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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.