Butter – very tasty, olive oil and rosemary – very tasty, duck fat – freaking awesome. And there’s no excuse not to make them. Duck fat is not hard to find. Talk to your butcher. The duck confit is done sous vide. I’d post the recipe but it’s internet standard. 167F for 12 hours. I froze these still in the vac pac, thawed them and broiled them. Once the smoke cleared and the fire alarm shut up dinner was great....
on Sep 07, 2018, Updated Aug 24, 2020 Can we just pause for a minute and admire that color please? And those fluffy grains of rice, each one separate? That’s the beauty of this simple, easy lemon rice – it takes minutes to make but is packed with flavor and looks gorgeous. I’ve grown up eating this for breakfast and I really don’t know why. But I guess my mum would put this together when she had extra rice leftover from the previous night....
Ethiopian lentil stews are loaded with flavor and texture and one of my favorites is Misir Wot, which uses two spice blends–mekelesha and berbere–to create amazing flavor. But because we’ve been cooking up dishes with the spice and oil blends we just made, berbere and vegan niter kibbeh, I want to share with you another easy Ethiopian red lentil stew that uses just these two blends, specifically, and is just as delicious....
on Apr 22, 2020, Updated Aug 18, 2020 The hankering for pizza can be sudden and intense. I understand. Because I get that craving a lot. And if I don’t want to wait two hours to make pizza from scratch, I grab a loaf of french bread and have french bread pizza on the table in less than 15 minutes. These french bread pizzas are really quick and easy. And they may not be the real thing, but they taste just like pizza....
on Feb 09, 2021 Put everything on hold, because I’m gonna show you the secret path to chocolate heaven. This fudgy chocolate pudding cake is such a simple recipe which comes together in 30 minutes flat. This is an eggless recipe that needs just a few pantry staples. What I love about this pudding recipe is that it’s so flexible! You can add ANY toppings you want. I like to make this when I have guests over – the kitchen counter turns into a makeshift ice cream parlor with people yelling their orders!...
Swiss chard is not a vegetable used in India, but this delicious leafy green works effortlessly with Indian spices and seasonings in recipes like Swiss chard fritters and this garlicky Swiss chard. This recipe uses two whole bulbs of garlic. If you have garlic greens in your garden or at your market, substitute half the garlic with a generous bunch of those. It might sound like a lot of garlic but the garlic mellows down during cooking and ties all the flavors beautifully....
You might also like these naturally sweetened vegan almond flour cookies and these vegan chocolate chip almond flour cookies. Here’s a way to have your cake and eat it too. My Gluten-Free Berry Almond Flour Cake. If you’re looking for a delicious and gluten-free way to make your Valentine’s Day more special, or if you’re just looking for another sort-of healthy but tremendously tasty treat to add to your repertoire, look no further....
Serve it with roasted pork. Bacon. Pork belly. Basically just about any pork works with gochujang mayonnaise. It’s a sandwich marriage made in heaven. OK. That might be a bit overstated. Sriracha mayo isn’t going anywhere. But gochujang mayonnaise is really good. So good I don’t know why it isn’t a thing. Yet. Gochujang is something you need to try If you have no idea what this is about, gochujang is this wonderful umami bomb Korean chili paste....
on Jul 27, 2016, Updated Jun 06, 2024 There is no other way to describe this homemade mango cheesecake ice cream except to say – yuuuuuuuummm! I know that word is totally overdone in every other food blog on this planet but this ice cream is insanely delicious and uses real cream cheese for that spot on cheesecake flavor. This one is nothing like my other no churn ice creams....
on Mar 24, 2023, Updated Apr 12, 2023 Traditionally, cooking a biryani at home from scratch, meant hours of being in the kitchen, prepping, cutting, and perfecting each individual layer. This is why making biryani was usually reserved for a Sunday lunch affair. But would you believe it if I told you that you can make the same in under an hour, without compromising on the flavour or texture? Sounds too good to be true, I know, but hear me out....
