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

A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer.

This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then...

An easy and delicious pasta dinner brimming with summer vegetables

In North India these legume wafers are called papad and are dry-roasted over a flame, but in the South they are deep-fried until they form lots of air bubbles and become light and puffy. They are sold in many flavors, but plain is preferred in Kerala. Pappadams are always part of a Sadhya: You crush one up and mix it together with rice, dhal, and ghee. The pappadam helps to bind all the ingredients together so you can form balls when eating with your hand. Store-bought wafers are used almost exclusively by Indian cooks because the traditional recipes are labor-intensive and require days of drying in the hot sun. This recipe is part of our menu for Sadhya, a South Indian feast....

Move over cupcakes: You've had your time in the limelight but we've moved on. Sweets are far easier to eat when the frosting is between the two thin cake layers, not on top.