I always turn to my trusted rice cooker when it comes to making an easy vegetable biryani on a busy weeknight or lazy weekend. Biryani is often seen as time-consuming and needing many ingredients but it needn’t be that way. Often, I just make this one-pot, healthy, and easy vegetable biryani with whatever vegetables I have in hand and it makes a wholesome meal with some raita and papad. I have quite a few different biryani recipes in here so check it out if you want some variety....

I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried homemade mayonnaise, you are in for a treat. Homemade mayo is ultra creamy and much more flavorful than anything you can buy at the store. This recipe calls for a simple list of ingredients and takes less than 10 minutes to make! Homemade mayo lasts about two weeks in the fridge, but in all honesty, once I have a batch in my fridge, it usually goes quicker than that....

We absolutely love tzatziki sauce around here! It’s so versatile, and we’ll happily spoon it onto just about anything. This recipe takes classic tzatziki to the next level by adding tangy feta cheese for extra flavor and creaminess. I love this feta tzatziki with homemade pita bread! It’s also incredible with baked chicken breasts, poached salmon, grilled lamb chops, or falafel wraps. Honestly, the possibilities are endless! Key Ingredients Cucumbers: For the best tzatziki, use English or hothouse cucumbers....

These Asian sticky ribs are amazing. Every time we make them, we immediately want to make them again. The ribs are slowly baked in the oven with ginger, garlic, and cilantro to become incredibly tender and infused with flavor. Then, we slather over our homemade hoisin sauce to make the sticky glaze. These are outrageously good. Key Ingredients Pork ribs: I’ve used baby back ribs in my photos and video, but you can use baby back, spare ribs, or St....

This homemade pita bread recipe comes from my friend Molly Yeh. It’s been on my list to try for years, but for one reason or another, I never made it until this spring. When I finally did, what Jack and I thought would be a fun, one-time cooking project turned into a full-on pita bread obsession. We started putting extra yogurt on the grocery list just so we could make it!...

Have you ever wondered what to do with dried chickpeas (or other dried beans)? I did, too, until I learned how to cook them. Ditch the cans and learn how easy it is to cook dried chickpeas. They taste fresher, have a better texture, and are always ready in your fridge or freezer (yes, you can freeze them!). Learn how simple it is below. Key Ingredients Dried chickpeas: Also called garbanzo beans, you’ll start with dried chickpeas for this recipe....

I first tried this Instant Pot rice recipe last fall, and to be honest, I don’t think I’ve cooked rice any other way since. Nothing against the stovetop or the rice cooker, of course, but the convenience and reliable results of this Instant Pot rice recipe just can’t be beat. It’s super quick and easy, and the rice comes out tender, fluffy, and flavorful every time. If you have an Instant Pot, you have to try it!...

The second time I made it, my kaju katli was a disaster. It turned out like crispy cashew candy which, admittedly, we ate up anyway but I was quite disappointed that my first successful attempt at making kaju katli couldn’t be replicated. That really didn’t make any sense although beginner’s luck is a thing, we all know that. Then I decided to figure out what went wrong and what I could do differently....

I have learnt so much from her style of cooking, not to mention all the super easy yet delicious Tamil Brahmin recipes. Pitlai to me seemed like a mash-up between sambar and kootu but has a distinct flavour of its own too. You may also like this cumin rasam recipe of hers, or maybe palak pulao, one of my favourites. Note that pavakkai pitlai and kathirikkai pitlai (pitlai with bitter gourd or brinjal / eggplant) are the popular pitlai recipes that show up in Brahmin homes all the time....

I have made Masala Vadai using chana dal and it’s crisp and delicious, no doubt, but nothing compares to making Paruppu Vadai with peas dal (or vada paruppu as it’s called in Tamil Nadu). They smell and taste quite different from channa dal and toor dal and are definitely worth an extra trip to the supermarket, trust me. PARIPPU VADA Recipe Preparation time: 2 hours Cooking time: 20 minutes Makes 12 paruppu vadai Recipe source: Amma Ingredients for Parippu Vada: 1 cup of split peas dal (pattani paruppu, peas parippu, vadai paruppu) 2-3 dry red chillies, crushed (or 1 tsp red chilli flakes, or use green chillies) 1″ piece of ginger, minced 6 of shallots, sliced 1 strand of curry leaves, torn into small pieces 1/4 tsp of hing (asafoetida, perungaayam) 1 tsp of salt (adjust to taste) 2 cups of oil, for deep frying...

