When this dish is served in the Rajasthan desert region of India, its color, coming mainly from ground hot chilies, is a fiery red. I have moderated the heat by mixing cayenne pepper with more calming paprika. Use a fresh red paprika if you want the proper color. This is generally served with Indian flatbreads, but rice would be fine too. A calming green, such as spinach or Swiss chard, could be served on the side. For more robust flavors, have one of the eggplant dishes with it.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.