This morning, while sipping coffee and reading the Huffington Post, I came across this gorgeous image. And just like that, I couldn’t get the thought of fresh, chewy, flaky naan out of my head. So, naturally, I whipped some up, along with this to-die-for mint chutney. Seriously. You will be licking the bowl.

• ingredients
• 1 packet dry active dry yeast $1.50 for 3
• sugar or honey Pantry
• 2 cups all-purpose flour, plus more for rolling Pantry
• 1 tsp salt
• 4 tbsp melted butter, plus more for brushing $1 for a stick
• vegetable or canola oil Pantry
• 2 large handfuls fresh mint leaves $1 for a bunch
• 1/8 cup dried, unsweetened coconut $1.50
• Asian chili sauce to taste $1.50 for 8 oz.
• 1 clove garlic, smashed Pantry
• 1 small (1”) piece ginger, peeled and chopped $0.50
• 1/4 cup plain yogurt $1.50 for 8 oz.
• 1/2 tsp ground cumin $1.50 for 1 oz.
• couple dashes soy sauce Pantry
• 4 scallions, chopped $1 for a bunch

Total Cost of Ingredients $11

Directions

Combine 3/4 cup warm water with the 1 tsp yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 5 minutes, or until frothy.

Stir together the yeast and a salt in a large bowl add the yeast mixture and the butter Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Transfer to a lightly-oiled bowl and cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about 30 minutes or until the dough has doubled in size.

While dough rises, combine 2 tsp sugar or honey with all of the remaining ingredients except for the scallions in a food processor or blender and pulse until you have a thick chutney. Set aside until ready to use.

Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Sprinkle the scallions over the balls of dough and, using a rolling pin, roll each round out into an 8” circle or oblong shape.

Heat 1 tbsp oil in a large frying pan over medium-high heat and fry a dough round for 1-2 minutes on each side. It should be browned in spots and become slightly puffy. Transfer to a clean plate (or baking sheet in a 200 degree oven to keep the naan warm until serving time).

Continue frying the naans, adding more oil to the pan if necessary. Serve naan warm with the chutney for dipping.

Serves 3-6.

In case you haven’t noticed, I kind of have a thing for Sriracha, the slightly sweet, somewhat spicy, garlicky Vietnamese hot sauce, manufactured by Huy Fong Foods. I think it makes just about everything taste better. Try it on eggs, grilled cheese, burritos, whisked into mayonnaise for a quick spicy aioli, or even on pizza. Here, I make a very simple deviled egg filling, spiked with the magical red sauce, which imparts a festive color and a tasty kick. These pretty guys are as easy as boiling eggs and provide a nice break from the carb-laden holiday food that abounds these days.

• Ingredients
• 6 eggs $1.50 for 12
• 1/4 cup (light or regular) mayonnaise Pantry
• 3-4 tsp Sriracha (more/less to taste) $1.50 for 8 oz.
• dash of soy sauce Pantry
• 1 scallion, sliced, for garnish $1 for a bunch

Total Cost of Ingredients $4

Directions

Hard-boil the eggs. Under cool running water, gently crack and peel the shells and rinse the eggs well.

Carefully slice the eggs in half, lengthwise and pop the yolks into a food processor or blender. Add the sriracha and soy sauce and puree (you can also mash well using the back of a fork). Taste and add more soy sauce if necessary.

Use a rubber spatula to scrape the yolk mixture into a plastic sandwich bag. Snip a 1/4” off of one of the corners of the bag and push the yolk mixture down, so you have a makeshift pastry bag (or use a regular pastry bag if you have one). Pipe the yolk mixture into the empty egg whites neatly and decoratively.

Arrange the deviled eggs on a serving plate or platter and garnish each one with a few slices of scallion.

Makes 12 deviled eggs (serves 3-4).

I swear I did not intend for these scallops to look like little boobs with aioli areolas and Sriracha nipples. Admittedly, however, once I noticed it, I laughed so hard I nearly spit out my coffee…and didn’t once consider scrapping the recipe. In addition to this dish’s uncanny resemblance to lovely lady lumps, it’s also a delicious way to eat scallops. The lightly-marinated, naturally sweet scallops with their gorgeous brown crust perk up with a light touch of slightly spicy wasabi aioli. A handful of mixed greens cuts the richness perfectly.

If you want to be really funny, serve with a glass of milk.

• ingredients
• 1/2 lb fresh sea scallops $7.50
• soy sauce Pantry
• 1/8 cup light mayonnaise Pantry
• 1 clove garlic, finely minced Pantry
• 1 tsp (more/less to taste) prepared wasabi $2 for 4 oz.
• 2 tbsp extra virgin olive oil Pantry
• freshly-ground black pepper Pantry
• 2 handfuls mixed greens $1.50
• Sriracha or other Asian chili sauce $1.50 for 8 oz.
• toasted sesame seeds for garnish $3 for an 8-oz. container

Total Cost of Ingredients $15.50

Directions

Toss the scallops with 1/4 cup soy sauce and refrigerate for 5-10 minutes.

Whisk together the mayonnaise, garlic, wasabi and a dash of soy sauce. Refrigerate until ready to use.

