Recipes By Kay Chun
274 recipes found
Coconut-Caramel Braised Tofu
In this quick vegan meal, versatile tofu takes on a flavorful coconut-caramel glaze with minimal effort. It’s simmered in a fragrant braising liquid of rich coconut milk, savory miso and aromatic ginger and garlic until the liquid reduces into a rich, sweet caramel sauce. Lightly charred green beans add subtle smoky notes, but broccoli or cauliflower florets would also work great. A final shower of fresh scallions and tart lime juice balances and brightens the sweet sauce; other herbs like basil or cilantro would also light up the dish in a lovely way. Leftovers can be reheated and tossed with noodles for lunch the next day.
Squash and Spinach Salad With Sesame Vinaigrette
This vibrant squash salad can stand on its own as a main salad or as a side to accompany all sorts of roasted meats or fish. Kabocha squash can be cooked with its skin on, and a simple roast results in supersweet, creamy flesh. The triple-sesame vinaigrette combines sesame seeds for crunch, tahini for smooth texture and toasted sesame oil for rich, nutty flavor. Equally tasty warm or at room temperature, this salad is super adaptable. (Delicata or acorn squash also have edible skins and are great alternatives.) It makes a terrific lunch, with the addition of beans or soft-boiled eggs for extra protein.
Bean and Cheese Burritos
Mexican refried beans are a cinch to make at home on a weeknight thanks to some staple pantry items and a few basic fresh ingredients. Buttery canned pinto beans are perfect in this dish, breaking down into a creamy, silky mixture. (Black beans would also work great.) While the beans are often fried in lard or bacon drippings, this vegetarian version builds flavor with caramelized onion, bell pepper, garlic and smoked paprika instead. Pico de gallo adds a touch of tang to counter the rich beans. Pan-frying the wrapped burritos guarantees a golden, irresistibly crispy exterior and an interior that oozes with melted cheese.
Soy-Glazed Salmon Hand Rolls
Unagi sauce is a sweet, thickened soy sauce traditionally used on grilled eel. Here, the simple sauce of soy sauce, sugar and mirin is enhanced with the addition of aromatic garlic and ginger, transforming it into a savory glaze for buttery salmon. Once the salmon is roasted and lacquered in the sauce, it becomes the perfect filling for customizable hand rolls. A perfect roll is assembled with the flaked salmon and some creamy avocado and crisp cucumbers for bites that are rich, fresh and crunchy all at once. Including cooked short-grain rice in the filling is traditional, but these rolls would be a great place to use other leftover grains like farro or quinoa.
Lemony Fish and Orzo Soup
This warming, weeknight one-pot meal is inspired by avgolemono, the Greek lemony chicken soup that’s rendered silky from egg whisked into its broth. Here, the technique of adding an egg mixture at the end creates a creamy soup that remains light in body. Mild, flaky fish, such as sea bass or cod, pairs beautifully with the buttery leek-and-garlic broth, which is fortified with clam juice for extra briny flavor. Orzo adds texture, while a final addition of freshly grated ginger brightens the soup. For a thicker, stew-like meal, make the soup an hour ahead and let it rest at room temperature (it will thicken as it sits); gently reheat before serving.
Shrimp Toast
Shrimp toast, also known as prawn toast, is a widely popular Cantonese dim sum staple that embodies both Chinese and western influences. Originating in China’s Guangdong Province, the dish spread to other Asian countries and eventually across the globe. A shrimp toast resurgence has led to playful versions appearing on restaurant menus, taking it beyond a simple snack. Traditionally, shrimp toast starts with a shrimp paste that’s infused with aromatic garlic, scallions and cilantro, which is then slathered on white bread that is fried until crisp on the outside and light inside. A food processor makes quick work of chopping the shrimp mixture, but the task can also be done by hand. In this recipe, the shrimp toast is coated in sesame seeds before frying, giving it an extra layer of nutty flavor and crunchy texture. The shrimp paste can be made one day ahead and chilled until ready to use.
Leek and Cod Tortilla
Inspired by tortilla Española, this version of the classic Spanish dish uses mild, sweet leeks instead of onions. The addition of paprika-seasoned cod adds unexpected bites of smoky flavor, and cutting the potatoes into small cubes allows the tortilla to cook faster. The leek- and garlic-infused cooking oil is used to make a flavorful aioli to accompany the omelet. Store leftover flavored oil in the fridge and use it to make salad dressings, to sauté greens or fry eggs.
