This dish may also be made with ground lamb, or, for that matter, with ground beef. When using turkey, make sure your butcher includes both light and dark meat. White meat alone will be very dry. In Hyderabad, in the very center of South India, this keema (the Indian word for ground meat) is typically served at Sunday brunches with khichri (the dish of rice and split peas from which the British kedgeree was derived; see Rice with Moong Dal, page 213), pappadom for crunch, and pickles for pizzazz. Store-bought Indian pickles such as mango, lemon, or chili will do, but if you prefer, a sweeter preserved chutney would be just fine.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.