This dense, intense yogurt custard is a specialty of Bengal, where it is called bhapa doi—steamed custard. Bengalis have quite a sweet tooth, and this is one of the hundreds of sweet things they buy from the market, all set in terra-cotta pots, to have at the end of their meals. Here is a quick, easy version that I learned from a Bengali friend. It can be eaten by itself or with fruit. You may double the recipe, using a 4-cup dish. The cooking time should be the same.
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.