This Sindhi-style biryani is the one I make for special Sunday lunches and parties. The Times’ recipe employs a Chinese cooking technique that, as chef Barbara Troff describes it in her cookbook China Moon , yields chicken with a “plush” texture. I picked these recipes, after reading dozens of Indian cookbooks, and interviewing a number of home cooks outside my family, because they represented, to me, the vast pleasures and ingenuities of Indian home cooking, each in a totally different way — from matar kachori, the deep-fried pea-stuffed dumplings, to kosambari, a quick raw salad of grated carrot, seasoned with coconut and lemon. Sep 5, 2020 - Explore Marilyn Sullivan's board "New York Times Recipes" on Pinterest.

This summer, NYT Cooking’s most popular recipe was Ali Slagle’s ginger-lime chicken (above). But the real magic of roti is how a few of them can turn anything — a little keema, or a few spoonfuls of aloo masala — into a satisfying meal. In the United States, chiles de árbol are easier to find. If you can’t find it, fusilli or farfalle would work in its place. Matar Kachori (Fried Pea-Filled Pastries). Won’t you tell us what you’re making during the pandemic? Pay homage to La Caridad 78, a Cuban-Chinese restaurant on the Upper West Side, with pork chops in black bean sauce, rice, beans and maduros. (View this recipe in NYT Cooking.). Experi... NYT Cooking: Brisket is the Zelig of the kitchen. When my editors asked me to choose 10 essential Indian recipes, I wasn’t sure if the task was possible. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian mai... NYT Cooking: Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. More than any European or American restaurant kitchen I worked in as a line cook in my 20s, or dined in as a restaurant critic in my 30s, this is the one that has shaped me: my family’s Kenyan-Gujarati kitchen.

Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. Think pan sauce, but done on a sheet pan. My brother and I swiped the still-hot, diamond-shaped pieces through puddles of oil dusted with chile powder. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute ... NYT Cooking: For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock.

The news is hard to ignore, even in a food story: Hindu supremacists, who push a narrow definition of Indianness, also push a narrow definition of India’s food culture. These are introductory recipes for the home cook, and though they don’t all belong to one region, caste or religious group, they do all welcome you into the kitchen. This recipe by Priya and Ritu Krishna starts with cheese, black beans, tomatoes and chips, and adds cilantro chutney and tamarind sauce, common elements of … It left heirloom tomatoes on the wrong side of the deal. But I came to see it as a way of celebrating the breadth of Indian home cooking. https://www.tasteofhome.com/collection/best-new-york-recipes Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. The jalapeño offers a pleasant kick, and the feta cheese tossed in at the end melts slightly, giving the sauce a silky texture. Food Stylist: Simon Andrews. ), Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore.

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