This tart-sweet relish is thick enough for you to plop some into the crevices of a samosa for a wonderful, classic Indian food taste treat. Tamarind is known as the “date of India,” and the delectable marriage of the two kinds of dates in this chutney is a natural. Both ingredients lend body, their flavors perfectly complementing each other. I’ve eaten this chutney off a spoon. If available, use jaggery (unrefined Indian sugar) or Southeast Asian palm sugar instead of the brown sugar. Sticky dark brown slabs of tamarind pulp are sold at Chinese, Indian, and Southeast Asian markets in a double layer of plastic packaging. Soft dates, such as Medjools, work best. Otherwise, soak chewy, hard dates in just-boiled water for about an hour to soften them, then drain and proceed.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.