A recipe from my friend Sumana Chatterjee, whose family lives in Calcutta. The ingredient list, obviously, could not be shorter, but don’t be deceived: This is a labor-intensive dish, best made on a cool day (we made it on a hot one and lost about five pounds each) when you are going to be in the kitchen for a long time. Having said that, it is wonderful stuff, creamy and delicious, representative of the scores of different milk desserts made throughout India.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.