Apple Pie

unsalted butter

allspice

cinnamon

salt

sugar

all-purpose flour

cornstarch

apple cider vinegar

recipe all-purpose pie dough

egg, lightly beaten

This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it's not in season where you live. Recipe yields two large servings (as shown) or four small servings.

Thai Green Curry with Spring Vegetables

brown basmati rice, rinsed

coconut oil

white onion, diced

ginger

garlic,

Thai green curry paste*

(14 ounces) coconut milk (I used full-fat coconut milk

water

coconut sugar or turbinado (raw) sugar or brown sugar

baby spinach, roughly chopped

rice vinegar lime juice

soy sauce** (I used reduced-sodium tamari)

Garnishes: handful of chopped fresh cilantro and red pepper flakes,

To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you&#8217;re ready to serve.

Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.

Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you&#8217;d like.

I used snap peas, green beans, bok choy, carrots, chinese eggplant, baby spinach and baby corn. It was exquisite!

This was fantastic!  My husband and son loved it!

I added thinly sliced red bell pepper for, well, because peppers, as well as crispy baked tofu to up the protein count.  It soaked up the flavors gorgeously.  My son isn't the biggest fan of rice, so I served his on prepared Thai rice noodles.  Win!

Thank you for this easy and awesome recipe.  We'll be making this one again, no doubt!

This was good, but not quite as good as Cookie and Kate's Thai Red Curry (just my opinion/personal preference!). The asparagus is a nice and unique addition for curry. I love this website - never disappointed with a recipe.

So so so delicious!! I didn't think anything could top your Red Curry recipe, my wife and I make that one all the time. This one is totally a match!  Girl, you know how to make a curry RIGHT!! And now, thanks to your prowess, so do I!! Thank you!

I did add tofu and an additional can of cocoanut milk.  I used a light hand with the curry (I'm a wimp), but ended up putting in a little extra after all.  Loved it.

Another "keeper" recipe.  Really nice, mild curry flavor. In the photo, I thought it looked a little too soupy, so I cubed  a container of firm tofu, dusted it in cornstarch and fried it in a little olive oil and tamari.  Removed it from the pan and added it back in when everything else was ready.  I liked the way it turned out...the tofu didn't change the taste, and it did make it more filling, which is what I wanted.

Yum! I followed this recipe exactly and my entire family enjoyed it. My husband thought it could be spicier, my youngest thought it was a little too spicy, and I thought it was just right. I definitely will make again- and likely serve for company.

Another great one! My husband and I are big fans of your Thai Red curry and have made it several times. We made the Thai Green curry for dinner tonight and it was a hit! We followed the recipe but added some shrimp. Delicious -- Thanks!

Loved this recipe.  My husband prefers some meat with it so I cut up half a boneless chicken breast and pan fried it with salt and pepper and mixed it with his plate of curry.  He loved the combo and told me this recipe is a keeper.  So tough to find a dish we both like this much.  Thanks Kate!! So good.

Love this recipe; have made it 3 times in the past month. I alter the recipe to our taste - no water, no soy sauce (too salty), no sugar (too sweet).
I cook a protein, sauté vegetables (whatever I have handy) add all the other ingredients and simmer. Fresh ginger is key and I use fresh lime juice instead of vinegar. We don’t find the Thai green curry paste very hot so I use the whole jar. It’s delicious. Thanks for sharing!

My go-to curry recipe! I will say that I do not love the Thai Kitchen curry paste, so if possible I'd go with an alternative. That being said, this recipe is an awesome base for green curry. I usually use whatever vegetables are in my fridge. I've added chickpeas and tofu for protein, and both go really well with the recipe. It's super customizable. I add fresh lime at the end instead of the rice vinegar.

DELICIOUS. I have never had green curry before and it was easy and nourishing. I added pan fried cubes of tofu. Will share and make again! Thanks for the good recipe.

I made this today. We are currently on lockdown so I used the veggies I had left in my refridgerator. Carrots, baby corn, red peppers, beans and broccoli. Was delicious! Perfect balance. Can't wait to try more of your recipes.

Thanks for the recipe, Karen! I used broccoli, carrot and mushrooms for my veggies and it worked pretty good as well.

