Channa masala is a no-brainer when you’re ordering Indian takeout, especially if you’re a vegetarian. The Punjabi chickpea curry is a tantalizing balance of spicy, tangy and sweet, and it happens to be nutritionally unimpeachable. It also seems like one of those dishes that’s so uniquely flavored and intricately composed that it’s totally worth...
Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role, flavoring but not weighing down the dish. The result: a richly favored sauce to marry with the tender chicken.
Use your favorite mild peppers. Bell peppers work fine, but...
When a tender white-fleshed fish such as flounder or sole is served stuffed with crab, it can come across as fussy and old-fashioned. Often, it arrives overcooked.
Here it is, reimagined: Start with a meatier fish, such as cod, halibut or grouper. Rub it with simple seasonings;...
I’m not a huge fan of fishy fish, but every once in a while, to please my fish-loving husband, I’ll nibble on a piece of salmon. This dish in the just-published “Pati’s Mexican Table” by Pati Jinich caught my eye because it marries three of my favorite flavors -- chilies, ginger and soy sauce -- in a sticky, sweet-sour glaze. Skeptical going in...
Oh, dear. I wish this dish looked better. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily — in one pot! — and tastes good. Promise.
Serve with warm pita bread.
Meatball and Yogurt Chowder
