This belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make. Those who cannot find it will need to use a peeler to get the skin off. I like to use mustard oil here, as it gives a very Bengali taste to the dish. If you have never used it, this might be a good time to try. Otherwise, use olive oil. I love this with all pork dishes and at vegetarian meals with other vegetables, dal, and pooris (a deep-fried flatbread).
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.