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This chungdi malai recipe is from Maneet Chauhan’s new cookbook ‘Chaat.’ “Coconut milk and shrimp are natural dancing partners...laced with a tapestry of spices.”

Chungdi Malai (Coconut Shrimp Curry)

lb. medium shrimp (about 24), peeled, deveined

bay leaves

cinnamon sticks,

cloves

turmeric

tsp. garam masala

cardamom

Kosher salt

mustard oil*

yellow onion, finely chopped

Tbsp. finely chopped ginger

cumin

Kashmiri

sugar

coconut milk

Tbsp. plain whole-milk yogurt

Tbsp. ghee

cilantro, cooked basmati rice, and lime wedges (for serving)

“Chungdi malai is one of the most coveted dishes of Puri (a city in eastern India),” chef Maneet Chauhan writes in her new cookbook Chaat. “It showcases the elegant flavors that are the trademark of the regional Oriya cuisine. Coconut milk and shrimp are natural dancing partners, rounded out with the earthy note of ghee laced with a tapestry of spices. The shrimp should be marinated for about 1 hour to infuse them with flavor, but otherwise this dish comes together quickly, making it an ideal family meal on a weekday that calls for something special.
It was in Puri where I tried my first shrimp, which my father had bought from one of the train vendors. They were covered in a fiery red chile sauce that I didn’t realize also contained large chunks of pineapple, which when covered in sauce closely resembled the shape and size of the shrimp. I took a bite of what I thought was shrimp but was actually pineapple and exclaimed to my dad, ‘Shrimp tastes just like pineapple!’ The incident still makes him laugh, and whenever he visits one of my restaurants in Nashville, I inevitably hear him tell this story at least once to a tableful of customers. Pineapple is not a traditional ingredient in chungdi malai, but sometimes I add it, especially when preparing it for my father, because it always gets a laugh out of him. If you’d like to include pineapple, add 1 cup coarsely chopped fresh or canned pineapple when you add the coconut milk.”
Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy copyright © 2020. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Bon Appétit

Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated; season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.

Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.

Top with cilantro and serve with rice and lime wedges.

*Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use olive oil instead.

If Fruity Pebbles and birthday cake had a baby, it would look a little something like this. This colorful dessert (or breakfast?) is a fluffy vanilla cake

This Fruity Pebbles Cake Is a Whole New Way to Eat Cereal and Milk

For the Cereal Cake:

(2 sticks) unsalted butter,

vanilla extract

eggs

all-purpose flour

Fruity Pebbles cereal

baking powder

fine sea salt

milk

For the Vanilla Icing:

vanilla

confectioners' sugar

For the Cereal Icing:

Fruity Pebbles

For the Vanilla Glaze:

whole milk, plus more as needed

For the Cereal Crumble:

(1 stick) unsalted butter, melted

For The Cereal Cake:

recipe Cereal Cake

Vanilla Icing

recipe Cereal Icing

recipe Cereal Crumble

Pink food coloring

Vanilla Glaze

Cereal Cake Recipe | POPSUGAR Food

To make Cereal Cake: Have all your ingredients at room temperature. Preheat the oven to 350°F. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.

With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.

Combine the flour, ground cereal, baking powder, and sea salt in a separate bowl.

With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.

Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (approximately 30-35 minutes). All ovens are different, so it's important to do the fingerprint test to see if the cake is done.

Let the cake cool completely before icing.

To make Vanilla Icing: With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

In a separate bowl, mix the sugar and salt. With the mixer on low speed (otherwise you'll be covered in confectioners' sugar), add the sugar 1 cup at a time, until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy.

To make Cereal Icing: With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

With the mixer on low speed, gradually add the confectioners' sugar, 1 cup at a time, and mix until completely incorporated, scraping down the sides of the bowl between additions. Add the salt and whip on high speed for 3 minutes more.

With a spatula, fold in the ground cereal and mix just until combined.

To make Vanilla Glaze: With a hand mixer or a stand mixer fitted with the whisk attachment (you can also mix the glaze by hand using a whisk or a spoon), combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.

If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.

To make The Cereal Cake: Preheat the oven to 350°F. Butter a 13 x 18-inch half-sheet pan, then line it with wax paper or parchment and butter the paper. Mix the cereal cake batter according to the recipe directions. Pour into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes. Set aside to cool.

Meanwhile, make the vanilla and cereal icings and the cereal crumbs. Add the food coloring to the vanilla icing drop by drop until you reach the desired shade of pink.

Use a 6-inch round cutter to cut three rounds from the cake. Place one cake layer on a turntable, frost with about half the pink icing, and sprinkle about a quarter of the cereal crumbs over the top; repeat with the second layer. Place the top layer and frost the entire cake with the cereal icing.

