The dough for the paratha is similar to that of a poori but is rolled out very differently to give it multiple layers. It is cooked on a cast-iron griddle rather like a pancake, with butter, ghee, or oil to keep it lubricated. This particular paratha, among the simplest to make, is triangular in shape. Parathas are a very popular breakfast food when they are eaten with yogurt and pickles. They may also be served at mealtimes with meats and vegetables.
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.