Posts

If you are looking for a quick and spicy dinner option then here is a perfect dinner for a relaxing weekend ! Spicy veggie szechuan noodles is a popular Indo-Chinese street food in India and relished by everyone. Thin noodles combined with veggies are tossed in hot and fiery szechuan sauce making it a delicious and flavorful vegan meal! To enjoy the spicy flavor of szechuan sauce with noodles, I choose to add just bell peppers, onion and cabbage but feel free to add veggies of your choice....

This past Christmas was no different: every day around noon, out came the giant vessels along with the plates, the mugs, and, of course, the bread. And no sooner was the soup simmering and the spanakopita crisping was everyone standing around the kitchen counter, mugs in hand, the little ones on stools, clanking and slurping away. It is a heavenly, soul-warming lunch. This year a number of the children, including my son, gobbled up the soup as enthusiastically as the adults, and upon returning home, he asked: Can you make Yiayia’s Vermont cheddar cheese soup?...

Shortly after the parade began, my friend Jill arrived with a gigantic tray lined with individual cups filled with what I learned to be watermelon, feta, and mint salad. Under the blazing sun, nothing could have tasted more refreshing, and as the morning went on and the cups gradually disappeared, the recipe requests poured in. I could not, of course, take any credit, and when I finally tracked Jill down to ask her about the salad, she brushed it off very casually, saying something like: Oh I just threw this together five minutes before I arrived....

From gin and oven mitts to dates and cookbooks to reusable produce bags and beautiful nonstick pans, there is something, I hope, for everyone. Most of these are new-ish discoveries. A collection of my perennial favorites can be found here. Do you have anything fun to add? Let me know in the comments. Food52 x Greenpan Nonstick Skillet. I bought the 8″ & 11″ set a few months ago, and I have been loving them....

Dive into the world of refreshing tang and delve into the numerous health benefits it brings, from aiding digestion to boosting immunity! Your body yearns for a reviving respite, and you desire a thirst quencher that extinguishes the fiery discomfort brought by the scorching heat. Presenting the classic Indian drink – Aam Panna – the (craved) savior from the torments of sweltering days! Not to mention, a classic like this always stays in demand!...

So, why wait let’s get to baking!! How to store Apple crumb muffins? Make your breakfast time a breeze with these easy-to-make Apple Almond Crumb Muffins. It is by far my favorite! I hope you too like these Apple Almond Crumb Muffins. My family loves homemade muffins, and therefore, muffins are a part of our regular breakfast rotation, always served with coffee or milk. Over the weekend, I make a big batch of muffins with different flavors, and we have the perfect grab-and-go breakfast for the whole week....

Besan Ladoos, one of the most popular sweets, is every Indian family’s favorite. Besan ladoos are traditionally prepared with besan, ghee, and boora chinni as the base ingredients, but these ladoos have also seen regional variations in the ingredients. Motichoor ladoo, Moong dal ladoo, Gulkand filled rose ladoo, Kaju gulkand ladoo, Til ke ladoo and many more. When packed creatively in beautiful boxes, ladoos also make for a great gifting item during celebrations and festivals....

I spent last Sunday’s rainy drive home from my sister’s house poring over new cookbooks, namely Deb Perelman’s latest: Smitten Kitchen Keepers: New Classics For Your Forever Files. Immediately upon returning home, I made a recipe from the book, broccoli rabe with broken burrata, which hit the spot, not only because I was craving vegetables after a few days of feasting on pie and punch, but also because it was so delicious, perfectly garlicky and a little spicy, the bitterness of the greens all rounded out by the dollops of creamy burrata melting into every bite....

I will consider this post a success if, by the end, one of two things happens: You feel inspired to tackle Moroccan cooking, immediately buy a tagine, preserve and then purée a batch of lemons, find a source for ras-el-hanout, and, in the short term at least, join me on a tagine-making bender, throwing any and everything possible into your new favorite kitchen tool. You move to Schenectady so you, as I, have a Moroccan pantry in your backyard, a supply of Aneesa’s ras-el-hanout, preseved lemons, tomato jam, parsley chermoula, all of which make throwing together a Moroccan feast as effortless as popping a frozen pizza in the oven....

Take, for example, this cream of celery soup from Joshua McFadden’s Six Seasons. If you have been reading for awhile, you know I love the book—nearly every recipe in it has some sort of mental flag on it, but if it were not for my mother, who made the creamy soup for a dinner party, where it was met with rave reviews, I likely would have never made it. I mean, I love celery, and I think it’s an under-appreciated vegetable, but in a book where there are distractions at every turn, this sort of soup could easily slip under the radar....

