A winter service slammed my tiny test kitchen the first night we put dahl on as a side. By the end of the rush, the “side” had outsold our mains. Why? Properly made da hl is creamy without cream, deeply aromatic, holds beautifully on the pass, and delivers serious nutrition per rupee or dollar. This…
When preparing pasta, one of the most common questions is: How much pasta should I cook per person? Whether you’re cooking at home, planning a dinner for friends in your neighborhood, or running a busy restaurant, getting the right quantities of pasta makes all the difference. Too little, and your guests leave unsatisfied; too much,…
In the kitchens of Bon Appétit and across countless homes, one debate keeps resurfacing: plates vs. pasta bowls. While plates have their place, pasta bowls are quickly becoming the premier vessel for eating. Whether it’s a weeknight dinner of spaghetti, a creamy chicken and chorizo pasta, or a family-style feast of soups, stews, and salads,…
Cheese lovers across the globe are always on the lookout for unique, flavorful, and visually appealing varieties. Among the most intriguing creations to emerge from modern dairy craftsmanship is Masgonzola—a luxurious, marbled masterpiece that combines the silky-smooth elegance of mascarpone with the assertive character of blue cheese. Its balanced taste experience, weaving together mild creaminess…