A karhai is an Indian wok (many anthropologists believe that the utensil actually originated in India), and this is a stir-fried dish. I like dark meat and prefer chicken thighs here, but lovers of white meat may use boned and skinned chicken breasts. Serve it with rice or Indian (or Middle Eastern) flatbreads. You could serve the Mushroom and Pea Curry on the side. You could also have this cold, even take it on a picnic.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.