Eggs are a significant source of protein in India, and when you eat a lot of eggs you look for ways to vary them. This is a standard preparation and a great one for lunch, a late supper, or for those who like really savory breakfasts. They’re also made as street food, which is how I first had them—prepared at a cart and eaten from a paper plate standing up (and, in a hurry, in the back of a car). In India, these eggs might have cooked lentils (Dal, page 433), black-eyed peas (page 434), or cooked shredded potatoes stirred into them.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.