Not to put too fine a point on it, but this is one of my favorite foods ever. Fifteen years ago, Julie Sahni, the great Indian cook and cookbook writer (her Classic Indian Cooking remains the best book on the subject published in the States), showed me how to make aloo paratha. I continued to follow her recipes for years and never ate a better one until I traveled to India (and even then I may have been influenced by the atmosphere, a truck stop near a mountaintop fort). This is essentially Julie’s recipe, with a few changes I’ve incorporated over the years. Cooked paratha will keep at room temperature for up to twenty-four hours and can be served without reheating or can be reheated quickly in a dry skillet or even a microwave. But there is nothing like one fresh from the skillet. Ajwain comes from carom seeds, which look like celery seeds but taste like very strong, slightly coarse thyme.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.