This is not a family recipe, but one I was introduced to while testing recipes as an apprentice for Nathalie Dupree. Country Captain is said to have taken its name from a British army officer who brought the recipe back from India. Curry powder is actually quite common in Southern cooking due to the seaports of Charleston and Savannah. The term describes any of a number of Indian spice blends from mild to fiery that typically contain, among other spices, ground coriander, nutmeg, ginger, cumin, pepper, and chiles. Commercial curry powder comes in two types: standard, which is a golden color and mild, and Madras, which is red and spicy hot.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
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?