Yet another take on spicy fried chicken, this one bordering on fiery, but with a pleasant, feathery crust from the eggs. Marinate for up to a day if you like. You could serve this with almost anything, ranging from plain old cole slaw to Stewed Apples and Eggplant (page 458) to any of the Indian breads (pages 559–565).
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
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.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.