This belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make. Those who cannot find it will need to use a peeler to get the skin off. I like to use mustard oil here, as it gives a very Bengali taste to the dish. If you have never used it, this might be a good time to try. Otherwise, use olive oil. I love this with all pork dishes and at vegetarian meals with other vegetables, dal, and pooris (a deep-fried flatbread).
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.