I like to poach my eggs in a frying pan. I break them into the pan rather like fried eggs, laying them next to each other, only instead of oil, I use water. It is a much easier method. Then I serve them over well-spiced Indian vegetables, whatever I am in the mood for. I cook the vegetables in advance. Sometimes I use some leftover vegetables from the day before. You may serve the eggs over Potatoes with Cumin and Mustard, Corn with Aromatic Seasonings, or Swiss Chard with Ginger and Garlic.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.