This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast....

Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called “red” in stores) because they cook down into a...

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

South Indians don’t use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is...

This starchy side dish gets a kick of heat from cayenne pepper, fresh chiles, and hot red pepper flakes.

Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that's more wooing than a...

Chili is often flavored with dried Mexican chiles, but this chili recipe requires no special ingredients beyond chipotle chiles in adobo, which are available at most supermarkets these days. They add a nice...

This pretty-in-pink punch is a festive and delicious way to kick-off any celebration.

The delicate sweetness of Alaskan king crab is front and center in this easy-to-make appetizer.

Think of these as the best part of French onion soup minus the broth. Don't be surprised if these disappear before you get a chance to sample one yourself!