An Anglo-Indian acquaintance in Calcutta once told me that when he went to buy his sausages from the family butcher, he always took along the spices he wanted as flavoring. He would hand these to the butcher and then watch as his choice of meat was ground, seasoned, and pushed into casings. I made a note of the seasonings and now make those sausages all the time. I do not always bother with the casings. I make sausage patties, using all the same spices. We eat these with eggs on Sundays, ensconced between slices of bread as sandwiches, or I put them into a curry (see next recipe), just as Anglo-Indian families have been doing over the years.
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.