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Last week I spotted beautiful bundles of mustard greens from a local farm, Wellington’s, at my co-op and immediately wanted to make these crispy quinoa cakes, a widely adored Heidi Swanson recipe. In sum, you blitz mustard greens in the food processor and mix them with cooked quinoa, toasted cumin seeds, and raw onion; then you shape the mix into patties and fry or bake them. In place of mustard greens, you can use chard, kale, broccoli rabe, etc....

Pat chicken dry with paper towels so skin doesn’t steam in oven. If you do these two things, in addition to letting the meat rest for 10 minutes before carving, your roast chicken will be divine — crispy skin, golden brown all around, juicy meat. I love this chicken recipe not only for its crispy skin but also the sauce, which couldn’t be simpler to make. After the 30 minutes of roasting, you remove the chicken from the platter, and pour a mixture of basil, garlic, red pepper flakes and red wine vinegar over the sheet pan, which deglazes it, removing all of those flavorful crispy bits sticking to the bottom....

Last week, in my newsletter, I mentioned a high-protein pancake I couldn’t wait to share with you. This is not that. This is a lemon-blueberry variation of my favorite apple Dutch baby recipe, a low-lift, high-return breakfast treat I’ve been loving: it feeds four comfortably and takes no time to whip together. A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal....

In early November, Maurizo Leo released his first cookbook: The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More. The arrival of his book coincided with a homemade sourdough starter experiment, and so I spent much of those first few weeks exploring Maurizio’s various sourdough discard recipes, namely the pancakes and the cornbread, both of which my children loved. In the weeks that followed, I read through the book’s introduction and various guides and learned more about Maurizio’s approach to sourdough, which I have long known from his beautiful blog, The Perfect Loaf, as being very technical, scientific, and precise....

I knew I would love Vicki the moment I met her, which was two summers ago during our annual trip to Lake George with Ben’s family. Vicki is my brother-in-law’s girlfriend, she is 100% Greek, and food is her love language. Five minutes after her arrival, she knocked on our door, her hands loaded with goodies, coloring books and colored pencils for the children, and an enormous Tupperware filled with koulourakia, the twisted Greek Easter cookie, perfect for dunking in coffee or tea, for us....

Furthermore, the fare is terrific as an after-school meal since it is a kid-friendly healthy recipe that comes together in less than 20 minutes and is loved by all ages! Today, I share my family’s favorite three-cheese Mac and cheese recipe packed with deliciousness. My family loves this incredibly delicious dish, cheesy, melty, and soft with tons of green. When it comes to cooking crazy easy meals like Instant Pot Pasta E Fagioli soup, Minestrone soup, Chicken Lasagna soup – Instant Pot is my go-to method....

This rich and flavorful soup can be served alone or paired with homemade focaccia bread or garlic knots. And the recent one to join the list is Minestrone Soup. This warm and delicious soup has everything that makes it an excellent choice for a healthy and wholesome meal- veggies, beans, pasta, and a thick creamy base – all in one comforting bowl! It is prepared with assorted veggies that also include leafy greens and herbs....

Need a quick and easy appetizer for your next party – try these delicious kamal kakdi cutlets or lotus stem cutlets. A delectable combination of lotus stem, black chickpea sprouts and boiled potatoes, seasoned mildly with spices. These vegetarian cutlets are simple, super yum and delivers a riot of flavors! Packed with nutrients and fiber, these cutlets will be a great hit at your next potluck party. It’s a great make ahead appetizer....

From my mom diaries, comes a heirloom recipe – Khadi moong dal recipe. Plain moong dal (yellow lentils) cooked in a different way that will surely tempt your taste buds asking for more. As a kid, I was never fond of this dal and seeing a plain moong dal on my plate made me lose all my appetite. But this dal was different and the way my mom cooked, it was all the more special....

