Tamarind provides acidity with a delicious fruity tartness. It is mainly used in Indian, Thai, and Mexican cooking, although it grows in many tropical climates, including Florida. Look for the caramel-colored tamarind concentrate or paste in markets, as extracting the fruit from the pods is labor-intensive. Use the ketchup on the Indonesian Corn Fritters (page 155), Indian Spiced Scrambled Eggs (page 75), and burgers or grilled shrimp. For all of the preserving recipes, including this one, use kosher salt; unlike table salt, it is free of additives that can discolor ingredients.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.