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Burnt Masala Wings
Chef Preeti Mistry came up with the technique used in this recipe a few years ago when they were trying…
Yuzu Kosho Deviled Eggs
“When I’m cooking for Passover,” says chef Alex Raij of Txikito in New York, “karpas (a green vegetable, often parsley,…
Spinach Thepla and Vaghareli Dahi
Thepla, unleavened Gujarati spiced flatbreads, is one of my favorite go-to Gujarati comfort foods. Typically made with fenugreek leaves, I’ll…
Jalapeño Popper Gougères
Choux pastry is a marvel: It comes together in a matter of minutes and is the basis of cream puffs,…
Mantou Knots
Mantou is an extremely versatile dough—you can stuff it, pan-fry it, wrap it around ingredients, or just eat it plain. (Mantou are…
Grilled Chicken Wings With Summer Berry Agrodolce
A grilled chicken wing is essentially a vehicle for sauce, whether that’s Buffalo, sweet chile, or, in this case, agrodolce,…