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Jamaican Curry Chicken

1 tablespoon fresh thyme leaves (from about 15 sprigs)

1 small red onion, coarsely chopped

3 medium scallions, thinly sliced (about 1/3 cup)

1 small habanero or scotch bonnet pepper, trimmed and thinly sliced

2 tablespoons Maggi all-purpose seasoning

2 tablespoons plus 1 teaspoon Jamaican curry powder, such as Beta Pac, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground white pepper

1/2 teaspoon freshly ground black pepper

4 pounds bone-in chicken pieces, cut into rough 3-inch pieces (halve thighs or drumsticks across the bone)

2 cloves garlic, minced

2 tablespoons vegetable oil

2 cups water

2 medium white potatoes (about 12 ounces total), peeled and diced

1 medium carrot, peeled and diced

1 chicken bouillon cube, 1 teaspoon chicken bouillon powder, or 1 teaspoon chicken bouillon paste

6 allspice berries

Kosher salt

Roti or steamed rice, for serving

Instructions

Place 1 tablespoon fresh thyme leaves, 1 coarsely chopped small red onion, 3 thinly sliced scallions, 1 thinly sliced small habanero or scotch bonnet pepper, 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons of the Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, and 1/2 teaspoon black pepper in a large bowl. Stir to combine.

Add 4 pounds cut bone-in chicken pieces to the marinade and toss to combine, massaging the seasonings into the chicken with your hands (wear gloves if you can). Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.

Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add 2 minced garlic cloves and remaining 1 teaspoon Jamaican curry powder and cook, stirring constantly, until fragrant, about 15 seconds. Using tongs, transfer the chicken into the pan and reserve the marinade left in the bowl. Cover and cook for 5 minutes (reduce the heat as needed if the chicken starts to burn). Uncover and stir the chicken, making sure it is not stuck to the bottom.

Add 2 cups water to the reserved marinade and stir to combine. Pour the liquid into the pot. Cover and boil (not simmer), stirring occasionally, until the chicken is cooked through and tender, 30 to 35 minutes. (The liquid level should always be about halfway up the chicken, add more water as needed.)

Add 2 diced medium white potatoes, 1 diced medium carrot, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir until the bouillon is dissolved. Taste the sauce and season with salt as needed. Cover and boil until the potatoes are fork tender and the sauce is thickened to the consistency of thick gravy, 8 to 10 minutes. Serve with roti or steamed rice.

Carne Asada Clásica

3/4 cup (6 ounces) dark Mexican ale

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup plus 1 tablespoon grapeseed oil, divided

6 medium garlic cloves, finely chopped (about 2 tablespoons)

2 tablespoons plus 1/8 teaspoon fine sea salt, divided

1 tablespoon apple cider vinegar

2 1/2 teaspoons Worcestershire sauce

1 teaspoon black pepper

1/2 teaspoon Mexican oregano

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

10 spring onions or 15 scallions, divided

2 pounds flap steak, patted dry (See Note)

1 small white onion, thinly sliced (about 1 3/4 cups)

2 serrano chiles, stemmed and halved lengthwise

1 cup chopped fresh cilantro

Warm tortillas and salsa, for serving

Directions

Whisk together Mexican ale, orange juice, lime juice, 1/4 cup oil, garlic, 2 tablespoons salt, vinegar, Worcestershire sauce, black pepper, oregano, paprika, cumin, and cloves in a large bowl until spices are evenly incorporated. Trim 4 spring onions or 6 scallions, and cut in half lengthwise. Using the palm of your hand against a flat work surface, lightly smash spring onions until a little moisture is released. Combine smashed spring onions, flap steak, white onion, chiles, cilantro, and ale mixture in a large ziplock plastic bag. Seal bag, and shake to thoroughly mix; gently massage marinade into steak. Chill at least 2 hours or up to 12 hours.

Remove steak from marinade, and pat dry using paper towels; discard marinade. Place steak on a wire rack set over a rimmed baking sheet. Let stand at room temperature 30 minutes. Meanwhile, preheat grill to very high (500°F to 550°F).

Place steak on lightly oiled grates. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125°F for medium-rare, 3 to 5 minutes per side, or to desired degree of doneness. Transfer steak to a cutting board, and let rest 5 minutes.

