117 fall recipes

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.