This was so nourishing, absolutely delish!

I thought this was fantastic, but I prefer it much better without the rice and more as a soup (the rice took away some of the flavor for me). Next time I'll add a protein as a variation, even though it really doesn't need it! Thanks for the great recipe.

https://content.jwplatform.com/videos/0wu9j1cm.mp4

Watch how to make the best Thai green curry in this short recipe video! It’s full of Thai flavor and fresh vegetables.

Thai Green Curry Recipe

Charred, crisp-tender grilled broccoli and radishes are tossed in a savory dressing made with a head of grilled garlic. 

Grilled Broccoli and Radish Salad with Garlicky Miso Dressing

olive oil,

kosher salt,

broccoli

radishes

black pepper

Toasted sesame seeds or chopped roasted peanuts,

rice vinegar

white or yellow miso paste

sesame oil

maple syrup

olive oil

Heat an outdoor grill to medium-high, direct heat (400 to 450ºF). Once hot, turn off one of the burners for indirect heat. (For charcoal grills, keep the hot coals on one side of the grill for indirect grilling.) Place both halves of the garlic head (from the dressing ingredients) in the middle of a piece of foil, drizzle with 1 tablespoon oil, and sprinkle with a big pinch of salt. Wrap the garlic in the foil and place on the grill over indirect heat. Cover and grill until a center clove of garlic is completely soft when pierced with a paring knife, 35 to 40 minutes.

Meanwhile, toss the broccoli and radishes with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. When the garlic is almost done, place the broccoli and radishes on the grill in a single layer over direct heat. Grill, turning occasionally, until charred in spots and crisp tender, 8 to 10 minutes.

Unwrap the garlic and squeeze the cloves into a large bowl; mash with a fork. Add the remaining dressing ingredients, season with salt and pepper, and whisk to combine. Transfer half the dressing to an airtight container. 

Add the broccoli and radishes to the bowl with the remaining dressing and toss to coat. Arrange on a platter and sprinkle with toasted sesame seeds or peanuts. Serve with more dressing, if desired. Save the remaining dressing for leftovers, or to use on other grilled veggies or chicken. 

Joanne Chang’s Maple-Blueberry Scones

whole-wheat flour

baking powder

baking soda

crème fraîche, Greek yogurt

buttermilk,

egg yolk,

blueberries

confectioners’ sugar

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Sheet-Pan Chicken With Roasted Plums and Onions

fennel seeds

lemon juice

lemon

garlic cloves, finely grated

honey

red-pepper flakes,

chicken

Kosher salt and black pepper

thyme

red onion,

Extra-virgin olive oil, for drizzling

torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt,

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Shrimp Scampi

butter

onion,

shrimp (16/20 count)

lemons, halved

white wine

hot sauce (I used tabasco),

Salt and black pepper

angel hair pasta

Parmesan

fresh parsley, for topping

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a similar effect, but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster, but means none of their flavor is lost to a baking sheet.

Chicken Meatballs and Green Beans in Tomato Broth

lb. ground chicken, preferably dark meat

scallions, finely chopped

Tbsp. red or white miso

kosher salt

Tbsp. extra-virgin olive oil

shallots

garlic cloves, thinly sliced

Tbsp. double-concentrated tomato paste

cherry tomatoes

green beans

Kosher salt

Torn basil leaves (for serving; optional)

Meatballs: Combine chicken, scallions, egg, miso, salt, and several grinds of pepper in a medium bowl. Mix vigorously with a fork until combined (it will seem a bit wet at first, so keep at it) and just beginning to feel slightly sticky; set aside.

Broth and Assembly: Heat oil in a large saucepan over medium. Add shallots and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until softened and just beginning to turn golden around edges, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color and beginning to sizzle in fat, about 2 minutes. Add cherry tomatoes, miso, and 4 cups water. Bring to a simmer, stirring vigorously and mashing miso against side of pot to dissolve, and cook, stirring occasionally, until most of the tomatoes have burst open, (it’s okay to help them along with a spoon), about 5 minutes.

Add green beans to saucepan and cook until tender, 6–8 minutes. Using 2 spoons, drop gumball-size balls of reserved meat mixture into simmering broth. Once all of the meatballs have been added, cook, stirring occasionally, until cooked through, about 5 minutes. Season with salt.

