Eggs are a significant source of protein in India, and when you eat a lot of eggs you look for ways to vary them. This is a standard preparation and a great one for lunch, a late supper, or for those who like really savory breakfasts. They’re also made as street food, which is how I first had them—prepared at a cart and eaten from a paper plate standing up (and, in a hurry, in the back of a car). In India, these eggs might have cooked lentils (Dal, page 433), black-eyed peas (page 434), or cooked shredded potatoes stirred into them.
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.