Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined	2 tablespoons
Chicken legs, skin on, bone-in; pat dry	4
Salt, kosher	1 ½ teaspoons
Mushrooms, cremini; quartered	1 cup
Shallot; finely chopped	1 large
Garlic; finely chopped	3 large cloves
Curry powder	1 tablespoon
Turmeric, ground	1 teaspoon
Coconut milk; well shaken and stirred	13.5 ounces
Water	1/3 cup
Fish sauce	1 tablespoon
Coconut milk, evaporated	½ cup
Cilantro, freshly chopped	Garnish
Chile oil	Garnish

1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
2. Sprinkle the chicken evenly with salt. 
3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
8. Stir in the coconut milk, water, and fish sauce until combined. 
9. Return the chicken to the skillet, skin side up. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
12. Transfer the chicken to a shallow serving bowl. 
13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
14. Garnish with cilantro and chile oil, and serve with rice. 

Recipe from Food & Wine Annual 2025.

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed	2 cloves
Ginger, peeled, finely chopped	¾-inch piece
Coconut milk,	14 ounces
Sugar, coconut	1 tablespoon
Thai 7 Spice seasoning	1 ½ teaspoon
Fish sauce	2 tablespoons
Lime juice, freshly squeezed	1 tablespoon
Shallots, finely chopped	3 large
Cilantro, finely chopped	2 tablespoons
Salmon fillets, skin on	20 ounces
Asparagus, cut into ¾-inch piece	9 ounces
Rice, basmati, cooked

1. Preheat your oven to 400°F. 
2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
4. Cover with foil, and bake for 35 minutes; serve with rice. 

Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Baked sweet potatoes with maple dressing

Active: 15 minutes; Total: 55 minutes; Serves: 4

Sweet potatoes, preferably yellow	4 medium
Butter, unsalted; room temperature	2 tablespoons
Salt, fine sea
Crème fraîche	½ cup
Maple syrup	1 tablespoon
Lime juice, freshly squeezed	1 tablespoon
Fish sauce	2 teaspoons
Black pepper, freshly ground	½ teaspoon
Scallions, thinly sliced, both green and white parts	2 tablespoons
Pinenuts, roasted	2 tablespoons
Red chile flakes	1 teaspoon
Lime zest	½ teaspoon

1. Preheat your oven to 425°F. 
2. Rinse and scrub the potatoes under running tap water. 
3. Slice them lengthwise, and place them in a roasting pan, cut side facing up. 
4. Brush or smear with butter, and season with salt. 
5. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. 
6. Bake for 20 minutes, remove the foil, flip the potatoes, and cook, uncovered, for 20 minutes more, until the potatoes are cooked thoroughly and are tender. 
7. Remove from heat and rest for 5 minutes. 
8. In a small bowl, combine the sour cream, maple syrup, lime juice, fish sauce, and pepper; season to taste with salt.
9. In another small bowl, combine the scallions, pine nuts, chile flakes, and lime zest.
10. To serve, top the warm roasted potatoes with a few tablespoons of the dressing, and sprinkle with the scallion-nut mixture. 

Recipe adapted from Food52.

Steamed snapper with garlic-ginger sauce

1. TBD

Recipe to-be-provided, but it was from the Food & Wine Annual Cookbook 2017.

Braised chicken thighs with marinated artichokes

Chicken thighs, skin on, bone in	3 ¾ pounds
Salt, sea
Pepper, freshly ground
Oil, olive	1 tablespoon
Artichoke hearts, marinated; plus ¼-cup brine from the jar	15 ounces
Olives, castelvetrano	1 cup
Garlic	12 cloves
Lemon, thinly sliced	1
Thyme	6 sprigs
Chicken stock, low-sodium	1 cup
Sherry	½ cup
Fish sauce	1 tablespoon

1. Preheat the oven to 375°F. 
2. Season the chicken with salt and pepper. 
3. In a large skillet, heat the oil. 
4. Add half the chicken skin-side down and top the chicken, not the skillet, with a heavy pot; cook over moderate heat until browned and crisp, about 5 to 7 minutes. 
5. Transfer skin-side up to a large baking dish; repeat with the remaining chicken. 
6. Scatter the artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish. 
7. Pour the fat off from the skillet. 
8. Add the artichoke brine, stock, sherry, and fish sauce; bring to a boil. 
9. Pour the mixture around the chicken. 
10. Cover tightly and braise in the oven for 1 hour, until the chicken is tender. 
11. Uncover and increase the oven temperature to 400°F. 
12. Roast the chicken for 15 minutes longer, until the skin is crisp. 
13. Discard the thyme sprigs. 
14. Transfer to plates and serve.

Recipe from Food&Wine Magazine, October 2016

Curried beef stew

Curry
Ancho chiles, dried, stemmed, seeded	2
Salt, kosher	½ teaspoon
Lemongrass stalk, bottom 4-inches only, tough outer layer removed, cut into 1-inch pieces	1
Ginger, peeled, sliced	2 tablespoons
Turmeric, peeled, sliced	2 tablespoons
Shallots, chopped	½ cup
Garlic, halved	½ cup
Stew
Fish sauce	1 tablespoon
Beef chuck, trimmed, cut into 1 ½-inch cubes	2 pounds
Soy sauce, light	3 tablespoons
African birds eye chiles	2 tablespoons
Broth, beef, low-sodium	9 cups
Carrots, peeled, halved lengthwise, cut crosswise into ¼-inch-thick half-moons	1 cup
Shallots, halved	1 cup
Kaffir lime leaves	6
Cilantro, chopped
Basil, thinly sliced

1. In a mortar, pound the chiles and salt with a pestle until pulverized, about 5 minutes. 
2. Add curry ingredients one by one in order listed, fully pulverizing each before adding the next. 
3. In a pot over medium heat, combine the curry paste, fish sauce, beef, soy sauce, and chiles. 
4. Cook, stirring occasionally, for 5 minutes. 
5. Add the broth, and bring to a boil. 
6. Cover, reduce heat to medium-low, and simmer, stir occasionally, until the beef is tender but not falling apart, about 2 to 2 ½ hours. 
7. Stir in the shallots, carrots, and kaffir leaves. 
8. Simmer until the vegetables are just tender, about 10 minutes. 
9. If the broth is too salty, add water a few tablespoons at a time. 
10. Garnish with cilantro and basil. 

Recipe adapted from Bon Appétit.