Udon are thick noodles made of wheat flour and are frequently used in Japanese cooking. They are somehow both light and hefty, somewhat chewy, and utterly satisfying. Also, absolutely fantastic in this stir-fry recipe from Thai-Aussie chef Marion Grasby. There’s also an earlier recipe in Bon Appétit that requires mirin. Marion’s recipe is simpler, and hard to imagine getting any better.

There’s nothing like a pandemic to make you think real hard about your health. I’ve been thinking deeply about my health lately (about my life, actually), and about my family’s health just like you have, I’m sure. For me, a lot of it has to do with food.

Most of the food that I love to eat and cook are the fatty, unhealthy, utterly delicious kind. And as of late, and if we’re not cooking it ourselves, this food is easily delivered to my front door.

Like you, I love a good Spaghetti Carbonara. Egg yolks, not cream. But the yolks in carbonara are cooked only until somewhat thickened, not actually cooked. I have a problem with that. I’m just not a big fan of raw, or partially cooked eggs. Also, most of the time, I like cooking enough so there are leftovers, and mainly because of the egg, carbonara is out. It’s really one of those things you cook, and eat, in the moment.

Ghee is one of those things you should try making at least once. This clarified butter is a cooking fat that is used a lot in Indian cooking, in fact, it’s the most used cooking fat in Indian cooking. Its high smoke point makes it ideal for frying or sautéing. Although you can substitute butter for ghee, food writer Nik Sharma says “…Indian food cooked with butter instead of ghee misses the unique flavour that comes from the browned milk solids.” These delicious, nutty, browned bits are what settle in the bottom of the saucepan at the end of making ghee. And since the milk solids are strained out, then ghee is essentially lactose-free. When we’re not using ghee in our favorite Indian dishes, we use it on baked eggs, melt it over hot oatmeal, popcorn, roasted vegetables, or spoon some into coffee in the morning for when the morning needs coffee with extra oomph. Rich in flavor and smelling like golden, beautiful, caramelized butter, you will fall in love.

Ghee

Ingredients:

1 cup of good quality unsalted butter
small to medium saucepan
strainer
cheese cloth or muslin cloth
Mason jar

Directions

1. Bring the butter to room temperature and melt over medium heat in a heavy-bottomed saucepan. Stir occasionally with a wooden spoon until completely melted.

2. The butter will start to foam and will look opaque (a bright yellow) underneath. You can skim of the foam at this point. The liquid will continue to sizzle and foam and you can lessen the flame a bit if you feel this is happening too quickly.

3. After the foaming stage, large bubbles start to appear and the liquid becomes clearer underneath, it also becomes a deeper yellow in color.

4. Three clues to watch out for when your ghee is done: the sizzling/crackling sound stops, browned (but not burned) milk solids will settle in the bottom, and the ghee imparts that incredible aroma. Also, the liquid will be a rich, golden color. Turn off the flame.

5. Line a mesh strainer with some cheese or muslin cloth and very carefully strain the ghee into a clean mason jar (this recipe makes about a 3/4 cup of ghee). Let cool. Cover and keep in the fridge. Enjoy!

Raita is a simple, yogurt-based condiment that is traditionally paired with spicy Indian food to cool the palate. It’s fantastic served with curry, tandoori or even kebab. Or have it as a dip for warm naan. Although store-bought yogurt will do fine, take your raita to the next level and make your own yogurt. But no pressure. Just a little.

Ingredients:
About half a cup of plain yogurt (not Greek)
About half a cup of Cucumber, seeded and chopped
About 1 tablespoon minced red onion
fresh cilantro, chopped
fresh mint, chopped
Cumin powder
A bit of lemon juice
1 tablespoon olive oil
salt and pepper

Directions
Mix all the ingredients in a small bowl. Every ingredient after the red onion is really to taste. You can also add some chopped dill if you have it. Cover and chill until ready to serve. Enjoy.