The word “chaufa” is derived from the Chinese and means “eating rice.” This is Chinese-style fried rice with a Peruvian twist.
Collards are quickly becoming the new “it” green and for good reason. Easy to find and packed with nutrients, they are unusually satisfying and hearty. Here, I give them a fast stir fry and then finish them in a red coconut curry. The sweet gentleness of the coconut plays beautifully off the richness of the dark green. I top the greens with crispy rings of fried shallots.
Hoagie, grinder, submarine, or hero -- whatever you choose to call those long, usually drippy, and always delicious meals in a bun, this recipe is one you can make your own. Chickpeas are combined with ground meat, basil, and Parmigiano-Reggiano to make tender meatballs, which are just as good served atop pasta, too.
Ingredients
This is a simple stew that delivers big flavor.
We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe.
Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family’s kitchen table at dinner time.
It pays to use high-quality extra-virgin olive oil in this dish.
The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.
Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.