Name: Layered Beef and Root Vegetables in a Spicy Coconut Curry
Ingredients: 12 dried curry leaves; 2 whole cloves; 1 tablespoon peeled, grated fresh ginger; 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon freshly ground black pepper, plus additional 1/2 teaspoon crushed red pepper flakes; 2 pounds beef top butt or top sirloin, cut into 1/4-inch-thick slices; 1/2 cup plain whole-milk yogurt; 2 teaspoons coarse sea salt or kosher salt, plus additional; 1/4 cup vegetable oil, plus additional if necessary; 2 cups peeled, halved, and thinly sliced onions; 2 garlic cloves, peeled and chopped; 2 tablespoons white wine vinegar; 2 cups carrot juice; 1/2 pound turnips, peeled and sliced into 1/8-inch-thick rounds; 1/2 pound celery root, peeled and sliced into 1/8-inch-thick rounds; 1 pound Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch-thick rounds; 2 cups unsweetened coconut milk; Fresh cilantro leaves, for garnish; Grated fresh or desiccated coconut, for garnish

Photo by Thomas Schauer

This dish, featuring many Indian flavors, is a little unusual. Instead of calling for lamb as the base, I use beef, which is not so common in Indian cuisine. But I find it goes very well with the cardamom, cinnamon, and curry leaves that make up the aromatics in the pot. It's a fragrant dish, not spicy-hot, but very flavorful. Since you can make it in advance, it's perfect for when you are having a lot of friends coming over and you want to be able to spend time with them. Like many of the recipes in this book, it will braise while you socialize.

Recipe notes

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An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Thai Curry Puff (Ga-ree Puff)

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Green Curry Mussels

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Stir-Fried Phở Noodles With Beef

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Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.