Throughout southern India and Sri Lanka fine, homemade, steamed rice noodles are often served at mealtimes instead of rice and are known as idiappam (or string hoppers) in India and idiappa in Sri Lanka. Since making them is somewhat cumbersome, requiring a special mold and steaming equipment, I do the next best thing: I buy dried rice sticks from East Asian grocers and reconstitute them. These noodles could be served at breakfast with a little sugar and cardamom-flavored coconut milk and at major meals with curries—though in Sri Lanka I have had them with fish curries for breakfast to my great delight, and with fiery fish curries in Kerala for dinner.
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.