These pickled limes use Vadouvan spice blend, sometimes labeled French curry, a combination of Indian spices often including curry leaves, fenugreek, mustard seeds, coriander, shallots, and garlic. The exact blend depends on who makes it. It is aromatic and gives a haunting depth of flavor to the finished pickles. They are wonderful with fish, pork, and roasted vegetables and add a subtle tang to sauces, rice pilafs, or creamy grits. Lime pickles can be finely chopped into a condiment, used whole in braises, or thinly sliced and gently fried. Once you taste them, a world of possibilities opens up before you.
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.