In Bangladesh, the basic diet is fish and rice. It is not fish from the Bay of Bengal, the sea that rules their shores, that the people thrive on. In fact, they hardly touch that. What they love is the sweet-water fish that comes from their estuaries, rivers, lakes, and ponds. Since local Bangladeshi fish are unavailable to most of us, I have adapted this recipe to fillet of flounder. One of the common local seasonings is an aromatic lime leaf very similar to the kaffir lime leaf of Thailand. If you cannot get that, use fresh curry leaves, or, failing that, fresh basil leaves. Serve with plain rice, a dal, and a vegetable or salad.
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.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.