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By Root 819 0

and the remaining 2 teaspoons salt and bring to a boil. Add the chicken, reduce the heat to a gentle simmer, partially cover with a lid, and cook until fork-tender, 50 to 60 minutes. Discard the bay leaves and cinnamon stick. Remove the chicken from the bones if desired and serve immediately over basmati rice.

4 servings

SPICY VEGETABLE COCONUT CURRY

Thai curry paste comes in many varieties, with red, green, and yellow being the most popular. It is used in many ways—in soups, stir-fries, and marinades to name a few. Though it is easily made from scratch, I prefer to use the packaged ones because the flavor is consistent and it is easy to use; try the Mae Ploy brand. It can be found in Asian markets as well as online, as can fried tofu (and in many health food stores, too).

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 tablespoon peeled and minced fresh ginger

1 tablespoon minced green onion

1 tablespoon minced shallot

1 tablespoon seeded and minced fresh red Thai bird chile

¼ cup minced lemongrass, white part only

2 tablespoons Thai red curry paste

1 yellow onion, peeled and cut into wedges

1 pound sweet potatoes, peeled and cut into large chunks

2 cups cauliflower florets

1½ cups broccoli florets

1 cup ½-inch sliced carrot rounds

¾ cup diced red bell pepper

¾ cup diced yellow bell pepper

¾ cup diced orange bell pepper

6 ounces fried tofu, cut into ½-inch cubes

4 cups vegetable stock or canned low-sodium vegetable broth

2 cups unsweetened coconut milk

2 teaspoons kosher salt

2 cups steamed jasmine rice, for serving

¼ cup fresh cilantro leaves, for garnish

¼ cup chopped unsalted roasted peanuts, for garnish

1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat. Add the garlic, ginger, green onion, shallot, red chile, and lemongrass and cook until the vegetables have wilted, about 3 minutes. Stir in the curry paste and cook for 1 minute. Add the yellow onion, sweet potato, cauliflower, broccoli, carrot, bell peppers, tofu, stock, coconut milk, and salt. Bring to a boil, then reduce the heat to simmer, cover, and cook until all the vegetables are tender, 35 to 40 minutes. Taste and adjust the seasoning if necessary.

2. Serve the curry in bowls over jasmine rice, garnished with the cilantro and peanuts.

4 servings

GRILLADES AND STONE-GROUND GRITS

Now here’s a Creole classic that’ll definitely make you feel as if you’re in New Orleans (if you’re not here already)! Thin slices of beef are quickly sautéed and then braised in a rich sauce until fork-tender—who needs a knife? Grillades are usually served over grits, and we didn’t change a thing.

½ teaspoon freshly ground black pepper

½ teaspoon freshly ground black pepper

½ teaspoon cayenne

1 tablespoon salt

1½ pounds sliced beef top round, cut into roughly 3-inch pieces and then pounded to 1/8-inch thickness

½ cup all-purpose flour

¼ cup plus 2 tablespoons vegetable oil

1 tablespoon unsalted butter

2 cups small-diced onion

1 cup small-diced red bell pepper

1 cup small-diced celery

2 tablespoons minced shallot

1 tablespoon minced garlic

5 bay leaves

¼ teaspoon dried thyme leaves, crumbled between your fingers

¼ teaspoon dried oregano leaves, crumbled between your fingers

¼ teaspoon dried basil leaves, crumbled between your fingers

1½ cups peeled, seeded, and chopped tomato

½ cup dry red wine

2 cups beef stock or canned low-sodium beef broth

Stone-Ground Grits (recipe follows), for serving

¼ cup chopped green onion, for garnish

2 tablespoons chopped fresh parsley leaves, for garnish

1. Preheat the oven to 325°F.

2. Combine the black pepper, cayenne, and 2 teaspoons of the salt in a small bowl and stir to blend. Season the pieces of beef evenly on both sides with the salt mixture. Place the flour in a shallow bowl or plastic bag and lightly dredge the beef in the flour, shaking to remove any excess.

3. In a large Dutch oven, heat ¼ cup of the oil over medium-high heat. When the oil is smoking hot, add the meat in batches and cook until browned on both sides, 2 to 3 minutes per side.