Chili-Crisp Tempeh and Coconut Rice Bowls

Dinner · Lunch

Chili-Crisp Tempeh and Coconut Rice Bowls

Small tempeh crumbles brown alongside shallots and garlic, then pick up a glossy chili-crisp and soy coating. Coconut rice softens the heat, and quick vinegar-dressed cucumbers bring a cool, sharp finish to the bowl.

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Servings
4
Cuisine
Asian-inspired

Bring it to the table

Build the bowl in parallel

Start the rice first, then leave it covered to rest while the tempeh finishes. Crumble the tempeh into pea-size pieces so it can brown across plenty of edges. The cucumbers need only a simple toss with vinegar and a pinch of salt while the other components cook.

At the table

Spoon the coconut rice into bowls and add the tempeh. Set the cucumbers and torn basil on top or alongside so everyone can build each bite.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup unsweetened coconut milk
  • 1 cup water
  • 1/2 tsp Diamond Crystal kosher salt — or 1/4 teaspoon Morton kosher salt
  • 1 cup jasmine rice — rinsed
  • 3 Persian cucumbers — thinly sliced
  • 3 tbsp unseasoned rice vinegar
  • kosher salt — a pinch for the cucumbers, plus more only to taste
  • 1 lb tempeh
  • 1/4 cup grapeseed or vegetable oil
  • 2 shallots — thinly sliced
  • 3 cloves garlic — thinly sliced
  • 1/4 cup vegetarian chili crisp — heat varies by brand
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp toasted sesame oil
  • 1/2 cup roasted peanuts — salted or unsalted, roughly chopped
  • basil leaves — torn, for serving

A few useful notes.

Choose a vegetarian chili crisp for a vegetarian meal; some products include seafood. Check its heat before adding the full amount.

Low-sodium soy sauce and unsalted peanuts give more room to adjust the seasoning. Taste the topping before adding any extra salt.

The rice rests covered for 10 minutes after cooking. Keep that step even if the topping finishes first.

The cooking plan

How to make Chili-Crisp Tempeh and Coconut Rice Bowls.

  1. Stir the coconut milk, water and brand-specific rice salt together in a saucepan. Add the rinsed jasmine rice and bring to a boil. Cover, turn the heat to low and cook for 13–17 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.

  2. While the rice cooks, combine the sliced cucumbers, rice vinegar and a pinch of salt in a bowl. Toss and set aside until serving.

  3. Break the tempeh into pieces about the size of peas. Heat the grapeseed or vegetable oil in a large skillet over medium-high heat. Add the tempeh, shallots and garlic. Cook for 11–14 minutes, stirring from time to time, until browned and crisp at the edges.

  4. Stir in the chili crisp, soy sauce and sesame oil. Cook for about 1 minute, stirring to coat the crumbles, then fold in the peanuts.

  5. Divide the fluffed rice and hot tempeh among bowls. Add the vinegar-dressed cucumbers and torn basil to finish.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Chili-Crisp Tempeh and Coconut Rice Bowls

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Crisp tempeh crumbles and peanuts over coconut jasmine rice with tangy cucumbers and basil.
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Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Coconut rice
  •  
    ¾ cup unsweetened coconut milk
  • 1 cup water
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    1 cup jasmine rice rinsed
Cucumbers
  •  
    3 Persian cucumbers thinly sliced
  •  
    3 tbsp unseasoned rice vinegar
  • kosher salt a pinch for the cucumbers, plus more only to taste
Tempeh topping
  •  
    1 lb tempeh
  •  
    ¼ cup grapeseed or vegetable oil
  • Whole, halved and chopped pink shallots2 Shallot thinly sliced
  • 3 cloves garlic thinly sliced
  •  
    ¼ cup vegetarian chili crisp heat varies by brand
  •  
    ¼ cup low-sodium soy sauce
  •  
    2 tbsp toasted sesame oil
  •  
    ½ cup roasted peanuts salted or unsalted, roughly chopped
  •  
    basil leaves torn, for serving

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Stir the coconut milk, water and brand-specific rice salt together in a saucepan. Add the rinsed jasmine rice and bring to a boil. Cover, turn the heat to low and cook for 13–17 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
  2. While the rice cooks, combine the sliced cucumbers, rice vinegar and a pinch of salt in a bowl. Toss and set aside until serving.
  3. Break the tempeh into pieces about the size of peas. Heat the grapeseed or vegetable oil in a large skillet over medium-high heat. Add the tempeh, shallots and garlic. Cook for 11–14 minutes, stirring from time to time, until browned and crisp at the edges.
  4. Stir in the chili crisp, soy sauce and sesame oil. Cook for about 1 minute, stirring to coat the crumbles, then fold in the peanuts.
  5. Divide the fluffed rice and hot tempeh among bowls. Add the vinegar-dressed cucumbers and torn basil to finish.