on Mar 29, 2021 I don’t usually endorse shortcuts in recipes, but this Instant Pot Red Sauce Pasta recipe deserves to be shared with the world! This one’s a no-oven and no-using-hundred-different-pots kinda recipe! The result is a delicious, perfectly-cooked pasta that’s ready in 20 minutes. This red sauce pasta is perfect for those nights when you don’t have energy for too much prepping and chopping, and want a dinner that’s still delicious and homemade....
on May 27, 2017, Updated Aug 26, 2020 Before we get into this italian antipasto tortellini pasta salad (which is absolutely delicious), I have news to share. My sisters getting married next week! Yes, my little sister who is all grown up now. And I’m back home prepping for her wedding which is in less than six days now. So while I’m sitting here at 9 in the morning writing this post, I have to tell you that life is a little crazy right now....
If you’ve read this blog before, you probably know of my weakness for saucy mushroom dishes. It’s a love that was kindled way back in childhood, when my father would bring wild mushrooms back with him from trips to his birthplace in south India, and my stepmother would cook them in a delicious sauce whose taste is impossible for me to forget. Not that I want to. In fact, I’ve since made different versions of saucy mushroom curries and I’ve loved each one of them, like this velvety mushroom makhani, railway mushroom curry, and an unforgettable mushroom curry based off a mutton curry my dad would cook in my childhood home....
on May 16, 2019, Updated Aug 23, 2020 I definitely feel that a lot of amazing recipes are a result of happy accidents, when you dump things in a pot and wait for the magic to happen. Which is exactly what happened with us one night when we we got home late and couldn’t figure out what to cook for dinner. I found a half pack of Pork sausages, some slightly old bell peppers and tomato paste....
What is rava dosa? How is it different from a dosa? Rava dosa is a type of south Indian crepe that’s eaten for breakfast, tiffin (snack) or a main meal. Its USP is that it is crispy and lacy, unlike a traditional dosa, which is soft and spongy. Dosa batter is made with lentils and rice that need to be soaked, blended and then fermented for several hours before you make dosa....
If you love lacy, crepe-like south Indian dosas with golden edges that crackle and crunch as you eat them, I have for you a recipe that will make you fall in love: a sorghum dosa. This is a simple recipe, with just three ingredients needed, and there’s some soaking and fermentation time involved. However, it’s also a fairly easy recipe and there’s no reason you can’t make it even if you’ve never tried making an Indian dosa or an adai before....
This recipe uses the slow cooking technique called sous vide. Historically the domain of fancy restaurant kitchens, low cost home systems have become available in the last few years. Mine is an Anova. The concept is simple. You vacuum pack what you are cooking and cook it slowly over long periods of time. In this case it took 48 hours at 155F. Not for everyone, but if you have a home sous vide set up give this a try....
It’s an Argentinian steak sauce brimming with olive oil, chili, garlic, lemon, parsley and onion flavour. It’s a totally different take on steak sauce. Juicy steak depends on internal temperature This post is more of a rant on the myths that seem to surround cooking steaks than a recipe. Don’t turn your steak more than once or the juices will run out. Don’t poke your steak or the juices will run out....
on Mar 10, 2017, Updated Aug 27, 2020 It’s Fridaaaaaaay and am I glad that this week is over. It started with nothing major going on and then exploded into a super crazy week! Which also happens to be the story of my life. But I realized that we were so unprepared. I was trying to juggle between work, cleaning the house and trying to make sure I had something to eat for lunch every day....
The cuisine of Maharashtra, my home state in India, showcases the many nourishing ingredients that grow in its rich soil, including coconut, millets, and a variety of legumes. In addition to the more familiar toor dal, urad dal, moong dal, masoor dal, chickpeas and black-eyed peas, legumes like vaal (hyacinth beans), kulith (horse gram), matki (moth beans) and vatana (dried peas) are regulars at the dinner table. Called “kadadhanye” or “bitter grains” in Marathi, legumes are particularly valued for their nourishing qualities and they are usually sprouted before being added to recipes, which makes them even healthier and easier to digest....
