Here is a dish that, as far as I know, was only served in India by my own family. My mother made it; my grandmother made it. It was made only when peas were young and fresh. Even Indians (from other families and from other parts of India) who have dined with us in the pea season are surprised by it. It requires whole, fresh peas in their pods. I grow my own peas, and this is the first dish I make with them when they are ready for picking. You have to eat the peas rather like artichoke leaves: you put the whole pea pod in your mouth, holding on to it by its stem end, clench your teeth, and pull. What you get to eat are not just the peas themselves but also the softened outsides of the shells. You discard the fibrous bits after getting all the goodness out of them. We ate this as a snack or at teatime, but I have taken to serving it as a first course.
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.