recipe drop

Served with a perfumy side of coconut rice, this Thai-style spatchcocked chicken is reminiscent of the grilled chicken you&#39;ll find in southern Thailand.

Turmeric Roast Chicken With Cardamom-Coconut Jasmine Rice

Kosher salt,

chicken, spatchcocked

nub fresh turmeric, grated (or 2 teaspoons ground turmeric)

garlic, grated

fish sauce

white pepper

chicken powder

lime juice

sugar

extra-virgin coconut oil

cardamom

bay leaf

jasmine rice

Diamond Crystal kosher salt

coconut water

full-fat coconut milk

Season the spatchcocked chicken liberally with salt and leave uncovered in the refrigerator for an hour or up to overnight to dry brine. When ready to use, remove from the refrigerator and let rest for an hour. While the chicken is resting, pre-heat the oven to 425°F/218°C.


In a mortar and pestle or food processor, grind turmeric and garlic along with a pinch of salt into a paste. Stir in fish sauce, white pepper, chicken powder, lime juice, and sugar. 


Rub the loose spice paste all over the chicken and under the skin of the breasts and thighs. Place a plank of butter under the skin of each breast and thigh. Set the chicken on a sheet pan or in an oven-safe skillet and place in oven. 

After 30 minutes, check the chicken to ensure that it isn’t browning too quickly. If the breasts are browning quicker than the rest of the bird, tent the breasts with aluminum foil and continue to cook for another 30 minutes, about an hour total, or until an instant read thermometer stuck in the thickest part of the thigh registers 165°F/74°C. Once the chicken is cooked, remove from the oven and tent with a piece of aluminum foil and allow to rest for at least 10 minutes before cutting into it.

For the turmeric roast chicken:

In a medium saucepan over medium-high heat, heat 2 tablespoons of extra virgin coconut oil until it begins to shimmer. Add the ground cardamom and bay leaf and allow to bloom for 30 seconds. 


Add in rice and turn to coat completely in the oil. Toast until fragrant and grains begin to look slightly chalky, about 3 minutes. 

Add in salt, sugar, coconut water, and coconut milk. Stir well once and leave undisturbed until the surface of the rice begins to peer through the liquid. Give it one more thorough stir, cover, and reduce heat to low. Leave undisturbed for 20 minutes (no peeking!).

After 20 minutes, remove from heat and allow to rest for an additional 5 to 10 minutes before uncovering and fluffing with a fork. Serve a portion of the chicken with a spoonful of the drippings over the rice.

For the coconut rice:

This simple zucchini salad, a regular in my fridge, is my nod to the world of Korean food, balancing bold flavors—garlic, heat, sweetness, and umami—with finesse. 

Cold Korean Zucchini Salad  (호박 생채 - Hobak Saengchae)

FOR THE VEGETABLES

zucchini,

½ cucumber, thinly sliced

¼ red onion, thinly sliced, soaked in ice water

green onions, thinly sliced, soaked in ice water

sesame seeds

FOR THE DRESSING

soy sauce

rice vinegar

gochugaru

chili crisp

sesame oil

garlic clove,

In a large bowl, combine the shaved zucchini, cucumber, red onion, and green onions.

In a separate bowl, whisk together all the dressing ingredients until the sugar is dissolved.

Pour the dressing over the vegetables and toss gently to combine. Let sit in the refrigerator for at least 30 minutes to an hour before serving. Garnish with toasted sesame seeds and serve. 

https://cdn.jwplayer.com/videos/J0WY2sju.mp4

Whole limes are pulsed in a blender with water and sugar, then strained and mixed with sweetened condensed milk to create this refreshing, blended limeade. 

Brazilian Limeade (Limonada Suiça)

limes, washed and cut into eighths, divided

coconut water, divided

granulated sugar, divided

sweetened condensed milk

salt

Wash limes thoroughly with dish soap and cold water. Slightly trim either end of the lime (which is usually mostly pith), and cut each lime into eighths. 

In a high speed blender, working in two batches at a time, blend half of the limes, half of the coconut water, and half of the granulated sugar. 


Strain through a fine mesh strainer into a large bowl or pitcher, and repeat with the second half of the ingredients. 


Whisk in sweetened condensed milk along with salt. 


Serve immediately over ice and garnish with more lime wedges if desired. This is best consumed within the first hour. 

This torte is an incredibly easy and delicious way to use up your pears. Make it for dessert or a quick afternoon fika. 

Pear Financier Torte

(198 grams) granulated sugar

vanilla extract

almond flour

(60 grams) all-purpose flour

(141 grams) unsalted butter, melted and cooled slightly

almonds

Preheat the oven to 375ºF with a rack in the center position. 

Thinly slice the pear so you have at least 6 bunches of 4 slices. Gently fan out each bunch and set aside until ready to assemble the torte.

In a large bowl, use a whisk or wooden spoon to mix together the egg whites, sugar, and vanilla until combined.

In a separate bowl, whisk together the almond flour, all-purpose flour, and salt until no clumps remain. Stir the dry ingredients into the egg and sugar mixture, then stir in the melted butter.

Use any remaining melted butter in the saucepan (or bowl) and brush it onto a 9-inch tart pan (alternatively, use a pie pan). 

Transfer the batter to the prepared pan, then assemble the 6 sets of pear slices over top, starting with one in the middle. Sprinkle sliced almonds evenly around the edges. Bake until deep golden brown and set, 18 to 20 minutes. (If you’re worried your tart pan might leak, place it on a rimmed baking sheet. You might have to release it with a spatula or knife, but it’ll catch any drippings and will make it easier to transfer in and out of the oven.)

Don&#39;t call it a sandwich: This roast pork tenderloin, slathered in fresh herbs and garlic, is nestled between crusty bread, then baked to crisp, juicy perfection.