It’s getting to be that time of year again. I don’t know about you but I’m the laziest holiday shopper ever. In fact, Black Friday crowds at the mall might be one of my biggest phobias (followed by cruise boats and pulp, in case you were curious). If you’re anything like me, you’re going to love using Keep. Here’s how it works – you set up a profile and curate Collections....

How to Make Breakfast Sandwiches Ahead of Time We love breakfast around here and are always looking for more ways to fit it in. These make ahead breakfast sandwiches are perfect for keeping in your refrigerator or freezer. Real ingredients, satisfying, adaptable and delicious! This is really more of a method than an exact recipe. The truth is, almost everything called for in the recipe can be swapped out for something else....

This mango smoothie recipe is like sunshine in a glass! It’s cool and creamy, with a sweet, tangy tropical flavor and the cheeriest color around. It tastes so good that it could pass as dessert, but it’s really an easy, healthy option for any time of day. This mango smoothie recipe calls for 5 simple ingredients and comes together in under 5 minutes. What’s not to love about that?...

I have served this egg curry with rice many a weeknight when the last thing I wanted to do was chop up vegetables or grind up a time-consuming masala. It also works great when you are spending some on time making chapatis and want a side dish that’ll pretty much cook up on its own once you set it on the stove on simmer. Also check out Malabar Egg Curry which uses coconut milk....

The rice came out super nice and since TH is a huge mint fan, he loved it too! If you love pulao recipes, then check out this vegetable pulao recipe, rajma rice recipe, tomato spinach pulao, and coriander rice recipe. Pin Pudina Pulao / Mint Rice / Pudina Rice Serves : 2 – 3 Ingredients: 2 cups rice (I used basmati rice) 2 cups fresh mint leaves / pudina, lightly packed 1 onion, chopped fine 3 to 4 green chillies ¼ cup grated coconut (fresh works best, frozen will do too) 1 tbsp ginger garlic paste 4 cloves 4 green cardamom pods 1″ piece of cinnamon 1 star anise 1 bay leaf 1 tbsp ghee 12 roasted cashews for garnishing (optional) Salt to taste Instructions:...

If you opened my fridge right now, you’d see jars upon jars of these quick pickled radishes lined up inside. They’re so pretty and pink that it’s almost a shame to eat them. I love the vibrant patterns the radishes create against the glass, all those circles and stripes. The natural beauty of these humble root veggies never ceases to amaze me. Still, eat them I will. Tangy, salty, and delightfully crisp, they’re an addictive snack or topping for toast, tacos, bowls, burgers, salads…just about anything you like!...

I’m finally coming around to roasted zucchini. You’d think, given how much I love pretty much all zucchini recipes, that I would have been a fan of it forever. But no. Roasted zucchini and I got off to a rocky start. See, I have a strong aversion to anything mushy. Before I worked out this game-changing recipe, that’s how my roasted zucchini always ended up. It was too soft and too watery, basically mush....

Drumroll, please! Today, I’m announcing my new FREE email series: my 5-Part Guide to Healthy & Delicious Vegetarian Eating. I’ve been working on this course for a while now, and I’m SO excited to share it with all of you! My Guide to Healthy & Delicious Vegetarian Eating I often hear from readers who are interested in eating less meat, eating more healthily, or exploring a vegetarian or vegan diet....

Your eyes aren’t tricking you, these are not zucchini noodles. As much as I love non-noodle noodles, some nights just call for a big bowl of pasta. Especially when I have more tomatoes than I know what to do with and a basil plant that is finally flourishing. Slow roasting tomatoes is, well, slow. But it’s entirely hands-off and you really can’t mess it up. I find roasting to be an easy fix for my tomatoes that aren’t so perfect – you know, the ones that are sadly not that sweet....

It’s fall and yes, I’m still crazy about the corn BUT hear me out – this cozy cornbread recipe is the perfect accompaniment to your favorite bowl of chili (two of my favorites are here and here). Chili and cornbread are, in my humble opinion, what fall dreams are made of. It’s the perfect dinner to cuddle up with on the couch. I have a few cornbread recipes here on the blog, but this spicy chipotle version is my new favorite....