Rasam is a sour, soupy, thin, tamarind-based broth with tempered spices, maybe some vegetables, perhaps some lentils, usually seasoned with a lot of pepper. In Sri Lanka it’s often served before a meal in a glass or cup to whet the appetite and awaken the taste buds, or it’s served alongside thosai and dosa for …

What’s the best way to prep and cook mushrooms? Should I wipe, wash or simply peel them? Olivia, by email“I could witter on about mushrooms all day,” says fungi fan Will Murray, which is good news, because Olivia’s question is somewhat contentious. The chef and co-founder of Fallow, Fowl and Roe, all in London, even …

My farmers’ market (and my beds) are full of swiss chard. It is one of the few edible plants I could cope with this year – it grows with such ease and grows back so quickly after each picking that I feel it is the ultimate kitchen gardener’s friend. It is a great bedfellow for …

This might come as a surprise to some readers, but I am not a fan of dal. There were just two versions that I liked, and both were made by my mother: one with lime and coconut, the other a slow-cooked black dal with cream (even nicer than the Dishoom version). But now a third …

When I can’t decide what to make on any given weeknight but need something warm, comforting, and satisfying, I always turn to a tamale pie. While I love our classic ground beef recipe, this chicken tamale pie gives it a run for its money. Something to note: If you go searching for tamale pie recipes, …

Roasted potatoes are great and all, but when I really want to pull out all the stops, I make these melting potatoes. Smothered in butter, garlic, and fresh herbs, these potatoes go well with any dinner, on any occasion. While they may seem fussy, really, they couldn’t be easier to make. Serve them at your …