There’s no beating fresh tamarind pods (as opposed to the pulp) for making the tamarind water for this recipe. Fresh tamarind should look a little moist (and be sure to buy unsweetened tamarind—sometimes it is sold coated with sugar to be eaten like candy). Salted plums can be found in Mexican and Asian markets. Mexican chile-lime powder will be in the candy aisle of the Mexican market. Note that this is not chile powder or American chili powder. It’s meant to be eaten on its own or sprinkled on fresh fruit. If you can’t find the plums or the powder, just omit them both and mix some sugar and salt together for the rim. For the teetotalers in the house, including babies and moms-to-be, tamarind water is also delicious on its own.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.