I had this dish in Bangladesh and thought it was exquisite. It seemed to have come straight from the palaces of seventeenth-century Moghul rulers. It was a true korma, a stew cooked in yogurt, mild but exquisitely seasoned, and without any brown, yellow, or red spices to mar its pallor. There were some New World sliced green chilies scattered over the top, but they seemed a later addition. I have put them in—but even without them, the flavors are beyond compare. Of course, it helps to get a good-quality organic chicken. Have your butcher skin it and cut it into small serving pieces for you. In Bangladesh, this chicken was cooked in ghee (clarified butter, page 286). I generally cook in oil. I like to use a good sour yogurt here, such as the acidophilus yogurt I get from the health-food store. If you cannot get that, just add 1 tablespoon lemon juice to the ordinary supermarket yogurt. Serve this with rice or flatbreads or even in a Western way with potatoes and a vegetable.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.