I love cheese toast the way it is done in India—with some chopped fresh green chilies and cilantro thrown in. We like to serve it with tea, as we seem to love the combination of spicy snacks and very hot tea! You can use any white bread (or brown, if you prefer), any cheese you like (I happen to like sharp cheddar), and the chilies could be fresh green ones (about 1/4 teaspoon, well chopped) but the pickled Greek ones are fine too, and, as I always have them on hand in my refrigerator and I like the tartness they provide, I use them instead. Some Anglo-Indian recipes have the yolks of hard-boiled eggs mixed with mustard spread inside the sandwich as well. I make my sandwich in a frying pan, but a panini press, if you have one of those, would work too.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.