One of the oldest Indian dishes and continuously popular these thousands of years is khichri, a dish of rice and split peas. (Starting around the Raj period, the British began to serve a version of khichri in their country homes for breakast: they removed the dal, added fish, and called it kedgeree.) There are two general versions of it: one is dry, like well-cooked rice, where each grain is separate, and the other is wet, like a porridge. Both are delicious. The first is more elegant, the second more soothing. This is the first, the dry version. Serve it like rice, with all manner of curries.
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.