortilla chips
• ½ head iceberg or romaine lettuce, shredded
• ½ cup pickled jalapeños
• 2 avocados, pitted and sliced
• 2 cups shredded Monterey Jack cheese
• 1 ½ cups shredded sharp Cheddar cheese
• ½ cup crumbled Cotija cheese
• 3 radishes, cleaned and thinly sliced
• 2 cups cherry tomatoes, sliced into quarters
• ½ cup sour cream
• ½ cup roughly chopped cilantro leaves
• 2 limes, cut into eighths, for garnish
• Hot sauce, if desired

Assembling layer one on a rimmed baking sheet.

All three layers are now complete.

The nachos fresh out of the oven before the toppings are added.

Toppings included fresh avocado, shredded lettuce, cilantro, dollops of sour cream, and thinly sliced radishes.

PREPARATION

1. Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
2. Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes.
3. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
4. Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add 1/3 of the jalapeños, about 1/3 of the lettuce, some avocado slices (or add these last two ingredients after cooking) and a handful of the Monterey Jack and Cheddar cheeses.
5. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
6. Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

Ingredients

• Kosher salt and ground black pepper
• 2 12- to 14-ounce beef strip steaks, each about 1 inch thick, trimmed of fat and gristle, patted dry
• 1 small red onion, halved and thinly sliced
• 1 cup pitted kalamata olives, roughly chopped
• ¼ cup (good) sherry vinegar
• 2 Tbsp. extra-virgin olive oil, divided
• 6 medium garlic cloves, finely grated (I used a garlic press)
• 1 jalapeño chili, stemmed, seeded, and sliced into thin rounds
• ¾ cup dry white wine
• 5 bay leaves
• 2 Tbsp. salted butter, cut into 2 pieces and chilled
• ¼ cup finely chopped fresh flat-leaf parsley
• Piri-piri oil, to serve (optional)

Directions

1. In a small bowl, stir together 2 teaspoons each salt and pepper. Season both sides of each steak with the mixture, rubbing it into the meat. Set aside.
   
2. In a medium bowl, stir together the onion, olives, vinegar and 1 teaspoon each salt and pepper. Let the steaks and onion mixture stand for 30 minutes, stirring the onion mixture once halfway through.
   
3. In a nonstick 10-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the steaks and cook without disturbing until well browned on the bottoms, 4 to 5 minutes. Flip and cook until well browned on the second sides and the centers reach 120°F (for medium-rare), another 4 to 5 minutes. Transfer to a large plate.
    
   

   
4. Pour off and discard the fat from the skillet, then wipe out the pan. (I did not wipe the pan as I wanted to incorporate the browned bits, plus there was very little discernable fat.) Set over medium-high and add the remaining 1 tablespoon oil, the garlic and chili. Cook, stirring, until fragrant, about 30 seconds.
   
5. Add the wine and bay, then bring to a simmer over medium-high. Cook, stirring occasionally, until the liquid is reduced to about 3 tablespoons, 2 to 4 minutes. Off heat, stir in the butter until melted.
   
6. Transfer the steaks to a cutting board. Cut each steak lengthwise into 4 strips, then cut each strip crosswise into ½-inch pieces.
7. Return the meat and any accumulated juices to the skillet. Add the parsley and toss to combine. Taste and season with salt and pepper.
   
8. Drain off and discard the liquid from the onion mixture and transfer to a platter. Pour the steak mixture over the onions, then drizzle with piri-piri oil, if using. Discard bay leaves.
   

Piri-Piri Oil

Milk Street’s offers this version of the spicy, herbal piri-piri oil, a condiment on nearly every restaurant table in Lisbon. Instead of hard-to-find piri-piri chilies, use árbol chilies. To get the right heat level and color, coarsely grind half of them and simply break the rest by hand. Store the oil in a tightly sealed container for up to one month. If you like, the recipe can be halved. If you can’t find árbol, substitute with 2 teaspoons red pepper flakes and 2 teaspoons sweet paprika.

Ingredients

• 1 cup árbol chilies, stemmed and broken in half
• 2 cups sunflower oil
• 4 medium garlic cloves, smashed and peeled
• 8 bay leaves, broken into small pieces
• 1 rosemary sprig
• 2 tsp. dried oregano

Directions

1. Place half of the chilies in a spice grinder and pulse until coarsely ground, about 10 pulses.
2. In a small saucepan, combine the ground chilies and the remaining halved chilies. Add the oil, garlic, bay and rosemary. Heat over low, stirring occasionally, until the mixture registers 275°F, 5 to 7 minutes.
3. Off heat, stir in the oregano. Cool to room temperature. Pour the mixture through a fine mesh strainer set over a bowl, then transfer to a clean jar and seal tightly.

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Ingredients

• 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
• 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½” cubes
• Kosher salt
• 2 medium onions, coarsely chopped
• ⅓ cup red curry paste
• 2 large zucchini, cut into ½” pieces
• 1 large or 2 small Japanese eggplant, cut into ½” pieces
• 8 oz. green beans, trimmed, cut into 1″ pieces
• 1 13.5-oz. can unsweetened coconut milk
• Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for garnish)
• Rice noodles

Directions

1. Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
   
   
2. Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes.
3. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes.
   
   
4. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes.
   
5. Pour in coconut milk and bring to a simmer.
   
6. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
   
   
7. Meanwhile, make rice noodles according to package directions.
8. Divide rice noodles among bowls, ladle curry over noodles, and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

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