Brussels Sprout Pasta and More Recipes We Made This Week

"In it she combines kale with warm French lentils, which absorb the dressing as they cool. From there, infuse olive oil with crushed garlic, long strips of lemon peel, and chopped scallions. Eventually, cumin seeds and crushed red pepper flakes are added to the mix, which further round out the flavor. The result is a deeply savory, aromatic salad (that surely does keep getting better). -Carly Westerfield, associate manager, audience strategy"

"Cubes of salty paneer get coated in Greek yogurt, aromatics, and lemon juice before they're scorched in the oven. Then, canned tomatoes along with spices like Kashmiri chile powder and garam masala join the paneer and form the base of a robust sauce. Finishing with a good amount of heavy cream, kasoori methi, and a knob of butter makes for a creamy curry; I scooped every last bit up with warm garlic naan (the plate was sparkly clean). -Nina Moskowitz, associate editor, cooking"

Cooks prepare many recipes during off hours, choosing dishes that are easy to make and enjoyable to share. A lentil and kale salad combines warm French lentils that absorb the dressing, olive oil infused with crushed garlic, lemon peel, and scallions, plus cumin seeds and crushed red pepper for savory aroma. Baked butter paneer features paneer cubes coated in Greek yogurt, aromatics, and lemon, scorched in the oven, then simmered with canned tomatoes, Kashmiri chile powder, and garam masala. The curry finishes with heavy cream, kasoori methi, and butter and is served with warm garlic naan.

Read at Bon Appetit