I was once told that dal makhani is "truck stop food" in the Punjab, but as far as I'm concerned that's an endorsement of Punjabi truck stops and not a criticism of the dish. Warm, creamy and spicy, variations of this once humble north Indian staple have become signature dishes in fine Indian restaurants over here, and it's my husband's favorite curry when eating out.

Like other famous dal curries, dal makhani — literally "buttery" lentils — invites experimentation. The essentials of whole urad beans or black gram, and red kidney beans, ginger, garam masala and cream remain the same, but otherwise the dals are a canvas upon which to work your seasoning art. Even if I do say so myself, my version here improves upon some of the best dal makhanis I've ever eaten. The earthy and nutty flavors of the dals are layered with the bittersweet aromatic tastes of cinnamon, cardamom and mace, followed by a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato and amchoor powder, all tempered by a sweet thick cream. One mouthful is such a fusion of wonderful sensations that no one will believe it is so incredibly simple to make!

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Frittatas are always a simple and satisfying way to create a filling and nourishing breakfast or dinner with whatever vegetables you might have on hand. With a beautiful golden-orange local sweet potato sitting in the pantry and a nice fresh leek and zucchini in the crisper, it was hardly a moment's thought to put them all together in this lovely thick and sturdy oven-baked egg pie. Thin slices of fried sweet potato have a delightful sweet creaminess that contrasts beautifully with the light crunch of gently sautéed zucchini. Seasoned with the simple flavors of salt, pepper and a sprig of fresh thyme, this is a wonderful autumn-themed frittata.

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Beets and quinoa combine perfectly here with fresh dill in this hearty bowl of warming soup that is perfectly suited for autumn. Surely the lively colors and depth of flavor would make this a lovely soup to start a special meal, for example Thanksgiving, which is quickly approaching here in Canada. Earthy, with a slight nuttiness from the quinoa, and a subtle hint of heat from the peppers and spice, this velvety bowl of goodness is packed full of nutrients and easy to prepare besides. After only a few spoonfuls, you'll be convinced that simplicity is often the key to a gourmet starter or side. Serve piping hot to warm your toes, though it will taste just as good near room temperature.

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One of my earliest introductions to Indian cuisine was mattar paneer. The essential components are lightly pan-fried cubes of luscious paneer cheese and plump green peas gently simmered in a elegantly spiced tomato-based gravy. The spicing, consistency of the sauce, and texture of the paneer vary greatly however, depending on the cook running the kitchen — obviously this can be a source of considerable culinary inspiration if you judge by the popularity of this classic dish that originates from Northern India and now a mainstay on menus all across the globe.

This version has a thicker sauce than an ordinary mattar paneer, flavored with a generous amount of fenugreek or methi leaves. This is my second mattar paneer flavored with these uniquely bitter but tangy leaves. They're easily available at any Indian and most Asian grocers, but you can substitute spinach if needed with an added pinch of fenugreek powder or seeds.

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