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Indian food is delicious. Intriguing ingredients make for dishes that are perfectly balanced — not too spicy, not too sweet, just the right amount of cream.

Butter chicken (murgh makhani) is easy to make and all the ingredients can be found at your local grocery store. Here is my favorite version of this iconic dish. It may just become a staple meal in your home before you know it.

Butter chicken

Equipment:
Blender/food processor
Large mixing bowl
Large frying pan

Ingredients:
1 ½ pounds chicken thighs, cut into bite-size pieces
Cooked

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Vilailuck “Pepper” Teigen’s cooking lesson on TODAY got crashed by a pair of familiar faces on Tuesday.

Chrissy Teigen popped up in a bath towel and husband John Legend also made a quick cameo as Chrissy’s mother was demonstrating how to make stir-fried spaghetti with Thai chili paste.

“We are so excited for mom,” Chrissy said. “We can’t hear anything, but we’re excited for her. I saw Carson (Daly) and I just wanted to say hi to everybody.”

Chrissy later jumped back into the segment to fix her mother’s hair. Pepper took it all in stride, considering it’s par for

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Brunch season is HEEERE!

Are you a sweet or savory brunch kinda person? I almost always gravitate toward egg dishes. Eggs are my standby because they’re a) usually in my fridge b) generally nutritious and filling, and c) not overly complicated to make.

But there’s nothing routine about this fancy shmancy breakfast toast on sourdough (or whatever bread you like best). Easy to make in a pinch and so pretty that your guests just might not notice that they’re basically scrambled eggs plus a bunch of carefully curated random ingredients on toast.


Submit your favorite breakfast or other recipes below!

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Lentils often get the undeserved rap that they are boring. But people all over the world know the truth — that they’re versatile, satisfying and the perfect low-maintenance alternative to beans. Lentils are a staple food in the cuisines of South Asia, North Africa, the Middle East, various South America countries, as well as Greece and Italy.

These legumes may have suffered from the false assumption that anything healthy isn’t enjoyable. After all, lentils are incredibly healthy — they’re high in fiber, iron, protein and B vitamins and a source of prebiotics. They can be cooked and flavored so many

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Every other week Bon Appétit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the Healthyish newsletter, you’ll get the scoop before everyone else.

Every year around this time I revisit a handful of poems about spring that I bookmarked when I was in college and very into National Poetry Month and smoking Djarum Blacks. I have left my clove cigarette days behind, but my love for “The Seven of Pentacles” by Marge Piercy remains. It’s all about appreciating the waiting period before a harvest, when all you can do

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Brassicaceae such as broccoli, purple sprouting broccoli and romanesco, which are all nearing the end of their long winter season, contain a compound called sulforaphane that is believed to have myriad health benefits. According to NutritionFacts.org, “Cruciferous vegetables like broccoli can potentially prevent DNA damage and … activate defences against pathogens and pollutants.” To reap those nutritional benefits, however, it’s best to eat the whole plant, fresh or frozen, including its leaves and stalks. Peel and thinly slice the thickest stalks against the grain, then cook alongside the rest of the plant, or simply eat them as a crudite.

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