South Asians do not really eat brown rice, but many people in South India, western coastal India, and Sri Lanka enjoy a very nutritious red rice. The grains have a red hull that is only partially milled. This is eaten plain and also ground into flour to make pancakes and noodles. This recipe works for all the brown rices available in the West, and may be served with all South Asian meals.
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.
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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.