Here is our family’s most beloved Sunday breakfast/brunch dish. I prepare all the ingredients beforehand and then scramble the eggs as we are sitting down to eat. Toast or heated flatbreads should be served on the side. I like to use the asafetida as it gives a truffle-like aroma, but you could leave it out if you wish. You may have this with slices of French or Italian bread, with toast, or with any of the three Indian breads in this book.
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.