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Try it tonight, and this is going to be your new go-to healthy weeknight dinner. Best of all, you’ll be sitting down for dinner in an hour! I have grown up eating these stuffed bell peppers with all different kinds of stuffings that included potatoes, minced chicken, beans, and sweet potatoes – to name a few. My family loves these hearty bell peppers stuffed with just about anything. You’ll love these Roasted chickpeas and quinoa stuffed bell peppers It’s that type of recipe whose delicious aroma will spread throughout your house and will have your whole family drifting into the kitchen, craving for some....

It’s THE versatile hors d’oeuvres that’s perfect for your next party or get-together. Vegan and gluten-free options included! Whether it be samosa pinwheels, Garlic knots, Pumpkin ranch tortilla pinwheels, or baked quinoa zucchini bites, I enjoy them all. All it takes is a few simple ingredients, and you will have homemade paneer bites ready in no time. When you munch down into these bites, you will taste the perfectly crispy exterior followed with a soft velvety center....

I had no expectations for these cinnamon rolls. I’m still in disbelief in fact about how incredibly delicious they tasted. I mean, I knew the brown sugar and butter and pecans slathered in the pan and rolled into the dough would create a cinnamon roll affect, but I didn’t expect the dough itself — just a standard bread dough (water, flour, yeast, salt) — to have that enriched brioche-like flavor....

Friends, these quesadillas have become one of my favorite things to eat. The filling, a mix of sautéed onions, grated sweet potatoes and spices (cumin, oregano, cayenne, and chili powder), comes together quickly with the help of a food processor’s shredder attachment and keeps well in the fridge, making for quick preparation at the dinner hour. Most often I make quesadillas with the filling, though I have discovered it makes a fantastic breakfast taco: scramble some eggs, fry up the filling, tuck it all inside a warm tortilla with cheese and hot sauce....

I was delighted to see tinde in our local market and after I got home with them, my kids started to bombard me with questions. “What is this and who eats these GREEN BALLS,MOM?? It was a Deja vu moment for me – the younger me, asking the same questions to my mom. With a calm smile, I answered, “We are going to eat these”. And my ears were all ready to hear what was going to come next....

Until about a month ago, I never would have considered making japchae at home. It seemed too exotic, an endeavor that would require a trip to the Asian market, only to potentially return with the wrong ingredients (or the right ones, only to mess it up anyway). What I’ve learned recently, however, thanks to Maangchi’s Big Book of Korean Cooking, is that there’s nothing exotic about japchae’s makeup: it’s noodles + veg & meat + sauce....

Vrat wale aloo or vrat ke rasewale aloo recipe. Nothing fancy but a simple and basic dish prepared in every household during fasting period. Boiled and cubed potatoes are combined with freshly grated tomatoes and flavored with spices. Usually paired up with Kuttu and Singhare ke atte ki Poori to make a complete meal. Along with sabudana, sawa ke chawal and amaranth flour (rajgira flour) this combination is the most relished one....

The roots of Bolzano apple cake lie in the Alto Adige region of Italy, where Scott Carsberg of Seattle’s Lampreia trained as a young chef. There, Carsberg worked at the Michelin one-star restaurant, Villa Mozart, whose menu reflected the simple foods of the region, and whose chefs taught him how to make Bolzano apple cake, a classic northern Italian peasant dessert. Over twenty years later, Carsberg put the cake on his menu, serving it with caramel ice cream....

For years, I made fingerling potatoes one and only one way: parboiled; then pan-seared and showered with rosemary and thyme. I learned the method, which produces well-seasoned, perfectly textured potatoes every time, while working at Fork, where the line cooks would crisp up the sliced, par-boiled potatoes stovetop to order. And this is where that method shines: small-batch cooking. But what if you want to make crispy fingerling potatoes for a crowd?...

A couple of weeks ago, I returned home to find Caroline Chambers’ new book, What to Cook When You Don’t Feel Like Cooking, at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn’t really feel like cooking. As I flipped through, I noticed the chapter organization — “15-ish Minutes,” “30 Minutes,” 45 Minutes,” etc....

the kale salad that started it all gremolata-style roasted mushrooms burnt carrots with honey and almonds crushed and fried potatoes with crispy herbs Brussels sprouts with lemon, anchovy, and Pecorino and skhug, which I could drizzle over anything but which I especially like with cauliflower and roasted delicata squash Here’s the latest hit to add to the list: roasted cabbage wedges with walnuts, parmesan and balsamic. The recipe reminded me foremost how delicious roasted cabbage is without anything more than olive oil, salt and a hit of vinegar upon exiting the oven....

