Chickpeas and lentils are the staple legumes of India, but red beans are cooked from time to time and, typically, done in an extremely flavorful manner. You can add meat to this preparation, which is already quite a bit like chili. Like Dal with Butter and Cream (page 433), this is excellent with some butter (and cream, if you like) stirred in toward the end of cooking. Make it entirely in advance if you like; it will keep, refrigerated, for a couple of days. Serve with rice. Other legumes you can prepare this way: chickpeas, black beans.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.