Chicken vindaloo is on every Indian restaurant menu because it’s seriously delicious. And you can make it just like restaurants do. At home. It’s popular for a reason. It’s a perfect balance of hot and savoury. A little sour. With just a hint of sweet. Good eating for all curry lovers. Vindaloo is a Goan dish If you are looking for authentic, this is not it. Vindaloo comes from Goa. It’s a pork curry....

Chicken with creole cream sauce on a bed of green chili, garlic mashed potatoes. It takes a rustic cajun dish up a couple big notches. It goes from down and dirty stew to dinner party. Don’t get me wrong. I love a creole chicken stew. It’s comfort food with spice. But sometimes upscale is the way to go. Same ingredients but done differently Chicken with creole cream sauce takes the basic creole flavours and refines them a bit....

Fettuccine with andouille creole cream sauce. Big cajun flavour. Sometimes you just don’t have time to cook. 20 minutes to get dinner on the table. It doesn’t have to suck. Restaurants cook your dinner quickly. You can too. Have the ingredients on hand. Chop a couple red peppers. Crush some garlic. Boil some pasta. That’s about it. Fry it up, toss the pasta in the cream sauce and serve. In a little more time than it takes to make a peanut butter sandwich, dinner is on the table....

Mexican pork ribs. Chili. Tomato. Spice. Creamy cheese grits. It comes together beautifully on the plate. A deeply flavoured, mildly spicy sauce blends with the creaminess of the grits. Meltingly tender pork ribs add a touch of richness. This dish takes Mexican cooking into fine dining territory. The key is slow roasting back ribs in the oven before a quick braise to enrich the sauce. The slow roasting browns the ribs and contributes the always important Maillard flavour compounds (those flavours you can only get by browning your meat)....

Thai beef noodles. Garlicky, sweet, salty, spicy. A little bit smoky. Lots of big flavours going on. Street food. At home. Seriously tasty stuff. And it comes together fast. Weeknight fast. No reason to eat anything less than awesome every day. Thai beef noodles are street food Imagine you were in Thailand and you ordered this on the street. The guy making it would have his prep done. You should too....

Chicken – there’s nothing else like it. It’s a blank canvas waiting for you to transform it into whatever you can imagine. They say a cook is measured by their roast chicken. I don’t know if that’s true but it is a good thing to know how to do. Back in the sixties, Julia Child first showed us how to roast a chicken on the French Chef. I sometimes wonder what life would be like if she hadn’t come along....

Sometimes the main isn’t the hard thing to come up with. The sides. That’s the thing. All these great recipes out there that say cook this and serve. Serve with what? Fried gnocchi often fits the bill nicely. Fried gnocchi is a fun and simple side that adds a bit of flash to dishes with creamy sauces. And they’re good plate props. You can pile them up or scatter them around....

Korean braised pork ribs will make you forget you have a grill. Meltingly tender. Slightly sweet gochujang sauce. Just pork rib goodness. With a Korean twist. Korean braised pork ribs for when you need a fix If you live in the North you know rib withdrawal. You’re at the grocery store. You see beautiful spare ribs on sale for pretty much free. Your grill is buried under 3 feet of snow....

Lamb rogan josh is one of the classic Indian dishes for a reason. It’s delicious. And it’s even better when you make it restaurant style. This is one seriously tasty curry. Complex flavours in a rich restaurant style sauce. Lamb rogan josh. One of the big ones. Lamb makes this rogan josh special This dish is better with lamb. It pushes it over the the top. Adds a depth of flavour that you just can’t get with anything else....

Yucatan grilled chicken. A little bit of sunshine next time you grill. Big, bold, bright tastes. Citrus. Achiote. Chili. Mustard. Garlic. What’s not to love? It’s dead easy as well. Just combine all the ingredients in the blender. Marinate the chicken. Grill. Smile. This is the stuff of roadside Mom and Pop grills in Southern California. El Pollo this or El Pollo that. If you’ve been, you know what I’m talking about....

