As noted in the previous post, my friend Phoebe’s book, The Wellness Project, is not a cookbook. I am loving the two recipes I’ve made thus far, however (see Violet’s Big Blueberry Smoothie, which I’ve been making every day). This one is really fun, too, and super easy. Here’s the gist: You quick-pickle some vegetables, cook soba noodles, and make a dressing of almond butter, fresh lime juice, soy sauce, sesame oil, and honey....
For one, the recipe calls for all of my favorite ingredients: oil (as opposed to butter), buttermilk (aka the magical milk), and maple syrup (actually sorghum syrup or honey, but I didn’t have either). Second, each muffin is sprinkled with turbinado sugar, which always makes the tastiest and prettiest top. And finally, I can’t pretend I wasn’t drawn to the name — “Apple Orchard” muffin — cute, right? These muffins are heaven to me: loaded with apples, very subtly spiced with cinnamon, soft-crumbed, and generously encrusted with sugar....
These sweet treats are crispy on the outside, moist, tender, and flaky on the inside. My list of Diwali sweets is endless. I have tons of recipes on my list that I need to get my hands on, but I end this year with this delicious sweet treat – Balushahi recipe or Badusha. Balushahi is a Mughlai dish and was a popular dish in the kitchens of Moghul emperors....
Instead, I made one batch of my favorite brownie recipe and one batch of lemon bars, a recipe I have been making for years. What can I say, with a dessert platter filled with these super lemony and fudgy brownie bites, nobody missed the precious pastelly pastries previously prancing around my head. I would wager in fact that this duo of desserts in any social situation would satisfy nearly all sweet tooths (teeth?...
Dominique Ansel’s Madeleines A few years ago, I listened to pastry chef Dominique Ansel tell Special Sauce host Ed Levine that the shelf life of a madeleine is three minutes. At his eponymous bakery in Soho, the madeleines are baked to order—they’re never tucked into a cellophane bag and stashed on a shelf to sit for days. When Dominique hands his customers madeleines, he tells them to eat them right away, and when he sees them tuck his freshly baked petite shells into their bags, he implores them not to....
Every so often I find myself craving the rad na Thai chicken from Philadelphia’s Continental. I was first introduced to this warm bowl of fresh rice noodles, bean sprouts, scallions, peanuts, chicken and slightly wilted romaine by a friend who described it as “a big bowl of goodness.” And that it is. You can imagine my excitement when I came across the recipe for ra na in Aliza Green’s new cookbook, Starting with Ingredients....
But as soon as those rounds entered the oven, I relaxed. And this is the beauty of The America’s Test Kitchen Family Cookbook eggplant parmesan recipe. Once the breading is done, the hard work is over — there is no standing at the oven, frying the eggplant in batch after batch. The Test Kitchen’s recipe calls for baking the eggplant on preheated baking sheets, a technique they developed to solve the oil-laden, pan-fried eggplant problem that leads to heavy, greasy eggplant parmesan....
On Sunday, I made these curried lentils for dinner, spooned what remained into a storage vessel, and tucked it in the back of the fridge, hoping it might go unnoticed while I snuck out of town for a few days. Lucky me, it did. The first thing I did yesterday afternoon after getting home and kissing the kids was open the fridge, pull out the vessel, and dip my spoon into the solidified mass, which tasted incredible even completely cold and in solid form....
The best part, this halwa is easy to make, feeds a large gathering, and is the perfect treat for cold winter nights. Gajrela is a part of almost every celebration in India, including weddings, potlucks, family gatherings, or festivals. My mom always made this halwa on a cold Saturday morning and, her kitchen would fill up with the aroma of sauteed carrots, ghee, and a hint of cardamom, making every taste bud in our mouth water and crave for some right away....
Why make a Szechuan Sauce recipe at home when you can easily get the ready-made ones from the store? Well, to start with, nothing beats homemade. Homemade is incredibly healthy and preservative -free. The best part, no un-pronounced ingredients are added and you can control what goes into the sauce. Besides that, it freezes beautifully. So what makes up this Szechuan Sauce recipe? Hot and spicy dried red chilies. These red chilies are so hot and fiery that its seeds need to be removed before use....
