Raita is salad, relish, dip, and side dish in one. Yogurt-based, it usually includes something sharp to balance the sour blandness: onion, spices, mustard, even chiles. (It’s most closely associated with India, but similar mixtures are made in the Middle East.) The recipe here is the basic foundation of many raitas and is usually not eaten as is but added to according to preference. There are infinite variations, of which the ones that follow are among the most popular. All balance spicy curries well but are also good eaten on their own or as a dip for flatbreads, like those on pages 559–565.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.