This recipe doesn’t demand anything particularly exotic to produce an authentically Malaysian flavor. But instead of relying on canned curry paste as so many similar dishes do, this one offers a good deal more fragrance and sweetness by starting with fresh spices. If you’ve got access to a good market and would like to try a more unusual chicken curry from Southeast Asia, try the Red-Cooked Chicken (preceding recipe) or the Braised Duck or Chicken with Fresh Curry Paste on page 328, which incorporates Thai ingredients like dried shrimp or fish sauce. This curry is great with white rice but even better with the Malaysian coconut rice, Nasi Lemak, on page 515. You can make this curry a day in advance—keep it covered in the refrigerator overnight and warm it gently over low heat before serving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.