These flavorful little fried dumplings and the spiced potato balls on page 183 are members of the vada family of Indian snacks. They vary in size and shape, with some resembling doughnuts, but they often feature a thick batter of ground legumes and are deep-fried to yield chewy-crisp skins. Whereas potato batata vada is coated with a batter made from garbanzo bean flour, this preparation is all about the nutty richness of mung beans. Moong dal vada are easy to prepare and really quite approachable; yellow split hulled mung beans are sold at Asian markets as well as health food stores. Get the beans soaking (I have had them sit for 16 hours) and the rest comes together quickly with the help of a food processor. These dumplings are best hot from the oil, but they are not bad reheated, either.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.