Notes

Choose a vegetarian chili crisp for a vegetarian meal; some products include seafood. Check its heat before adding the full amount.
Low-sodium soy sauce and unsalted peanuts give more room to adjust the seasoning. Taste the topping before adding any extra salt.
The rice rests covered for 10 minutes after cooking. Keep that step even if the topping finishes first.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How small should I crumble the tempeh?

Aim for pieces about the size of peas. Small crumbles give the topping plenty of edges to brown as it cooks with the shallots and garlic.

Why rest the coconut rice off the heat?

The covered 10-minute rest comes after the liquid is absorbed. Leave the lid on during the rest, then fluff the rice before serving.

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Sun-Dried Tomato and Pine Nut Pasta with Crisp Crumbs

Dinner · Lunch

Sun-Dried Tomato and Pine Nut Pasta with Crisp Crumbs

Sun-dried tomatoes, pine nuts and capers become a thick sauce in the food processor. Toss it with hot pasta and some reserved cooking water, then finish each bowl with golden panko for a contrast of saucy noodles and crisp crumbs.

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Servings
4
Cuisine
Mediterranean-inspired

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Save the pasta water

The blended tomato mixture starts as a paste. Starchy pasta water loosens it into a coating sauce, so reserve the water before draining and add it gradually. Keep the toasted crumbs separate until serving so they stay crisp.

At the table

Divide the coated pasta among shallow bowls. Add the panko and parsley at the table, with more black pepper if you like.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup olive oil — for the sauce
  • 4 cloves garlic — smashed
  • 1/3 cup pine nuts
  • 1 tbsp capers — drained
  • 2 cups oil-packed sun-dried tomatoes — drained
  • 2 tbsp balsamic vinegar
  • 1/4 tsp smoked paprika
  • black pepper — freshly ground, to taste
  • 1 lb medium pasta — such as campanelle or cavatelli
  • kosher salt — for the pasta water and to taste
  • 2 tbsp olive oil — for the crumbs
  • 1 cup panko breadcrumbs
  • parsley — chopped, for serving

A few useful notes.

Drain the oil-packed tomatoes before measuring them. Salt levels vary between tomatoes and capers; adjust the finished sauce after tasting.

The sauce oil and crumb oil are separate measures. Reserve pasta water before draining so the tomato paste can be loosened as needed.

The cooking plan

How to make Sun-Dried Tomato and Pine Nut Pasta with Crisp Crumbs.

  1. Warm the sauce oil in a small saucepan over medium-high heat. Add the garlic, pine nuts and capers. Cook for about 5 minutes, swirling occasionally, until the garlic and nuts turn golden. Watch closely to keep them from burning.

  2. Carefully transfer the warm oil mixture to a food processor. Keep the saucepan for the crumbs. Add the drained sun-dried tomatoes, vinegar, paprika and a generous grind of pepper, then pulse into a thick paste.

  3. Boil the pasta in salted water according to the package directions until al dente. Before draining, reserve 1 1/2 cups of the cooking water. Return the drained pasta to its pot off the heat.

  4. Add the tomato paste and 1 cup of the reserved water to the pasta. Toss thoroughly, adding more reserved water a little at a time until the sauce coats the pasta. Taste before adding salt because the tomatoes and capers may supply enough.

  5. Warm the separate crumb oil in the reserved saucepan over medium-high heat. Add the panko and a pinch of salt. Stir frequently for about 5 minutes, until evenly golden and crisp.

  6. Serve the pasta in shallow bowls with the toasted crumbs and chopped parsley sprinkled over each portion.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Sun-Dried Tomato and Pine Nut Pasta with Crisp Crumbs

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Pasta in a sun-dried tomato, pine nut and caper sauce with balsamic vinegar and toasted panko.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Sauce and pasta
  • ½ cup olive oil for the sauce
  • 4 cloves garlic smashed
  •  
    ⅓ cup pine nuts
  •  
    1 tbsp capers drained
  •  
    2 cups oil-packed sun-dried tomatoes drained
  •  
    2 tbsp balsamic vinegar
  • ¼ tsp smoked paprika
  • black pepper freshly ground, to taste
  •  
    1 lb medium pasta such as campanelle or cavatelli
  • kosher salt for the pasta water and to taste
Crisp topping
  • 2 tbsp olive oil for the crumbs
  •  
    1 cup panko breadcrumbs
  • parsley chopped, for serving

Equipment

Saucepan
Small Saucepan
Large pot
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the sauce oil in a small saucepan over medium-high heat. Add the garlic, pine nuts and capers. Cook for about 5 minutes, swirling occasionally, until the garlic and nuts turn golden. Watch closely to keep them from burning.
  2. Carefully transfer the warm oil mixture to a food processor. Keep the saucepan for the crumbs. Add the drained sun-dried tomatoes, vinegar, paprika and a generous grind of pepper, then pulse into a thick paste.
  3. Boil the pasta in salted water according to the package directions until al dente. Before draining, reserve 1 1/2 cups of the cooking water. Return the drained pasta to its pot off the heat.
  4. Add the blended sun-dried tomato mixture and 1 cup of the reserved water to the pasta. Toss thoroughly, adding more reserved water a little at a time until the sauce coats the pasta. Taste before adding salt because the tomatoes and capers may supply enough.
  5. Warm the separate crumb oil in the reserved saucepan over medium-high heat. Add the panko and a pinch of salt. Stir frequently for about 5 minutes, until evenly golden and crisp.
  6. Serve the pasta in shallow bowls with the toasted crumbs and chopped parsley sprinkled over each portion.

Notes

Drain the oil-packed tomatoes before measuring them. Salt levels vary between tomatoes and capers; adjust the finished sauce after tasting.
The sauce oil and crumb oil are separate measures. Reserve pasta water before draining so the tomato paste can be loosened as needed.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why is the sauce thick before it meets the pasta?

The processor makes a concentrated tomato and pine nut paste. Reserved pasta water turns it into a coating sauce as you toss it with the noodles.

When should I add the breadcrumbs?

Keep the toasted panko separate and sprinkle it over the pasta just before serving to preserve its crunch.

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Chickpea Skillet Pancake with Peas and Mint

Lunch · Brunch

Chickpea Skillet Pancake with Peas and Mint

This savory chickpea pancake gets two green toppings: a garlicky pea spread and a crunchy vegetable salad. Let the batter rest while you prepare the toppings, then bake it in a hot skillet for a firm center and crisp edge.

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Servings
4
Cuisine
Mediterranean-inspired

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Give the batter its rest

Chickpea flour needs time to absorb the water. Resting the batter for 30 minutes fits neatly around preparing the peas and vegetables. The hot ovenproof skillet is the other key detail: heat the pan with the oven and handle it carefully when adding the batter.

At the table

Transfer the pancake to a plate, spread with the mashed peas and add the dressed vegetables. Finish with mint and lemon zest, then cut into wedges.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup chickpea flour — about 92 g
  • 1 cup water
  • 1 tbsp olive oil — for the batter
  • 1 tbsp olive oil — for the hot skillet
  • 1 tsp Diamond Crystal kosher salt — or 1/2 teaspoon Morton kosher salt
  • 2 cups green peas — fresh, or frozen and thawed
  • 12 oz sugar snap peas, snow peas or asparagus — trimmed; use one or a mixture
  • 1 tsp tahini
  • 1 tbsp olive oil — for the vegetable salad
  • 1/4 cup olive oil — for the mashed peas
  • 1 lemon — zest and juice; use the measured portions in the steps
  • 2 tbsp pistachios — roughly chopped
  • 1 large clove garlic — finely grated
  • 1/4 tsp kosher salt — for the mashed peas, plus more to season vegetables and cooking water
  • black pepper — to taste
  • mint leaves — torn, for serving
  • flaky sea salt — to finish, as desired

A few useful notes.

The skillet and its handle stay very hot after baking. Use oven mitts throughout.

Allow the full 30-minute batter rest. The flour, batter oil, skillet oil and two topping-oil measures are listed separately to make the divisions clear.

Use 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton salt in the batter. The mashed peas have their own 1/4-teaspoon salt measure.

The cooking plan

How to make Chickpea Skillet Pancake with Peas and Mint.

  1. Whisk the chickpea flour, water, batter oil and brand-specific pancake salt in a bowl until smooth. Leave the batter to hydrate for 30 minutes.

  2. Pull any strings from the snap or snow peas. Halve some if large. If using asparagus, discard the woody ends and cut the tender stalks into short pieces.

  3. Put a 10-inch cast-iron or other ovenproof skillet on the middle oven rack and heat the oven to 475°F. Meanwhile, boil the green peas in salted water until tender, about 4 minutes. Lift them into a bowl with a slotted spoon. Cook the other green vegetables in the same water for 1–2 minutes, until tender-crisp; drain, pat dry and place in a separate bowl.

  4. Toss the green vegetables with the tahini, their olive oil and 1 teaspoon lemon juice. Season to taste with kosher salt and pepper, then add the pistachios.

  5. Add the mashed-pea oil, garlic, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice and the remaining measured kosher salt to the green peas. Season with pepper and crush with a fork into a chunky spread.

  6. Using oven mitts, take out the hot skillet and add the skillet oil. Carefully tilt to coat, pour in the rested batter and return the pan to the oven. Bake for 18–20 minutes, until the center is set and the edge is crisp. Loosen with a spatula and slide onto a plate.

  7. Cover the pancake with the pea spread, then spoon over the vegetable salad. Finish with mint, the remaining lemon zest, flaky salt and more pepper as desired. Cut into wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chickpea Skillet Pancake with Peas and Mint

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A crisp-edged chickpea pancake with lemony mashed peas, green vegetables, pistachios and mint.
Print Recipe
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Pancake
  •  
    1 cup chickpea flour
  • 1 cup water
  • 1 tbsp olive oil for the batter
  • 1 tbsp olive oil for the hot skillet
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
Toppings
  •  
    2 cups green peas fresh, or frozen and thawed
  •  
    12 oz sugar snap peas, snow peas or asparagus trimmed; use one or a mixture
  •  
    1 tsp tahini
  • 1 tbsp olive oil for the vegetable salad
  • ¼ cup olive oil for the mashed peas
  • 1 lemon zest and juice; use the measured portions in the steps
  •  
    2 tbsp pistachios roughly chopped
  • 1 large clove garlic finely grated
  • ¼ tsp kosher salt for the mashed peas, plus more to season vegetables and cooking water
  • black pepper to taste
  •  
    mint leaves torn, for serving
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish, as desired

Equipment

Ovenproof skillet
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the chickpea flour, water, batter oil and brand-specific pancake salt in a bowl until smooth. Leave the batter to hydrate for 30 minutes.
  2. Pull any strings from the snap or snow peas. Halve some if large. If using asparagus, discard the woody ends and cut the tender stalks into short pieces.
  3. Put a 10-inch cast-iron or other ovenproof skillet on the middle oven rack and heat the oven to 475°F. Meanwhile, boil the green peas in salted water until tender, about 4 minutes. Lift them into a bowl with a slotted spoon. Cook the other green vegetables in the same water for 1–2 minutes, until tender-crisp; drain, pat dry and place in a separate bowl.
  4. Toss the green vegetables with the tahini, their olive oil and 1 teaspoon lemon juice. Season to taste with kosher salt and pepper, then add the pistachios.
  5. Add the mashed-pea oil, garlic, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice and the remaining measured kosher salt to the green peas. Season with pepper and crush with a fork into a chunky spread.
  6. Using oven mitts, take out the hot skillet and add the skillet oil. Carefully tilt to coat, pour in the rested batter and return the pan to the oven. Bake for 18–20 minutes, until the center is set and the edge is crisp. Loosen with a spatula and slide onto a plate.
  7. Cover the pancake with the pea spread, then spoon over the vegetable salad. Finish with mint, the remaining lemon zest, flaky salt and more pepper as desired. Cut into wedges.

Notes

The skillet and its handle stay very hot after baking. Use oven mitts throughout.
Allow the full 30-minute batter rest. The flour, batter oil, skillet oil and two topping-oil measures are listed separately to make the divisions clear.
Use 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton salt in the batter. The mashed peas have their own 1/4-teaspoon salt measure.
One cup of chickpea flour weighs about 92 g. If weighing the flour for a different number of servings, scale that weight with the cup measure.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why rest the chickpea batter?

The 30-minute rest lets the flour absorb the water before it goes into the hot skillet. Prepare the toppings during this time.

Can I use asparagus instead of snap peas?

Yes. The vegetable topping allows snap peas, snow peas, asparagus or a mixture. Trim and cut the asparagus, then cook it briefly until tender-crisp.

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Spiced White Beans and Kale with Cumin Oil

Dinner · Lunch

Spiced White Beans and Kale with Cumin Oil

A few spoonfuls of mashed white beans give this brothy bowl its creamy body. Ginger, garlic and garam masala build the base, while a final spoonful of warm cumin-mustard oil brings a deeper, toasted flavor.

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Servings
4
Cuisine
Indian-inspired

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Creaminess from the beans

Mash only part of the beans as they simmer. The broken beans thicken the broth while the rest stay whole, giving the finished bowl both body and texture. Add the kale toward the end so it softens without losing all its structure.

At the table

Spoon into bowls and finish each portion with the spiced oil and fresh cilantro. Bread or separately cooked rice can be served alongside.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tbsp olive oil
  • 1 large onion — finely chopped
  • 4 cloves garlic — thinly sliced
  • 1 large jalapeño — finely chopped
  • 1 2-inch piece fresh ginger — peeled and finely chopped
  • 1 tsp Diamond Crystal kosher salt — or 1/2 teaspoon Morton kosher salt, plus more to taste
  • black pepper — freshly ground, to taste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 2 15.5-ounce cans white beans — drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale or other sturdy greens — tough stems and ribs removed; leaves roughly chopped
  • 1 lime — juiced
  • 1/3 cup olive oil
  • 1 tbsp cumin seeds
  • 2 tsp mustard seeds
  • cilantro leaves — for serving

A few useful notes.

Use the oil listed under Bean pot for the vegetables; keep the separate Spiced finish measure for the seeds.

The two kosher-salt brands have different crystal sizes. Use the brand-specific amount listed, then adjust to taste.

The cooking plan

How to make Spiced White Beans and Kale with Cumin Oil.

  1. Warm the olive oil for the bean pot in a heavy saucepan over medium-high heat. Add the onion, garlic, jalapeño, ginger, measured salt and a few grinds of pepper. Stir occasionally for 8–10 minutes, until softened and lightly browned at the edges.

  2. Stir in the garam masala and turmeric. Cook for 1–2 minutes, stirring so the spices coat the vegetables without scorching.

  3. Add the drained beans and broth. Scrape the base of the pot to release the browned bits, then bring to a gentle simmer. Cook for 15–20 minutes, pressing some of the beans against the side of the pot to thicken the broth.

  4. Fold in the chopped greens and lime juice. Continue cooking until the leaves are wilted and tender to your liking. Taste the broth and adjust the salt and pepper.

  5. For the finish, warm the separate measure of olive oil in a small saucepan over medium heat. Add the cumin seeds, mustard seeds and a pinch of salt. Swirl for about 1 minute, until fragrant and the mustard seeds begin to pop, then remove from the heat.

  6. Ladle the beans and greens into bowls. Spoon the warm spiced oil over the top and scatter with cilantro.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Spiced White Beans and Kale with Cumin Oil

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White beans and kale in a ginger-spiced broth, finished with lime and sizzling cumin-mustard oil.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Bean pot
  • 3 tbsp olive oil
  • 1 large Onions finely chopped
  • 4 cloves garlic thinly sliced
  •  
    1 large jalapeño finely chopped
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece fresh ginger peeled and finely chopped
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt, plus more to taste
  • black pepper freshly ground, to taste
  •  
    1 tbsp garam masala
  • Golden yellow ground turmeric in a small white prep bowl1 tsp ground turmeric
  •  
    2 15.5-ounce cans white beans drained and rinsed
  •  
    4 cups low-sodium vegetable broth
  •  
    1 bunch kale or other sturdy greens tough stems and ribs removed; leaves roughly chopped
  • 1 lime juiced
Spiced finish
  • ⅓ cup olive oil
  •  
    1 tbsp cumin seeds
  •  
    2 tsp mustard seeds
  • cilantro leaves for serving

Equipment

Saucepan
Small Saucepan
Large pot
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the olive oil for the bean pot in a heavy saucepan over medium-high heat. Add the onion, garlic, jalapeño, ginger, measured salt and a few grinds of pepper. Stir occasionally for 8–10 minutes, until softened and lightly browned at the edges.
  2. Stir in the garam masala and turmeric. Cook for 1–2 minutes, stirring so the spices coat the vegetables without scorching.
  3. Add the drained beans and broth. Scrape the base of the pot to release the browned bits, then bring to a gentle simmer. Cook for 15–20 minutes, pressing some of the beans against the side of the pot to thicken the broth.
  4. Fold in the chopped greens and lime juice. Continue cooking until the leaves are wilted and tender to your liking. Taste the broth and adjust the salt and pepper.
  5. For the finish, warm the separate measure of olive oil in a small saucepan over medium heat. Add the cumin seeds, mustard seeds and a pinch of salt. Swirl for about 1 minute, until fragrant and the mustard seeds begin to pop, then remove from the heat.
  6. Ladle the beans and greens into bowls. Spoon the warm spiced oil over the top and scatter with cilantro.

Notes

Use the oil listed under Bean pot for the vegetables; keep the separate Spiced finish measure for the seeds.
The two kosher-salt brands have different crystal sizes. Use the brand-specific amount listed, then adjust to taste.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How does the broth become creamy?

Mash some of the simmering beans against the pot. Their starch thickens the broth without cream; leave the remaining beans whole for texture.

When do the greens go in?

Add them after the beans have simmered and the broth has thickened. Cook until tender, then taste before adding more seasoning.

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Fish Sauce Caramel-Glazed Pork Chops

Dinner · Meat & Poultry Mains

Fish Sauce Caramel-Glazed Pork Chops

A savory caramel gives these pork chops a glossy, bittersweet coating. Fish sauce, garlic and black pepper balance the sugar, with lime wedges served alongside.
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Serves
4 servings

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About this recipe.

Grilled pork chops brushed with a garlic, pepper and fish-sauce caramel.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup sugar
  • 2 tablespoons water (for dissolving sugar)
  • 2 tablespoons fish sauce
  • 2 tablespoons water (for finishing caramel)
  • 2 garlic cloves (crushed)
  • 1 teaspoon freshly ground black pepper (plus more for chops)
  • 4 1/2-inch-thick bone-in pork rib chops (about 2 pounds total for the base recipe)
  • kosher salt (to taste)
  • vegetable oil (for brushing and grill)
  • lime wedges (for serving)

Glaze near the end

Caramel browns quickly over a grill. Let the chops cook most of the way before brushing and use a cooler area if necessary.

At the table

Serve after the rest with a little reserved caramel and fresh lime.

The cooking plan

How to make Fish Sauce Caramel-Glazed Pork Chops.

  1. Bring the sugar and first water amount to a boil in a medium saucepan over medium-high heat, stirring until dissolved. Stop stirring and cook for about 5 minutes, until golden.

  2. Remove from the heat. Carefully add the fish sauce and remaining water; the hot caramel will bubble vigorously. Add garlic and the measured pepper, return to medium heat and stir for about 2 minutes, until smooth. Reserve a clean portion for serving.

  3. Prepare a grill for medium-high heat and oil the grate. Pat the chops dry, season with salt and pepper and brush lightly with oil. Grill, turning about every 2 minutes, until browned and nearly cooked through.

  4. Brush with some caramel and continue grilling, turning and brushing often, until the chops reach at least 145°F in the thickest meat, away from the bone. Move to a cooler part of the grill if the glaze darkens too quickly.

  5. Rest on a clean platter for 5 minutes. Drizzle with the clean reserved caramel and serve with lime wedges.

Let’s cook

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Check off ingredients as you get them ready.

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Fish Sauce Caramel-Glazed Pork Chops

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Grilled pork chops brushed with a garlic, pepper and fish-sauce caramel.
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Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ cup sugar
  • 2 tablespoons water for dissolving sugar
  • Amber fish sauce in a clear glass pouring bottle and prep bowl2 tablespoons fish sauce
  • 2 tablespoons water for finishing caramel
  • 2 garlic cloves crushed
  • 1 teaspoon freshly ground black pepper plus more for chops
  •  
    4 1/2-inch-thick bone-in pork rib chops about 2 pounds total for the base recipe
  • kosher salt to taste
  • vegetable oil for brushing and grill
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Saucepan
Saucepan
Grill
Instant-read thermometer
Box grater
Stirring spoon
Stirring spoon
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the sugar and first water amount to a boil in a medium saucepan over medium-high heat, stirring until dissolved. Stop stirring and cook for about 5 minutes, until golden.
  2. Remove from the heat. Carefully add the fish sauce and remaining water; the hot caramel will bubble vigorously. Add garlic and the measured pepper, return to medium heat and stir for about 2 minutes, until smooth. Reserve a clean portion for serving.
  3. Prepare a grill for medium-high heat and oil the grate. Pat the chops dry, season with salt and pepper and brush lightly with oil. Grill, turning about every 2 minutes, until browned and nearly cooked through.
  4. Brush with some caramel and continue grilling, turning and brushing often, until the chops reach at least 145°F in the thickest meat, away from the bone. Move to a cooler part of the grill if the glaze darkens too quickly.
  5. Rest on a clean platter for 5 minutes. Drizzle with the clean reserved caramel and serve with lime wedges.

Notes

Add liquids to caramel slowly and carefully off the heat; use a saucepan with enough room for bubbling.
Keep the serving caramel separate from the brush used on the chops.
Cook pork to at least 145°F and rest for at least 3 minutes; this recipe allows a 5-minute rest.

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Grilled Corn with Gochujang Crema

Side Dishes

Grilled Corn with Gochujang Crema

A creamy gochujang sauce brings a sweet-hot finish to grilled corn. Lime, cilantro and a little Cotija balance the rich coating.
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Serves
4 servings

Bring it to the table

About this recipe.

Charred corn with gochujang-lime crema, cilantro and Cotija.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • vegetable oil (for grill)
  • 1/4 cup Mexican crema (or sour cream)
  • 1/4 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 lime (finely grated zest)
  • 1 tablespoon fresh lime juice
  • 1 garlic clove (finely chopped)
  • 2 tablespoons chopped cilantro (divided)
  • 1/2 teaspoon ancho or chipotle chile powder (plus more to serve)
  • kosher salt (to taste)
  • 4 ears corn (husked)
  • 1/4 cup crumbled Cotija
  • lime wedges (for serving)

Coat the corn while warm

The crema sauce spreads easily over warm ears. Add the cheese and cilantro after coating so they stay on the surface.

At the table

Serve hot with napkins and lime wedges, passing extra sauce separately.

The cooking plan

How to make Grilled Corn with Gochujang Crema.

  1. Prepare a grill for medium-high heat and oil the grate. Mix the crema, mayonnaise, gochujang, lime zest and juice, garlic, half the cilantro and measured chile powder. Taste before adding salt.

  2. Grill the corn for 10–12 minutes, turning, until tender and charred in spots.

  3. Brush or spoon about 2 tablespoons sauce over each ear. Finish with extra chile powder, Cotija and remaining cilantro.

  4. Serve with lime wedges and the rest of the sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Grilled Corn with Gochujang Crema

No ratings yet
Charred corn with gochujang-lime crema, cilantro and Cotija.
Print Recipe
Servings: 4 servings
Course: Side Dish
Cuisine: Korean-Mexican-inspired fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • vegetable oil for grill
  •  
    ¼ cup Mexican crema or sour cream
  • ¼ cup mayonnaise
  •  
    1 tablespoon gochujang
  • 1 lime finely grated zest
  • 1 tablespoon fresh lime juice
  • 1 garlic cloves finely chopped
  •  
    2 tablespoons chopped cilantro divided
  •  
    ½ teaspoon ancho or chipotle chile powder plus more to serve
  • kosher salt to taste
  •  
    4 ears corn husked
  •  
    ¼ cup crumbled Cotija
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Grill
Knife and cutting board
Box grater
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Prepare a grill for medium-high heat and oil the grate. Mix the crema, mayonnaise, gochujang, lime zest and juice, garlic, half the cilantro and measured chile powder. Taste before adding salt.
  2. Grill the corn for 10–12 minutes, turning, until tender and charred in spots.
  3. Brush or spoon about 2 tablespoons sauce over each ear. Finish with extra chile powder, Cotija and remaining cilantro.
  4. Serve with lime wedges and the rest of the sauce.

Notes

Gochujang varies in heat and saltiness; taste the sauce before adding salt.
Keep the sauce chilled until the corn is ready.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.