ニューヨーク・タイムズのインスタグラム(nytimes) - 9月30日 05時53分

Malai #broccoli from @meerasodha’s cookbook “Fresh India.” The British cookbook author adapted the recipe from a dish she tasted in #Goa, India. “You know when you realize what you’re eating is just so magnificent, and there’s a sort of rip in the atmosphere?” she told the @nytfood writer @tejalxrao. ”My brain started racing and I thought, how do I make this?” Back in her London kitchen, she tinkered until she figured it out. One of @meerasodha’s gifts is that she can not only recreate and improve on the familiar — she can also streamline techniques and edit flavors, then clearly instruct others how to do the same. Her adaptation of the cream sauce is a lean, bright and intensely delicious update: a mix of ground almonds with cream cheese and Greek yogurt, spiked with nutmeg. Visit the link in our profile to get the #NYTCooking recipe, photographed here by @jimwilson12. And don't be afraid to get messy and use your hands to thoroughly coat the #roastedbroccoli in the sauce; it pays off later.

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