Not to put too fine a point on it, but this is one of my favorite foods ever. Fifteen years ago, Julie Sahni, the great Indian cook and cookbook writer (her Classic Indian Cooking remains the best book on the subject published in the States), showed me how to make aloo paratha. I continued to follow her recipes for years and never ate a better one until I traveled to India (and even then I may have been influenced by the atmosphere, a truck stop near a mountaintop fort). This is essentially Julie’s recipe, with a few changes I’ve incorporated over the years. Cooked paratha will keep at room temperature for up to twenty-four hours and can be served without reheating or can be reheated quickly in a dry skillet or even a microwave. But there is nothing like one fresh from the skillet. Ajwain comes from carom seeds, which look like celery seeds but taste like very strong, slightly coarse thyme.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.