You need a fair amount of the fresh mint and cilantro here so the meat really tastes both lemony and herbal. The ginger adds to the fresh, cleansing feeling. Serve with flatbreads or rice. For a snack, this ground meat, or keema, may be rolled up in flatbreads along with finely sliced shallots, chopped tomatoes, and, if you like, chopped fresh hot green chilies. Today, in the Western world, this would be called a “wrap.” As children we wrapped this keema in a chapati (a whole-wheat flatbread) and my mother called it a batta.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.