I like to use bird’s-eye chilies here, but any fresh hot green chilies will do. Use only as much of the larger chilies as you think you can handle. I often make this when I am in a hurry, as it cooks fast. You could serve this with any rice dish. I like it with the Tomato Pullao. This is also great to take on picnics or serve at a summer lunch: fill pita bread pockets with this, spoon in a little Fresh Green Chutney, and eat!
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.