Before cooking, the meat-spice mixture requires a rest in the refrigerator to bring all the flavors together and to give the kebabs their requisite melt-in-the-mouth tenderness. If you cannot get a baking pan of just this size, something a bit smaller or a bit larger will do. (You could also use a 6-inch-square cake tin and cut the kebabs into rectangles—in which case, bake for only 30 minutes.) Serve these pâté-like kebabs with drinks, offering flatbread pieces or crackers to eat them with, or serve them as part of a meal with vegetables or salads. They need an accompanying chutney, such as the Peshawari Red Pepper Chutney, page 243, or the Bengali-Style Tomato Chutney, page 244.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.