Muslims from Persia and Central Asia invaded India from the north and ruled much of the country during the sixteenth to eighteenth centuries. As a culture, they are called “Mogul.” They brought with them a period of relative peace and affluence, unifying the native cultures and cuisines of India with those of the Persian Empire. Adding yogurt to a dish is a Mogul touch, as is sealing food with dough in a clay pot and cooking it directly over the coals of a fire. The following recipe is a typical Mogul-style dish, cooked in your slow cooker instead of over a fire. Add the yogurt at the last minute to avoid curdling. (Note: If you cut the eggplant into cubes, the dish makes an excellent sauce for pasta.) Serve with basmati rice.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.