Using a vanilla bean makes this creamy pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.
This recipe, which I got from a South African Gujarati family, is not really a soup but rather a sweet and sour soupy dish called fajeto. It is normally served with meals in small bowls and eaten with the fried puffy breads called pooris, but I strain out all the leaves and seeds that would normally float in it and serve it as a soup. My friends and family love it. It needs to be served hot, as it is thickened with very nutritious chickpea flour that does not behave well when it is cold. It is very quick and easy to make, since it uses canned mango puree. One of India’s finest mangoes is the Alphonso, and it is canned Alphonso puree that you should look for. All Indian grocers carry it. The brand I like and use is Ratna. It comes slightly sweetened. Conveniently, the 30-ounce Ratna cans hold exactly 3 cups, just what you need here.
Not a side dish at all, this is a well-stocked breakfast entrée. Make sure the potatoes are diced — that is, in 1/2-inch cubes. They must be small and evenly sized to cook in the stated time. Skip processed sandwich meat and look for whole, roasted smoked ham at the deli counter. Have the butcher cut it into 1/2-inch slices to make the dicing easier for you.
Can you live without eating chana masala on the regular? If so, I don’t want to know. This Punjabi stew (also known as chole masala) is another of those classic Indian dishes everyone knows and loves. The tanginess you get from amchur powder is key here, but if you can’t find it, lemon juice will work in a pinch. I add greens to my version for a little color and variety, and sometimes chop up some chicken to throw in there as well.
I love all things lemon, especially lemon curd. But it’s pretty intense on its own, so I often lighten it up with whipped cream to make an easy mousse. It goes especially well with gingersnaps on the side.
Traditionally, carnitas are slow cooked for hours in a large copper cazo (pot) filled with manteca de cerdo (pork lard) and stirred occasionally with an oversize (4- to 6-foot) wooden spoon. While the resulting little pieces of crispy fried pork are absolutely irresistible, the reality is: Ain’t no one got time for that. But with the Instant Pot® you can enjoy a healthier and more flavorful version of carnitas in about an hour. Make a feast out of this easy weeknight meal by serving with beans and rice, or serve the carnitas as a simple taco filling and top with chopped onion, cilantro, a squeeze of fresh lime juice, and your favorite salsa.
When it comes to cooking matzo balls, there are two schools of thought. Some people like to simmer them in their own pot of stock or heavily salted water and then add them to the soup bowls for serving. This gives you the clearest soup, without the starch of the matzo balls clouding the broth. Others go the simpler route, cooking the balls directly in the soup pot. This recipe follows the latter, easier path. The broth does get a bit cloudy, but the flavor is not impacted, and I’ll go for ease over looks any day. If you do, however, want a crystal-clear broth, you can make the soup, remove it from the pressure cooker pot, then cook the matzo balls in plain chicken stock or 2 quarts well-salted water on high pressure for 13 minutes. Use a slotted spoon to remove the matzo balls after cooking, then add them to the soup just before serving
This velvety cheesecake is made with toasted coconut in the crust plus a shaggy garnish of shredded coconut on the top.
Full of spices, fresh ginger, and sweet dried apricots, this is a spunky and highly fragrant stew. The kale gives it enough vegetable matter to make it a one-pot meal, and the chickpeas are velvety and satisfying.
Use the powerfully spicy Korean chile paste, gochujang, to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute.