NYT Cooking: This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.
NYT Cooking: Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally – it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for%...
Bhaate-Bhat (Bengali Mashed Vegetables and Rice)
Bhaate-Bhat (Bengali Mashed Vegetables and Rice) recipe on Food52