Throughout southern India and Sri Lanka fine, homemade, steamed rice noodles are often served at mealtimes instead of rice and are known as idiappam (or string hoppers) in India and idiappa in Sri Lanka. Since making them is somewhat cumbersome, requiring a special mold and steaming equipment, I do the next best thing: I buy dried rice sticks from East Asian grocers and reconstitute them. These noodles could be served at breakfast with a little sugar and cardamom-flavored coconut milk and at major meals with curries—though in Sri Lanka I have had them with fish curries for breakfast to my great delight, and with fiery fish curries in Kerala for dinner.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Like chicken thighs with cilantro rice and cheesy beef sliders.