Crepes with Caramelized Bananas, Whiskey, and Walnuts

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These sweet and sticky bananas are begging to be piled atop fresh crepes for a decadent weekend brunch. Fortified with whiskey and walnuts, this dish is a pinch to make, especially if you cook the crepes ahead of time.

Crepes with caramelized bananas, whiskey, and walnuts

Ingredients:

One quantity crepes from this crepe recipe (minus the dark chocolate sauce)
2 tablespoons avocado or other neutral oil
5 bananas, peeled and halved lengthwise
1/2 cup packed brown sugar
1/2 cup whiskey (bourbon works well here)
1/2 cup walnuts

1. Heat oil in a large skillet over medium-high heat. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Cook bananas until heated through and sugar is melted, about 5 minutes. Add whiskey and flip bananas over. Add the walnuts and cook until the bananas are caramelized and the whiskey has reduced to a syrup. Serve over crepes.

Tuna Tiradito with Aji Amarillo Leche de Tigre

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Tiradito is a Peruvian dish of raw fish that’s similar to ceviche: sashimi-style fish in an acidic sauce — a testament to Peru’s legacy of Japanese immigrants and their influence on Peruvian food. Perfect as an appetizer and adapted from a Food & Wine recipe, this tiradito sits in a citrusy sauce spiked with aji amarillo chiles. The aji amarillo is essential here: it gives this dish a piquant heat and pop of color that looks striking against a garnish of blue potato chips.

Tuna tiradito with aji amarillo leche de tigre

Ingredients:

1/4 cup jarred aji amarillo paste
1/4 cup lemon juice
1/4 cup orange juice
1/2 teaspoon sea salt
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/3 cup olive oil
3/4 pound sushi-grade tuna, cut into 1 1/2- x 1 1/2- x 1/4-inch-thick slices
1 small bowl blue potato chips
1/4 cup chopped salted roasted peanuts
1 teaspoon toasted sesame seeds
1/4 cup sliced green onions

1. Place aji amarillo paste, lemon juice, orange juice, salt, garlic, and ginger in a blender; process until smooth. With blender running, slowly add oil in a thin, steady stream until sauce emulsifies.

2. Spread sauce on a large rimmed platter and arrange tuna slices over sauce. Sprinkle with chips, peanuts, sesame seeds, and green onions, and serve.

Roast Beets with Pistachio-Yogurt Sauce

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These marinated and yogurt beets are like a modern take on mast-o laboo, which is an Iranian appetizer of chopped beets and tangy, thick yogurt. Think mast-o laboo deconstructed, with the addition of pistachios for an even creamier sauce to foil the vinegar-flavored beets with.

Roast beets with pistachio-yogurt sauce

Ingredients:

2 1/2 pounds small red beets, trimmed

4 thyme sprigs

2 teaspoons olive oil, divided

3 teaspoons salt, divided

1/4 cup orange juice (from 1 orange)

2 tablespoons red wine vinegar

3/4 cup roasted pistachios, plus 1 tablespoon chopped pistachios for garnish
1/4 cup olive oil
1/2 cup plain Greek yogurt

1. Make the beets: Preheat oven to 375F degrees. Toss together beets, thyme, 1 teaspoon oil, and 1/2 teaspoon salt in a roasting pan. Spread beets in pan; pour 1/2 cup water into pan. Cover pan with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour. (Larger beets will take longer to cook.) Remove from oven. Reduce oven temperature to 350F degrees.

2. Remove beets from pan; let stand until cool enough to handle. Peel each beet to remove skin; discard skins. Cut beets into quarters. While beets are warm, transfer to a large bowl. Add orange juice, vinegar, remaining 1 teaspoon oil, and 1 teaspoon salt; toss to coat. Let stand 15 minutes. Toss beet mixture; taste and adjust seasonings, if needed. Set aside until ready to serve.

3. Make the pistachio yogurt: Spread pistachios evenly on a rimmed baking sheet. Bake at 350F degrees until lightly toasted, about 5 minutes. Transfer to a food processor; pulse until finely chopped, about 10 times. Add warm water; process until mixture is the consistency of chunky peanut butter, about 1 minute. With processor running, gradually drizzle in olive oil until mixture is mostly smooth and spreadable, about 30 seconds. Transfer mixture to a bowl; fold in yogurt and 1 teaspoon salt.

4. Spread yogurt sauce on a serving platter; top with beets. Garnish with chopped pistachios.

Roast Za’atar Chicken with Yogurt Sauce

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Let’s be honest: roasting a cut chicken in a baking dish is eons easier than roasting the whole bird, what with the basting and the watching and careful tinkering. Adapted from a Bon Apetit recipe, this roast za’atar chicken is a perfect way to use either a whole chicken, cut into pieces, or simply chicken legs. Drizzled with a herby za’atar oil and baked alongside loads of onions, garlic, and lemons, this chicken is nothing if not super flavorful.

Roast za'atar chicken with yogurt sauce

Ingredients:

1 whole chicken, cut into pieces, or 4 chicken legs (thigh and drumstick; about 3 pounds total)
2 red onions, cut into 2-inch-thick wedges
1 head of garlic, halved crosswise, plus 2 cloves
1 Meyer lemon, quartered, seeds removed
Salt
1/4 cup extra-virgin olive oil
1 1/2 cups plain Greek yogurt
3 tablespoons za’atar
1 teaspoon ground coriander
1 teaspoon finely grated lemon zest

1. Preheat oven to 325F degrees. Arrange chicken, onions, halved garlic heads, and lemon in a baking dish; season with salt. Pour in oil and toss to coat. Turn garlic cut side down. Roast, rotating pan halfway through, until meat tender, 50–60 minutes.

2. Meanwhile, finely grate 1 small garlic clove into a small bowl. Add yogurt, a pinch of salt, and 1 tablespoon water and mix. Set aside yogurt sauce.

3. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425F degrees and continue to roast chicken until skin is golden brown, 10–15 minutes more. Transfer chicken to a plate and let rest 10 minutes. Set aside pan with juices.

4. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, and lemon zest. Pour reserved juices in pan into za’atar mixture until you have about 1/2 cup. Mix in a pinch of salt, if needed.

5. Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon; drizzle with za’atar oil.

Garlic Green Beans

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Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.

Garlic green beans

Ingredients:

3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
Pepper

1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.

2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.