This dish just scratches the surface of the marvelous world of Indian cuisine. In European and American cooking we have embraced the virtues of fresh herbs, but it is in the Indian kitchen that we begin to understand how spices can work together in fragrant and intense combinations, creating lingering flavors. In this dish the warmth of cinnamon romances cumin and other savory spices. The yogurt tenderizes and adds moisture to the lean turkey meat, and the creamy lentils eliminate the need for sauce. This dish needs nothing more than a scoop of warm basmati rice, but it’s also delicious with Brown Butter Cauliflower (p. 296).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.