Butter chicken done right can be an incredible curry. Rich. Creamy. Well-spiced. Just really tasty. Big, big tastes. Done poorly, it tastes like a can of Campbells cream of tomato soup with a little garam masala. Like curried tomato soup with chicken. Who wants that? butter chicken Ingredients Tandoori seasoned chicken 10 oz boneless, skinless chicken - thighs or breasts. 3 thighs or one large breast 2 tbsp vegetable oil 1 tsp tandoori masala - available in Indian grocery stores Spice mix 1 1/2 tsp indian restaurant spice mix - recipe link below 3/4 tsp tandoori masala 1/2 tsp kashmiri chili powder - or more to taste 1 tsp kasoor methi - dried fenugreek leaves 1/2 tsp kosher salt or 1/3 tsp table salt Butter chicken 2 tbsp onion finely diced 1 green chili cut into strips plus more for garnish 1 tsp garlic ginger paste - recipe link in notes 1 1/2 tbsp tomato paste diluted with 3 tbsp water 15 oz curry base - recipe link in notes 1 tbsp almond flour 2 tsp sugar - jaggery is a nice touch if you can get it 2-3 tbsp heavy cream 2 tbsp butter (optional) Instructions Do your prep....

Madras chicken curry. Big, bold tastes. Lush sauce. Just like you get at your local Indian restaurant. On the table in 30 minutes. For real. This is crazy tasty curry in a hurry. Almost sounds too good to be true. But I can make this in a half hour flat. And so can you. That makes this weeknight friendly. And it serves 4. So invite some friends. Grab some naan at your local shop....

Chile colorado is this incredible, beefy Mexican dish that puts all other beef chilis to shame. If you don’t know about it, it’s time to find out. The best beef chili of all time is a bold statement. You may disagree. But once you taste I think you’ll change your mind. It’s that good. It has nothing to do with the state of Colorado. I’m sure they make great chili there....

Curried carrot soup is a simple, yet elegant and absolutely delicious. It’s carrot with a hint of curry so will work nicely with just about any entree you pair it with. I love soups. Really love soups. They are perfect for dinner parties. Because they are pretty much done by the time your guests walk through the door. One course down. Before the doorbell rings. How can you not want that?...

Doro wat is one of the most famous dishes to come out of Africa for a reason. It is seriously tasty stuff. If you like Indian you are going to like this Ethiopian chicken curry. It’s a little different from most of the recipes out there. But stick with me. It will turn out. It’s a lot like cooking Indian. Same basic principles apply. So I’ve applied Indian technique to make this version....

Ekoori. Never heard of it? Time to fix that. Think scrambled eggs with salsa. Now think of Indian scrambled eggs with intensely flavoured tomato masala. Scrambled eggs. Times ten. This is a little different. For around here. The first brunch dish on glebekitchen. Ever. I’m not a brunch kind of guy. But ekoori? I can get behind that. I love it for weeknight dinners. When I’m jammed for time. But glebekitchen has a lot of dinner recipes....

Gyudon is that beef rice bowl you see everywhere in Japan. It’s delicious and it’s super easy to make. Japanese fast food. There’s nothing to it. Beef, onion and a simple sauce served up on a bed of rice. Maybe topped with a poached egg if you want to get really fancy. Some pickled ginger. A bit of green onion. Gyudon is the Yoshinoya beef bowl This is that beef bowl....

A nicely balanced dijon based french vinaigrette is a great alternative to bottled salad dressings. People are always asking me for the recipe for my french vinaigrette. Problem is I don’t measure. I don’t really have a recipe, It’s just a simple salad dressing with an embarrassingly short list of ingredients. How much mustard?A spoonful. Vinegar? Some. Olive oil? Enough. Just taste it and when you think you have the right balance of acid you have arrived....

Thai sweet chili sauce is sticky, spicy, sweet and delicious on just about everything. And it’s dead easy to whip up. No sense buying it. Just make it when you need it. I see little jars of Thai sweet chili sauce on the shelves for ridiculous money. And I don’t get it. Why pay a bunch for something that you can make for pennies? Whenever you need it. I get that if you don’t cook a lot of Asian that you won’t necessarily have sambal oelek or rice vinegar on hand....

Indian restaurant bhuna curry is a recipe that shows up all on menus all over the place. It’s typically a thick, well spiced, medium hot dish. It’s really tasty. This bhuna is just that. There’s no real guideline other than that. That’s why it’s so different from restaurant to restaurant. Kind of like balti in the UK. Bhuna is the mystery curry I think bhuna varies so much in restaurants because technically it’s not a dish....