A basic spicy braised dish (non-Indians might call it a curry) that can be varied as you like (a couple of ideas follow the main recipe) and can also be made with lamb, pork, or seafood. Though it is traditionally made quite hot in its northern India home (as much food there is), you can reduce the number of chiles to one for a much milder version or increase them if your tastes run that way. Because the chicken is not browned, the dish is relatively easy to make; you can remove its skin if you like, because without the browning it adds nothing. I love this with a Paratha (page 559) but that might be too much work; it’s delicious with any rice dish also.
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.