Similar to Tempura (recipe follows), these are usually made only with vegetables—but a very wide assortment—and the batter is best when prepared with chickpea flour (also called besan or gram flour and available at Indian and many Asian markets and most health food stores). Traditionally, the batter also often contains anardana, a powder made from ground pomegranate seeds—if you can find some (try the same stores that have besan), add a teaspoon to the batter, along with the garam masala. Pakora batter can also be fried on its own, as a fritter; mix a medium onion, chopped, into it, and drop it by the tablespoon into the hot oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.