Haaq is actually the name of a bitter green from Kashmir, not unlike spinach but perhaps a little more strongly flavored. In any case, spinach is used as a substitute throughout India, and this simple preparation is widespread. Neither mustard oil nor the amount of chile (I use only one) is key; but asafetida—also known as hing—the odd yellow powder (it’s made from a resin that is exuded by the roots of the plant) with the off putting aroma, most definitely is. In fact, this is the place to use it and learn to love it, as I believe you will. You can serve this as a side dish (in which case halve the quantities) or as a main course,with rice. It’s also often served with fried fish on top of it.
Turn humble onions into this thrifty yet luxe pasta dinner.
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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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.