A poori requires almost the same dough as the chapati, except there is a little oil in it. It is rolled out almost the same way too, but then, instead of being cooked on a hot, griddle-like surface, it is deep-fried quickly in hot oil, making it puff up like a balloon. (When the same bread is made with white flour, as it is in Bengal, it is called a loochi.) Pooris may be eaten with all curries and vegetables. At breakfast, pooris are often served with potato dishes—such as Potato and Pea Curry or Potatoes with Cumin and Mustard Seeds—and hot pickles and chutneys. They are eaten very much like chapatis—you break off a piece and roll some vegetable in it, then brush it against a pickle or chutney. We always took them on picnics with us, all stacked up inside a tin. On picnics and train journeys, they were eaten with ground-meat dishes and pickles, all at room temperature.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.