Make this curry as fiery hot as you like. That is how it is preferred in many parts of South India. This dish is generally served with plain rice or with the thin, fresh rice noodles known as idiappam. I have given a method of preparing dried rice sticks, sold in Thai and Vietnamese markets, on page 224 (see Thin Rice Noodles). They are the closest to the Indian noodles. I have also been known to serve this curry over thin spaghettini or angel-hair pasta.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.