Slow-cooked beef ragu

Onion, sliced	1 large
Garlic, smashed	8 cloves
Rosemary, chopped	3 tablespoons
Beef chuck roast	2 ½ pounds
Salt, kosher	1 teaspoon
Pepper, freshly ground	1 teaspoon
Beef broth	2 cups
Wine, red	¼ cup
Tomato paste	6 ounces
Tomatoes, diced	15 ounces
Pappardelle pasta, cooked
Parmesan, grated	½ cup

1. Add the onions to the slow cooker pot, followed by the garlic and rosemary. 
2. Season the beef with the salt and pepper, and place in the pot. 
3. In a medium bowl, whisk together the broth, wine, and tomato paste; pour over beef. 
4. Add the tomatoes. 
5. Cover, and cook on High for 6 to 8 hours. 
6. Using a fork, flake the meat apart into the sauce. 
7. Ladle over pasta, and serve under a sprinkling of cheese.

Chicken tikka masala

Garlic	9+ cloves
Ginger, peeled, cut into ½-inch pieces	½ cup
Canola oil	¼ cup
Yogurt, whisked smooth	1 cup
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Pepper, freshly ground	½ teaspoon
Chicken thighs, boneless, skinless, pierced with a fork, cut into bite-sized pieces	1 pound
Olive oil	2 teaspoons
Butter, unsalted	3 tablespoons
Serrano peppers, minced	2
Tomato paste	2 tablespoons
Garam masala	1 teaspoon
Paprika	2 teaspoons
Tomatoes, Roma, diced	8
Water	1 to 2 cups
Oil	For grilling
Fenugreek leaves, dried, optional	1 tablespoon
Cream, heavy	½ cup
Cilantro, minced	Garnish
Cooked rice
Naan

1. Combine the garlic, ginger, and canola oil in a food processor, and process until nearly smooth. 
2. Whisk 3 tablespoons garlic-ginger paste into the yogurt with 1 teaspoon salt and pepper. 
3. Add the chicken, and toss to coat. 
4. Marinate at least 30 minutes, or in the refrigerator up to overnight. 
5. Heat a large skillet over medium heat, and add the olive oil and butter. 
6. Once the butter is melted, add the 1/3 cup garlic-ginger paste and Serrano peppers. 
7. Sauté until lightly browned around the edges. 
8. Add the tomato paste, and cook until the tomato has darkened in color, about 3 minutes. 
9. Add the garam masala and paprika, and sauté for 1 minute. 
10. Add the tomatoes, 1 ½ teaspoon salt, and 1 cup water. 
11. Bring to a boil, reduce to a simmer, and cook until thickened, about 20 minutes. 
12. Add additional water, as needed, depending on how much liquid the tomatoes release. 
13. Heat the grill until hot; lightly brush with oil. 
14. Shake off excess marinade, and grill the chicken until charred, about 2 minutes on each side. 
15. Using an immersion blender (or food processor, or blender), process the sauce until smooth. 
16. Bring to a boil, and add the chicken and fenugreek leaves, if using. 
17. Reduce the heat to a simmer, and cook for about 10 minutes. 
18. Add the cream, stirring in thoroughly. 
19. Garnish with cilantro, serve over rice with warm naan.

Cocoa brownies

Butter, unsalted	140 grams
Sugar, granulated	250 grams
Cocoa powder, unsweetened	65 grams
Salt	¼ teaspoon
Vanilla	½ teaspoon
Eggs, cold	2 large
Flour, all-purpose	65 grams
Walnut or pecan pieces, optional	75 grams

1. Preheat to 325°F; ensure a rack is in the lower third. 
2. Line the bottom and sides of an 8-by-8-inch square baking pan with parchment paper or foil, leaving overhangs on two opposing sides for handles. 
3. In a medium saucepan, combine the butter, sugar, cocoa, and salt, and heat on lowest stovetop setting. 
4. Stir occasionally, until the butter melts and the mixture is smooth and hot enough you want to remove your finger quickly. 
5. Remove from heat and let cool slightly. 
6. Using a wooden spoon, stir in the vanilla. 
7. Add the eggs one at a time, stirring vigorously after each one, and continue until the batter looks thick and shiny. 
8. Add the flour, and stir until you can no longer see any white, then beat vigorously for 40 strokes with a wooden spoon. 
9. Stir in the nuts, if using. 
10. Spread evenly in the prepared pan. 
11. Bake until a toothpick stuck in the center comes out clean, about 20 to 25 minutes. 
12. Let cool completely on a rack, if you can wait that long (I seldom do).