This Kashmiri recipe from author and chef Romy Gill channels the best of the region’s cooking: a simple technique with a delectable result, full of complex flavors from the layering of spaces. Gill calls it a “beautiful, tasty bowl of yellow sunshine,” and it is. To make this dish vegan, substitute extra-firm tofu for the … Read more
An Italian classic, piccata is an easy dish to make at home. In this version, chicken breast fillets are coated in lemony mustard, doused in flour and fried until golden. In the same skillet, whisk together the tangy sauce — it takes only minutes to make. This variation can be made meatless, too, using mushrooms … Read more
This moist and fluffy vanilla cake is poked while still warm, and then filled with a slightly sweet blueberry sauce. After chilling, the cake is topped with a blueberry-streaked whipped cream and the result is the ultimate sweet trifecta of cake and cream and berries in every bite. The cake is made with a combination … Read more
This gluten-free version of a classic Jamaican afterschool or post-gathering snack is packed with warm spices and is a balanced combination of sweet and savory flavor. It is best at room temperature with Tastee cheese spread. Feel free to use your own favorite mix of dried fruits — such as cherries, mixed citrus peel and … Read more
The Instant Pot makes fast work of braising tempeh, turning it softer and letting it soak up this sweet-spicy sauce. The nuggets of fermented soybeans pair here with crisp quick-picked vegetables, eaten in lettuce wraps for a fun dinner with a kick. Active time: 25 mins; Total time: 55 mins Make Ahead: The pickled vegetables … Read more
A hearty, one-pot dish tinged red with tomato, studded with sausage and rich in flavor, red rice is also known as Charleston red rice. It’s a dish that “goes back to the old, old days — the days before me, my momma, and hers,” writes Emily Meggett, the author of “Gullah Geechee Home Cooking: Recipes … Read more
Peas reach comfort-food appeal, with a deeper sweetness and robust savory dimension, when they are cooked until ultra-soft, creamy and a darker shade of green. Here, they are simmered in broth with sauteed onion and smashed garlic cloves to become a sumptuous sauce for pasta. Served topped with ribbons of basil and a shower of … Read more
These matzoh balls are exceptionally fluffy and light, thanks to a rest in the refrigerator. Adding schmaltz infuses them with more flavor (if you make your own chicken soup, skim the fat from top of the soup and refrigerate it overnight), but you also can use a neutral oil, such as grapeseed or vegetable (see … Read more
This recipe is as close as you can get to capturing spring in a skillet. It features flaky, white fish nestled into a saute of brilliantly colorful seasonal vegetables, all in a lemony, white wine pan sauce, and topped with a generous shower of tender, fresh herbs. It comes together in one pan in about … Read more
Fresh herbs – use the ones suggested here or your favorites – garlic, mustard and creamy butter impart big flavor to lamb chops, writes Alexis deBoschnek in her cookbook, “To the Last Bite.” If you’re short on time, marinate the chops for just 10 minutes on the counter while you pan-fry asparagus or make a … Read more