There is a whole class of Kashmiri, Pakistani, and northern Indian meatballs that have the reputation of being extremely difficult to make, because the meat must be minced and pounded repeatedly until very, very smooth. But guess what? The food processor is so efficient at this that the meatballs are now practically fast food. Typically quite large, meaning one or two per person is plenty. Serve with any rice dish, or Paratha (page 559). Haaq (page 487) is another typical dish from Kashmir that would go well here.
This flexible recipe is all you need to bring this iconic ProvenƧal 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 GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor 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.