< Previous20 shared plates 2 ripe plantains, peeled and ends trimmed 2 Tbsp coconut oil, plus extra if needed Fried Plantains with Cinnamon and maPle syruP 2 Tbsp maple syrup 1/3 tsp ground cinnamon 1/3 tsp ground allspice 1/4 tsp ground nutmeg SERVES 4 When I was a kid, the inviting scent of sweet plantains caramelizing in a pan would compel me to jump out of bed in the mornings and race down the stairs so fast my feet barely touched the ground. I would devour them as soon as they were made—often, I’d scald the roof of my mouth in the process. I couldn’t help myself: the temptation was always too irresistible—especially when Mom coated them with cinnamon and maple syrup. Enjoy these fried plantains as a snack or as a side at any meal. Line a baking sheet with parchment paper. Cut plantains diagonally into 1/4-inch-thick slices. Heat oil in a cast-iron skillet over medium heat and brush evenly across pan. Add plantains in batches and sear for 3–4 minutes per side, until golden brown. Transfer to the prepared baking sheet. Repeat with the remaining plantains, adding more oil if necessary. VARIATION FRIED PLANTAINS WITH CINNAMON AND MAPLE SYRUP In a small bowl, combine all ingredients. Brush both sides of the fried plantains with the mixture and serve. FRIED PLANTAINSgood food , good friends 21 Few dishes in life bring me as much comfort and joy as a classic mac ’n’ cheese. Boosted with a medley of cheeses, sweet squash and my favorite spices, this tasty reinvention (also a midweek staple in my home) is extra. You know what I’m talking about: the type of comfort food that is best shared with others. Plus, it’s a great way to sneak in the veg for the kids. Tasting is believing. BUTTERNUT SQUASH Preheat oven to 400°f. Line a baking sheet with parchment paper. In a bowl, combine all ingredients and toss well. Transfer to the pre- pared baking sheet and bake for 20 minutes. Discard rosemary and set squash aside. (Leave the oven on for baking the mac ’n’ cheese.) MAC ’N’ CHEESE Meanwhile, bring a large saucepan of salted water to a boil. Add dry pasta and cook according to package instructions. Drain, then set aside. Bring milk to a simmer in a saucepan. Grease a large baking dish. Melt butter in a separate large saucepan over medium-low heat. Add ginger-garlic paste, chili powder, cumin, coriander, turmeric and fenugreek leaves. Mix well. Add flour and stir for 2–3 minutes, until it begins to smell nutty. Gradually whisk in milk, ensuring there are no lumps. Increase heat to medium and whisk for 2–3 minutes, until thickened. Remove from heat, then season with nutmeg, salt and pepper. Fold in garlic, cheddar, Parmigiano-Reggiano, Asiago, Dijon and hot sauce (if using). Using an immersion blender, blend until smooth. ASSEMBLY Gently fold pasta, mozzarella and butternut squash into the sauce. Transfer mixture to the prepared baking dish. Top with an even layer of panko breadcrumbs. Bake for 15 minutes, until the cheese sauce is bubbling around the edges, then remove from oven. Set broiler to high, then return the dish to the oven and broil until gold- en brown on top, approximately 1–2 minutes. Garnish with chives and serve warm. Butternut squash 1 butternut squash, peeled, seeded and cut into bite-sized pieces Sprig of rosemary Salt and white pepper, to taste 1 Tbsp olive oil maC ’n’ Cheese 3 cups dry short-cut pasta 21/2 cups 2% milk 3 Tbsp butter, plus extra for greasing 1 Tbsp Ginger-Garlic Paste (page 167) 1 tsp Kashmiri chili powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp dried fenugreek leaves (kasoori methi) 3 Tbsp flour Pinch of ground nutmeg Salt and white pepper, to taste 1 clove garlic, finely chopped 2 cups grated cheddar 1/4 cup grated Parmigiano-Reggiano 1/4 cup grated Asiago cheese 1 tsp Dijon mustard 1 tsp store-bought or homemade Hot Sauce (page 140) (optional) assemBly 3/4 cup grated mozzarella 1/2 cup panko breadcrumbs 2 Tbsp finely chopped chives, for garnish SERVES 4–6 MASALA MAC ’N’ CHEESE WITH BUTTERNUT SQUASH 22 shared plates SERVES 4 CauliFlower 1 head cauliflower, cut into florets 2–3 Tbsp grapeseed oil 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp garam masala 1 tsp amchur powder 1 tsp black salt 1 tsp red chili powder Chive sour Cream 1 cup sour cream 1/4 cup thinly sliced chives 1/2 tsp salt 1/2 tsp black pepper 2 tsp lemon juice 1 tsp lemon zest assemBly 2 cups grated cheddar 1 avocado, pitted and finely chopped 1 Roma tomato, diced 1 mango, cut into thin strips 2–3 Thai green chili peppers, to taste, thinly sliced Chopped cilantro, for garnish Green Chutney (page 176), Tamarind- Date Chutney (page 176) and Smoked Raita (page 177), to serve Cauliflower makes a welcome alternative to classic tortilla chip–based nachos. Here, I’ve seasoned it with aromatic spices, then baked it until golden. It’s cooked long enough to have some tenderness, but it retains some much- needed crunch for textural interest. No doubt about it, this accessible crowd-pleaser rewards with every delicious bite. CAULIFLOWER Preheat oven to 450°f. Line a baking sheet with aluminum foil. Place cauliflower in a bowl and drizzle evenly with oil. Add remaining ingredients and mix well. Transfer cauliflower to the prepared baking sheet. Bake for 8–10 minutes, until golden brown but still crunchy. CHIVE SOUR CREAM Combine all ingredients in a bowl and mix well. ASSEMBLY Remove the cauliflower from the oven. Change the oven setting to broil. Sprinkle cheddar over cauliflower, then return the baking sheet to the oven and broil for 3–4 minutes, until melted. Keep an eye on the pan to prevent it from burning. Transfer the cauliflower to a serving platter. Top with avocado, tomato, mango, chili peppers, cilantro and chive sour cream. Serve immediately with green chutney, tamarind-date chutney and smoked raita—and prepare to feast! DESI CAULIFLOWER NACHOSNext >