One of the characteristics of tandoori fish in the Punjab, where tandoori—or clay-oven-baked—meat and fish dishes originated, is that they are flavored with ajowan seeds. These tiny seeds look rather like small celery seeds, except that their main aroma comes from thymol, which you find in thyme as well. Instead of using ajowan (ajwain in India), I have simplified matters by using the more easily available thyme instead. Serving suggestions: For a very light meal, you can serve this fish with a salad. You could also make a more substantial meal by offering some rice and either Spinach with Garlic and Cumin or Swiss Chard with Ginger and Garlic.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.