If you’re new to cooking with paneer, you’ve been missing out. Made from cow or buffalo milk, this unaged fresh cheese boasts a low-moisture content that keeps its texture firm and springy, even when cooked—much like halloumi or queso panela (a.k.a. Mexican grilling cheese). Traditionally used in South Asian cuisines, like Indian, Sri Lankan, Pakistani, … Read more
Step 1 Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1″ piece ginger, peeled, finely chopped, … Read more
These cheesy vegetarian enchiladas offer all of the saucy goodness of the comfort food classic with minimal fuss. Chopped veggies, black beans, and aromatics all cook in one pot, then get mashed for a meaty texture before the enchilada filling is rolled into tortillas with a sprinkling of spicy pepper Jack cheese. But there’s no … Read more
I once heard the Appalachian author and editor Ronni Lundy say, “There’s no such thing as a bad biscuit,” and the idea has stuck with me over the years as I’ve tried many times to prove her wrong: overworking, overcooking, and generally overthinking dozens of attempts. Even a botched biscuit has its charms when it’s … Read more