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The Best Thai Curry-Peanut Sauce
American

The Best Thai Curry-Peanut Sauce

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

By The_Martins

Chef John's Grilled Flap Steak
Dinner American

Chef John's Grilled Flap Steak

5.0

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Microwave Delicata Squash
Side Dish American

Microwave Delicata Squash

5.0

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
  2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
  3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Instant Pot® Coconut-Caramel Shrimp
Dinner American

Instant Pot® Coconut-Caramel Shrimp

1.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
  2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
  3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
  4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
  6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Curried Kabocha
Dinner American

Curried Kabocha

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

By Crystal Loman

Grilled Five Spice Chicken
Dinner American

Grilled Five Spice Chicken

4.5

Prep
10 min
Cook
50 min
Total
420 min

Instructions

  1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
  2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
  3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
  4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
  5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
  6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
  7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Thai Carrot Salad
Lunch American

Thai Carrot Salad

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place grated carrots in a large bowl.
  2. 2 Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes.
  3. 3 Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

By kheldar33

Banh Bao
Snack American

Banh Bao

4.2

Prep
25 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
  2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
  3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
  4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
  5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p

Pineapple Cucumber Salad
Salad American

Pineapple Cucumber Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
  2. 2 Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

By Ann Freele

Sticky Garlic Pork Chops
Dinner American

Sticky Garlic Pork Chops

4.8

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
  2. 2 Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
  3. 3 Remove chops to a plate, scraping any excess marinade back into the baking dish.
  4. 4 Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
  5. 5 Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
  6. 6 Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
  7. 7 Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

By John Mitzewich

Miso Oven-Baked Chicken Tenders
Dinner American

Miso Oven-Baked Chicken Tenders

Prep
5 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
  3. 3 Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Sprinkle with bagel seasoning blend before serving.

By thedailygourmet

Chef John's Caramel Pork Belly
Dinner American

Chef John's Caramel Pork Belly

4.8

Prep
30 min
Cook
350 min
Total
980 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
  3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
  4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
  5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
  6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
  7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
  8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Baked Snapper with Chilies, Ginger and Basil
Dinner American

Baked Snapper with Chilies, Ginger and Basil

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
  3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
  4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Garlic Noodles
Dinner American

Garlic Noodles

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
  2. 2 Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
  4. 4 Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
  5. 5 Plate noodles; garnish with green onions and red pepper flakes.

By John Mitzewich

Spicy Coconut Shrimp Bisque
Dinner American

Spicy Coconut Shrimp Bisque

4.8

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
  2. 2 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
  3. 3 Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.
  4. 4 Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.

By John Mitzewich

Baked Pompano
Dinner American

Baked Pompano

4.5

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
  2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
  3. 3 Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
  4. 4 Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as the oven preheats.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
  7. 7 Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

By gomer45

Vietnamese Beef and Red Cabbage Bowl
Dinner American

Vietnamese Beef and Red Cabbage Bowl

4.4

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
  2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
  3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
  4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B

Chicken Long Rice (Hawaiian-Style Chicken Soup)
Lunch American

Chicken Long Rice (Hawaiian-Style Chicken Soup)

4.5

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
  2. 2 Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  3. 3 Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
  4. 4 Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
  5. 5 Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.

By Antonio

Spicy Caramel Chicken
Dinner American

Spicy Caramel Chicken

4.7

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Whisk brown sugar, vinegar, fish sauce, garlic, ginger, hot sauce, and soy sauce together in a large bowl.
  2. 2 Place chicken in a separate bowl. Add ¼ cup brown sugar sauce; toss until chicken well coated. Set aside for 15 minutes.
  3. 3 Heat vegetable oil in a heavy skillet over high heat until oil starts to smoke. Add chicken in a single layer; cook and stir until chicken starts to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in jalapeños and red peppers, peanuts, and ½ cup green onions; cook and stir, 1 minute. Add remaining brown sugar sauce; simmer until heated through, 1 to 2 minutes.
  4. 4 Off heat, stir in cilantro. Serve over hot cooked rice; top with chopped green onions.

By John Mitzewich

Pork Tenderloin with Peaches
Dinner American

Pork Tenderloin with Peaches

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
  2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
  3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
  4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. 6 Arrange pork and peaches on a serving platter.
  7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
  8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi

Saigon Noodle Salad
Lunch American

Saigon Noodle Salad

4.5

Prep
25 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.
  3. 3 Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cool; shake and drain in a colander to remove as much water as possible.
  4. 4 Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl.
  5. 5 Drizzle dressing over salad; toss to coat. Top with chopped peanuts.

By AnnInLondon

Craving-Vietnamese Salad
Dinner American

Craving-Vietnamese Salad

5.0

Prep
45 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
  2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
  3. 3 Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
  4. 4 Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
  5. 5 Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
  6. 6 Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

By K Hillbilly

Jicama Confetti Salad
Dinner American

Jicama Confetti Salad

Prep
25 min
Cook
Total
45 min

Instructions

  1. 1 Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
  2. 2 Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
  3. 3 Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

By Bibi

Instant Pot Beef and Mushroom Stew
Dinner American

Instant Pot Beef and Mushroom Stew

4.9

Prep
30 min
Cook
95 min
Total
155 min

Instructions

  1. 1 Cut roast into pieces that will fit into the inner pot of an Instant Pot. Pat dry with paper towels. Season one side with salt and pepper.
  2. 2 Turn on the Instant Pot, add enough avocado oil to cover the entire bottom surface of the pot, and select the Sauté function. When the indicator reads "hot," carefully add a piece of beef to the pot, seasoned-side down, and sauté until nicely browned, about 6 minutes. Season the other side with salt and pepper, then turn with tongs and sauté for 6 more minutes. Transfer to a plate and keep warm while you brown the remaining beef.
  3. 3 Add onions to the drippings and sauté until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves; sauté until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot. Cook for about 2 minutes, then turn off the Sauté function.
  4. 4 Cut browned beef into 1 1/2-inch cubes and remove any fat and gristle. Return to the pot.
  5. 5 Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
  6. 6 Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  7. 7 Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid.
  8. 8 Stir in mushrooms, making sure most are partially submerged in the liquid. Adjust seasonings if desired. Close and lock the lid. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  9. 9 Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid and stir the stew.
  10. 10 Mix cornstarch and water together in a small bowl until no lumps remain, then stir into the pot. Select the Sauté function and cook until gravy is bubbly, stirring frequently, to ensure nothing sticks to the bottom, 3 to 5 minutes. Remove bay leaves and serve.

By Bibi

Crispy Tofu and Bacon Wraps
Dinner American

Crispy Tofu and Bacon Wraps

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
  2. 2 Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
  3. 3 Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.

By SUPERCORDS

Red Curry Chicken and Pumpkin Soup
Dinner American

Red Curry Chicken and Pumpkin Soup

4.9

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  2. 2 Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  3. 3 Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  4. 4 Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  5. 5 Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  6. 6 Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  7. 7 Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

By John Mitzewich

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL