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The best part of making this dish is that you can make it in a large batch and store it for later use. Just take a portion of the saag required for a meal and give it an excellent tempering, and it is ready to devour. What’s more? This dish contains vitamins, minerals, and fiber associated with various health benefits and immunity-boosting properties. So, once you indulge in this delicious Sarson Ka Saag, I am sure you will keep coming back for more....

My mother is worried. This isn’t a new sentiment, I can assure you. Worry, I’m afraid, pervades her daily existence. She’s worried about the plastic wrap in this recipe and would like me to offer you all an alternative. One Thanksgiving, my mother was so worried, she sent me an oven. An oven. She didn’t know how I could possibly make my turkey and stuffing and sweet potatoes with only one oven, and so she sent me an oven....

Ignore me. Or don’t: Earlier this week, for reasons I cannot explain, I made flour tortillas from scratch, something I did often years ago, but can’t justify making a priority anymore. And then, with a full pot of slow cooker black beans on hand, I took my favorite quesadilla recipe down a different path: I made burritos instead, warming the homemade tortillas slightly, then rolling them with Boston lettuce, sour cream, a little grated Monterey Jack, the smoky sweet potato filling, a spoonful of those warm, creamy beans, and a big squeeze of lime....

Even so, today I discovered that with little more than a knife, a cutting board, and a large bowl, a beautiful whole grain salad can materialize in no time. Determined not to eat takeout for the fourth night in a row, I made a big bowl of tabbouleh, a dish my mother made for us all summer long for as long as I can remember, a dish that feels at once light, satisfying and nourishing....

Come Sunday, you may find yourself with a surplus of hard-boiled eggs. May I suggest egg salad? With a twist? Swapping mashed avocado for the mayonnaise in your favorite egg salad recipe sacrifices nothing and, if anything, makes it all the more delicious. I’ve been loving this avocado-egg salad heaped atop slices of this sourdough toasting bread topped with sprouts or pea shoots. Here are a few other breads that would work well here:...

My least favorite part about making breaded cutlets is standing at the stovetop frying them. Even with two large pans going, I can never get away with cooking all of the pieces at once. Stovetop frying demands monitoring — adjusting the temperature here and there, replenishing oil as needed. This is why I love the chicken fingers recipe in A New Way to Dinner, the latest cookbook from Food52’s Amanda Hesser and Merrill Stubbs....

There is a woman here in town who, I have no doubt, would defeat Bobby Flay in a Christmas-cookie throw down. Her name is Kelly, and I met her this past summer at a lawn-games Olympics party. After one bite of her legendary cookies, I immediately enlisted her to make a batch for a similarly themed neighborhood gathering. The cookies were the hit of the evening. (Sorry Simone.) I’ve never asked Kelly for her recipe—I sense it’s treasured—but at one point while we were talking, she let on that cream cheese was the secret....

Friends, later today I’m heading off to the Finger Lakes for a bread-baking class. The schedule of the day beginning tomorrow at 8 am is as follows: eat bread and drink coffee, bake bread, eat pizza, bake more bread, leave around 6 pm with lots of bread. Fun, right?! I’ll be sure to keep you posted. I’m hoping this class might help me get closer to my long-standing dream of opening a café or bakery selling bread mostly but also sandwiches and salads — bean, grain, quinoa, kale, etc....

Did you know MOM is a reflection of WOW (letter mom upside down) 🙂 This cake is dedicated to all the wonderful and super moms like you who give their 100% to make their kids life a perfect one. To the world you are someone but to your kid you are his/her world. So take a moment out of your busy schedules and THANK YOURSELF in whatever you do to make every day extra special for your kidoos....

This egg-free walnut crumb cake is hard to resist, and you can dig right into it after baking without having to bother about frostings or embellishments. Not too sweet, this crumbles cake counterbalances the sweetness in the streusel topping, making it a blissful treat. Always a hit with family and friends, this marvelous crumb cake is a surprising twist to the basic coffee cake. Serve it with tea or coffee and soak up your well-deserved praises....

Here’s a simple formula for you to use all fall/winter: roasted vegetables + cooked grains + mustard vinaigrette. I’ve made some variation of it three nights in a row, and I don’t see the streak breaking anytime soon. In Food52 Vegan it’s roasted cauliflower and freekeh; here I’ve used cabbage and kale, because that’s what I had on hand, but so many vegetables could work: broccoli, Brussels sprouts, carrots, parsnips, squash — what couldn’t work is maybe a better question?...

I’ve long accepted that oven-baked sweet potato fries are a culinary unicorn. Oven-roasted sweet potatoes wedges with caramelized edges and creamy centers are delicious, but they’re not crispy, and they’re certainly not fries. But I’ve been reading the latest Cook’s Illustrated science-y book, Cook’s Science, and I’ve learned that the solution to making crispy sweet potato fries is not as simple as deep frying them or even deep frying them twice (first at a lower temperature, then at a higher one) as most restaurant-style French fries are prepared....

Cashew paste – A gluten-free, dairy-free, and vegan alternative to heavy cooking cream. It adds a creamy texture and tasty twist to a variety of dishes! How to make a vegan cashew paste or cashew cream and where can I find one? This is the most commonly asked question. Most supermarkets have started selling vegan cashew paste, but why buy it from the market when you can make one at home....

The best part, it’s gluten-free and vegan too! Whatever the weather be, warm stews and soups are always greeted well at my house. My family loves stew, and it surfaces pretty regularly on my weekly meal planner. And this stew perfectly falls into a comfort food category that’s substantial enough to make a meal in itself. Are you wondering whether it is a soup or a stew? So let me clarify that first....

What is Karwa Chouth? Meaning, this festival falls on the fourth day of the waning moon or the dark fortnight in the Hindu month of Kartik. And an earthen pot is a symbol of peace and prosperity. It is a romantic festival that symbolizes love, respect, and togetherness between a husband and wife. The festivities for Karwa Chouth starts a day before where married women apply mehendi/henna on their hands and shop for colorful bangles and jewelery....

When the heatwave hit earlier this week, I craved these noodles. I first ate them years ago while working at Fork, where the chef, Thien Ngo, would whip them up for lunch almost daily during the hottest weeks of the summer. We would eat them on the little back patio, an oasis of peace and cool, where they disappeared in no time, Thien’s always with a glass of wine “for digestion....

Lord Vishnu advised them, “To defeat Asuras, you will have to strive hard and obtain Amrit (the nectar of immortality) by churning the ocean and that’s the only way out for you.” Hearing this Indra asked lord Vishnu that how could they churn a Ocean? Vishnu replied,”Churn the ocean of milk after adding medicines (all kinds of plants, grasses, herbs & creepers) into the ocean to get the Nectar of immortality....

Sarah Copeland, author of The Newly Wed Cookbook and Feast, has a new book out: Every Day is Saturday. It’s filled with recipes and strategies for cooking every day of the week, the goal being to keep that weekend-cook mentality going strong all week long. I have made one and only one recipe, but it’s a good one: The Only Green Sauce You Need. It’s a mix of herbs, olive oil, lemon juice, garlic, and something with body: avocado, miso, nuts or tahini....

Start your morning right with a warm and deliciously creamy Toasted Coconut Pumpkin Spice Latte. This vegan and gluten-free drink is all you need on a crisp fall morning! Fall is the magical time of the year. Temperatures drop, air is crisp and mother nature is at it’s best. Leaves turn into festive shades of red, orange and brown, and there is a smell of autumn in the air. Tell me something, what reminds you of fall?...

Out came the shredder attachment to my food processor and in about 30 seconds, my pound of carrots had transformed into perfect little shreds. I didn’t even peel them. After a little scrub, down the chute they went. Magic. With prep work done, I turned to a carrot cake recipe I had saved for years. It appeared in Fine Cooking magazine in 2004 in an article called “Carrot Cake, Perfected....