One of my cousins was married to a Kashmiri gentleman, and for the period when he was working at the United Nations in New York he had brought along a manservant. My cousin let me have him once a week to cook and clean. His repertoire was limited—he could only cook dishes he had learned from my cousin, such as this simple Kashmiri staple, which we loved. Soon he was making it week after week, and it remains one of our favorites. In Kashmir, collard-type greens and rice are eaten as commonly as beans and rice in Central America, the season for them lasting from spring (when the greens are tender) until the snows start to fall in early winter (when the greens get coarser). Note: Young greens will cook faster. So if you are using them, start with half the stock and add more if needed. Serve with rice and either a dal or a meat curry.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.