Ronne Day

Fine Cooking Moveable Feast Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon Servings: 6 Cooking the habanero in the rendered pancetta fat helps tame its heat while allowing its sweetness and fruitiness to shine.

Servings: 4 This deeply satisfying coconut-yogurt dish is wholesome, bright, and loaded with vegetables. It comes from Kerala, in southern India, where ingredients like mustard seed, curry leaf, and coconut are common. In many traditional versions, the curry leaves and mustard seeds are mixed into the stew; here, they are tempered in coconut oil and drizzled over the top to add an extra shot of crunch.

Scott Phillips Yield: Yields about 1 cup Servings: 8 Chipotle chiles pack some heat, but it’s tamed by sour cream. This sauce is wonderful with Sear-Roasted Beef Tenderloin, and it’s delicious paired with roast chicken, pork, or lamb, too. Ingredients 2 Tbs. olive oil 1 small yellow onion, thinly sliced 1/3 cup diced fresh poblano chile Kosher salt and freshly ground black pepper 1 large clove garlic, smashed and peeled 1 tsp. ground cumin 1/2 tsp. ground coriander 1/8 tsp. ground cinnamon 1 to 2 tsp.