Throughout southern India and Sri Lanka fine, homemade, steamed rice noodles are often served at mealtimes instead of rice and are known as idiappam (or string hoppers) in India and idiappa in Sri Lanka. Since making them is somewhat cumbersome, requiring a special mold and steaming equipment, I do the next best thing: I buy dried rice sticks from East Asian grocers and reconstitute them. These noodles could be served at breakfast with a little sugar and cardamom-flavored coconut milk and at major meals with curries—though in Sri Lanka I have had them with fish curries for breakfast to my great delight, and with fiery fish curries in Kerala for dinner.
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.