The most well-known pea soups are made with green split peas and flavored with pork, but this lively vegetarian version features split peas and Indian seasonings. Though the end result tastes remarkably different from the classic, the method for making any split pea soup is virtually the same; you start by building a flavor base with sautéed aromatics, then add peas and water and cook until the peas fall apart. For split pea soup with ham, you would add a ham hock to the pot along with the peas, but for this version, spices are fried at the end and stirred into the soup to finish—a technique borrowed from many classic Indian dishes.
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.