Kulcha are like doughier, softer paratha and are absolutely delicious. Combined with basmati rice, dal (page 433), and an Indian vegetable dish, like the cauliflower on page 451 or the eggplant on page 457, kulcha are a perfect centerpiece for a vegetarian meal. Chaat masala is a deliciously sour-tasting spice mix you can buy at Indian markets (it’s possible to make it yourself, but almost no one does).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.