Curry Leaf

This battered and deep-fried potato patty on a bun is the carb-on-carb-on-carb snack of our dreams.

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.