An Anglo-Indian acquaintance in Calcutta once told me that when he went to buy his sausages from the family butcher, he always took along the spices he wanted as flavoring. He would hand these to the butcher and then watch as his choice of meat was ground, seasoned, and pushed into casings. I made a note of the seasonings and now make those sausages all the time. I do not always bother with the casings. I make sausage patties, using all the same spices. We eat these with eggs on Sundays, ensconced between slices of bread as sandwiches, or I put them into a curry (see next recipe), just as Anglo-Indian families have been doing over the years.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.