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I’ve had two veggie burger recipes in my to-make file for years: Stellar Quinoa Burger from Bon Appetit via Cafe Pasqual’s in Santa Fe and Quinoa and Sweet Potato cakes from Cannelle et Vanille via Sally of Bewitching Kitchen. Earlier this week, I combined the two recipes and the result was, was, well pretty spectactular. In sum, here’s how you make them: Sweet Potato and Mushroom Veggie Burger How-To I find these patties as delicious freshly crisped on homemade brioche buns as cold straight from the fridge whenever I’m needing a little snack—they are irresistible....

I found a spot at the communal table to tuck into my veggie sandwich, which exceeded expectations. I have never eaten a sweet potato sandwich—never even considered sweet potatoes as a sandwich filling—and never thought about pairing sweet potatoes with beets, pickled or otherwise. Somehow it just works. It works really, really well. Though it was vegetarian, the combination of flavors and textures reminded me of a bánh mì, the Vietnamese sandwich made with pâté, roast pork, sliced jalapeño, and a generous amount of pickled carrots and daikon....

Over the weekend I received the best kind of email. It not only came from an individual, living, real person, but also from a friend. She had written to tell me about her new favorite thing to eat, a salad of marinated fennel, burrata, and mint. She also casually mentioned she had made a grilled poblano, corn-off-the-cob and cotija cheese salad to serve aside some grilled New York Strips. I still haven’t made the fennel, which sounds utterly delicious, but I can’t find enough uses for this grilled poblano salad....

Long ago,in a jungle there lived an lion named Viratsur. Due to his old age and physical infirmity he could not find anything to eat and was very hungry. He roamed here and there in search of food and thought that he would die of starving. At sunset he came across a big cave. He thought to himself, ‘There must be some animal who lives in this cave, I should hide myself inside and wait for that animal’s return....

Saturday and summertime what a great combination for a picnic or short trips. Plan to go on a trip and the first thing that comes to our mind is PICNIC FOOD that is quick and easy to prepare. What could be better than Tomato cucumber Veggie Sandwich – very filling tasty, healthy and full of flavor. A great summertime delicious sandwich! One of my family favorites. I like to prepare the sandwiches right on the spot and for that I transfer the cut veggies in a separate container, butter in another and this way they taste crunchy, fresh and satisfying....

I wish I were a hen; I wouldn’t have much to do. I’d lay an egg most every day, And Sundays sometimes two. — German nursery rhyme I found this in the book I’m reading: My Fine Feathered Friend by William Grimes. Cute, right? I’ve found my latest favorite way to eat eggs: fried in bread crumbs. This recipe comes from The Zuni Cafe Cookbook, which devotes a whole chapter (a very small chapter) to egg recipes....

Dry and spicy Potato capsicum sabzi ready in just 15 minutes. Alu Capsicum – no onion no garlic recipe can be enjoyed either with roti or just pick up a toothpick and eat it as a side dish. Quick and easy to make and a delish during fasting period. Nothing fancy just simple cubed potatoes and cubed capsicum tossed together with fragrant spices to prepare this flavorful dish. Also referred to as aloo shimla ki sukhi sabzi meaning dry aloo capsicum vegetable....

But when I realized I didn’t have half the called-for spices and only half the called-for yogurt, I turned to another popular recipe: baked feta pasta. Maybe you’ve heard of it? No? Well, it’s a recipe, I’ve learned, that’s been on the web since 2018, but only gained traction earlier this year thanks to a few TikTokers (is that what they’re called?) with large audiences. In short, you bake a block of feta cheese with cherry tomatoes and olive oil; then, when everything is all melty and blistered, you throw pasta into the pan and toss everything together....

… cows, which are ruminants, meaning they are meant to eat grass. When cows live in cramped quarters on feedlots on unfamiliar grain diets, they receive hormones, supplements and antibiotics to promote growth and protect against disease — things never needed when cows feed on grass. … the environment. When manure is not spread across the land by grazing cattle, but instead dumped in large quantities, the soil becomes overloaded with nitrates, which in turn run off and pollute nearby waters....

