Vadouvan Indian Spice Blend

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There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness.
Make one big batch and keep it in the freezer for weeks–we’re sure you’ll be tossing it into all kinds of dishes.

Spring Salad with Fava Beans

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Coarse salt and freshly ground pepper

1 1/4 pounds fresh fava beans, shelled (11/2 cups)

1/2 head frisee, leaves separated

5 ounces baby spinach

3/4 cup packed fresh mint

1 small carrot, peeled into thin ribbons

1 shallot, halved and thinly sliced

4 ounces fresh goat cheese

2 tablespoons white-wine vinegar

1/4 cup extra-virgin olive oil


Slow-Cooker Sicilian-Style Beef Stew

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3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

6 shallots, thinly sliced (2 cups)

1/2 cup dry red wine, such as Cabernet Sauvignon

1 can (28 ounces) whole peeled tomatoes, crushed

1 bulb fennel (12 ounces), cut into 1/2-inch wedges

1 sprig rosemary

2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving

1 cup pitted green olives, such as Castelvetrano (7 ounces)

Mashed potatoes, for serving


One-Pan Chicken and Mushrooms with Egg Noodles

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3 slices bacon, cut crosswise into 1/2-inch pieces

4 bone-in, skin-on chicken-breast halves (3 pounds), halved

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter

8 ounces button mushrooms (halved, if large), trimmed

8 ounces shallots, halved (quartered, if large) and peeled

3 cups low-sodium chicken broth

1/2 cup heavy cream

8 ounces egg noodles (5 cups)

1/3 cup chopped fresh dill, plus more for serving


Citrus Vinaigrette

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Always make more salad dressing than you’ll need. It takes no longer to mix a big batch, and it means tomorrow night’s salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

French Onion Dip

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There’s no shortcut when it comes to caramelizing the onions-it’s going to take time and quite a bit of stirring for them to achieve that deep golden brown color (which equals depth of flavor, too), so be patient.