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When we had split enough heads to warrant a first run on the tractor, we made our way over to the field. While Jody, the farmer, drove the tractor, we took turns sitting in the garlic-planting attachment, dropping cloves one at a time down a rotating shoot — this is hard to visualize, but it’s the coolest thing: essentially, one clove of garlic gets pushed into the soil, where it will stay through the winter, spring and early summer until it sprouts into a bulb....

Crispy puff pastry stuffed with broccoli and spinach mixture is an incredibly yum and delectable pastries – a perfect finger food for a party and seriously delicious. You can’t go wrong with this combination. This happens to be my favorite recipe for two reasons – firstly, they make a great make-ahead appetizer and secondly, even the picky eaters will eat broccoli and spinach without a fuss! This recipe uses puff pastry sheets....

Prepare this unbelievably luscious dish and enjoy the applause it brings to you from your enthralled family and friends! It is one of those most cherished dishes worldwide and needs no introduction to an ardent enthusiast of non-veg food. Relishing upon this dish takes you to the pinnacle of a blissful culinary experience! In short, it’s a complete gourmet favorite’ and heart-warming delicacy. This recipe flaunts a decent fan base and is served in all Indian restaurants worldwide....

The dropping temperatures and the smell of crisp air makes you realize that the festive season is around the corner and it’s time to celebrate! And here is a perfect Cranberry Almond Pound Cake recipe, just in time to celebrate the holidays. Long time back at a friend’s place on Thanksgiving, I had tasted this cake and I fell in love it. The flavor was amazing and the combo of almonds -cranberries complement each other so beautifully....

Are you still browning chicken? When I was first learning to cook, browning meat prior to braising it, is what all of my favorite cookbooks taught. It’s also what I learned from the chef, Thien Ngo, I worked for at Fork. Before Thien braised anything — chicken, brisket, short ribs — he always began by browning the meat first. But browning, as far as I can tell, serves only one good purpose: to remove excess fat, thereby ensuring the sauce, in the end, won’t taste unpleasantly fatty....

Why are beets, goat cheese and walnuts so good together? And why did I never think to bake them all together in a flaky, buttery shell? Gordon Hamersley recommends serving this tart with a little mixed greens tossed with a bright vinaigrette, which is exactly what I did. I spotted this recipe in a recent Cookstr newsletter entitled “10 Dishes Under $10.” Under $10 very likely it was — my bunch of beets cost $2 at the farmers’ market, and I still have all of the greens remaining to use for another meal....

The name itself describes this recipe – Green Chutney for chaats. Indian chaats and savory snacks are incomplete without this flavorful, tangy & delicious chutney. Cilantro- mint leaves combined with spices creates a lip smacking and a perfect dip. Best part no cook time required and can be prepared in few minutes. Chaat chutney can be prepared with just cilantro leaves if no mint on hand. This chutney when paired up with tamarind-dates chutney is a great topping for aloo tikki chaat, ram ladoo chaat, chatpati cone chaat and katori chaat....

I’ve been eating frozen yogurt for 15 years. My sister, who used to run to TCBY during high school cross country “practice,” introduced me to it; roommates in college fueled the addiction; California taught me to consider it a major food group. Over these past 15 years, I’ve genuinely loved each and every bowl of frozen yogurt I’ve eaten, despite how sugary and artificial tasting and generally crappy most of them have been....

If you get anything out of this post, I hope it is this: A yummy recipe for buttermilk dinner rolls, perfect for the holiday table and a great way to use up a left-over buttermilk. A delectable salad dressing made with reduced orange juice and white balsamic vinegar. This dressing is particularly nice with wintery salads — endive, shaved fennel, apple, pear, oranges, etc. And a simple method to poach pears....

Let the dough rise, covered for about 2-3 hours and it will almost double in size. Bake it in the oven or over a cook-top and you will have amazingly soft and delicious pita bread ready in 10 minutes. Below I have shown two versions of pita bread – one baked in the oven and other cooked over the cook-top/tawa. Both the versions are super easy and healthy. Among the two – baked and cook-top version I prefer the cook-top version....

It’s lovely, she said, quickly noting it was kind of fussy to make, so much work for what it was. The dough was denser than she had hoped, and she wondered if she could use her challah dough recipe as a base, spread it with a chocolate filling or Nutella, and shape it like babka. Tucking into my slice, happy as ever, it sounded like a plan to me. For the next few days, Holly and I texted back and forth, sharing photos and thoughts on our various experiments....

It’s the perfect addition to your dinner table that will impress even the pickiest of eaters! In addition to that, this delicious and hearty meal comes together in less than an hour and is gluten-free! In fact, its the uncomplicated way to enjoy lasagna. Simply cook and dump all the ingredients in the Instant Pot, and a bowl of amazingly delicious soup is ready in no time. Does this chicken lasagna soup in Instant Pot delivers the same flavor?...

So, enjoy the irresistible recipe of Rajbhog Kulfi in all its heavenly flavors and creamy deliciousness reminiscing sheer bliss! Rajbhog-flavored Kulfi is an adaptation of this cherished sweet dessert of Bengal. A big batch prepared in advance and stored in the freezer makes a surprising treat for your unexpected guests. This dessert belongs to Bengal’s (an eastern Indian state) royal cuisine. In ancient times, this dessert was prepared by the royal chefs for the Kings and the royal families....

Plus, these Rasmalai ladoos are perfect for any joyous occasion or as an after-meal delicacy. The best part is that you can conveniently scale it up or down as per your requirement and make it in advance to serve it as a surprise treat at your party the next day. Or you can also pack these ravishing festive ladoos in beautiful boxes and gift them to your loved ones. This recipe for Rasmalai ladoo is prepared with freshly prepared paneer, which is rolled into the yummy ladoos....

Martha said it best: “This dessert belongs in everyone’s outdoor entertaining file.” This batter, made with eggs, sour cream and melted butter yields the perfect base — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine. If you are not a fan of rhubarb or if you blink and miss rhubarb season altogether, don’t despair. I suspect blueberries and peaches and every other wonderful stone fruit and berry will make dream-worthy buckles all summer long....

The only thing I love more than roasted acorn squash is … …stumbling upon Roberta’s at something called Madison Square Eats just minutes after emerging from Penn Station: …eating beet-cured lox and cream cheese on Black Seed everything bagels followed by kouign amann from Dominique Ansel: …meeting a dear high school friend for dinner at a place called Ichabod’s that serves the most unbelievable squash dumplings with brown butter, sage, and truffle oil (not pictured), flowering kale caesar (not pictured), duck breast with dirty wild freekah (not pictured), Old Bay chips (pictured!...

You know pesto can be made with anything, right? No basil? No pine nuts? No parmesan? No problem. How to Make Pesto It’s that simple! Any combination of herbs or greens, any nut, any salty cheese, and any acid in combination with salt, pepper and olive oil is going to taste good. And while nothing perhaps marries quite so well as basil, pine nuts and parmesan, I think you’ll be surprised (delighted!...

The other day I asked Ella (my four-year old) to help me pick up a mess she created, and she said: “Um, you can just do it all by yourself.” I’ve read enough self-help parenting books to know that freaking out is not the appropriate reaction to this response, but that doesn’t mean I didn’t want to strangle her. I have it in for me. Every time Ella yells: “No Mom, I’m telling you a question!...

If you are familiar with Marcella Hazan’s tomato sauce with onion and butter, you know it is made with three ingredients, four if you count salt. How then, you might be wondering, can such a sauce be simplified? Simply: by using unpeeled tomatoes. Here, the ingredients are the same as Marcella Hazan’s tomato sauce but there’s no scoring of the tomatoes and blanching them to remove their skins, and there’s no discarding of the halved onion at the end....

Earlier this year I spent a few weeks with my mom in Oakland. We spent most of our days in a studio in Emeryville observing a photographer and stylist work their magic, but also looking forward to lunch: tacos, curries, and the larb gai from Summer Summer. Before this trip, I hadn’t had larb, the meat-based Thai salad loaded with fresh herbs, shallots, and chilies, in years, and I had forgotten how good it can be — at once refreshing, spicy, and satisfying....