Beef is eaten by Muslims throughout India, Pakistan, and Bangladesh and is often referred to as bara gosht, or “big meat.” It is sometimes “baked” using an ancient top-of-the-stove method known as dum. A tightly closed pot with the meat inside (or it could be rice and meat) is placed over low embers and more charcoal is placed on top of the flat lid. With heat coming from the top and the bottom, a slow baking ensues. When the pot is opened, the aromas permeate the room to great cries of appreciation. I find that an oven can, very conveniently, do a dum with similar results. Serve with rice or Indian breads. Black Beans are also good on the side along with vegetables and relishes for an elegant 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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.