When this dish is served in the Rajasthan desert region of India, its color, coming mainly from ground hot chilies, is a fiery red. I have moderated the heat by mixing cayenne pepper with more calming paprika. Use a fresh red paprika if you want the proper color. This is generally served with Indian flatbreads, but rice would be fine too. A calming green, such as spinach or Swiss chard, could be served on the side. For more robust flavors, have one of the eggplant dishes with it.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.