Bhuna means “browned”—actually, the process of browning. So in this dish the meat has a browned look to it, and whatever sauce there is, it is thick and clings to the meat. This is a family recipe that comes via my niece, Abha. If you like, two slit hot green chilies may be added at the same time as the cilantro, just before the final stir. I like to eat this with Indian flatbreads (pita or other store-bought flatbreads may be substituted) as well as Potato and Pea Curry. You could also serve it with rice.
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.