Recipes

Shredded chile chicken, black beans and brown rice cooked in the braising broth, with cilantro-lime dressing.

Soft coconut milk jelly set in jars overnight.

Korean egg bread: sweet vanilla batter baked with a whole egg on top.

Hand-pounded Sona Masoori rice in the Instant Pot, with a bit more water than white rice.

Whole-wheat roti from home-ground atta, kneaded in a stand mixer.

Seared chicken thighs baked in honey, lemon and garlic, with a pan sauce from the drippings.

Plain Calrose rice in the Instant Pot at a 1:1.1 water ratio.

Potatoes pressure-cooked in chicken broth, then mashed with butter, cream and sour cream.

Garlic shrimp in a lemon butter pan sauce, served over rice and peas.

Thick chocolate chip cookies with a little espresso powder.

Turkey burgers with roasted red pepper and feta, cucumber yogurt sauce and a cucumber salad.

Bengali sweet rice cooked in ghee and sugar, topped with fried cashews and raisins.

Cherry tomatoes roasted with basil, garlic and olive oil, spooned over toast.

Paneer in a spinach gravy made with a cashew-onion puree.

Buttermilk pancake batter baked on a sheet pan with berries, cut into squares.