I like to poach my eggs in a frying pan. I break them into the pan rather like fried eggs, laying them next to each other, only instead of oil, I use water. It is a much easier method. Then I serve them over well-spiced Indian vegetables, whatever I am in the mood for. I cook the vegetables in advance. Sometimes I use some leftover vegetables from the day before. You may serve the eggs over Potatoes with Cumin and Mustard, Corn with Aromatic Seasonings, or Swiss Chard with Ginger and Garlic.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.