While it’s true that dairy adds luxuriousness to a soup’s texture, it also tends to blot out flavor, particularly delicate vegetable flavors
Turmeric, the day-glow Indian spice, is one of the hottest ingredients around at the moment — and turmeric latte, or “golden milk,” is a delicious recipe for incorporating it into your diet.
The key to fending off the temptation to order in takeout as a convenience on a busy weeknight is to have a few easy recipes in your toolkit that you can whip out at a moment’s notice. And, it has to be easy enough to execute, even if I don’t think of it until 5 p.m.
How to marry the meat to the salad? By taking advantage of the concentrated bits of reduced meat juices at the bottom of the pan, as well as the juices from the resting chops after they have been cooked. It’s then that the salad’s flavors — anchovies, garlic and shallots — are added to the skillet, followed by chicken broth, lemon juice and olive oil.
My Indian parents were of a place and time where no one had ovens at home. All breads were flatbreads, like chapattis, which were hand-rolled and cooked on the stove and all cakes, if any, were either baked with the help of the village bakery or purchased.
If you (or your family) loves baked goods too, go ahead and preheat that oven and listen in — I’ve got some tips for keeping dessert alive while staying reasonable. First: Make your own.
My mother and I loved this cake — it’s so simple, yet so satisfying and comforting — and never thought to write it down before my grandmother died. For years, we searched her recipe cards to no avail until last summer when I was doing research for a new cookbook called “Steak and Cake.” Happily, we came across a recipe card that looked like it might be the thing. I made the cake immediately and as my mother and I tasted it, we finally knew that we had found the one. Sometimes, the memory outshines the reality. But in this cake, it did not.
“What?” I said (expecting a compliment on the rich filling, the moist cake, something like that).
The only problem? Fish can be bland, the light white variety in particular. Happily, white fish fillets are like chicken breasts, they play nicely with all sorts of ingredients. And that means there are plenty of ways to amp up the flavor.