Secrets of the Best Chefs

2 tablespoons olive oil

1 small white onion, diced

2 cloves garlic, chopped

1-inch piece of ginger, peeled and chopped

Kosher salt

¾ cup toasted, shredded coconut (not sweetened)

2 tablespoons Berber seasoning (see Resources)

1 stalk of lemongrass, bruised and cut into 1-inch pieces

8 large yellow tomatoes*, chopped and lightly processed in a

blender

2 cups coconut milk, well stirred

Zest of 2 lemons

¼ teaspoon crushed red pepper flakes

FOR THE BRUSSELS SPROUTS SLAW

5 or 6 Brussels sprouts, sliced extra thin on a mandoline

slicer

1 cup peeled and small-diced jicama (optional)

2 tablespoons diced preserved lemon (see Resources)

A splash of olive oil

Kosher salt

To make the spaetzle, whisk together the tomato paste and the

water in a medium bowl until there aren’t any clumps. Sift the

flour and salt into the bowl and continue to whisk just until a

batter comes together (you don’t want to overmix). Let sit for 10