Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over … Read more
Cooking ribs can be intimidating, but within this recipe, chef Sam Fore employs a foolproof, hands-off cooking technique that ensures remarkable tenderness and flavor. First, she seasons the ribs in a peppy blend of curry powder, garlic, ginger, turmeric, red pepper flakes, and lime zest. Then she tightly wraps the seasoned ribs in a foil … Read more
Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there’s just too much fruit, or it’s too ripe, or too raw to eat out of hand. This sturdy almond-polenta cake is the answer, the rubbly texture of the corn echoed in the delicate crunch of the figs. Using instant … Read more
These salty-spicy party nuts from chef Sam Fore are the ideal snack to put out during any get-together. Made entirely on the stovetop in just one pot, they can be whipped up right before guests arrive or prepared days in advance for a head start. The key method here is frying: first the fresh curry … Read more
For those unfamiliar with seeni sambol, a Sri Lankan condiment of spicy-sweet caramelized onions, these cheesy Hawaiian buns are the perfect place to start. In this recipe, chef Sam Fore makes her own DIY version of the relish by cooking red onions with curry leaves, red pepper flakes, and a dash of tamarind concentrate. The … Read more
Frozen shredded potato patties transform into a crispy yet fluffy crust for this meaty hash-brown-and-egg casserole. It hits as well at a leisurely brunch (it’s prime holiday breakfast fodder) as it does for a weeknight dinner. Need a go-to breakfast bake for busy mornings? This cozy crowd-pleaser is a make-ahead dream (see Do Ahead for … Read more
As far as culinary staples go, fruit salad is an elder—it has been around for generations and it isn’t going anywhere. A fruit salad will always be easy, but a good fruit salad involves more than just a chop and a toss. At their best, fruit salads deliver an unexpected combination of color and contrast, … Read more
If the last time you tasted pistachio ice cream was in a frostbitten grocery store spumoni, it’s time you upgraded. Homemade pistachio ice cream has none of the cloying sweetness or garish green food coloring of many commercial iterations. The two-ingredient pistachio paste—just sugar and raw pistachio nuts—is easy to make in the food processor … Read more
If you’re serving an array of Indian dishes, having a side dish of raita—right alongside the chutney—is nonnegotiable. A staple of many Indian cuisines, this cooling condiment is a refreshing yogurt dip or sauce that complements everything from weeknight kebabs and parathas to celebration-worthy dishes like biryani or pulao. This raita recipe gets its creamy … Read more
Is there a marked difference between New Jersey–style crumb cake and New York–style crumb cake? Not really. But as someone from the Garden State, I’ll always think of this style of cake as the former. “Crumb cake” is a moist vanilla cake topped with a thick layer of cinnamon-scented brown sugar streusel. Unlike “coffee cake,” … Read more