This hot, savory chutney is from what used to be India’s northwest frontier but now is on Pakistan’s border with Afghanistan. There it is made with fresh red chilies, which have beautiful color and medium heat. They are not always easy to find, so I use a mixture of red bell peppers and cayenne pepper. They are always combined with nuts, generally almonds but sometimes walnuts. This chutney may be frozen. It is like gold in the bank. Serve it with kebabs, fritters, and with a general meal.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.