Almonds are considered brain food in India. They were always given to us in the morning, especially before exams, after they had been soaked overnight and then peeled. Each one of us got seven almonds—don’t ask me why. So here is a delicious, lightly perfumed morning dose for two people. The soaking makes them taste a bit like green almonds. The perfume is an added bonus. You may serve them with drinks. I often offer dinner guests a few of these almonds just before I serve dessert and coffee.
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.