Ladle meatballs, vegetables, and broth into bowls and top with basil if desired.

These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.

Toasted Coconut Shortbread

granulated sugar

light brown sugar

vanilla extract

unsweetened shredded coconut, plus more for rolling

egg,

Sanding sugar

Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect — if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).

Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.

Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.

Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won’t spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.

Homemade Black Bean Burgers

black beans

red onion

garlic

cilantro* (0.20)

Tbsp sriracha

mayonnaise

tsp cumin

soy sauce (0.09)

tsp pepper (0.03)

breadcrumbs

Tbsp cooking oil (0.08)

Cilantro-Mint Chutney

cilantro leaves

mint leaves

mango pulp (from 1 small mango, or

lime juice (from about 2 large limes),

serrano chiles, halved and seeded

These may be the easiest tacos you ever make, but you<span>’</span>d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos">here</a>.)

Slow Cooker Chipotle-Honey Chicken Tacos

chicken thighs

onion powder

garlic powder

cumin

chipotles adobo sauce

black beans,

lime

Warmed tortillas,

Pickled onion, for serving (see Tip)

avocado,

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.

In 2018, Food & Wine named this recipe one of our 40 best: There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. This version comes from Paul Chung, a self-taught cook of Chinese-Jamaican descent who worked in the mail room at Food & Wine. It’s wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be. But what puts this one above all others? The key is including Chinese five-spice in the marinade: “This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries,” Marcia Kiesel wrote. For best results, let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat. The chicken can also be roasted in the oven if desired.

Plus: More Chicken Recipes and Tips

Jamaican Jerk Chicken

scallions,

Scotch bonnet chiles, chopped

garlic cloves, chopped

five-spice powder

allspice berries,

pepper

thyme,

nutmeg

soy sauce

vegetable oil

chickens,

Just copied this recipe exactly and it’s far too salty! If you’re adding that much soy sauce you don’t need the salt too!!!

I have a very different recipe published in Food and Wine in August of 1993 which calls for brown sugar, cloves, allspice, cinnamon, soy, onion, garlic, ground pepper, and either 2 serrano or 1 scotch bonnet chile.  I've been using it for years.  I can't wait to try this recipe.

This recipe is so easy and absolutely the best

I sub Habanero for the Scotch Bonnet's and it was fantastic.  I thought it might might be too salty but with the unseasoned large chicken legs I had it worked perfectly.  I'll probably stick to this recipe &amp; i'm not missing the brown sugar.

I can't find any fresh scotch bonnet chilis besides, only dried ones, can I use those instead?

EITHER use Low-sodium soy sauce, or nix the added salt. I found this out to late and added 1.5 TB Brown Sugar to balance the salty-ness. Still turned out really good, but wish I would have read the comments first RE: how salty it is!

Not quite Jamaican jerk.  As a Jamaican, I use thyme, scotch bonnet, all spice berries, scallion, garlic and nothing else.  Mash everything using a mortar and pestle, not used for everything else, and rub it on my chicken and let it marinate overnight or a few hours.  This is more a combination of jerk and Chinese Jamaican roast chicken, which is another treat in and of it self.

I want to try this recipe.  I don't have a grill.  What is the next best option?

no green onions or ginger?  weird, i thought those were essential.

I've used this recipe since I found it in the very 1995 magazine described here! I make some modifications to the marinade, but always get rave reviews. When asked about it, I always say "i got it from my main mon, Shaggy down Montego Bay, mon"

Closest I've ever come to The Jerk Shack at the Holiday inn in Montego Bay. Every taxi driver we asked about jerk chicken said " You're staying at the Holoday Inn? The Jerk Shack has the best jerk on the island"

It was amazing! Cooked it on indirect heat in the Big green egg for 10 mins per side at 450F. Everyone loved it, and there was just enough heat!!

Too bad there is no Pinterest button to add this to my recipes. Hint. Hint.

I use real wood and slow the fire down for m-o-r-e smoke!

Just made this is was a great hit!  I cooked it in the oven for an hour with the marinade and then blackened it on the grill... huge hit!

The best jerk recipe we've ever tasted is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island.

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don’t move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.

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