The French drop a dollop of spicy, garlicky rouille in the center of fish soups. It perks them up. Well, this is its Indian incarnation, a quick version of the southern Yogurt Rice, perfect for placing in the center of not only the preceding Cold Cucumber Soup, but all manner of bean and split pea soups. I like to serve the soups in old-fashioned soup plates, which are shallower than soup bowls. This way the dollop of garnish stands up and is not drowned.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.