Whenever I am looking for comfort food that is easy-to-make and good to eat, Instant Pot chickpea and spinach Pulao comes to my rescue. It is one of the easiest dishes that I can rely on, on a busy weeknight. This nutritious pulao is prepared with real, simple ingredients that strikes just the right balance of flavor and texture. It is mildly seasoned with fragrant spices and has a subtle tartness of lemon juice along with an addicting aroma of mint leaves....
My family and I love Chinese food and this famous restaurant in our area serves some of the best Chinese/Thai delicacies that I have ever tasted. On our last visit, we tried their tasty kung pao delicacy and it was amazing!! Ever since, I wanted to experiment and create the same flavor in my kitchen. If you love kung pao dishes as much as I do then you’re surley going to love Kung Pao Brussels Sprouts....
Paneer on it’s own is pretty bland and has no taste at all. It takes on the flavors of whatever it is cooked with and that’s what makes it an incredible ingredient. In today’s recipe, “Sooley” is a term used for smoke-roasted kebab on a hot charcoal grill. This method of cooking is common for a variety of meats, poultry, and fish and it makes a wonderful appetizer relish. In this method of cooking, marinated meat is smoke-roasted until cooked....
It’s a basic pasta recipe, name comes from the kind of pasta I am using – CAVATAPPI. You can added penne pasta and it can be called Penne Pesto. This recipe is inspired from one of my favorite restaurants and if given an option my kids can eat their daily. Tweaked up the recipe in order to round up the flavors better. Very light and delicious recipe – a perfect dish for a summer picnic....
In India, the concept of slow cooking has been around for a long, long time. Slow cooker imitates the age old Indian cooking method called Dum Pukht where foods like rice, meats and vegetables are placed in an earthen pot, seasoned with spices and the top is then sealed with wet dough so that no steam escapes and the food is slowly cooked in that steam. These one pot slow-cooked meals were full of flavor and super delicious....
Sabut moong dal or whole mung dal is a staple in my household. Simple and easy recipe cooked without onion and garlic – it’s healthy, comforting and loaded with flavor. During Navratri and other fasting days most of the Indian families consume food without onion and garlic. This recipe here depicts that cooking food without onion and garlic is full of flavor, gets cooked faster and you are out of the kitchen in no time....
HANUMAN RETURNS TO THE SEA SHORE Everyone was rejoiced to see Hanuman. Hanumanji along with other vanars came back to the place where Sri Ram was waiting for them. Ram was very happy to see him. Hanuman touched Ram’s feet and narrated him everything about what had happened at Lanka. Hanuman also mentioned how mother Sita lives in Ashok Vatika. She just recites your name (Ram! Ram!) and pray everyday for you to come and free her....
Remember those preserved lemons we made last fall? Well, I think I’ve found my favorite use for them yet: this five-ingredient chicken, a recipe which arrived two weeks ago in my mailbox — my real, outdoor mailbox — on a 4×6-inch recipe card. Shortly after the card, one of three, arrived, I secured it to my fridge, and I made the recipe, chicken thighs with lemon from Canal House, a day later....
Paneer or Indian cottage cheese is a versatile ingredient and adds charm to any recipe whether be savory or sweet. It’s an all- time favorite food and my kids relish paneer in any form. Kids are headed home from playfields and will be looking for munchies that taste insanely sweet or salty to fill their hungry bellies. Instead of junk food I will offer them a healthy quick fix that is delicious, nutritious and their favorite too....
A few weeks ago I mentioned my aunt had introduced me to a rebel pastry shell, a brown butter tart crust whose unorthodox assembly has earned it genius marks. It’s about as no-fuss as it gets as far as pastry making goes and tastes as light and flaky as the best. I have made this shell several times since discovering the method, once filled with lemon cream and bruléed Swiss meringue (see below), and most recently with a lemony, sweetened mascarpone topped with fresh berries....
