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Many years ago, I traveled to the Cape with my aunt Marcy to see my Great Aunt Phyllis’ family. I don’t remember much of our short visit except that I returned home with the recipe for a pasta salad that we soon named after my cousin, Kristina, who had prepared the salad for us during our visit. That summer and for many summers that followed, we prepared this salad often — it’s particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice....

Meethi Seviyan – Vermicelli Kheer can be enjoyed during any festive occasion. In fact this is my go- to recipe if I have some unexpected guests- not only it cooks up fast it’s an all time favorite classic Indian recipe. Thin threads of vermicelli are boiled with milk, sugar and dry mawa powder until well blended and tender. Mawa powder adds that richness and flavor to this recipe but if no dry mawa powder on hand; substitute it with milk powder or you can choose to leave it out entirely – will do no harm to the recipe....

Ramen noodles add charm and extra delight to this soulful bowl of liquid heaven! So, here comes a steamy hot bowl of goodness — Miso Ramen Tofu soup that takes 30 mins to prepare and is perfect for busy weeknights or weekend lunches. This delightful soup with a luring savory aroma will soon become a favorite dish of even the pickiest eaters at your home. So rest assured of its winsomeness....

If you like eggplants then you will love this dish!! One of my favorite Italian restaurants serve the best eggplant parmesan I’ve ever eaten. Their crispy eggplant stack is layered with homemade marinara and just enough cheese to satisfy your taste buds. Pan cooked eggplant parmesan stacks are a real meal, full of flavor, hearty and healthy. Oh and did I forget to mention, it’s ah-mazingly delicious!! I enjoy eating anything that is cooked with eggplants whether be baingan kachri (eggplant rings), baingan bharta (eggplant mash), baghare baingan or tawa sabzi....

How to make paneer Burfi? Instant Paneer burfi is made with the goodness of milk mawa powder, sugar, and paneer. All 3, when combined together, creates a lip-smacking creamy delight! What is Paneer Burfi? Paneer is the Indian term used for fresh Cottage Cheese, and burfi or barfi means a scrumptious and creamy fudge made up of milk solids and sugar. No Indian festival is complete without the presence of burfis, ladoos or pedas....

Can you remember one-third cup? That’s really all you need to know in order to make this recipe: one-third cup olive oilone-third cup white wineone-third cup freshly grated Parmigiano Reggiano Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 400ºF oven and you’re done. In about 45 minutes to an hour, you’ll have crispy skins and tender meat....

It has been my experience for years that on eves of CSA pickups, we get by with what we have, cobble together dinner with the scraps in the vegetable drawer, a hunk of bread, cheese, a tin of sardines or whatever we find in the pantry. But this summer, I can’t keep up. Even with the children eating the green beans, a weekly ritual of chard fritters, and gratins galore, we can’t make a dent in our produce share....

Smoothies are a staple drink to beat the summer’s heat, their cool silky texture, bursting with flavor enchants anyone who drinks this. Best of all, it can be the perfect snack for whenever you are bored or are in need of something to drink to beat the sweltering summer heat.Strawberry and Mango Smoothie During the summer, mangoes and strawberries are two of the most easily accessible fruits. They grow in hot, tropical climates, which means they must be the perfect fruits to make a smoothie out of....

Perfect to entertain your guests or enthrall your little ones; this Strawberry Coconut Shake is an unparalleled choice. This addictive strawberry shake with the novelty of coconut milk is ultra-creamy, fruity flavored, and super nutritious too. I would say, it’s more like a smoothie as it is thick, smooth, and creamy. However, you can adjust its consistency by adding more coconut milk/ regular milk or water. Fresh strawberries deliver fabulous taste and fiber....

When I awoke from my tequila blur the following morning, I had so many questions. Namely, what other gaffs had I made? And what is a Paloma slushie and where has it been my whole life? I made the trek back across the lawn to retrieve my copy of Small Victories, which Sandra, understandably, has had a hard time returning. I soon learned that a Paloma is similar to a margarita but includes grapefruit juice....

