This hot, savory chutney is from what used to be India’s northwest frontier but now is on Pakistan’s border with Afghanistan. There it is made with fresh red chilies, which have beautiful color and medium heat. They are not always easy to find, so I use a mixture of red bell peppers and cayenne pepper. They are always combined with nuts, generally almonds but sometimes walnuts. This chutney may be frozen. It is like gold in the bank. Serve it with kebabs, fritters, and with a general meal.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.