Raita is salad, relish, dip, and side dish in one. Yogurt-based, it usually includes something sharp to balance the sour blandness: onion, spices, mustard, even chiles. (It’s most closely associated with India, but similar mixtures are made in the Middle East.) The recipe here is the basic foundation of many raitas and is usually not eaten as is but added to according to preference. There are infinite variations, of which the ones that follow are among the most popular. All balance spicy curries well but are also good eaten on their own or as a dip for flatbreads, like those on pages 559–565.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?