Traditional masala spices are dry-roasted, which releases the aroma. Masala also calls for pureeing the onions and tomatoes together in a blender with the yogurt mixture. Here I offer a simplified masala, designed to be quick and easy. Of course, you may always vary any recipe to suit your own preferences. You can purchase masala spice mix in a specialty food store, or you can make your own. Combine 1/4 teaspoon garam masala, 1/4 teaspoon curry powder, 1/4 teaspoon ground coriander, 1/8 teaspoon turmeric, and 1/8 teaspoon cayenne. Keep leftover mix tightly covered in a dark cabinet. Substituting soy yogurt or light coconut milk is fine. Coconut milk used to get a bad rap for being high in saturated fat, but now we know it has the good kind of saturated fat. Turmeric is an anti-inflammatory herb, thought to be good for diseases that cause internal swelling, such as multiple sclerosis, fibromyalgia, and arthritis.
This flexible recipe is all you need to bring this iconic Provençal 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 Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or 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.