Nearly every week someone writes me asking if I have a baguette recipe. They’ll say: “I checked your bread archives and couldn’t find one, but wanted to make sure I didn’t miss anything.” They hadn’t! I’ve hesitated to add a baguette recipe here for a number of reasons, namely because before recently, I hadn’t had much success with them. Over the years I’ve dabbled, but I’ve found the process discouraging from the shaping (requiring very practiced hands) to the equipment (couches, lames, lava rocks) to the baking (demanding steam)....

Let’s see, how else can I sell this recipe to you? It takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you. Make it. 4.9 from 17 reviews This rack of lamb goes beautifully with crispy fingerling potatoes. The lamb takes about 20 minutes to cook but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly....

Tinga, if you are unfamiliar, is a Mexican dish made with shredded chicken, chipotles in adobo sauce, tomatoes, onion, and cilantro. A woman I worked with years ago at Fork taught me how to make it: poach a whole chicken, remove the meat and shred it; make a simple sauce, and simmer it with the chicken; shower with cilantro, and serve. Most often it was served for family meal as part of a make-your-own-tostada buffet, the elements of which included crispy corn tortillas, shredded lettuce, crema, guacamole, crumbled cotija cheese, and pico de gallo....

With soup season here, I thought it would be nice to give the vegetable stock recipe I love its own post. Here it is! This recipe takes 45 minutes from start to finish and will yield 2 quarts of flavorful broth to use in all of your favorite homemade soups in the months ahead. PS: Roasted Butternut Squash & Garlic Soup PPS: Vermont Cheddar Cheese Soup How to Make Vegetable Stock Gather your vegetables and herbs — no need to peel onions or carrots....

What do you get when you combine heavy cream, half and half, egg yolks, sugar, fresh mint and dark chocolate? Absolute, pure, utter and complete deliciousness. I don’t know what else to say about this mint chocolate chip ice cream except that it is one of the best things I have ever tasted. Ever. No reviews

Yesterday, Jeffrey Larsen’s Gluten-Free Baking at Home made its way into the world. It’s filled with 100+ recipes for gluten-free cakes, cookies, scones, breads, biscuits and more. And while it is a goldmine for anyone on a gluten-free diet who loves baking (and/or eating treats!), the many tips and tricks peppered throughout — the culmination of 18 years of testing and retesting — make it a treasure for any baker....

Sugar syrup or ‘Chasni’ is used in a lot of Indian sweets and mithais. These syrups are different for each mithai. Some desserts use 1 ‘taar’ or 1 string/thread consistency while other uses 2 ‘taar’ or 2 string/thread consistency sugar syrup. Many people find these terms (1 taar or 2 taar) confusing and preparing a sugar syrup altogether a very tedious job. But believe me, with a little practice you will learn the difference between each chasni and can have homemade chasni in 8-12 minutes (depending on the consistency)....

Why I have never thought to dress leftover rice with something other than soy sauce, sesame oil, and a showering of scallions escapes me. Indian. Fried. Rice. Where have you been my whole life? To be clear: this isn’t exactly fried rice — there’s no frying of the leftover rice. And how nice, too? There’s nothing to stress over: Is the rice old/dry enough? Will it fry well enough? Will I have the patience to let it brown before I push it around?...

Removing kernels from cobs; blanching anything; peeling anything; slicing anything — it’s all too much. This is unfortunate because so many of my favorite summer dishes — fresh corn polenta, Hazan’s tomato sauce, roasted red pepper sandwiches — require a teensy bit of elbow grease. Or do they? On Monday, anticipating another load of peppers in my farm share, I cooked off the stash in my fridge using a no-fuss method I have eyed for years in Sally Schneider’s The Improvisational Cook....

Biryani is a layered meal where most of the ingredients are cooked separately, then arranged in layers with rice, spices and later slow cooked until ready. Whereas, in pulao proteins, spices and veggies are cooked along with the rice. Fried onions, aromatic spices and chopped cilantro add layers of flavor to a pulao. Without much delay, let’s move on with our recipe today – Moti Pulao – Pearl Pulao. RECIPE DETAIL – “Moti” means pearl and in this pulao pearl shaped balls of paneer-potato are tossed in with cooked rice to add extra flavor to the dish....