Tuscan Roast Pork Tenderloin

pork tenderloins

garlic

rosemary sprigs, stripped

sage

black pepper

lemon, zest and juice

extra virgin olive oil.

butter,

baguette

Pecorino Romano cheese, grated

Flaky salt, to finish

Season and rest: Generously season the pork tenderloins with salt and allow them to rest uncovered in the refrigerator for at least 12 hours, or up to 24 hours. Before cooking, remove the tenderloins from the refrigerator and let them sit at room temperature for about 30 minutes.

Prepare the herb butter: Heat the oven to 375°F. In a mortar and pestle, combine the garlic, rosemary, sage, lemon zest, and a pinch of salt. Crush and grind the ingredients until they form a fragrant paste. Stir in the lemon juice, extra-virgin olive oil, a few cracks of black pepper, and softened butter until well combined.

Sear the tenderloins: In a large skillet over medium-high heat, heat 1-2 tablespoons of extra virgin olive oil. Pat the room temperature pork tenderloins dry with a paper towel. Once the oil is shimmering and almost smoking, carefully add the tenderloins to the pan. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms.

Assemble the baguette: Cut your baguette in half lengthwise and scoop out some of the baguette’s insides to make space for the tenderloin. Spread most of the garlic herb butter on the inside of each baguette half and sprinkle half of the cheese on the bottom half of the bread.

Bake: Place both tenderloins along the length of the baguette, adding any remaining butter. Top with the remaining cheese and the top half of the baguette. Wrap tightly in aluminum foil and place directly on the middle rack of your preheated oven for 25-35 minutes or until an instant read thermometer placed into the thickest piece of the tenderloin registers 145°F for medium.

Toast and serve: Once the desired temperature is reached, unwrap the top and place back into the oven for 5 more minutes or until the top has toasted. Allow the tenderloin to rest for 5 minutes before slicing into 2-inch slices. Finish with a pinch of flaky salt and a drizzle of extra-virgin olive oil.

https://cdn.jwplayer.com/videos/KGzod5Hq.mp4

Like its cousin, salade Niçoise, pan bagnat originated in Nice, France, and bears a few resemblances. Originally a humble fisherman&#39;s meal, pan bagnat was a convenient way to use leftover bread and simple ingredients like tomatoes, onions, and anchovies. (Its name translates to “bathed bread,” a reference to how the bread was traditionally moistened with olive oil and tomato juices.) Over time, it evolved to include tuna, hard-boiled eggs, and various vegetables. My personal take on this classic sandwich uses tuna cakes instead of plain tuna, adding a satisfying texture and extra layers of flavor. 

Tuna Cake Pan Bagnat

FOR THE TUNA CAKES:

(5 oz) olive oil-packed yellowfin tuna

breadcrumbs (from baguette)

panko breadcrumbs

garlic cloves, grated

red onion, minced

herbs de Provence

milk

eggs

Salt and pepper

FOR THE DRESSING:

flat leaf parsley, chopped

red wine vinegar

Dijon mustard

thyme leaves

red onion,

extra virgin olive oil

lemon, juice and zest

cornichons, chopped

anchovy filets, chopped and smashed

Kalamata olives, halved

TO ASSEMBLE:

baguette,

eggs,

Jarred roasted red peppers, sliced

basil leaves,

green beans, blanched

tomato,

Prepare the Baguette: Slice the baguette in half lengthwise. Scoop out both slices of the baguette, which should yield about a cup of fresh breadcrumbs, and set the breadcrumbs aside. Place the baguette halves into a 375° oven for 5 minutes to slightly dry it out. This’ll ensure you don’t end up with a pan bagnat that falls apart after resting.

Prepare the Tuna Cakes: In a large bowl, combine the fresh baguette breadcrumbs, panko breadcrumbs, milk, eggs, grated garlic, and herbs de Provence. Mix well to create a paste. Add minced red onion, drained tuna, salt, and pepper. Mix until combined, ensuring not to overmix. You still want some chunks of tuna. Shape two heaping tablespoons of tuna mixture into 3-inch patties.

Cook the Tuna Cakes: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook the tuna cakes for about 4-5 minutes per side, or until golden brown and cooked through. Set aside to cool slightly.

Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice and zest, Dijon mustard. Add the chopped parsley, thyme, cornichons, anchovies, and Kalamata olives. Season with salt and pepper to taste. Drain the onions and fold them in.

Layer the Ingredients: Brush both sides of the baguette with olive oil. On the bottom half of the baguette, layer in the following order: dressing, green beans, tomatoes, tuna cakes, red peppers, hard boiled eggs, and basil leaves. On the other half of the baguette, add another layer of onion and herb dressing and carefully flip it over to top the sandwich.

Press and Serve: Wrap the sandwich tightly in plastic wrap and weigh it down with a heavy object (like a cast iron skillet) for at least 30 minutes, but ideally overnight, flipping halfway through. This helps the flavors meld and the sandwich become more compact. Slice with a serrated knife and serve.

Top 6 recipe drop recipes from across the web

The most viewed recipe drop recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turmeric Roast Chicken With Cardamo...

Cold Korean Zucchini Salad (호박 생채 ...

Brazilian Limeade (Limonada Suiça)

Pear Financier Torte

Tuscan Roast Pork Tenderloin

Tuna Cake Pan Bagnat

Top 6 recipe drop recipes from across the web

The most viewed recipe drop recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turmeric Roast Chicken With Cardamo...

Cold Korean Zucchini Salad (호박 생채 ...

Brazilian Limeade (Limonada Suiça)

Pear Financier Torte

Tuscan Roast Pork Tenderloin

Tuna Cake Pan Bagnat

The most viewed recipe drop recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine