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Incocina, New York, NY (2026)

08/14/2026

Tofu and Sweet Potato Peanut Butter Curry
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“I have only made recipes with a significant amount of reviews in the past. I decided to give this one a shot, even though there hasn’t been a single review written yet. I’m happy to say that my whole family loved this. It is a keeper, and we will make it again and again.”
Peanut butter — or almond, cashew or sunflower butter — do the hard work in this weeknight recipe from Hetty Lui McKinnon. It adds a toasty richness and creamy texture to this cozy dish that doesn’t feel the least bit heavy or nap-inducing.
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This hearty curry delivers big flavors quickly, thanks to hardworking pantry staples. Humble yet bold, peanut butter is a true weeknight cooking hero, imparting sweet and toasty richness to this sauce while thickening it to add body. (You could substitute the peanut butter with other nut or seed butter butters such as almond, cashew or sunflower.) Curry powder comes in many varieties, with fluctuating degrees of heat and intensity, and while most will work here, opt for any with a vibrant golden color — and turmeric toward the front of the ingredient list — to give your dish a warm glow. While this stew is naturally sweet from the potatoes, peas and coconut milk, the addition of soy sauce instantly brings a sharp and salty balance.
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Ingredients
Yield:
4 servings
1 tablespoon vegetable oil

1 yellow onion, finely diced

4 garlic cloves, finely chopped

1 (1-inch) piece fresh ginger, peeled and finely chopped

1 tablespoon curry powder

½ to 1 teaspoon crushed red pepper

1 ½ pounds sweet potato (about 2 medium), peeled and cut into 1-inch chunks

1 cup vegetable stock or water

½ cup smooth peanut butter, stirred well

1 (13-ounce) can coconut milk, shaken well

1 (14- to 16-ounce) package extra-firm tofu, drained and cut into 1-inch pieces

1 cup/5 ounces frozen peas, unthawed

4 teaspoons soy sauce or tamari

Salt and pepper

Cooked rice, to serve

Handful of cilantro leaves

Handful of toasted peanuts, roughly chopped

1 lime, cut into 4 wedges
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Preparation
Step 1
Heat a large Dutch oven or heavy pot on medium-high. Add the oil and onion and cook until softened, 2 minutes. Add the garlic, ginger, curry powder and crushed red pepper, and stir until fragrant, 1 minute.

Step 2
Add the sweet potatoes and stock. Cover, reduce heat to medium-low and cook for 10 minutes.

Step 3
Add the peanut butter and coconut milk and stir until the peanut butter is melted and well combined.

Step 4
Increase heat to medium-high and add the tofu, peas and soy sauce, and cook until warmed through and the sauce is thick, 3 to 5 minutes. Taste and season with salt and pepper.

Step 5
Serve over rice. Top with cilantro leaves and chopped peanuts, with lime wedges on the side.

08/14/2026

Spicy Marmalade Chicken and Sweet Potatoes!

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“This was one of the most flavorful meals I’ve ever made.”
Delightfully sticky-sweet marmalade is the magic maker of this sheet-pan dinner from Melissa Clark. The bittersweet preserve — orange, lemon or grapefruit or a combination will work here — is mixed with fish sauce, soy sauce, garlic and crushed red pepper, and then slathered all over chicken and sweet potatoes. Roasted in a hot oven, the chicken and sweet potatoes develop a beautiful caramelized exterior.
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The citrusy, sweet and sour sauce in this sheet-pan recipe gets caramelized by the oven’s high heat, coating chicken thighs and cubed sweet potatoes with a delightfully sticky glaze. You can use any kind of marmalade here — orange, lemon, grapefruit — or use a mixed-peel marmalade for the most complex flavor. The combination of fish sauce, soy sauce and garlic lends pungent, salty flavors that round out the sweetness of the marmalade, while crushed red pepper adds heat.
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Ingredients
Yield:
4 servings
¼ cup marmalade, large peels chopped

3 scallions, thinly sliced, white and green parts separated

2 tablespoons fish sauce, coconut amino acids or Yondu

2 tablespoons soy sauce

½ teaspoon crushed red pepper

2 ½ pounds bone-in, skin-on chicken thighs (see Tip)

Salt

2 garlic cloves, finely grated or minced

1 ½ pounds sweet potatoes (you don’t have to peel them), cut into ¾-inch-thick pieces

4 tablespoons extra-virgin olive oil

1 lime, plus lime wedges for serving

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Preparation
Step 1
In a large bowl, whisk together marmalade, scallion whites, fish sauce, soy sauce and crushed red pepper.

Step 2
Season chicken lightly with salt. Rub garlic all over the pieces and under the skin and add to the bowl, turning to coat them with the marinade. Let marinate while you prepare the potatoes (up to 30 minutes at room temperature or up to 8 hours in the refrigerator).

Step 3
Heat the oven to 425 degrees. If you like, you can line a sheet pan with parchment paper or foil for easy cleanup. The marmalade will probably scorch a little at the pan edges.

Step 4
Put the sweet potatoes on the sheet pan and toss with 2 tablespoons olive oil and a big pinch of salt. Spread potatoes out in one layer and place in the oven. Roast for 10 minutes.

Step 5
To the bowl with the chicken add remaining 2 tablespoons olive oil. Grate the zest of the lime into the bowl, then halve the lime and squeeze one half of it in as well (save the remaining half for serving). Toss well.

Step 6
Add chicken skin side up to the sheet pan, nestled among the sweet potatoes (but not on top of them; make sure the chicken is touching the pan). Spoon any extra sauce over everything. Roast, tossing the sweet potatoes once or twice, until chicken is cooked through and caramelized and the sweet potatoes are soft, 25 to 35 minutes longer. Taste and add more salt and lime juice if needed.

Step 7
Top with scallions greens and serve.

Tip
Feel free to substitute skinless, boneless chicken thighs if you prefer; you’ll need 1¾ to 2 pounds.

08/14/2026

Chicken Schnitzel With Cucumber Salad:

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For crispy, perfectly puffed chicken schnitzel, begin by splitting the chicken breasts into cutlets and gently pounding them out until thin. This technique helps the chicken cook evenly in the time it takes the crust to turn golden, and creates more surface area for a crispy crust. While cooking the chicken, shaking the pan gently helps puff up the coating for an airy texture. Don’t forget to season with salt right after it is cooked. This schnitzel is served with an onion and herb salad with fresh cucumbers and sliced pickles, balancing out the fried chicken with some added brightness.

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Ingredients
Yield:
4 servings
1 small white onion (about 6 ounces), halved and thinly sliced

2 boneless, skinless chicken breasts (about 1 pound total)

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

½ cup all-purpose flour

2 large eggs, beaten

2 cups plain, fine bread crumbs

½ cup vegetable oil, divided

¼ cup plain whole-milk yogurt

1 garlic clove, grated

1 tablespoon white w**e vinegar

½ teaspoon caraway seeds

2 Persian cucumbers, thinly sliced

1 medium dill pickle, thinly sliced

½ cup parsley leaves and tender stems, coarsely chopped

½ cup dill fronds and tender stems, coarsely chopped

Lemon wedges, for serving

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Preparation
Step 1
Soak the onion slices in a bowl of cold water and set aside.

Step 2
Set each chicken breast on a cutting board. Pressing the chicken breast down with the palm of one hand, use a sharp knife to halve it horizontally into two thinner cutlets; repeat with the remaining pieces of chicken. Place a piece of plastic wrap or parchment on top of each piece and gently pound with a meat mallet or the bottom of a small pan until less than ¼-inch thick. Repeat with the remaining 3 pieces. Season them generously with salt and pepper.

Step 3
Arrange three shallow dishes in a line, one for flour, another for eggs, and the third for bread crumbs. To coat the chicken, work with one piece at a time and first coat in the flour, shake off excess, then dip in the egg wash to coat all around, and then dredge in the bread crumbs, using your hands to help press the bread crumbs onto the chicken. Set aside the breaded chicken on a large plate or baking sheet and repeat with the remaining pieces.

Step 4
Heat ¼ cup of the oil in a large skillet over medium. Once the oil is shimmery, add 2 pieces of the breaded chicken and cook, gently shaking the pan back and forth occasionally, until golden brown and cooked through, 6 to 7 minutes per side. Transfer the cooked chicken to paper-towel-lined plates and season with salt and pepper. Heat the remaining ¼ cup of oil and fry the remaining chicken.

Step 5
In a large bowl, whisk the yogurt, garlic, vinegar, caraway seeds, 1 teaspoon kosher salt and ½ teaspoon black pepper. Drain and dry the onion slices and add to the bowl along with the cucumbers, pickle, parsley and dill. Toss to coat.

Step 6
Serve the chicken schnitzel with the salad and lemon wedges, for squeezing on top.

08/10/2026

Juicy chicken with crispy edges, garlic butter, and a sauce you’ll want to eat with a spoon.

Ingredients
• 2 chicken breasts
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp Italian seasoning
• 1 tbsp olive oil
• ½ cup chicken broth
• 1 tbsp chopped parsley

How to make it

Slice the chicken breasts in half horizontally so they cook evenly.
Season both sides with paprika, salt, pepper and Italian seasoning.
Heat olive oil in a pan over medium-high heat. Sear chicken 3–4 minutes per side until golden.
Lower the heat. Add butter and garlic. Cook for about 30 seconds.
Pour in the chicken broth and scrape the browned bits from the pan.
Simmer 2–3 minutes until the sauce slightly thickens.
Spoon the garlic butter sauce over the chicken and finish with parsley.

🔥 The important part: don't overcrowd the pan. Give the chicken room to actually brown.

Save this one for dinner.

08/10/2026

Chocolate cake with almond praline topping
Ingredients (13)
170g plain flour
50g dark cocoa powder
1 1/4 tsp bicarb soda
225g unsalted butter, softened
340g caster sugar
3 large eggs, at room temperature
1/2 vanilla bean, split, seeds scraped (or 1/2 tsp vanilla bean paste)
160g buttermilk
Almond praline
50g salted butter, chopped
130g brown sugar
Finely grated zest of 1 orange
40g honey
120g flaked almonds
Method
1.Preheat oven to 160°C fan-forced. Grease a 20cm x 11.5cm (base) loaf pan and line base and sides with baking paper.
2.To prepare the almond topping, melt the butter, sugar, orange zest and honey in a small saucepan over low heat, stirring constantly until the sugar has dissolved and the mixture is thick and syrupy. Pour the syrup into the prepared pan, then sprinkle the flaked almonds evenly over the top. Set aside to cool while you make the batter.
3.Sift the flour, cocoa, bicarb and ¼ tsp fine salt together into a medium bowl, then set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy.
4.In a separate bowl, whisk together the eggs and vanilla. With the mixer still running on a slow speed, gradually add the egg to the butter mixture a little at a time, ensuring each addition is fully incorporated before adding the next. Alternate between adding a third of the dry ingredients and a third of the buttermilk to the mixer bowl, mixing well between each addition, until all the ingredients have been added and the batter has just come together. Scrape down the sides of the bowl to ensure that the batter is completely mixed.
5.Pour the batter into the pan over the almonds and caramel, and bake for 1 hour 15 minutes, or until the top is firm to touch and a skewer inserted into the centre comes out clean. Leave to cool in pan for a few minutes, then set a wire rack over a tray lined with baking paper. Invert the still-warm cake onto the wire rack, then gently lift off the pan, being careful to avoid touching the caramel, which will still be extremely hot. Scrape any leftover almonds and caramel left in the pan onto the loaf. Cool completely before serving.

08/10/2026

Make this quinoa salad once for a week of easy lunches:

This quinoa salad is quick and easy, delicious and filling, and the beauty of it is that you can enjoy it just as it is or use it to create several different meals. It lasts for a week in the fridge, and can be the base for a super-speedy tuna or chicken salad.

Ideas for the week:

Leftover roasted vegetables, feta and toasted seed mix
Canned tuna in olive oil and olives
Leftover roast chicken, avocado and roasted almonds

Ingredients (10)
2 cups (400g) tri-coloured quinoa, rinsed and drained
400g punnet grape or cherry tomatoes, halved
2 telegraph cucumbers, halved, thinly sliced
4 celery stalks, thinly sliced
1 red onion, finely chopped
2 cups herbs (see recipe notes)
Dressing
1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) red w**e vinegar
2 tbs honey
2 tbs wholegrain mustard

Method:
1.Cook the quinoa according to packet instructions. Set aside to cool.
2.For the dressing, place all ingredients in a jar that has a lid. Close the lid and shake until combined and honey has dissolved. Season with salt flakes and freshly ground black pepper to taste.
3.In a large bowl, combine the cooked quinoa, tomatoes, cucumber, celery, red onion and herbs. Drizzle over the dressing and gently toss to combine. Divide between 8 containers and store in the fridge. Toss bases with extra ingredients each day for a quick and healthy lunch.

Recipe Notes
For herbs, we used mint and flat-leaf parsley. You can either roughly chop the herbs or leave whole for more of a salad-leaf effect.

08/10/2026

Chicken katsudon!

Ingredients (13)
1 1/2 cups (330g) sushi rice
2 small (about 500g) free-range chicken breasts
4 eggs
1/2 cup (75g) plain flour
1 1/2 cups (75g) panko breadcrumbs
1 tbs red miso paste
Sunflower oil, to shallow fry
4 long green shallots, white part finely chopped, green part shredded
Shredded toasted nori sheets & black sesame seeds, to serve
Cabbage salad
1 tbs sunflower oil
2 tbs rice w**e vinegar
2 tsp sesame oil
1/4 wombok cabbage (about 325g), shredded

Method
1.Cook the sushi rice according to packet instructions. Set aside, covered, and keep warm until ready to serve.
2.Slice the chicken breasts in half horizontally to create 4 thin pieces. Whisk 2 of the eggs in a medium bowl, and place flour and panko breadcrumbs in 2 separate bowls. Dust each piece of chicken in flour, dip in the whisked egg, then cover in breadcrumbs, pressing to coat the chicken completely. Place on a tray and chill for 10 minutes to firm.
3.Meanwhile, combine miso paste with 3/4 cup (180ml) of boiling water in a jug, stir, and set aside.
4.For the cabbage salad, place sunflower oil, rice w**e vinegar and sesame oil in a medium bowl and whisk to combine. Add cabbage, toss to coat and set aside until ready to serve.
5.Heat 2cm of sunflower oil in a large frypan over medium heat. Working in batches, fry chicken for 5-6 minutes, turning once, until golden. Drain on paper towel and season. Set aside.
6.Add half the miso broth and half the whites of the long green shallot to a clean, large frypan and bring to a boil. Beat the remaining 2 eggs together in a jug. Place two of the chicken pieces in the pan and carefully pour over half the beaten egg on and around chicken. Turn up the heat to medium-high, cover and cook for 3 minutes or until egg is just set. Using a wide fish slice, scoop up chicken katsu and some of the egg and remove from pan and chop each piece into 5 even slices. Repeat with remaining chicken, miso, shallot and egg.
7.Meanwhile, combine 1 tbs sunflower oil, rice w**e vinegar and sesame oil in a small bowl. Season, then toss through cabbage.
8.Divide warm rice among serving bowls and top with 5 slices of chicken and some cabbage. Scatter over shredded long green shallot, nori and sesame seeds, to serve.

Incocina

08/14/2026

08/14/2026

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