Similar to Tempura (recipe follows), these are usually made only with vegetables—but a very wide assortment—and the batter is best when prepared with chickpea flour (also called besan or gram flour and available at Indian and many Asian markets and most health food stores). Traditionally, the batter also often contains anardana, a powder made from ground pomegranate seeds—if you can find some (try the same stores that have besan), add a teaspoon to the batter, along with the garam masala. Pakora batter can also be fried on its own, as a fritter; mix a medium onion, chopped, into it, and drop it by the tablespoon into the hot oil.
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.