Meanwhile, trim remaining 6 spring onions or 11 scallions; toss with remaining 1 tablespoon oil and remaining 1/8 teaspoon salt in a medium bowl until well coated. Place spring onions on oiled grates, and grill, uncovered, turning occasionally, until softened and lightly charred, 4 to 6 minutes.

Slice steak against the grain; serve with grilled spring onions, warm tortillas, and salsa.

Roasted tomatillo salsa

12 ounces (6-8) medium tomatillos, husked and rinsed

3 or 4 garlic cloves, unpeeled

Fresh hot green chiles (start with a large serrano or small jalapeño, but feel free to use any fresh chile), stemmed

Fresh cilantro (start with 6 or 8 sprigs)

1/2 medium white onion

Salt

Roast ingredients: Though most people in Mexico roast ingredients for this salsa on a comal (griddle), I find it easiest to roast them under a broiler. Spread the tomatillos, unpeeled garlic and chiles on a rimmed baking sheet and roast about 4 inches below a hot broiler (my toaster oven is perfect for this) until the tomatillos and chiles are blotchy brown on one side, about 6 minutes, then turn everything over and roast the other side. The garlic should feel soft.

Cool and blend: Cool until handleable, slip the peels off the garlic, then scrape everything (including any juices) into a blender or food processor and pulse until you have pureed it to your liking—I like the salsa best when it’s smoothish, but still has some texture.

Finish and season: Gather the cilantro into a tight bundle and thinly slice across it (leaves and stems) until you run out of leaves. Chop the onion into about ¼-inch pieces. For the freshest flavor, rinse in a strainer under cold water to get rid of that unpleasant “oniony” flavor. Shake off excess water and add to the salsa along with the cilantro. If the salsa is too thick to spoon easily, stir in water a tablespoon at a time until the salsa seems right to you. Taste and season with salt, usually a scant teaspoon. Because most ingredients are roasted, it’s harder to add more of one or the other of them to the finished salsa—except, of course, for cilantro and onion.

Pollo en pipián rojo (Chicken in Red Sesame Seed Sauce)

Alternative:

salt and pepper to taste

3 pounds chicken thighs skin on, bone in

4 tbsp grapeseed oil

2 chile ancho stems and seeds removed

2 chile guajillo stems and seeds removed

1-2 chile morita or chipotle stems and seeds removed

1/3 onion roughly chopped

3 cloves garlic

2 roma tomato sliced in half

1/3 cup roasted pepitas

1/4 cup toasted sesame seeds

1 1/2 inch piece Mexican cinnamon stick

2 whole cloves

4 whole all spice

4 cups chicken broth

Or:

2 Ancho peppers, seeded & deveined

2 Guajillo peppers, seeded & deveined

1 chipotle pepper

¼ cup peanuts

⅓ cup pumpkin seeds

¼ cup sesame seeds

1- in cinnamon stick

2 cloves

2 allspice berries

1 teaspoon cumin

1 small tomato

⅓ medium white onion

2 garlic cloves

Salt and pepper to season

Beans for Enfrijoladas

1 pack of frozen beans from Sabor a Yucatan 1 guajillo pepper 1 ancho pepper 2 cloves of garlic Pinch of oregano Salt 1/2 tsp of better than boullion

Soak peppers in water. Add peppers, soaking water, garlic, oregano, salt and boullion to blender and mix until smooth. Combine chilli sauce with beans and then return to blender. Blend until smooth.

Dip tortillas in bean sauce. Plate, cover with more beans, and top with avocado, pickled onions, cilantro and salsa. Optional: fill tortillas with cheese.

Enough for 2 people with 4 to 5 tortillas each.

Avocado-Tomatillo Salsa

8 ounces (3 or 4 medium) tomatillos, husked, rinsed and roughly chopped

Fresh hot green chile (start with 1 serrano or ½ jalapeño), stemmed, white veins and seeds removed (if you wish) and roughly chopped

A small handful of cilantro, roughly chopped (stems and all)

1 ripe avocado, cut in half, pit removed, flesh scooped from the skin and roughly chopped

About 1 tablespoon finely chopped white onion

Salt

Make raw tomatillo salsa. In a blender or food processor, combine the tomatillos, chile, cilantro and 1/3 cup water. Pulse until the mixture is reduced to a coarse puree (I think its best when it still has a little texture).

