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I made it promptly and was reminded: Roasted garlic = complete goodness.Delicata squash = so pretty, so tasty, so low maintenance. In some ways, it’s no surprise the salad was so delicious: it’s got toasted almonds, shaved parmesan, and golden raisins, that dried fruit-nut-and-cheese trifecta that wins every time. Plus: there’s thinly shaved kale and roasted delicata squash. As Ina says: How bad can that be? But what was surprising was the dressing, a mix of vinegar and fresh lemon juice, honey, olive oil, and a whole head of smashed roasted garlic cloves....

When fresh, these vegetables need little more than salt, pepper, olive oil and lemon juice — no cooking is necessary (with the exception, of course, of the fava beans). Parmigiano Reggiano would be a fine substitute for the Pecorino, but there’s something about Pecorino — its saltiness — that works so well here. You can cut it the same way as in the fava bean and pecorino salad: Stick the tip of a big chef’s knife right into the block and twist until nice chards break from the block, or you can shave it with a peeler....

While the ingredients in each salad varied from radishes and peas to cherry tomatoes and cucumbers to roasted squash and wilted mustard greens, the formula was always the same: something fresh, something crunchy, something spicy, something sweet. The dressing was simple too: extra-virgin olive oil and minced red onions macerated in vinegar or lemon juice. Cheese never entered the equation, nor was it missed. Here, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay....

I had read about the turning slicer in Michael Chiarello’s Tra Vigne Cookbook, which extolled the tool for its ability to cut vegetables into long spirals, perfect for making cucumber salads or for preparing potatoes for the deep fryer or for turning out zucchini slices for this very spaghetti recipe. That sounded like fun, I thought, and I ran out to Fante’s to see for myself. While the gadget works beautifully and while it, unlike some of my other slicers, poses no risk to my fingers, my experimentation has extended no further than this single recipe....

This post is about egg salad and about my recent gratitude for it. But before we get there: An Ode to the Scallion. Long ago as a budding cook, I was taught to prep scallions as such: trim off and discard the hairy end, thinly slice the white and light green parts only, discard the remaining greens. Imagine my surprise, years later, when the chef I found myself working for at Fork in Philadelphia used every inch of every scallion that entered the building....

My French Canadian neighbor, Isabelle, is an experienced nurser of babies with food intolerances. Her youngest, a 6-month old with the most squeezable thighs, a tuft of dark curly hair that fades to baldness, and cheeks as big as grapefruits, will not, at the moment, allow her to eat dairy or eggs. Such a rascal! (The most adorable rascal I will add.) But, she told me one day, she can indulge in chocolate mousse, as long as it’s made with chickpea water....

And not to mention this cake makes a perfect show-stopper dessert for any occasion! It’s my go-to eggless cake recipe that’s easy to throw together and completely customizable. This delicious loaf starts with a light and tender cake and has a wonderful texture and almond flavor. Though I had sprinkled tutti frutti on top for fun, it baked into a delightful cake, as you can see. You can enjoy this vegan tutti frutti cake at any time of the day....

It worked beautifully, the method needing only a slight adjustment—double the amount of crushed tomatoes and water—because chickpeas soak up liquid like sponges. This chickpea filling is heartier than ground meat versions, and I prefer eating it bowl-style with all the fixins—I even find tortillas unnecessary (shocking!). 4.9 from 17 reviews This is how I like to make the simple pickle/onion salsa: Finely dice a small red onion and a jalapeño if you like heat....

The key to a perfect potsticker is – the wrapper. I have used homemade wonton wrappers for this recipe. But feel free to use store bought wonton wrappers to save yourself some time. All the local grocery stores carry them under the name of either “wonton wrappers” or “dumpling wrappers” or “gyoza wrappers’. Look for them in the refrigerated section. Folding potstickers may look a bit difficult at first, but once you’re comfortable with the technique you will find it pretty easy....

One day Akbar asked Birbal – “ Birbal tell me why don’t hair grow on my palm?” Birbal as usual answered in a very calm tone, “ Jahan pannah! It’s your daily routine to donate stuff to the poor because of that no hairs grow on your palms.” Akbar was very elated to hear his praises but he wanted to take this conversation a little further. He again asked, “Birbal , why don’t hair grow on your palms?...

I learned the recipe seven years ago, and it’s possible you know it, too, because Kristen Miglore wrote about it in her Genius Recipes column on Food52. The genius of this recipe is that it doesn’t call for boiling or blanching or shocking the green beans. Rather the beans enter a skillet with a bit of butter, crushed-but-not-peeled garlic cloves, water (or stock), and a pinch of salt and pepper....

This is a naturally vegan recipe! Baingan kachri (eggplant rings), Baingan bharta (eggplant mash), Baghare baingan, Bharwan baingan recipe, or Tawa sabzi – I guarantee you will love eggplants in every avatar! Besides being low in calories and sodium and rich in dietary fiber, vitamins, and minerals, eggplants are also a rich source of antioxidants. This classic Indian dish has many stuffing variations and can be customized according to individual tastes....

Salting the cabbage draws out some of its moisture, which allows it to better soak up the dressing. It also softens the shreds, which makes it easier to eat. I’ve been employing this technique in every cabbage slaw I make now, even when I use more tender varieties such as Napa or Savoy, and I find it makes all the difference in both taste and texture. The above-picture broccoli and cabbage slaw contains scallions, toasted almonds, and pumpkin seeds, and it’s dressed in a very light, miso-carrot dressing....

I’d give anything to spend a morning at the Honest Weight Food Co-op in Albany, wandering the aisles, loading up on bulk-food essentials, sipping an apple zinger, a freshly squeezed ginger-spiked juice (costing a small fortune). Or to pop into Nora’s for labneh and pomegranate molasses or any of the homemade Armenian food the owners have prepared that morning and so generously will sample should you show a whisper of interest....

It also reminded me of maybe the most neglected tool in my kitchen: my broiler! In the winter, I get in such a routine of roasting sheet pan after sheet pan of vegetables for what seems like forever. But in a fraction of the time, the broiler can do similar work. The flavor of broiled vegetables is not the same as roasted — i.e., they don’t taste caramelized — but broiled vegetables are cooked nonetheless and, in some instances, cooked better....

I have never met a snickerdoodle I didn’t like, but these are especially endearing: the browned butter gives them a nuttiness, a trait absent in traditional snickerdoodles, and the splash of Bourbon enhances the caramelly brown sugar and vanilla notes — not unlike how the presence of coffee in chocolatey baked goods will heighten the chocolate flavor without imparting a hint of coffee. What’s more, because you brown the butter, you don’t have to soften it, and because brown butter is a liquid fat, you don’t have to bust out your stand mixer to make the dough!...

Made with just a few ingredients, these pedas are irresistibly delicious mithai (Indian sweets), served during festivals and special occasions to delight family and guests. These sweet delicacies are gluten-free, perfectly portioned, and portable too! And the new one to join the pick-me-up dessert club is Chocolate Swirled Peda! These utterly delightful chocolate peda bites are so appealing; they completely entrance one and all! The best part is even a novice would feel comfortable curating these easy-to-make pedas and rejoice in their triumph!...

These vadas are packed with tons of flavor, fried to crispy, crunchy perfection, and served with a spicy green chutney. Absolutely addictive and taste amazing. Serve it at your party, and there won’t be any left! So here I am with yet another delightful yet straightforward snack that will make your Holi all the more colorful and flavorful. Some of my fondest memories of chaat are when we enjoy Chai with hot dal vadas at our college canteen (cafeteria)....

Easy, festive, boozy rum balls — what’s not to love? The virtues of rum balls include: short prep time: the batter takes all of about 5 minutes to whip up no-bake, which means short total time: start to finish these will take about 30 minutes to complete high-yield: this recipe will make at least 40 taste: they are delicious, boozy bites of goodness easy: can’t have too many easy recipes around the holidays festive: perfect for holiday entertaining pretty: a perfect gift they can be made ahead of time (and even frozen!...

It’s a perfect balance of tang and creamy sweetness that guarantees to enchant your taste buds in every irresistible bite that encapsulates the essence of tropical delight! Just like my other eggless bakes — eggless vanilla cupcakes, eggless red velvet cupcakes, butterscotch cupcakes, or eggless marble cupcakes, this step-by-step recipe offers the irresistible taste of store-bought pastries in the comfort of your home. Every bite of this egg-free delicacy promises to cater to your sweet cravings without compromising on its texture or flavor....