I consider myself someone who really likes food. But recently, I keep meeting people who really really like food. A few months ago, we went to our friends’ house for brunch. They made, among other things, khao man gai, which they served with three homemade condiments including an irresistible chile-garlic sauce. And then, as a palate cleanser, they poured homemade salty sour plum juice mixed with seltzer over ice. And then they made negronis....

The recipe for Teddie’s Apple Cake first appeared in The New York Times in 1973, and Amanda Hesser republished the recipe in 2007. Who Teddie is remains a mystery, but that’s beside the point. Teddie made a damn good cake, and for that we should be thankful. Made with oil not butter, this cake is super moist and seems to get better by the day (not unlike another favorite cake of mine)....

On a river bank there lived a pigeon on a tree. At the bottom of that same tree lived an ant in a burrow. Pigeon and ant were good friends. One night it rained heavily and river water flooded the area around that same tree where that ant and pigeon lived. The ant got caught up in the waters and floated away. Pigeon saw ant and thought, “My friend is in trouble, I must help him....

Once there lived a jackal deep into a jungle along with other animals. He was the most adventurous one and liked to explore new places. One day he left his home – the jungle – and ventured into a town in search of food. But soon he was being chased by town dogs – ferocious town dogs! The city dogs snapped at his limbs with their sharp-pointed teeth, and terrified his heart with their dreadful barking....

A few weeks ago, my neighbor, the one who introduced me to The Moosewood tomato salsa, strolled by the house, casually noting she was making a big pot of puttanesca, and wondered if we would like to join her. Well, as you can imagine, we did, and we gobbled up every olive, caper, and strand of the spaghetti clinging to the pot. Before I left that night, I snapped a photo of the recipe open on Sandra’s counter, and I’ve made the pasta once a week since....

Smell of cinnamon always reminds me of fall and winter holidays and today I am celebrating the flavors of fall with a delightful tray-bake cake filled with autumn goodness ….yummm ♥. Wondering what am I talking about? Well, I am referring to this fall-inspired cake that is super flavorful and the crumble coffee cake is enhanced with cinnamon and chopped walnuts. When it’s baking, it’ll make your house smell like fall....

Several years ago, The Washington Post ran an article in their food section called “Building a Better Biscuit,” which my grandmother saved for me, and which I have referred to many times since. The article gives some good suggestions in the name of achieving light, flaky and buttery biscuits: Don’t overwork the dough. To get maximum rise, bake the biscuits soon after they are cut. Use buttermilk, fine sea salt, and a combination of baking powder and baking soda....

Bhindi Do pyaza makes for the perfect side dish, or you can make it a meal when paired alongside panchmel dal, and tandoori roti. This popular recipe Bhindi do pyaza is native to India and typically consists of cubed or sliced okra, which is cooked with twice the amount of onions and aromatic spices. Simple, flavorful, and a delicious dish – that is commonly served in restaurants all across the Indian subcontinent....

I have had this apple cider-cooked farro recipe in my to-make file ever since tearing it from the November 2014 Bon Appetit. The recipe notes mentioned the apple-cider-boiling technique hailed from Charlie Bird, a restaurant in NYC, which meant nothing to me, but which sounded interesting all the while. Over the years, I’ve seen this farro salad pop up on various blogs and food sites, and when I read in Ina Garten’s latest book, Cook Like A Pro, that Melissa Clark had written about the salad it in The Times in December 2013, things started to make sense....

I love this idea. So often these days I am too focused on what’s easy, what’s familiar, what’s going to get dinner on the table fastest. I miss the days when I would come home with a rabbit — oh to be young! — and open up my favorite Sally Schneider cookbook to find an impossibly involved recipe for ragù, which I would make and then serve over homemade pappardelle — oh to be young!...