This recipe is adapted from Naomi Duguid’s chicken salad in “Burma: Rivers of Flavor.” It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright…
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in…
That was the case with these tartines. They were meant to make up a roulade, filled with that wonderfully thick coconut cream cheese and maybe even some avocado. I was so excited for this…
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If you can find tart green plums, they are best for this dish. Otherwise, use unripened red plums.…
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