Makki mooli and methi ke parathe – a quintessential winter meal, so hearty and filling. Radish is the least liked vegetable in my house; maybe its the strong flavor that turns my kids away, but when it comes to makki mooli and methi ke parathe – they are always ready!! Just like Makki ki roti and sarson ka saag, these parathas are a must have during winters. RECIPE DETAIL – Wash, peel and shred mooli (daikon radish)....

My kids are headed home from their activities and to feed their hungry bellies, I have a yummy snack ready. Had some leftover idlis from last night, so thought of a healthy quick fix that is delicious, nutritious and their favorite too – Masala idli recipe. Name sounds fancy but its a simple recipe where plain idlis get a spicy makeover. 😉 If you have leftover idlis on hand then it’s a 30 minutes recipe from start to finish !...

I don’t really think so. And we survived! And can I tell you something else? Something that’s hard to admit as a food blogger? My big revelation: the holidays, at least with kids my age, are not about the food. Given the doing-dishes-in-the-bathtub situation, I made very few of my favorite holiday recipes, both sweet and savory, and my kids didn’t suspect a thing. For Christmas morning, in place of something yeasted and time consuming, I opted to make something very simple: King Arthur Flour’s Doughnut Muffins....

I can’t promise this will be my last peach post, but I’m definitely reaching peak peach capacity. My literary mother sent me this poem, “From Blossoms,” which is in Li-Young Lee’sfirst book of poems Rose (Boa editions, Ltd., 1986). I thought it was so lovely, so I’m sharing it with you, too. this brown paper bag of peaches we bought from the boy at the bend in the road where we turned toward signs painted Peaches....

If you are using instant yeast (which I recommend), watch video 1, then skip to video 4. If you are using active-dry yeast, start with video 2.

Perhaps, people hate karela (bitter gourd) because they haven’t tried the right way of making it. My mom always used to make Punjabi bharwan karela recipe (stuffed bitter gourd) for us, and now I’ve taken it over. Her signature karela was “besan ka karela” (gram flour bitter gourd dumplings). A yum and delicious way to eat scrapes of karela. You just might be surprised how delicious karela scrapes/karela can taste if they’re prepared right....

no fancy ingredients no advanced culinary skills is just plain SCRUMPTIOUS and above all, it’s gluten-free and vegan! Be any fasting occasion, sabudana also referred to as tapioca is one of the most popular comfort food because they are light on the stomach, easy to digest and provides energy. It’s a very versatile ingredient which means that you can play around with it in all kinds and still create interesting recipes....

The best part, they are a great make-ahead recipe and so easy to adapt. And these clean-eating savory vegetable muffins perfectly fit the bill. These vegetable muffins are not limited to breakfast. In fact, they can be paired with pretty much everything from salads to soups. All you need to do is prepare the dough, add it to the muffin tray (with or without liners), and bake. Less than 40 minutes is all it takes – from start to finish!...

This post is in continuation to my last one which was about Mexican Veggie bowls recipe. That was a Mexican preparation,today how about some Chinese style paneer bowls. Nothing fancy – just a mini version of chilly paneer, if you prefer you can substitute paneer with Tofu. Spicy Paneer filled mini bowls where crumbled paneer is mixed with spring onions, cubed bell pepper and soy sauce to form a spicy mini bowl filling....

My husband and I recently tasted the baby artichokes “alla romana” at Osteria, a new Italian taverna opened by the owners of Vetri. Cooked slowly in olive oil with rosemary and garlic, the artichokes were, for me at least, the highlight of the evening. Baby artichokes are the small buds that grow on side shoots off the central stem of the large plants and currently (March through May) can be found at the market....

I have made only one recipe from Drinking French, but I have many recipes flagged: grapefruit rosé, chocolate frappé (nonalcoholic), the L&T (Lillet and tonic), and “the last word,” a mix of gin, fresh lime juice, maraschino liqueur, and green chartreuse. Given my poorly supplied bar, I chose to make the tangerine spritz first, one of the recipes for which I had all of the ingredients on hand: tangerines (clementines, really), sparkling wine, and Campari....