Indian black beans are different from those eaten by much of the Caribbean, Mexico, and Central America. The Indian ones are a very, very dark shade of green but manage to look black. The Central American variety is actually black. However, one may be substituted for the other, even though each has a somewhat different taste and texture. This is a recipe for dried black beans (Indian or Central American) cooked the way it is done in the villages of the Punjab. Those village homes that have a tandoor—a clay oven—leave pots of this dal to cook very slowly overnight over the embers. These beans are usually eaten with whole-wheat flatbreads, vegetables (such as eggplants), and yogurt relishes. They may also be served with rice. Whole-wheat pita bread may be substituted for the Indian flatbreads.
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.
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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.