Deep, rich miso is a natural partner for the smoky flavor of the grill. For the best caramelization, these eggplant slices are finished off in the oven.
Note: Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar until dissolved.Read more: Japanese Miso-Glazed Eggplant (Nasu no Dengaku) Recipe
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tamboremains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.
Why I picked this recipe: Somehow I've managed to go my entire life without eating tapioca-based pudding (or porridge). With this super-comforting recipe at hand, I figured now was as good a time as any to give it a shot.
What worked: Pleasantly chewy tapioca and creamy coconut milk with a generous scoop of sweet mango on top made for a deliciously homey dessert.
What didn't: I ended up cutting the porridge with some extra water before serving. It thickened up quite a bit, and I thought adding more coconut milk (and opening another can) would send the dish over the edge in terms of richness.
Suggested tweaks: Gapultos explains that he's eaten this porridge with any number of fruits and vegetables stirred in—sweet potatoes, bananas, and jackfruit, to name but a few. Consider this license to top the porridge at will. Strawberries would be great this time of year!
Excerpted with permission from The Adobo Road Cookbook: A Filipino Food Journey--From Food Blog, to Food Truck, and Beyond, copyright 2013 by Marvin Gapultos. Published by Tuttle Publishing, a division of Periplus Editions (HK) Ltd. All rights reserved. Available wherever books are sold.Read more: Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook
Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home, and a little spinach makes it more of a one-dish meal with some rice or poofy flatbread on the side.
The only spice you need for the tomato sauce is cinnamon, but dried fenugreek leaves make a wonderful addition to the sauce, adding a subtle bitter-herbal flavor to balance out all the sweet tomato and cream. But you can skip 'em if you have to; this recipe is plenty satisfying as-is.
Recipe adapted from Floyd Cardoz.
Read more: Quick and Easy Butter Paneer With SpinachRead more: Easy Butter Paneer With Spinach Recipe