A few weeks ago, after I bemoaned feeling uninspired by the current between-season vegetables, one of you told me I would love the Adventure Bowl at Life Alive, a small-chain of organic cafés in the Boston area. I looked at the menu online and immediately thought of my friend Gena and her book, Power Plates, which is filled with similar* fare: plates and bowls of vegetables, grains, beans, pulses, nuts, spices and herbs, often dressed in some sort of bright, tangy sauce....

I always have broccoli on hand. It’s a vegetable my children eat with little complaint: boiled, well buttered, well salted. It’s a vegetable that appears in our farm share in late summer, but I find it tastes good, even from the unpleasant grocery store, year-round. Most often I roast it. I like it very charred. In this recipe, the broccoli is charred but it’s not roasted, and though the char resembles that from roasted broccoli, the texture is completely different....

Coconut chutney- a perfect accompaniment to South Indian delicacies. A versatile chutney prepared with fresh coconut and pairs well with dosa, idlis, uttapam and vadas. In this recipe I have used freshly grated coconut but you can always substitute unsweetened desiccated coconut for the fresh one. All you have to do is simply soak desiccated coconut in milk for a while till the coconut becomes soft and then proceed with rest of the recipe....

Dals are a huge part of Indian diet. They are low in fat and rich in fiber and protein. There are many different varieties of dals which have a specific use in Indian cooking. Dal has a very earthy flavor and are versatile to cook. You can soak them, grind them or sprout them. They are used to make Dal tadka, Sambhar, Dal palak and many more Indian dishes.

Let’s start from the stop: One Sunday last month, I spent the afternoon with Colu at her home in Hudson, where she made me a recipe from her book: ricotta and pecorino gnocchi. Having attempted ricotta gnudi in the past, a disastrous three-day experiment, and knowing what it takes to make potato gnocchi, a laborious process of roasting, ricing, and rolling, I was curious how Colu was going to pull this off: Was there really such a thing as easy gnocchi?...

Why make the pizza dough at home when you can get the base from the store? Is this thought rushing through your mind? Then allow me to help you. Well, to start with, I control what goes in my dough. Secondly, there are no preservatives or un-pronounced ingredients that are added, and the best part is I can customize the dough to my liking. I have tried making pizza dough with both all-purpose flour and wheat flour, and the one that I like the best is the dough prepared with whole wheat flour....

A famous recipe that is a must-have and every Indian restaurant serves jeera rice as a complimentary dish along with other dishes. LOOKING FOR NAVRATRI MEAL PLANNER, FOLLOW THIS LINK. WONDERING WHAT IS JEERA? Jeera/Zeera means Cumin seeds and has a nutty and warm flavor. In India, it’s a common spice used in day-to-day cooking to flavor lentils and curries. Jeera Rice Recipe Cumin has many health benefits and is an excellent source of iron, manganese, magnesium, calcium, phosphorus, and vitamin B1....

Mint chutney raita- When the name raita comes to our mind the vision we have is of either boondi raita or cucumber raita. But have you ever tried a raita prepared with mint chutney? Well that was my expression when I heard my aunt talk about this recipe. She had a leftover mint coriander chutney and added that to the curd and created a lip smacking raita in minutes. So the next time you have mint chutney on hand do give it a try and believe me it will be gone in minutes....

In addition to the captivating aesthetics, each bite of this wonder treat delivers rich flavors and creamy lusciousness that will create magic for your taste buds! Cardamom powder, rose water, or some essence is added to this mouth-watering dessert to make it more flavorful and aromatic. The secret lies in roasting the lentils (to golden perfection) to unlock a nutty aroma that mingles beautifully with the rich sweetness of milk and sugar (can be jaggery, too)....

Layers of different ingredients and texture give this dessert a sweet, creamy, and crunchy bite. This pudding comes together in a jiffy and looks fancy. All you need is a handful of cookies, your favorite seasonal fruits, no-cook custard, and a stunning dessert is ready that will surely impress everyone! easy to make No-Bake Banana Pudding loaded with flavor pre-portioned into individual servings and is crunchy and creamy at the same time....