Here is one of the great offerings from Kerala, a state on the southwest coast of India, where it is known as uppama. The semolina that is required here is a coarse-grained variety that is sold as sooji or rava in the Indian stores or as 10-minute Cream of Wheat in the supermarkets. (It is not the very fine version used to make pasta.) This pilaf-like dish may be eaten as a snack with tea, for breakfast with milky coffee and an accompanying coconut chutney (see Sri Lankan Cooked Coconut Chutney), or as part of a meal as the exquisite starch.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.