Recipes

Bryan Miller · NYT Cooking

Bryan Miller

Bryan Miller · NYT Cooking

Bryan Miller

Bryan Miller · NYT Cooking

Bryan Miller

Bryan Miller · NYT Cooking

Bryan Miller

Bryan Miller · NYT Cooking

Bryan Miller · NYT Cooking

Bryan Miller · NYT Cooking

Bryan Miller · NYT Cooking

Bryan Miller · NYT Cooking

Bryan Miller · NYT Cooking

Brigid Washington · NYT Cooking

The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother’s kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it’s like a really decadent warm cereal or oatmeal; if served cold, it’s like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer. Brigid Washington

Brigid Washington · NYT Cooking

This recipe for gajak — an Indian treat that’s like a cross between peanut brittle and sesame candy, but with more nuanced flavor — comes from the North Carolina chef Cheetie Kumar, who always had it at Diwali and loves the way the flavors magically coalesce after the mixture sets for 45 minutes. Peanuts and sesame are found together in sweet recipes all through Northern India, and even appear as co-stars in savory dishes in the states of Gujarat and Maharashtra in chutneys and stuffed in eggplant. Jaggery adds some savory undertones that you can't get from regular sugar. You can find it online, at Indian grocery stores or some larger Asian supermarkets (look for blocks or balls, rather than granulated jaggery). It’s crucial to have your ingredients ready before starting; the gajak comes together fairly quickly but the sugar can burn if you don't watch it carefully. Cutting the brittle when it’s warm will yield pretty, uniform pieces, but it can also be broken once it has hardened into

Brigid Washington · NYT Cooking

Black-eyed peas are a Southern good-luck tradition for New Year’s Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they’ll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness. Brigid Washington

Brigid Washington · NYT Cooking

Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled, with plenty of ice. An easy-drinking cocktail, this punch gets its deep notes from punchy lime and woodsy-sweet nutmeg. Like many spirits of yesteryear, Caribbean rum tells a greater story — of colonialism and sugar plantation slavery, as well as the enterprise of the West Indian people. In this big-batch recipe, the complex flavors bloom into a bright, expressive libation that truly goes the distance.

Brigid Washington · NYT Cooking

In the Caribbean, brown stew is a staple and this recipe showcases why it's a classic West Indian comfort food. The name comes from the dark hue, usually attained through the burned sugar essence, or browning, at its base. Here, the chef Ricky Moore of Saltbox Seafood Joint, in Durham, N.C., achieves the deep rich color from the inclusion of Worcestershire sauce and brown sugar. The slow-simmered pork shoulder acquires complexity from sweet allspice, woodsy thyme and the fruity fire of Scotch bonnet. Lively bursts of pungency from the addition of ketchup and apple cider vinegar, plus pockets of sweetness from carrots and bell peppers complete this rich, well-rounded stew. Serve with rice and plantains or with Jamaican festival to sop up every last bit. Brigid Washington

Brigid Washington · NYT Cooking

Tangy and crunchy, with the tingle of warm and assertive spices, this pickle recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C., can easily be made with kitchen staples, yet its sweet, nuanced pucker belies its no-frills ingredient list. Each component, even those used in the smallest measure, works overtime to ensure that this pickle is more than the sum of its parts. With a heady but not overpowering bite, this condiment has tremendous range and can be used to top savory soups and stews, like Mr. Moore’s Peanut Fish Stew, or brighten omelets, sandwiches and salads. It keeps, refrigerated, for two to three weeks. Brigid Washington

Brigid Washington · NYT Cooking

Exceptionally ripe plantains are key in this recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C. The chief indicator of a plantain’s ripeness is its color and texture; the darker and softer the fruit, the sweeter its meat. For this recipe, which is not unlike maduros or dodo, opt for fruit that are as black and as soft to the touch as possible. This will likely require some in-home ripening, as most store-bought plantains are sold firm and unripened, in shades that run the gamut from dark green to pale yellow. To ripen them at home, store plantains in a loosely closed paper bag in a warm, dry place. The inclusion of fresh lime juice to the finished dish adds a bracing zing of citrus, which pairs wonderfully if you enjoy the plantains with Brown Stew Pork Shoulder, as the chef does. Brigid Washington

Brigid Washington · NYT Cooking

Luscious and delicate from coconut milk, with distinguishable nuttiness from ground peanuts and peanut butter, this fish stew would be a welcome addition to the comfort food repertoire for every home cook who isn’t allergic to the namesake ingredient. This recipe from Ricky Moore, the chef at Saltbox Seafood Joint in Durham, N.C., comes together quickly with an approachable ingredient list. It also has deep, penetrating notes from ginger and garlic that give this stew subtle yet superlative depth. The diced tomatoes are an essential ingredient: Their acid cuts the creaminess of the dish and their color imparts a warm reddish hue. This stew is best served with rice and topped with spiced pickled celery. Brigid Washington

Von Diaz · NYT Cooking

This tangy Trinidadian condiment is spiced with amchar masala, a traditional local blend that’s similar to garam masala, and brightened with culantro, cilantro’s earthy, robust cousin. Adapted from “Islas: A Celebration of Tropical Cooking” by Von Diaz (Chronicle Books, 2024), this tamarind sauce from Brigid Washington is luscious, inky, sweet but complex. It pairs well with spicy curries, samosas and other flavorful fritters, grilled steak or roasted vegetables, and balances the spiciness of the channa in Trinidadian doubles. Von Diaz

Brigid Washington · NYT Cooking

Widely believed to be a descendant of hot cross buns, this Jamaican spice bun soars with vibrant spices. It boasts a moist, tender crumb, and a rich, earthy hue thanks to the inclusion of molasses and stout. While this anytime snack is enjoyed year-round on the island, it’s also a beloved Lenten and Easter tradition for many. Typically, it’s served with a generous slice of sharp Cheddar cheese, but spreading a small pat of good salted butter on a piece of the warm, straight-from-the-oven loaf also delivers a special kind of pleasure.

Brett Anderson · NYT Cooking

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious. Brett Anderson

Brett Anderson · NYT Cooking

This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.

Brett Anderson · NYT Cooking

Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he’s lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp. Brett Anderson

Brett Anderson · NYT Cooking

Chefs dating back to Upperline restaurant’s opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline “soup chef,” has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock — and buy the roast duck from your local Chinese restaurant. Brett Anderson