Thicken with avocado. Scoop in the avocado and pulse until it is thoroughly incorporated. Scoop into a salsa dish and stir in enough water to give it an easily spoonable consistency, usually about a tablespoon.

Add onion and season. Scoop the onion into a strainer and rinse under cold water, shake off the excess and stir into the salsa. Taste and season with salt, usually a scant teaspoon.

Playing around: Different fresh chiles will change the character of this salsa—especially ones that are light green and yellow (I’m thinking about hot banana peppers and the little lemon drop peppers I like to grow). And, of course, you can range away from cilantro as the herb here. A handful of arugula is good, as are mint, basil, hoja santa, and fennel tops.

Pipian Verde Images from Mexican the Beautiful Cookbook. New york times version: https://cooking.nytimes.com/recipes/1012677-green-pipian

½ cup hulled untoasted pumpkin seeds

½ pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained

1 serrano chile or ½ jalapeño (more to taste), stemmed and roughly chopped

3 romaine lettuce leaves, torn into pieces

¼ small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed

2 garlic cloves, halved, green shoots removed

¼ cup loosely packed chopped cilantro

1½ cups chicken stock

1 tablespoon canola or extra virgin olive oil

Salt, preferably kosher salt, to taste

Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.

Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and ½ cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.

Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Chilaquiles

For tomato or tomatillo sauce:

2 pounds ripe tomatoes—plum tomatoes make the best textured sauce OR 2 pounds tomatillos, husked and rinsed

Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed

1 medium (6-ounce) white onion, cut into ½-inch sllices

1 ½ tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas

2 ½ cups chicken broth, plus a little extra if needed

Salt

A couple of big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish

For the Red Chile Sauce

2 ounces (about 8) dried guajillo chiles, stemmed, seeded and torn into flat pieces

1 1/2 pounds ripe tomatoes

6 garlic cloves, unpeeled

1 1/2 tablespoons vegetable oil, plus a little extra for brushing or spraying the tortillas

2 1/2 cups chicken broth, plus a little extra if needed

A couple big sprigs of epazote, plus more for garnish OR a big handful of cilantro leaves, plus more for garnish

For the Tortillas

12 (about 10 ounces) cold or stale 6-inch store-bought or homemade tortillas, cut into wedges or ½-inch strips

Oil to a depth of 1 inch OR replace tortillas and oil with 8 ounces (about 8 cups loosely packed) store-bought tortilla chips (if your local Mexican grocery carries chips specified for chilaquiles, choose those)

For the optional protein

1 ½ to 2 cups (roughly 8 to 10 ounces) coarsely shredded cooked chicken, pork or beef OR 4 sunny-side up fried eggs

For the garnish

About ½ cup Mexican crema, crème fraiche or thinned sour cream or Greek-style yogurt

A handful of thinly sliced white onion

About ¼ cup grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano

INSTRUCTIONS

Make the tomato or tomatillo sauce. Spread out the tomatoes or tomatillos, the chiles and the onion onto a rimmed baking sheet and roast under a preheated broiler until blackening and soft on one side (about 6 minutes), then flip everything over and roast on the other side. If using serrano chiles, they may be blackened and soft long before the tomatoes are ready. Cool and, if using tomatoes, slip off their blackened skins. Scrape everything (including any juices) into a blender or food processor and process until nearly smooth (a little texture preserves the beautiful homemade quality of the sauce). Heat the oil in a very large (12-inch) heavy skillet over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once and cook, stirring almost constantly, until darker and considerably thicker, about 8 minutes. Stir in the chicken broth, then simmer for several minutes.

Taste and season with salt, usually about 1 ½ teaspoons, and stir in the epazote or cilantro. Remove from the heat.

Or make the red chile sauce. Heat a very large (12-inch) heavy skillet over medium. When hot, toast the chile pieces a few a time, pressing them against the hot surface with a metal spatula until they release their aroma and change color slightly, then flip and toast the other side. Collect the toasted chile pieces in a bowl, cover with hot tap water, weight with a plate to keep them submerged, and let rehydrate for 20 or 30 minutes.

