Every recipe in the kitchen, most recent first.
Beef rendang is an Indonesian-Malay dry curry — beef simmered in coconut milk and a chili-lemongrass-galangal paste until the liquid evaporates and the spices coat each cube in a thick, mahogany lacquer. Done properly on the stove it’s a half-day affair. The Instant Pot doesn’t shortcut the depth of flavour, but it does compress the […]
Scallops are one of those ingredients that seem fussy but are actually wonderfully straightforward with the right technique. The key is a very dry scallop and a very hot pan — from there, a golden crust forms in under two minutes, and a quick garlic basil butter pulled together in the same pan takes them […]
Seared salmon fillets in a creamy Tuscan sauce of garlic, shallots, cherry tomatoes, baby spinach, and Parmesan. The pan sauce comes together while the salmon rests, then the fish goes back in for a final simmer. Restaurant food, weeknight effort. ✦ ✦ ✦ Ingredients Ingredients 2 tbsp oil 4 salmon fillets (6 oz each), skin-on […]
A deeply satisfying cold-weather soup — dried and fresh mushrooms (button and shiitake), pearl barley, leeks, carrots, and slow-simmered turkey thighs in a rich broth. The dried mushroom soaking liquid goes in too, carrying all that earthy depth. Soy sauce and parsley finish it. Freezes beautifully. ✦ ✦ ✦ Ingredients Ingredients ½ oz (15 g) […]
Thathi’s Thai fried rice — built on a fragrant paste of garlic, shallots, sambal oelek, shrimp paste, and lemongrass, with kecap manis for sweetness and depth. The rice goes in off the heat, tossed through until every grain is coated. A fridge-clearing weeknight staple. ✦ ✦ ✦ Ingredients Ingredients garlic — to taste shallots — […]
Chicken strips stir-fried with shiitake mushrooms, ginger, and garlic in a coconut milk and fish sauce glaze, finished with a generous handful of fresh basil. Quick, fragrant, and just the right amount of heat. ✦ ✦ ✦ Ingredients Ingredients Sauce ⅓ cup coconut milk 1½ tbsp soy sauce ¼ cup coconut milk (second pour) 1 […]
Three classic tapenades from a well-loved recipe clipping in Aisha’s cookbook — olive with almonds and poached apricots; a punchy green olive with sun-dried tomatoes; and a simple Niçoise with anchovies. All three come together in minutes in a food processor. Keep refrigerated for up to two weeks. ✦ ✦ ✦ Olive, Almond & Apricot […]
A rustic quiche with sautéed mushrooms, shallot, pine nuts, and wilted spinach — all bound in an eggy feta custard and finished with Parmesan and a grating of nutmeg. Earthy, salty, and very satisfying. ✦ ✦ ✦ Ingredients Ingredients 9″ pie shell (store-bought or homemade) 2 tbsp olive oil ½ cup finely chopped mushrooms 1 […]
The classic party dip — thawed spinach, artichoke hearts, cream cheese, sour cream, and two full cups of Parmesan, baked until bubbling. Serves a crowd. Goes fast. ✦ ✦ ✦ Ingredients Ingredients 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry 14 oz (1 can) artichoke hearts, drained and chopped ⅔ cup sour […]
Aisha’s go-to Thai salad — cucumber, pineapple, papaya, cashews, and herbs with a zingy chilli-lime dressing. Best made with whatever tropical fruits you have; the proportions are just a starting point. Play around with the raw materials. ✦ ✦ ✦ Ingredients Ingredients Salad cucumber, diced 1 cup canned pineapple ½ cup diced papaya ¼ cup […]