I had this dish in Bangladesh and thought it was exquisite. It seemed to have come straight from the palaces of seventeenth-century Moghul rulers. It was a true korma, a stew cooked in yogurt, mild but exquisitely seasoned, and without any brown, yellow, or red spices to mar its pallor. There were some New World sliced green chilies scattered over the top, but they seemed a later addition. I have put them in—but even without them, the flavors are beyond compare. Of course, it helps to get a good-quality organic chicken. Have your butcher skin it and cut it into small serving pieces for you. In Bangladesh, this chicken was cooked in ghee (clarified butter, page 286). I generally cook in oil. I like to use a good sour yogurt here, such as the acidophilus yogurt I get from the health-food store. If you cannot get that, just add 1 tablespoon lemon juice to the ordinary supermarket yogurt. Serve this with rice or flatbreads or even in a Western way with potatoes and a vegetable.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.