Tapioca pearls and sago pearls are made from two completely different plants, the first from the starchy tapioca/cassava root and the other from the starchy pith removed from the trunk of the sago palm. One originated in the New World, the other in Southeast Asia. Yet the two are endlessly confused. Since their starch is very similar, it hardly matters where cooking is concerned. Indian grocers often put both names, tapioca pearls and sagudana or sabudana (sago pearls), on the same packet. I grew up with this kheer, or pudding. When I came home from school in the middle of a hot afternoon, my mother would have individual terra-cotta bowls of this waiting in the refrigerator. It was very simple and basic, nothing more than milk, sago, cardamom for flavor, and sugar. We called it sagudanay ki kheer, or sago pearl pudding, though it may well have been made with tapioca pearls.
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.