Cooking with Love

Soak salted meats in water overnight if using. Drain.

Make béchamel: Melt butter, whisk in flour. Gradually add milk, stirring until thick. Season with nutmeg, salt, pepper.

Soak red onion slices in cold water 10 minutes. Drain.

Blanch grape leaves briefly if fresh, or rinse if jarred. Trim stems.

Soak chilies in hot water 30 minutes. Blend with achiote, vinegar, garlic, cumin, oregano into paste.

Mix soy sauce, mirin, sake, and sugar for teriyaki sauce.

Grind soaked rice and dal separately, then combine. Add salt. Ferment overnight until bubbly and slightly sour.

Soak jameed balls in warm water overnight, then blend until smooth. Strain.

Place lamb, chickpeas, onion, tomatoes in couscoussier bottom. Cover with water, add spices. Simmer 1 hour.

Wilt spinach, squeeze very dry. Chop finely.

Grind coconut, soaked chilies, coriander, cumin, turmeric, garlic, and half the onion with water to form smooth paste.

Fry half the onions slowly until deeply caramelized, almost mahogany, 30 minutes. Reserve half for garnish.

Brown lamb in oil. Add onions, garlic, spices, salt. Cook 5 minutes.

Heat oil in karahi or wok. Add cumin seeds until sizzling.

Season prawns with turmeric and salt. Briefly fry in mustard oil until pink. Set aside.

Marinate chicken with 1 tbsp soy sauce and cornstarch 15 minutes.

Char onion and ginger over flame or under broiler until blackened.

Make ragù: Sauté pancetta. Add onion, carrot, celery until soft. Add meats, brown well. Add tomato paste, wine, simmer until reduced. Add milk, simmer 2-3 hours, adding water as needed.

Marinate chicken in yogurt, ginger-garlic paste, 1 tsp garam masala, chili powder, turmeric, and salt for at least 1 hour.

Prick potatoes all over with fork. Fry in ghee until golden and just cooked. Set aside.

Simmer shrimp shells in water 10 minutes. Strain.

Make tentsuyu: Combine dashi, soy sauce, mirin. Warm.

Mix tamarind, fish sauce, and sugar for sauce.

Marinate beef in wine with thyme and bay leaves overnight if possible.