Meanwhile, spread the tomatoes and garlic on a rimmed baking sheet and roast close up under a preheated broiler until the tomatoes are blackened and softening on one side, about 6 minutes, then flip them and the garlic and roast the other side. If the garlic cloves are small and feel soft after the first 6 minutes or so, remove them. Cool until handleable, then pull the skins from both tomatoes and garlic. Drain the chiles and scoop into a blender jar with the tomatoes and garlic. Blend until smooth. Press through a strainer into a bowl.

Return the skillet to medium-high heat and add the oil. When hot enough to make a drop of the puree sizzle sharply, add it all at once and cook, stirring almost constantly, until nearly as thick as tomato paste, 5 to 8 minutes. Stir in the chicken broth, then simmer for a few minutes to bring the flavors together. Taste and season with salt, usually about 1 ½ teaspoons, and stir in the epazote or cilantro. Remove from the heat.

The tortillas. If the tortillas seem moist, it’s best to lay them out in a single layer to dry for a few minutes; otherwise they risk absorbing a lot of oil. In a deep heavy skillet, heat the oil over medium-high. When hot enough to make a piece of tortilla sizzle sharply (360 degrees), fry the tortillas wedges or strips in batches until most of the bubbling has stopped, 2 to 3 minutes. Use a spider skimmer, slotted spoon or tongs to transfer them to a tray lined with paper towels. If using store-bought chips, measure them out and set aside.

The optional protein and the garnishes. Set out the ingredients you are using next to the stove. Chilaquiles cook quickly and should be served right away.

Finish the chilaquiles. You need 4 to 4 1/2 cups of soupy sauce in the very large skillet to make chilaquiles the way I like them (meaning with enough sauce to pool around the finished dish). If you have more, simmer it until reduced to that quantity; if you’re lacking, add water or more broth. Bring to a full boil over medium-high heat, then add the chips (and shredded meat, if using) and stir until all are coated with sauce. Turn off the heat, cover and let stand 1 ½ to 4 minutes, until the tortillas have softened to your liking. Gently stir everything together, then scoop into deep plates. Drizzle with the crema, scatter on the onion slices, and sprinkle generously with cheese and extra epazote or cilantro. Slide an egg onto each plate, if that’s what you’ve chosen. You’re ready to serve.

Pollo in Guajillo (From ‘Asada’ by Bricia Lopez)

12 guajillo chiles (about 50 grams), stems and seeds removed

1/2 large white onion, roughly chopped

8 garlic cloves, peeled

1/4 teaspoon black peppercorns

1 whole clove

1 tablespoon dried Mexican oregano

2 tablespoon grapeseed oil

1/4 cup (60 milliliters) orange juice

2 tablespoon seasoned rice vinegar

2 tablespoon freshly squeezed lime juice

1/4 teaspoon ground cinnamon

1 1/2 tablespoon sea salt

2 pound (910 grams) bone-in chicken thighs

In a cast-iron skillet over medium heat, lightly toast the chiles, about 2 to 3 minutes on each side. Remove from the skillet and set aside.

In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside.

Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground.

In a high-performance blender or food processor, add the toasted chiles, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chiles have come apart. Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight.

Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, heat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash. Remove the chicken from the marinade and put them on the grill directly over the medium fire, skin side up. Close the lid and cook, turning once, about 15 minutes on each side. The chicken is cooked when its internal temperature reaches 175°F (79°C) on a meat thermometer. Transfer the meat to a cutting board and let rest for 5 minutes.

Tangy Vinegar Chicken With Barberries and Orange

3 lb skin-on, bone-in chicken legs (thigh and drumstick) or a mix of thighs and drumsticks

2 tbsp vegetable or other neutral oil

1 medium onion, finely chopped

1/2 cup dried barberries or dried tart cherries, rinsed

1 medium orange, halved

1/3 cup white wine vinegar

1/2 tsp ground turmeric

1/4 tsp crushed red pepper flakes

4 garlic cloves, thinly sliced

Kosher salt

Preheat oven to 177°C. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.

Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 240ml water, season lightly with salt, and bring to a simmer.

Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated things and drumsticks).

Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.

Includes bibliographical references (pages 507-508)

Adobo de pollo taco

3 large chicken breasts or 6-7 boneless chicken thighs

1/4 cup mild vinegar like apple cider vinegar 1 cup water 3 tablespoons salt 2 ancho chillies 4 costeño chillies 10 guajillo chillies 4 cups water Soak chillies overnight completely submerged 1 lb tomatoes, chopped 1/2 teaspoon ground cloves 1 teaspoon black pepper 1 teaspoon ground cumin seeds 1 tablespoon Mexican oregano 4-5 garlic cloves 3-4 tablespoons oil or lard 3 cups water 1 large Mexican or regular bay leaf 1 lb baby potatoes, left unpeeled and whole 2 cups water Salt, to taste

Start by soaking the chicken in vinegar, water and salt for 1 hour.

If you have soaked the dried chillies overnight, de-stem them and remove all the seeds by adding them to a small blender. If you have not soaked them overnight, add them to hot water and soak them for 30 minutes. Save the soaking liquids.

Add the strained soaking liquid, tomatoes, cloves, pepper, cumin, oregano, and garlic to the same blender as the chillies and purée to a smooth paste. You want to break up all the soaked chillies, not leaving any bits of skin. If you cannot get a smooth paste, strain the purée through a fine-mesh sieve, extracting as much of the purée as possible.

Heat the oil in a large pot. Add the chicken and fry. You may need to do this in batches so that the chicken does not stew but is fried to a golden brown. If you have cooked the chicken in batches, add all the chicken back to the pot, add the puréed chillies, and simmer on low heat for 10-13 minutes until the sauce has thickened and the oils begin to float to the surface.

Add the potatoes, bay leaf and water, seal well with a lid, and simmer gently for 45 minutes. Check frequently that the liquids have not completely evaporated and that the sauce is not sticking to the bottom of the pot. Adjust water as needed. At the end of the 45 minutes you want a very thick sauce with very tender chicken, it must shred easily between your fingers.

Cool the dish, remove the chicken, and chop it into bits. If needed, chop the potatoes into bits. Add the mole back to the sauce and mix in well. Taste for salt. You are looking for a gorgeous mole that is beautifully flavoured, bold, and gently spiced. If the mole is kept aside, it tends to thicken. Add water to bring it to a sloppy consistency at the time of serving.

Serve hot with crisp and/or soft tortillas, guacamole, salsa and pickled jalapeños.

Murgh masala

Mallika Basu explains (as does Mahender about his masoor ki dal) that you can tweak this recipe to your heart’s content, especially with the spices, so you get the right primal sting of flavour and challenge, and so that it changes and evolves to suit you – wherever you are.

Prep 15 min Cook 50 min Serves 4

4 tbsp cooking oil 1 tsp sugar 2 medium onions, finely diced 5cm root ginger, peeled and finely grated 6 garlic cloves, peeled and grated 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 4 large ripe tomatoes, peeled and chopped 3 tbsp thick natural yoghurt 8 skinless chicken thighs, or 4 breasts, thickly sliced 1 tsp garam masala Salt, to taste Coriander leaves, to serve (optional)

Warm the oil in a frying a pan over a medium-high heat. Add the sugar and, as it melts, add the onion and cook, stirring, for five minutes. Add the ginger and garlic, and cook for five minutes more, adding a little hot water if it seems to be sticking.

Add the spices and stir, then add the tomato. Stir and cook for a few minutes, then reduce to a simmer for 10 minutes, crushing the tomatoes with the back of a spoon.

Add the yoghurt and chicken, raise the heat and stir carefully, lifting the pieces so they are coated completely in sauce. After five minutes, add 375ml warm water, stir again, lower the heat and simmer for 20-30 minutes, by which point the meat should be tender and, if you’ve used thighs, pulling away from the bone.

Remove from the heat, add the garam marsala and season with salt to taste, then serve with coriander leaves, if you wish.

Silky Marinated Zucchini (Concia)

Sliced on thickest mandolin setting into long strips. Used sherry vinegar instead of red wine vinegar. No basil.

