Enchilada made with Chapati, a simple tasty Brunch recipe, using leftover Curry & Rice

A Fusion of Flavours with spicy chicken, corn & potato curry, topped with tortilla chips & cheese, served with infused basmati rice

A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp. More

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Notes: This recipe can be cut in half. Chicken may be poached 2 days in advance. To store, place chicken and 3 cups strained broth in airtight container and refrigerate. Rice may be prepared up to 2 days in advance.... More

Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera] Note: Smoked paprika can be found in the... More

[Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving... More

Fajitas are quick, easy, and pack a combination of flavors that are insanely delicious. Trading the usual skirt steak in for chicken, this recipe still delivers on everything that makes fajitas an all-time Cinco de Mayo favorite. More

Is there a time and place for grilled skinless, boneless chicken breasts? When it somehow doesn't come out all dried-out and tasteless? I say yes, and this blackened chicken sandwich is proof. More

Using the traditional method of roasting, then saucing a bird, Huli Huli chicken introduces a new set of flavors that is reminiscent of the American classic barbecue version, but takes it to exciting new places. More

This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream. More

This is a light and refreshing mousse pie made with mango puree, which you can make using fresh or frozen mangoes pureed in a blender, or with puree purchased from the store. Unlike many mousses, this one contains no egg whites and relies on whipped cream to give it volume and gelatin to stabilize it. I love serving this pie in the springtime, when mangoes are at their peak. More

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In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy. More

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish. More

[Photographs: J. Kenji Lopez-Alt] Note: You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the... More

For best results, grind your own beef. A straight chuck grind would work, but the Blue Label Blend is better.... More

This easy (no wait, ridiculously easy) recipe doesn't require rennet or a backyard farm. All you need is goat's milk, lemon juice, cheesecloth, a candy thermometer and some herbs. Bam. You are a cheesemaker. More

As anyone who has followed a Jamie Oliver recipe before knows, directions are free-form and amounts are purposely vague. Olive oil is dished out in "glugs." Red wine is added in "tiny swigs." What is written below is exactly what I used for two portions, but you could easily add additional vinegar if you need more tang or another chile if you need more heat. More

Cravings for hearty grilled burgers are relieved at Munchbar, a restaurant that's all about comfort food. More

This BLT Bucatini from Domenica Marchetti's The Glorious Pasta of Italy is another fantastically quick pasta to add to your weeknight dinner artillery. The "B" here is really more like a "P," crisp slices pancetta, the "L" is peppery arugula, and the "T," tomatoes of course, and in this case, sweetly roasted cherry tomatoes tossed with olive oil. More

Italian cooking and ginger are two things I've never seen cross paths before. I'm sure there's some region in Italy where it's popular, but I think it's safe to say that the majority of Italian cuisine pays little attention to it. Hence my curiosity after seeing this recipe from Viana La Place, half the duo behind Cucinia Rustica and other classic Italian cookbooks. Considering her pedigree, I knew this wasn't some reckless experiment. Ginger in a tomato sauce was done for a reason. More

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Soft-scrambled, perfectly poached, or fried, I can't resist a great egg dish. While chefs all over New York do crazy, creative things with them, each more impressive than the last, today I'm talking about simpler stuff—the kind I find myself craving, rather than admiring. Here are nine of my favorite egg dishes in New York; what are yours? More

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Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, with a bit of acid. It differs from George in one key way though: It's really easy to get into. It comes in on the upper half of the Top 100 Easiest Dishes to Make Of All Time, and I'd bet good money that it's #1 for Most Impressive Return For Your Time Investment. It's a dish that looks and tastes elegant, yet is quite literally thrown together in a matter of moments. More

Most men, when their wives go out for drinks with a friend after work, might instantly call up their buds and have a bro night — drinkin' beer, shootin' the shit, etc. Me, I saw it as a rare opportunity to get up to something Girl Slice would NEVER approve of in a million years were it a regular night around Casa di Kubs. I call that something TEMPURONI. More