479 pound recipes

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

A classic British boozy dessert with stale cake soaked in sherry and whisky, layered with fruit jam, warm custard, and billowy whipped cream. No baking, all indulgence.

Roasted Cornish game hens basted with a sticky apple juice and cinnamon glaze with lemon. Just 5 ingredients for a gorgeous, golden bird with sweet-tart lacquered skin.

Sauteed plantains pan-fry ripe yellow plantains in canola oil until golden and caramelized. Three ingredients, ten minutes, the simplest Caribbean side.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

A simple three-ingredient vanilla sugar glaze, just sugar, milk, and vanilla whisked smooth and poured over pound cake. Quick to make and easy to drizzle over berries for a finishing sweet sheen.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.