INGREDIENTS

5 medium zucchini (about 2½ pounds / 1 kg), ends trimmed

¼ cup (5 g) fresh basil leaves, chopped

¼ cup (5 g) fresh mint leaves, chopped

1 medium garlic clove, finely chopped

⅓ cup (80 ml) extra-virgin olive oil, plus more if needed

¼ cup (60 ml) red wine vinegar

1 teaspoon kosher salt, plus more if needed

½ teaspoon freshly ground black pepper

DIRECTIONS

Slice the zucchini into ¼-inch- (6 mm) thick planks or rounds. Lay the zucchini out in a single layer on one or two paper towel–lined baking sheets and top with another layer of paper towels. Let stand for at least 1 hour to draw out some of the moisture.

Meanwhile, stir together the basil, mint, and garlic in a small bowl; set aside.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the zucchini, turning once, until softened and lightly browned on both sides, 3 to 5 minutes per side; if the pan begins to look dry, add more oil as needed. As each batch of zucchini is done, transfer to a small baking dish, sprinkle with a bit of the herb mixture and some of the vinegar, salt, and pepper, and gently toss to combine. Continue layering the fried zucchini and the remaining ingredients until everything is used up.

Let the zucchini sit at room temperature, basting it occasionally with the juices in the baking dish, for at least 30 minutes (ideally, an hour or more) to allow the garlic to soften and the flavors to meld.

Just before serving, taste and add more salt if needed. Store leftovers, covered, in the fridge for up to 3 days.

Pantry Pasta Recipe with Calabrian Chiles, Anchovies, & Crispy Panko

Didn't use breadcrumbs.

12 oz dried pasta, such as bucatini ⅓ cup plus 3 tbsp Sizzle 2 large shallots or ½ onion, finely chopped 4 large cloves garlic, finely diced 8 anchovies, kept whole 2 tablespoons tomato paste 2 tablespoons Calabrian chili paste, divided (1T for cooking, 1T for finishing) 1 cup pasta cooking water, plus more for loosening up the sauce if desired Roughly chopped fresh parsley or oregano for serving Drizzle for serving

To crisp your breadcrumbs: To large heavy bottomed skillet, heat 1 tbsp Sizzle over medium. Add panko breadcrumbs, season with kosher salt, and stir to combine. Cook for around 5 minutes or until golden brown, stirring frequently. Remove breadcrumbs from skillet and transfer to small bowl—you’ll top your pasta with this later. Wipe your skillet clean.

Bring large pot of generously salted water to a boil.

In same skillet used for breadcrumbs, heat ⅓ cup Sizzle over medium-low heat. Add shallot and anchovies, stir to combine, and season with kosher salt. Cook for about 8-10 minutes, until shallots have softened and anchovies have almost completely melted. Add tomato paste and 1 tbsp of Calabrian chili paste, and give everything a big stir to combine. Cook for 1-2 minutes, until the whole mixture starts to caramelize. Season as needed with kosher salt.

Cook the pasta just shy of al dente, it'll finish cooking in the sauce. Before you drain the pasta, set aside 1 ½ cups of the pasta cooking water.

Transfer the cooked pasta to your sauce in the skillet over medium heat. Add 1 cup of pasta cooking water, the other tbsp of Calabrian chili paste, and remaining 2 tbsp of sizzle, and toss until combined.

Transfer to bowls and top with generous amounts of Drizzle, fresh herbs, and your previously made crispy breadcrumbs.

Garlicky Chicken With Lemon-Anchovy Sauce

It's possible to make this recipe on the stove. Brown chicken first, add anchovies for 2-3 minutes, then add everything else for another few minutes while mixing and coating chicken with sauce. Add lemon at the end. Used calabrian chilli paste instead of chile flakes.

1¼ pounds boneless, skinless chicken thighs (4 to 5 thighs)

1 teaspoon coarse kosher salt

Freshly ground black pepper

6 garlic cloves, smashed and peeled

¼ cup extra-virgin olive oil

5 anchovy fillets

2 tablespoons drained capers, patted dry

1 large pinch chile flakes

1 lemon, halved

Fresh chopped parsley, for serving

Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.

Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.

When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.

Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

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