I like to use bird’s-eye chilies here, but any fresh hot green chilies will do. Use only as much of the larger chilies as you think you can handle. I often make this when I am in a hurry, as it cooks fast. You could serve this with any rice dish. I like it with the Tomato Pullao. This is also great to take on picnics or serve at a summer lunch: fill pita bread pockets with this, spoon in a little Fresh Green Chutney, and eat!
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.