There’s no beating fresh tamarind pods (as opposed to the pulp) for making the tamarind water for this recipe. Fresh tamarind should look a little moist (and be sure to buy unsweetened tamarind—sometimes it is sold coated with sugar to be eaten like candy). Salted plums can be found in Mexican and Asian markets. Mexican chile-lime powder will be in the candy aisle of the Mexican market. Note that this is not chile powder or American chili powder. It’s meant to be eaten on its own or sprinkled on fresh fruit. If you can’t find the plums or the powder, just omit them both and mix some sugar and salt together for the rim. For the teetotalers in the house, including babies and moms-to-be, tamarind water is also delicious on its own.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.