This is a stir-fried broccoli dish. A karhai is the Indian wok that actually predated the Chinese wok and has been used since ancient times for deep-frying, for reducing milk for dozens of Indian desserts, and for stir-frying and sautéing. Broccoli, once unknown in India, is now found in many specialty markets. For this recipe I use a nice-sized bunch (about 2 pounds) and use most of the stems as well, after peeling them and cutting them crossways into thickish slices. I cut the broccoli head into small florets, each no longer than 1 1/2 inches—with each small head attached to a bit of stem so it retains its elegance. Serve at Indian or Western meals.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.