This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat masala, a mixture of hot and sour spices that most Indians just buy in the market. The use of mustard oil is interesting—I have seen it used for kebabs in both India and Pakistan. Both countries have a Punjab, as that state, today on India’s western border and Pakistan’s eastern border, was split into two when the British partitioned India. Chaat masala can be bought at any Indian grocery. It is a spice mixture containing sour mango powder, roasted cumin, cayenne, and other seasonings. It adds a spicy sourness but is not essential. Just sprinkle a dash of cayenne, and some roasted ground cumin seeds, if available, over the top and add some squirts of lime juice. I like to have these with Rice Pilaf with Almonds and Raisins and Sweet-and-Sour Eggplant.
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.