You can probably buy premade chaat masala more easily than you can find some of its ingredients, which may include ground pomegranate seeds and other exotica. But this is a good, simple version, contributed by my friend chef Suvir Saran. The sourness, which is its defining characteristic, is provided by the distinctive amchoor, a powder made from dried mangoes. If you have the time, toast together in a dry skillet (as for Hot Curry Powder, page 592) whole cumin and coriander seeds, then grind them before mixing them with the other ingredients.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.