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Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. More

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. It's made by cooking spicy green chiles (I use Thai bird chiles, you can use serranos or jalapeños if you prefer) along with onion, garlic, ginger, cilantro stems and red peppers. The key to great flavor development is to cook down the aromatics in oil until almost all the moisture is driven from them and they become sticky and begin to brown. To this flavorful base, a few spices are added (hot paprika, cumin, coriander, and turmeric), along with chopped tomatoes. More

Madhur Jaffrey's Shrimp Biryani

Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts. More