So, let’s dive into the recipe and learn how to make the authentic dal makhani recipe. Both stovetop and Instant Pot versions are included in the post. If you happen to walk into my home on any Sunday afternoon, the smell of dal makhani will greet and envelop you as you walk through the doorway. And that tempting smell that makes your mouth water would invite you to sit down and enjoy a few servings of homemade dal makhani....

Monday’s Cooking newsletter brought to my attention an old Marian Burros recipe for eggplant parmesan adapted from a recipe in Jamie Oliver’s Jamie’s Italy. The recipe omits breading and frying the eggplant, calling for roasting instead. On Wednesday, using one eggplant from Tuesday’s CSA and one very tired eggplant from several weeks ago, I followed Burros’s recipe, roasting a sheet pan of eggplant slices at high heat for 35 minutes, then layering the slices in a gratin dish with homemade sauce and parmesan cheese, topping it all off with a mix of fresh bread crumbs, parmesan and olive oil....

So hop on, and let’s learn how to make the most deliciously moist Eggless black forest pastry. I agree that made-from-scratch cakes do take a little extra time, just like my Eggless vanilla cupcakes, Eggless butterscotch cupcakes, Eggless red velvet cupcakes, or Vegan aquafaba brownies. Still, the excitement of homemade is unmatched and completely worth the effort. And not to mention, it truly is far easier and more delicious than you think....

When the loaves baked, the seasonings clung to the loaves’ surfaces, leaving every inch covered with specks of poppy and sesame seeds, bits of toasty onion and garlic, and flakes of sea salt. Shortly thereafter, someone sent me a photo via Instagram of her two peasant loaves coated in sesame seeds, which similarly looked so pretty, and someone else sent me a photo of her loaves coated in dukkah. It was time to give the bowl-coating method a go....

Pair it with your paneer dishes or panchmel dal for an incredible dinner tonight. Or serve them as is lightly sprinkled with chaat masala and they’ll disappear from the plate in a matter of minutes! It’s an excellent alternative-vegetarian-side-dish that is super flavorful and addictively delicious. This recipe is my family’s all-time favorite, and we have been enjoying this Kurkuri bhindi with Instant pot paneer biryani, Dum aloo, paneer kali mirch, and with so many other meals!...

Its rich and creamy texture is perfect for gratifying the taste buds, and the nutrients make it a healthy dessert for the entire family. Since makhane is loaded with calcium and anti-inflammatory properties, they are considered a superfood ingredient in traditional Indian cuisine. The best part is that Phool Makhana can be included in sweet and savory dishes, and they always surprise us with their versatility! This Makhane ki kheer, when paired with other savory dishes like Sabudana vada, Sabudana Dosa, or Sabudana khichdi, etc....

Want to take a break from sweetened oats, then give this savory version a try. Oats, referred to as “Jaee” in Hindi are high in fiber, provide important proteins and are loaded with iron. It’s light and something that will keep you full until lunch. Oats poha or savory oats hash is a heart- healthy breakfast recipe, quick and simple enough for a busy morning. Prepared with just basic ingredients, it’s a well-rounded one pot healthy breakfast recipe – ready in 15 minutes!...

I have no doubt that most of you have long discovered the one-pan pasta phenomenon. I, for reasons I cannot explain, only recently tested out Martha Stewart’s well-known method, and I’m kicking myself because it is so good—its virtues extend far beyond having one pan to clean. Here, leeks, garlic, pepper flakes, olive oil, pasta and water unite at the start and simmer together until the pasta is cooked and the starchy cooking water has emulsified with the olive oil, reducing into a silky, spicy, aromatic sauce that tastes creamy without cream and rich without any enrichment....

This mouthwatering street specialty takes no time to disappear from the plate, making it one of the most loved street foods across the country! A medley of mashed veggies in a tomato-based, slightly tangy gravy is easily accessible at almost every eatery in India. You can spot the passionate street food lovers thronging these eateries looking for this flavor-packed, delicious dish to relish and satiate their craving souls! If good food is known to bring happiness, then this dish is the perfect example....