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In past years, all of our home-grown tomatoes arrive at once, often in October, long after I’ve satisfied my morning-, noon-, and night-tomato craving with something sweet and beefy from the farmers’ market. This year, thanks to my husband, who nurtured the Cherokee Purple seedlings in our basement in mid April and lovingly transplanted them to our garden after Memorial Day, we’ve been lucky to have a steady supply for weeks, allowing us to live on BLTs, cream cheese-and-tomato topped bagels, and tomato-and-basil salads....

I’ve been meaning to share the recipe ever since BTC made its way into the world because it’s one of my favorites—of the 40 variations of the peasant bread included in the book, this (along with a variation of the focaccia) is the one I make most often. Like all of the bread recipes in BTC, this one is simple—stir together dry ingredients, add wet, mix to form a sticky dough ball....

I first posted this recipe for tomato and bread soup (pappa al pomodoro) several years ago, but since publishing it, I’ve learned two things about the soup that inspired its creation: Both details surprised me, and while I have never successfully made the soup with canned tomatoes, I now only use water. If this sounds suspicious or if you can’t help but think stock could only make this soup taste better, let’s review: remember that French onion soup we made last winter?...

Listen up: Don’t let anyone tell you you can’t make great pizza from start to finish in three hours. This is a simple 4-ingredient pizza dough recipe. The proportions are based on my mother’s peasant bread recipe, a high-hydration, no-knead, quick-to-stir together dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too. Grab a bowl, a whisk, and a spatula — let’s get slinging 🍕🍕🍕🍕🍕 This post is organized as follows:...

When I think of summer dinners growing up at home, I think of this meal. I think of the smell of charred garlic and basil; I think of my stepfather sweating at the grill, a slave to his stopwatch, the wrath of my mother should the chicken be the slightest bit overcooked driving his utmost concentration; I think of sitting at the table in our screened-in porch with my brother and sister and eventually Ben, too....

Here’s the latest: creamy tomato soup from a 2012 Bon Appetit. The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. Do add thyme to your shopping list, however, and heavy cream, which could be omitted, but I think it adds a necessary touch of richness—the soup is made with water (as opposed to stock), and a little cream goes a long way here balancing the acidity and sweetness of the tomatoes....

Lord Vishnu after hearing some noises arrived at the spot and apologized for his guards, saying they were just doing their duty.But the curse can’t be taken back saying this Lord Brahma’s sons left. Lord Vishnu then addressed his guards and said that curse would be lifted if you both in human forms would meet your death at my hands. The guards had no choice but to agree to this....

We start the conversation discussing two vegetarian cookbooks, Jenny Rosenstrach’s The Weekday Vegetarians and Heidi Swanson’s Super Natural Simple. From there, we move on to Emma Laperruque’s Big Little Recipes and Joshua McFadden’s Grains For Every Season. And we finish with two sweet treats: Vallery Lomas’s Life is What You Bake It and Jesse Szewczyk’s Cookies: The New Classics. You can listen to our chat or read the transcript over on A Way To Garden, where you can also leave a comment to enter a giveaway: Margaret is giving away two of the cookbooks....

During summer, my weekend routine is to visit our local farmers market that is bursting with the smell and sight of fresh produce. Towards the end of the summer, I start stocking up on all the veggies which are harder to find in winters. Small eggplants (to make achari baingan aloo recipe), big eggplants (to make bharta), karela (bitter gourd), Fenugreek leaves, mint leaves, just to name a few. With all that purchase, it is impossible to fill your fridge with fresh, organic veggies....

These are perfect little Halloween party desserts for kids and adults. It’s a cold dessert suitable for the spooky evening, and these Halloween dirt cups can be made a day in advance for easy serving on the party day. You can customize this Oreo dirt cups recipe to your choice of toppings and layerings. It is layered with yummy brownie crumbs and delicious Nutella butter-cream frosting and finally topped with Oreo crumbs and Halloween candies for the best look....

With Thanksgiving falling so late this year, I am feeling especially behind in my holiday preparations, but I do have one recipe I am so excited to share with you a recipe I originally shared on Cup of Jo: tiramisu. My grandmother loved tiramisu and always made one when she was expecting a house full of guests for the holidays. It is one of my favorites, too, and it is especially nice to have on hand this time of year — it can be made ahead and tucked in the fridge, and it feeds a crowd....

Typically when I find myself at a coffee shop for breakfast, pastries such as double chocolate muffins do not tempt me. I usually go for the scone or the bagel or the deceivingly healthy-looking bran muffin. So I can’t explain why I was tempted to make these, but I’m happy I did—they somehow strike a nice balance between rich and chocolaty in flavor but light and airy in texture. They’re perfectly sweet to boot....

Food Equivalent - Fruits and Vegetables

I have to admit that I love Quinoa. Come over to my house, and there is a good chance that you will find a quinoa dish on the dinner menu. Be it a salad or soup, I can eat quinoa in any form. And today’s recipe Healthy Quinoa and Bean Salad is one of my favorites. It’s so simple and has the perfect texture and flavors. I am seriously obsessed with this salad....

After reading the preface to this pasta alla vecchia bettola recipe in The Barefoot Contessa’s Foolproof, I had to make it immediately. More than being a mainstay on the menu of one of Ina’s favorite restaurants for 20 years, what struck me about the recipe was the method, which calls for roasting the sauce in a covered pan for one-and-a-half hours. The recipe originates from a restaurant in Florence, and Ina likens the dish to the classic penne alla vodka “but with so much more flavor....

Most people go to Morimoto for sushi. For fatty tuna rolls and tuna belly sashimi, some aficionados will pay any price. Indeed, the sushi at this Stephen Starr, Iron Chef-run restaurant is arguably the best in the city. I go to Morimoto, however, for something else. Morimoto’s cha-soba — chilled green tea soba noodles served with dashi-shoyu, a savory dipping sauce — cannot be found anywhere else in the city....

Have you ever been in a situation where you keep on postponing your grocery shopping to the last minute and in the end you are left with just basic ingredients to cook with. 🙁 That’ me, and maybe it was the rainy weather that kept me indoors for much of the week. Now all I have on hand is couple of potatoes, a chunk of homemade paneer, frozen peas and spices....

Mini Custard- Choco bowls,the name itself is self-explanatory. A classic yet simple dessert made with mini shells filled with thick custard-chocolate pudding and for the finishing top it up with whipped cream and chocolate chips. Had very little time on hand before my hungry gang comes home from their daily routine, want to surprise them with some quick and easy after dinner dessert. Prepared with simple ingredients that I had in my pantry and fridge- under 30 minute recipe....

A few weeks ago I listened to Colu Henry and Jane Larkworthy chat on Radio Cherry Bombe. Before asking Colu to name her favorite pasta recipes from her cookbook, Back Pocket Pasta, Jane announced hers: penne with radicchio, walnuts, and gorgonzola. I made it immediately, and it has since become one of my favorites, too. Seasoned with fresh parsley and orange zest, this pasta is at once wintry and fresh, bitter and sweet, vegetable-rich and filling....

Rajasthan is a land of rich foods and specialty desserts. A visit to this place is never complete without one tasting its rich and flavorful staple meal – Dal Baati Churma. Where Dal is – Mixed lentils cooked with spices, BAATI – Wheat dough balls cooked in oven or toaster and CHURMA/CHOORMA– Baatis are crushed and cooked in ghee and sugar; is a complete meal in itself. In this post we have shown recipe of Rajasthani Baati and how to eat Baati....