In India, it should be noted, much “mutton” is actually goat, and—except in the most expensive restaurants or wealthiest homes—this spice mixture would be used on meat that would later be braised in a yogurt sauce, much like the one for the meatballs on page 424. But with our relatively young, tender lamb, you can just rub the meat with the spices and grill. (If you refrigerate for an hour or a day, the taste will be somewhat improved, but it’s not imperative.) I find this dish just as elegant as the French version, page 358, especially when it is on the spicy but mild side, with the chiles omitted. Serve with simple Pilaf (page 513) and, if you like, Curried Carrots (page 451). Other cuts of meat you can use here: beef steaks like skirt, sirloin (New York) strip, or ribeye are all good treated this way.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.