Back in the days when I tackled such challenging projects, I made my own paneer, the fresh cheese that is integral to this dish of spicy spinach. Although you can buy paneer at markets specializing in Indian ingredients (and you can find these in almost every city), there is a superb substitute, and it’s sold everywhere: tofu. Like paneer, tofu is a fresh, quickly made cheese; it just happens to have a soy base rather than a cow’s milk base. But both are supremely bland, tender, and delicate. The curry powder used here should not be especially fiery or laden with black pepper, but on the sweet side, containing spices like nutmeg, cardamom, and cinnamon. (If you’re making your own, you’ll find a recipe on page 593; if you’re buying, just try to avoid mixes labeled hot.)
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.