Recipes By Cybelle Tondu
16 recipes found
Creamy Lemon Zucchini Pasta
To transform an abundance of zucchini into a silky, irresistible mash, slice it thinly, pile it into a pot with a pool of butter and olive oil, and cook it slowly, concentrating its sweet and mild flavor. Tossed with chewy, nutty fregola and brightened with lemon, this spoon-friendly recipe becomes an elegant yet accessible dinner for toddlers and grownups alike, or a versatile side dish alongside any number of proteins. This dish makes great leftovers and reheats beautifully.
Slow Cooker Lamb Stew With Chickpeas
This rustic dinner party dish requires minimal preparation and lets time do the work to achieve meltingly tender results. Dried chickpeas become velvety under the slow cooker's patient heat, forming a hearty base for succulent lamb without any soaking or searing. Warm spices, garlic and lemon complement and brighten the stew's robust flavors. Serve blanketed in fresh herbs, with flatbread or rice to sop up the rich juices.
Slow Cooker Chicken Jook (Rice Porridge)
Inspired by the Cantonese tradition of eating jook for breakfast, this savory rice porridge (also known as congee) can be thrown together at night so it is ready by morning. Smacked ginger adds a touch of fragrance and heat to this comforting and unassuming dish. This version features chicken for flavor and richness, but feel free to experiment with other proteins like pork or fish, or keep it extra-mild and vegetarian by using water. The rice breaks down completely in this hands-off method, resulting in a thick and silky bowl of comfort, warm and ready to be dressed with any number of toppings.
Fresh Mango Pudding
Made with ripe, fragrant mangoes and a touch of milk, this popular Chinese dessert is tropical, light and refreshing. Like a fruity panna cotta, this mango pudding makes use of gelatin — not egg — to create its custardy consistency and signature wiggle. Blended together and then set in ramekins or a large baking dish, this make-ahead dessert is a low-lift stunner, spangled with fresh mango chunks and bathed in silky evaporated milk. Coconut milk can be substituted for the evaporated milk, adding a floral, nutty flavor in place of the subtle, slightly caramel notes of cow’s milk.
Pan-Seared Chicken With Peas and Prosciutto
These chicken cutlets develop a beautiful golden crust without the effort of breading by cooking them primarily on one side. Starting with cutlets pounded to an even thickness ensures moist, perfectly cooked chicken in record time. Smothered in a bountiful pan sauce of sweet peas, salty prosciutto and tender silky lettuce, this quick one-pan chicken dinner makes for a relaxed and satisfying weeknight meal.
Hong Kong-Style French Toast
This mainstay of the cha chaan teng, or Hong Kong-style diner, transforms the humble peanut butter sandwich into something decadent thanks to a custardy golden-brown exterior that gives way to a warm, creamy filling. Typically deep-fried, this version uses a shallow-fry method for a treat that is easy to achieve at home. A melting pat of butter and drizzle of condensed milk provide the signature finish. The peanut butter may be replaced with any number of fillings, such as kaya (coconut jam), marmalade or chocolate-hazelnut spread. Serve this indulgent breakfast or snack alongside milk tea or coffee for an authentic cha chaan teng experience.
One-Pot Roman Chicken Cacciatore With Potatoes
In this all-in-one dinner, hard-working potatoes and chicken thighs bathe in a tangy and savory rosemary-perfumed sauce. In place of the tomatoes commonly found in cacciatore dishes, the acidity in this Roman-inspired version comes from white wine and vinegar, along with punchy capers. Starting the chicken in a cold pan helps to crisp the skin and render the fat, which then lends its flavor to the creamy, saucy potatoes beneath.
Salmon With Radicchio and Anchovy Sauce
An edible bouquet of pinks and purples, this one-pan dinner for two serves up bitter and silky radicchio leaves against crispy-skinned salmon. Pan-roasting starts on the stove to give each a head start on caramelization, then finishes in the oven at a low temperature to cook through gently. The flavors are brought together by a sweet and punchy dressing of honey, mustard and anchovy, which is whisked up quickly as the oven does its thing and even allows for time to clean up. Substitute or mix in other bitter greens or chicories for the radicchio, like Treviso, Castelfranco or escarole. If you like, serve this with buttery mashed potatoes.
Baked Sweet Potato With Blue Cheese and Bacon
Give sweet potatoes the steakhouse wedge salad treatment in this comforting dinner for one. Sweet potato halves roast until silky and caramelized alongside strips of bacon, whose crisp texture and smoky flavor accentuate a creamy blue cheese butter. Chopped walnuts provide additional crunch, while lemon and chives brighten it all up. This recipe can easily be scaled up to feed a crowd, or even popped into a toaster oven for a party of one.
Ginger Sesame Granola
Anchored by earthy tahini, oats and almonds, this just-sweet-enough mixture pops with each bite of vibrant candied ginger. A touch of zippy ground cardamom and floral vanilla and a generous dose of flaky salt further enhance the complex aromas. The addition of egg whites helps to bind the ingredients together and provide an extra boost of morning protein, although they are easily omitted to accommodate dietary restrictions. Make a big batch in the evening to warm and perfume your home, then enjoy it sprinkled over yogurt for an easy breakfast.
Celery and Pecan Gratin
A crisp and salty bread-crumb topping laced with sweet chopped pecans perfectly complements this creamy, silky celery bake. Peeling the tough outer celery stalks removes any stringy fibers, which can detract from the custardy texture of the final dish. Like many casseroles, a solid resting period pays off in the end, allowing the vegetables and sauce to cohere and firm up. The dish is perfect for making as part of a larger holiday meal, when oven space can be at a premium and flexible timing keeps things stress-free.
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Tomatoes Vinaigrette
Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.
Ground Turkey, Shiitake and Cashew Lettuce Cups
Salad and stir-fry in one, lettuce cups are a relaxed summer dinner that combine textures and temperatures to great effect. Cool, crunchy lettuce leaves smeared with hoisin sauce are all that are needed to contain this quick-cooking filling on a hot day, although steamed rice and a cold beer would make lovely accompaniments. The filling can be adapted easily by substituting ground pork for the turkey, firm tofu for the mushrooms, carrots or peas for the celery and peanuts or pine nuts for the cashews.
Garlicky Crab and Brown Butter Pasta
The classic combination of crab, butter, garlic and lemon come together to form a rich, silky sauce in less than the time it takes to boil pasta. Browning the butter adds a complex caramel flavor that underscores the sweetness of the briny crab. This is delicious with regular butter and canned crab and becomes a luxurious special occasion dish with European-style butter and fresh crab meat. Serve alongside simply sautéed greens and a radicchio salad for a complete, relaxed meal.
Scrunched Cabbage Salad With Fried Almonds
Crunchy and succulent, this hearty salad takes the humble cabbage and celebrates it as a leafy green. Raw cabbage can be tough and fibrous, which is why it is often thinly sliced for coleslaw. Massaging the leaves with salt — a technique common in kale salads — tenderizes the vegetable. The softened greens absorb the lemony dressing while nuts and seeds fry in olive oil. Store-bought roasted, salted almonds and toasted sesame seeds can be substituted, but adding freshly fried nuts and seeds to the salad while they’re still warm showcases their rich, earthy aromas. Serve alongside a fried chicken cutlet or on a plate with hummus and pita.