The kormas of India, serene, rich, silken, have much in them that works with the sweetness of the parsnip—cream, yogurt, nuts, sweet spices. The Mughal emperors who originally feasted on such mildy spiced and lavishly finished recipes may not have approved of my introduction of common roots but the idea works well enough. Despite instructions the length of a short story, I can have this recipe on the table within an hour. For those who like their Indian food on the temperate side.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.