To-Tests

This Chinese-inspired hot and sour soup uses tender green lentils instead of traditional bamboo shoots or wood ear mushrooms, creating a heartier, more substantial bowl. The hallmark balance of sour (from rice vinegar) and hot (from white pepper) is perfectly achieved, with silky egg ribbons and a cornstarch-thickened broth that coats the lentils beautifully. It’s quick to make, incredibly comforting, and has that perfect interplay of tangy, peppery, savory, and umami flavors. Serve as a starter or light main course. ...

This Korean-Italian fusion pasta is a weeknight game-changer: spicy gochujang, funky kimchi, and earthy mushrooms tossed with pasta in a creamy, emulsified sauce. Instead of butter, the sauce uses toasted sesame oil and neutral oil for richness, creating a nutty, aromatic base that pairs perfectly with Korean flavors. The result is creamy, spicy, tangy, and deeply umami—a dish that’s both comforting and exciting. It comes together in the time it takes to boil pasta. ...

This Korean doenjang jjigae (된장찌개) is a hearty, soul-warming stew built on the foundation of fermented soybean paste. Traditionally made with tofu and vegetables, this version uses white kidney beans for extra heartiness and protein. The doenjang provides deep, funky, savory umami that’s balanced by aromatics, mushrooms, and fresh vegetables. It’s the kind of comforting one-pot meal that Korean families eat regularly—simple, nourishing, and deeply satisfying. Serve with steamed rice and kimchi. ...

This vegan interpretation of the Sichuan classic mapo tofu uses tender green lentils instead of tofu or ground pork. The lentils provide a hearty, meaty texture while absorbing the bold, complex flavors of fermented doubanjiang (broad bean chili paste) and numbing Sichuan peppercorns. The dish achieves the hallmark má là (numbing-spicy) sensation with layers of heat from chili oil and a tingling, almost electric numbness from the peppercorns. Deeply savory, richly spiced, and absolutely addictive served over steamed rice. ...

Punjabi Potato Curry (Punjabi Dum Aloo) GF | DF | VE Every state in India has its own potato curry. We Gujaratis have our own “batata nu shaak,” but I’ll happily move it to one side to make room for a plate of Punjabi “dum aloo.” In this dish, baby new potatoes are fried until they color, then mixed with a happy congregation of cashews, onions, and tomatoes. This is comfort food that never gets dull. ...

Everyone has their own way of doing scrambled eggs. Akoori is the Parsi way. The Parsis are Iranians who, fleeing persecution, arrived in India in AD 936. Their mantra is “good thoughts, good words, and good deeds,” but they might as well tag on “good eggs” because they know a thing or two about them. This dish has been a Sunday-morning family favorite for years. It’s especially loved by Dad, as the short list of pantry ingredients means he never has to pop out to grab anything. ...

Makes 16 (enough for 4 people) Ingredients 3¼ cups chapati flour, or 1¾ cups whole-wheat and 1¾ cups all-purpose white flour (plus extra to dust) ½ teaspoon salt canola oil 1 cup plus 2 tablespoons hot water Instructions Put the flour into a bowl, add the salt, and mix together. Make a well in the middle, add 3 tablespoons of oil, and mix, using your fingers, until it resembles fine breadcrumbs. Pour in 1 cup of the water, then add the rest little by little—you may not need it all—until you can knead the mixture into a soft and pliable dough, which will take 6 to 8 minutes. ...

When I got back from my honeymoon, I spoke to my grandma. “Are you happily married?” she asked. “Yes, Grandma.” “What have you eaten today?” “Eggplant and pea curry and chapatis.” “Good. If you’re eating properly, you must be happy.” Serves 4 as a main course Ingredients 5 tablespoons canola oil 1 teaspoon cumin seeds 2 large onions, finely chopped 6 cloves of garlic, crushed 4 large ripe tomatoes, chopped 1½ tablespoons tomato paste 1½ level teaspoons salt 1¼ teaspoons ground red chile ½ teaspoon ground turmeric 1 teaspoon sugar 4 medium eggplants (2¼ pounds), chopped into 1½-inch cubes ½ cup peas (fresh or defrosted) Instructions Put the oil into a wide-bottomed lidded pan over medium heat. Once hot, add the cumin seeds, stir for 30 seconds, then add the onions. ...

This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves, and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor lentils, this is more of a weekend dish in our house, although a daily staple across Gujarat. ...

My father lives just on the edge of what we consider to be normal. He prefers confectioners’ sugar in his tea, has the buttons of his back pockets removed (for fear of damaging his car upholstery), and keeps a logbook of when he waters the plants. One time, he accidentally spread mushroom compost over the lawn and we ate mushrooms in every conceivable way for months. If you find yourself in a similar situation, this is a satisfying and delicious way to make use of them. ...