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cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal

Ingredients: greek yogurt, lemon juice, turmeric, garam masala, cumin, chicken thighs, butter, neutral oil, yellow onions, cloves, ginger, cumin seeds, cinnamon, tomatoes, chiles, chicken stock, cream, tomato paste, almonds, cilantro leaves

Stir Fried Sugar Snap Peas

www.allrecipes.com
Fresh sugar snap peas are stir-fried with garlic and soy sauce to create this quick and easy side dish that the whole family will enjoy.

Ingredients: sugar snap peas, olive oil, cloves, soy sauce

Screaming Eagle Cheese-Steak Sub Recipe

cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use

Ingredients: mayonnaise, chipotle peppers, cooking oil, white onion, red bell peppers, green bell pepper, butter, button mushrooms, skirt steak, italian bread, cheddar cheese

Easy Mushroom Broth Recipe

www.chowhound.com
This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.

Ingredients: olive oil, carrot, leek, yellow onion, garlic, button mushrooms, italian parsley, thyme, bay leaf, black peppercorns, water, salt

Carolina Chicken Bog Recipe

cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina