This belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make. Those who cannot find it will need to use a peeler to get the skin off. I like to use mustard oil here, as it gives a very Bengali taste to the dish. If you have never used it, this might be a good time to try. Otherwise, use olive oil. I love this with all pork dishes and at vegetarian meals with other vegetables, dal, and pooris (a deep-fried flatbread).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.