A mixture of aromatic (and generally expensive) spices that according to the ancient Ayurvedic system of medicine are meant to heat the body. This is the only spice mixture that I ask you to make at home and keep in storage. Its aroma is unsurpassed if mixed and ground at home in small quantities. Also, it will not contain cheap “filler” spices, such as coriander seeds, as many commercial mixtures do. I do keep the store-bought mixture in my cupboard as well for use in certain dishes that require less perfume. My recipes will tell you which one to use.
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.