There were many salad-like dishes made with seasonal fruit that my mother served with our lunches. If guavas were in season, they were pressed into service; it could also be star fruit, bananas, peaches, green mangoes, whatever was available in abundance. The seasonings in these salads did not vary much—salt, pepper, ground roasted cumin, Indian chili powders, made from red chilies and sometimes yellow chilies as well, sugar as needed, and lime juice. My mother made the salads herself, not in the kitchen but in the pantry and at the very last minute, just as we sat down to eat, so the fruit would not start “weeping” and get all watery. The seasoning amounts given in this recipe are approximate, since the taste of fruit can vary so much. Keep tasting as you go, adding more or less of the seasonings, as desired.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
The silky French vanilla sauce that goes with everything.