Chickpeas and lentils are the staple legumes of India, but red beans are cooked from time to time and, typically, done in an extremely flavorful manner. You can add meat to this preparation, which is already quite a bit like chili. Like Dal with Butter and Cream (page 433), this is excellent with some butter (and cream, if you like) stirred in toward the end of cooking. Make it entirely in advance if you like; it will keep, refrigerated, for a couple of days. Serve with rice. Other legumes you can prepare this way: chickpeas, black beans.
This flexible recipe is all you need to bring this iconic ProvenƧal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.