Caldo Verde (Potato and Greens Soup With Sausage)
Caldo verde (“green broth”) is a beloved Portuguese soup, named for the shredded collard greens (or sometimes kale) that give it an earthy tinge. Made with basic ingredients, the humble soup is naturally creamy from potatoes that simmer in chicken broth until supertender. A paprika- and garlic-spiked smoked pork sausage imparts complex flavor. Fully cooked Portuguese chouriço or thinner linguiça are typical, but Spanish chorizo, which can be a bit heavier on the paprika, can also be used. Some versions call to purée the base of the soup, while other variations call to leave it chunky. This recipe has the best of both worlds, with bites of potato remaining in the velvety broth. The greens are just briefly simmered to maintain some bite, but can be cooked longer if softer greens are desired.
Roasted Delicata Squash and Mushrooms With Whipped Ricotta
Delicata squash has a delicate, edible skin, which eliminates the need to peel the fruit before roasting. The roasted flesh becomes golden, creamy and naturally sweet, balancing the earthy and meaty caramelized mushrooms. Ricotta cheese is transformed into a cool, creamy sauce with flavors reminiscent of ranch dressing; a quick spin in the food processor renders the grainy ricotta smooth and silky. Leftover sauce thickens in the fridge and makes a tasty spread for sandwiches, avocado toast or bagels and lox.
Tofu With Sizzling Scallion Oil
This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day.
Saag Paneer
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness. Serve with steamed rice and/or Indian flatbread (such as naan). Any leftovers can be refrigerated for up to 2 days.
Stuffed Mushrooms
These fun stuffed mushrooms turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that’s golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.
Stuffed Onions
These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.
Roasted Halibut With Mussel Butter Sauce
This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.
Delicata Squash and Corn Fritters
These vegetable-packed fritters are crispy around the edges and tender in the center. Delicata squash has a thin skin that can be left on, adding color and a dose of nuttiness. Corn adds pops of sweetness, while moist zucchini helps bind the patties. Fragrant fried sage leaves do double duty in this dish: First they infuse the oil with herbaceous flavor, then they become a beautiful, crisp garnish. For the best results, fry the fritters and serve immediately; however, they can also be made a few hours ahead and reheated at 350 degrees for about 15 minutes until hot and crisp.
Roasted Chicken Thighs With Peanut Butter BBQ Sauce
Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Octopus Bolognese
This quick and rich nontraditional riff on bolognese features convenient yet under-used tender and meaty tinned octopus. Look for octopus that’s packed in olive oil; the oil will add depth to the sauce, along with clam juice to heighten the seafood flavor. Tangy capers brighten the sauce, while nutty Parmesan rounds it out. (Cheese can typically overpower the delicate flavor of seafood, but octopus has a hearty texture and here, it is enhanced by a hit of nutty Parmesan cheese.) Serve it over pasta or polenta; it’s also great with mashed potatoes or sopped up with crusty bread.
Garlic-Braised Greens and Potatoes
Winter greens take well to braising, transforming from hearty and sturdy to tender and sweet as they mellow in a garlic-infused olive oil bath. This dish makes use of both the leafy greens and the stems, cooking them alongside potatoes, which add creamy bites. Use your favorite greens or any combination of collard greens, kale, Swiss chard and escarole. The dish is finished with mild shallots, tangy lemon juice and fresh parsley to create a bright sauce. Serve these garlic-braised vegetables with crusty bread or over a bowl of grains or pasta.
Grilled Tofu
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.
Salsa Criolla
This popular Peruvian condiment requires only five ingredients, but it’s bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with arroz con pollo, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.
Reuben Sandwich
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben’s delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin’s leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today’s Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.
Miso Fish Chowder
This twist on New England clam chowder features a lighter broth that gets its depth from caramelized miso and smoky bacon, and its briny seafood flavor from bottled clam juice. New potatoes are in season during summer months and have tender, thin skins, but peeled Yukon Golds are a great alternative. To ensure flaky, tender fish, it is gently poached in the broth during the last five minutes of cooking. For a meatless chowder, simply omit the bacon and add a few pinches of smoked paprika in its place.
Gungjung Tteokbokki (Korean Royal Court Rice Cakes)
This savory-sweet rice cake dish is similar to the tteokbokki that was served in the Korean royal court during the Joseon Dynasty. Its spicy gochujang-rich younger cousin is better-known, but this milder version was created before the introduction of chile peppers to Korean cuisine. Gungjung tteokbokki has a complex sauce of roasted sesame oil, soy sauce and aromatics. Beef, vegetables and chewy-tender rice cakes, which are sold in the refrigerated section of Korean markets, are simmered with the sauce until it reduces to a velvety glaze. For a vegetarian meal, simply omit the beef. (The mushrooms add plenty of meaty flavor.) Mung bean sprouts add texture, but they can be left out, if you can’t find them.
Vegetable Paella With Chorizo
This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.