Decorate the top and sides of the cake with the remaining cereal crumbs and the Fruity Pebbles. Make the vanilla glaze and drizzle it over each piece of cake as you serve it. It's better to decorate all at once, but if you're assembling the cake the night before, I would hold off adding the cereal to the top until the day of.

Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—these cookies from Alison Roman's Dining In cookbook have started an Instagram craze. 

Salted Butter and Chocolate Chunk Shortbread

¼ cup (packed) light brown sugar

egg,

Demerara sugar (for rolling)

Flaky sea salt

There is a cookie craze online for this recipe from Alison Roman's Dining In—read more about it here. Roman writes: “Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—they just might be the cookie you’ve been looking for. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie. If you find it tragically annoying to buy salted butter just for this recipe, you can use unsalted butter and add ¾ teaspoon kosher salt to the flour.”

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, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. 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 2–2¼" in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Savory Gruyère Bread With Ham Recipe

(325 grams) all-purpose flour,

baking soda

(180 grams) coarsely chopped ham

thyme leaves

(8 ounces 198 grams) grated Gruyère or sharp cheddar cheese

(240 milliliters) buttermilk

Epicurious

Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.

Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.

Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

This confited chicken is spiced with ras el hanout, a North African spice mix, which will make you feel warm inside and confidently charming on the outside. 

Chicken Confit with Pickled Tomatoes

bone-in, skin-on chicken thighs,

salt

ras el hanout

thyme

white vinegar

water

molasses

grape tomatoes, quartered

1⁄2 yellow onion, diced

yellow onion, thinly sliced

olive oil

vegetable oil

rice vermicelli

herbs

Confit is one of those old-fashioned food preservation things that we still do because it’s delicious. After meat is salted and braised in its own fat, it can safely sit, submerged in that fat, for weeks without spoiling. Until the zombie apocalypse, we have refrigeration, but that doesn’t mean we can’t also have confit. This confited chicken is spiced with ras el hanout, a North African spice mix (I like the one from New York Shuk), which will make you feel warm inside and confidently charming on the outside. My favorite way to serve this confit is to crisp it up and pile it on top of herby, confit fat–dressed rice noodles. I garnish with bright pickled tomatoes, slightly sweetened with earthy molasses and floral vanilla to cut through it all.

Put the chicken, salt, ras el hanout, garlic, and thyme in a ziplock freezer bag. Seal the bag and shake vigorously. Put the bag in a plastic container to prevent leakage, and refrigerate for 12 to 24 hours.

To pickle the tomatoes, combine the vinegar, water, molasses, salt, and vanilla in a nonreactive container with a tight-fitting lid. Cover and shake to completely dissolve the salt. Add the tomatoes, onion, and thyme and mix well. Cover and refrigerate for at least an hour or up to 2 weeks.

Heat the oven to 225°F. Remove the bag with the chicken from the refrigerator. Pour the contents into a colander in the sink and rinse. Transfer the chicken, garlic, and thyme sprigs to an 8 by 8-inch baking dish with fairly high sides, or a Dutch oven, so that the chicken sits in one layer. Spread the sliced onion on top and pour in the oils, until the chicken is completely covered. Bake for 6 hours, or until the onion has caramelized and the chicken is super tender and delicious and falling off of the bone. Carefully pull the dish out of the oven to cool for an hour, then remove the chicken and strain the fat into a clean lidded jar (it’ll keep in the fridge for months). Shred the cooked chicken and set aside on a large plate.

To make the noodle salad, in a bowl, toss the rice noodles with the herbs, 1⁄2 cup of the reserved confit fat, and the salt.

Heat 2 teaspoons of the confit fat in a large nonstick pan over high heat until it just starts to smoke. Add the shredded chicken confit and cook for 10 minutes, stirring occasionally, until the meat is browned, crispy, and insanely fragrant. Divide the noodle salad among eight bowls and top with the sautéed confit and some pickled tomatoes, and serve.

Turkey Chilaquiles

red onion, divided

turkey

green chiles

purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)

unsalted tortilla chips

queso fresco

cilantro

Crema mexicana

Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 1 1/4 cups onion; sauté until onions begin to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. Traditionally, this dish would be made with a few large slabs of golden butter. Here, the butter is swapped out for cubes of paneer. 

Paneer Butter Masala

Canola oil

paneer,

unsalted butter

ginger,

garlic,

tomatoes

kasoori methi (dried fenugreek leaves)

cinnamon

red chile

honey

peas (fresh

heavy cream (plus extra to serve)

almonds

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer.

Put a tablespoon of oil into a large lidded frying pan over medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.

Put the butter into the same pan over medium heat. When hot, add the onion and fry for around 10 minutes, until translucent and turning golden. Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.

Add the fenugreek leaves, cinnamon, cloves, ground red chile, honey, and salt to the pan. Stir, then add the fried paneer, cover with a lid, and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes.

To serve, scatter with the almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice.

Spring Recipe: &#8216;Fresh&#8217; Pea Soup

butter

leek, trimmed, washed and sliced

russet potato,

chicken broth

(6 cups) frozen peas

Salt and pepper

We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It&#x27;s lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

The Kitchn

Dana Velden

Step 1

Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

Step 2

Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Step 3

Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

Step 4

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

(_Chicharrones de Pollo_)

_Chicharrones_ are cracklings — the flavorful solids that are left over from making lard; the resemblance these little morsels of chicken bear to them accounts for the name "chicken cracklings." _Chicharrones de pollo_ is a typically South American dish, variations of which can be found all over that continent and up into the Central American peninsula. The chicken is chpped up Chinese-style — bones, skin and all — into small pieces. Then it is usually marinated, rolled in wheat or corn flour, and deep fried — although sometimes it is not marinated, and sometimes it is fried without any breading at all.

South American Fried Chicken

chicken,

lime juice

garlic cloves,

salt and black pepper

corn flour (very fine cornmeal — not cornstarch)

lard

hot sauce

limes,

Chicharrones are cracklings — the flavorful solids that are left over from making lard; the resemblance these little morsels of chicken bear to them accounts for the name "chicken cracklings." Chicharrones de pollo is a typically South American dish, variations of which can be found all over that continent and up into the Central American peninsula. The chicken is chopped up — bones, skin and all — into small pieces. Then it is usually marinated, rolled in wheat or corn flour, and deep fried — although sometimes it is not marinated, and sometimes it is fried without any breading at all.

Wash the chicken and pat dry. Put the pieces into a large nonreactive glass or stainless steel bowl and pour the lime juice over them. Sprinkle with the minced garlic, a large pinch of salt, and several liberal grindings of black pepper. Toss until the seasoning is uniformly distributed and set aside to marinate for at least 1 hour, refrigerated. (Or cover and marinate overnight in the refrigerator; remove from the refrigerator 30 minutes before you are ready to cook the chicken.)

Place the corn flour in a paper or large plastic ziplock bag. Shake to coat the inside. Fit a wire cooling rack over a cookie sheet and place it in the center of the oven. Preheat the oven to 150°F (or Warm setting). Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough lard or oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the fat to 375°F (hot but not smoking).

When the fat is hot, lift the chicken pieces a few at a time from their marinade, allowing the excess to flow back into the bowl. Drop them into the bag of corn flour, close the top, and shake until the chicken is well coated. Lift them out of the corn flour, shake off the excess, and slip them into the fat. Repeat until the pan is full without crowding. Fry, maintaining a temperature of 365°F, turning once, until the chicken is a rich golden brown and cooked through, 12 to 15 minutes.

Lift the chicken from the fat, drain well, and transfer to the wire rack in the oven while you fry the remaining chicken. Serve hot, with hot sauce and lime wedges passed separately.

Note: If you like, you can spice up the marinade with a few hot red pepper flakes or with a few shots of hot sauce. Other common additions to the marinade are minced fresh ginger (about 2 quarter-sized slices, minced fine), rum, sugar, and chopped cilantro.

These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

Honey-Garlic Noodles

soy sauce

mirin

sesame oil

egg noodles

ginger

scallions, thinly sliced

limes: 1 halved, 1

sesame seeds

One of the first ever Dennis the Prescott recipes, this little noodle dish is still crushing it on the Prescott family at-home bestseller list. This recipe was born as a way to cope when our beloved local noodle chef, Ming, traveled home to China every winter, leaving us almost losing our noodle-loving minds. These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

In a small bowl, combine the sauce ingredients. Stir and set aside.

Bring a large pot of salted water to a boil and cook the noodles according to the package directions. When 1 minute of cooking time remains and the noodles are softened but firm, drain.

In a wok, heat the sunflower oil over medium-high heat. When the oil is hot, add the noodles and ginger and stir-fry for 2 minutes, keeping the noodles moving the entire time.

Pour in the sauce and cook for 1 minute, tossing to ensure that the noodles are completely coated. Turn off the heat.

Toss in the scallions, squeeze the juice of the halved lime on top, and sprinkle on the sesame seeds. Give everything a good toss to mix and combine.

Serve with the lime wedges and fresh cilantro or spicy greens.

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