The Parsi community of India is of Persian descent. When the Parsis fled Iran in the tenth century, they settled on India’s west coast, where they managed to preserve not only their religious traditions—they are Zoroastrians—but many of their culinary traditions as well. This delicately sweet-and-sour dish of chicken cooked with dried apricots is part of that tradition. I have a Parsi friend who puts in a healthy glug of Madeira toward the end of the cooking. Parsis picked up many customs not only from their Gujarati neighbors but also from their neighbors and masters in nineteenth-century Bombay, the British. This dish is generally served with a mountain of very fine, crisp potato straws—you can just buy a large packet of them—but may also be served with rice.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.