If you’re going to the trouble of making dosa—all the soaking, pureeing, and overnight resting—it’s sensible to make the amount called for in the preceding recipe (plus it’s not like 4 cups of rice and 1 cup of dal cost much more than half those amounts). But it’s unlikely you’ll have the griddle stamina or appetite to make it through all that batter. Hence, uttapam—a fancy version of dosa. These are perfect for lunch—I usually fry a couple and eat them with whatever leftovers there are from the dosa meal the night before. And although it might be untraditional, I season them with a pinch of chaat masala (page 594), but feel free to omit it if it doesn’t appeal or you don’t have it on hand. If you’re using a pancake griddle, you should be able to cook two uttapam at a time; or you could have two nonstick griddles going at the same time.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.