Heat olive oil in a large frying pan over medium-high heat. Sear scallops for 1-2 minutes on each side (they should develop a nice brown crust).

Divide greens between two plates and top with the seared scallops.

Top each scallop with a dollop of the aioli and a dot of chili sauce. Garnish with the toasted sesame seeds.

Serve immediately.

Serves 2.

I have a major aversion to doing the expected. So much so that, once, when I was seventeen years old and a classmate told me at a party that I would probably “always lead a predictable life,” I climbed up onto a picnic table in front of at least half of my high school’s senior class and took my clothing off. That’s right, guys. There I was: studious, naive, good-girl Gabi Moskowitz, drunk and naked. Bet you didn’t see that coming.

And so, when I found myself with an excess of shredded red cabbage, I thought, at first of the obvious: I could make slaw, braised cabbage, cabbage rolls or sausage-and-cabbage. It would all probably be delicious, but it would be so typical. And I don’t do typical. So I made a carrot-cake-ish batter and stirred in the striking red cabbage (purple, much like the bottle of Manischewitz wine I drank before my five minutes of naked fame). I added chopped apricots and cashews in place of the more common raisins and walnuts. The result was sweet—but not too sweet. Are you following my theme here?

So here you go. A throw-back to my most embarrassing (and in a way, most glorious) high school moment. In the form of a cupcake.

• Ingredients
• 2¼ cups all-purpose flour Pantry
• 1¾ cup sugar Pantry
• 1 tsp baking soda Pantry
• 2 tsp baking powder Pantry
• 2 tsp ground cinnamon $1.50 for 1 oz.
• 1/2 tsp salt Pantry
• 3 eggs $1.50 for 12
• 3/4 cup milk $1 for a pint
• 1 cup canola or vegetable oil Pantry
• pure vanilla extract $4 for 4 oz.
• 1 cup finely-shredded red cabbage (if you use the pre-packaged kind, run a knife over it several times before using) $1.50 for an 8-oz. bag
• 1/4 cup dried apricots, chopped, plus more for garnish $2
• 1/2 cup roasted cashews, chopped, plus more for garnish 1.50
• 1 cup sour cream or yogurt $1.50 for 8 oz.
• 1 8-oz. package cream cheese $1.50
• 1 stick (4 tbsp) unsalted butter $1 for a stick
• 3 cups powdered (confectioner’s) sugar $1 for 16 oz.

Total Cost of Ingredients $17

Directions

Preheat oven to 350 degrees F. Grease or line 24 muffin cups and set aside.

Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a mixing bowl. Stir well.

Beat together eggs, milk, oil and 2 tsp. vanilla. Slowly add dry mixture until a batter forms. Add cabbage, apricots, cashews and yogurt and stir until well-combined.

Divide batter evenly between muffin cups. Bake for 30-35 minutes, or until a toothpick inserted comes out with crumbs attached. Let cool.

While cupcakes bake, beat together (a stand-up mixer, hand mixer or food processor works well for this) cream cheese, butter and powdered sugar. Stream in 4 tsp vanilla. Continue beating 2-3 minutes, until fluffy. Refrigerate until ready to use.

Once cupcakes have cooled, ice each one with 1-2 tbsp icing and garnish with chopped apricots and cashews.

Makes about 24 cupcakes.

I have long been making soup as a means to clean out my refrigerator, so it should come as no surprise that, when I found myself with 2 pounds of shredded carrots after making a whole lotta spring rolls that I decided to throw it all in a pot with some veggie broth and aromatics, puree it with yogurt and call it soup. Serve with warm flatbread or a green salad.

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 4 cloves garlic, minced Pantry
• 1 small (1”) piece ginger, peeled and chopped $0.50
• 1 medium onion, diced $0.50
• 1 tbsp curry powder $1.50 for 1 oz
• 2 lbs carrots, peeled and chopped $3
• 1 quart chicken or vegetable broth 2
• 2 tbsp soy sauce Pantry
• 2 tsp (more/less to taste) Sriracha or other Asian chili sauce $1.50 for 8 oz.
• 1 handful fresh cilantro leaves $1 for a bunch
• 1 cup low-fat plain yogurt (I like Greek-style), plus more for garnish $2 for 16 oz.
• salt and pepper to taste Pantry
• chopped scallions for garnish $1 for a bunch

Total Cost of Ingredients $13

Directions

Heat olive oil in a large soup pot over medium heat. Add garlic, ginger and onion and cook for 3-4 minutes (stir occasionally), or until onions become translucent. Add curry powder and cook for 2-3 minutes more. The pot should be very fragrant.

Add the carrots, broth, soy sauce, chili sauce and water to cover. Cover pot and reduce heat to medium-low. Simmer for 25-30 minutes or until carrots are very soft.

Once soup has cooked, puree soup in a food processor, blender or in the pot with an immersion blender until very smooth. Add yogurt and cilantro and puree once more so the soup is very creamy and has tiny green flecks.

Season with salt and pepper to taste.

Ladle into bowls and serve garnished with a dollop of yogurt, a drizzle of chili sauce and sprinkle of chopped scallions.

Serves 4-6.