One food that stops me at the grocery store is paneer, the firm, fresh Indian cheese, which I used to make mattar paneer with a creamy, spiced sauce.
Our version of mattar paneer on New York Times Cooking is streamlined for easy prep on busy nights.
Zainab Shah's version is delicious, and you can substitute firm tofu for paneer to make it vegan.
Emerson, 6, described flavors as dancing on the tongue, which captures the joy of cooking recipes kids love.
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