Coriander Chutney Recipe Ingredients: Freshly grated coconut : 1 cup Chopped coriander leaves : 1 cup Green chillies : 3 Lemon juice : 1 teaspoon Sugar : 1 teaspoon Cumin seeds or powder : 1/2 teaspoon Salt : to taste Instructions: Put all ingredients in a small blender. Blend till smooth adding very little water as required. Use on buttered or non-buttered bread for sandwiches. This chutney also goes well with rice and curd though bread is definitely the more popular and favourite accompaniment....

How to Make The Best Veggie-Packed Chicken Soup Lately, when we are out of ideas for what to cook for dinner, this soup (or a variation of it) is where we turn. We love soups to be hearty and satisfying. For this lemon chicken soup, we add five vegetables. There’s onion, carrots, fennel, zucchini, and kale! There’s a small amount of pasta in there, too. It’s optional, but we found that adding just under a cup of dry pasta to the pot adds just enough to make the soup dinner worthy without being hungry after....

Muffins have such a special place in my heart. Growing up, my family ate muffins for breakfast nearly every day, and it was awesome. My sister and I would think we wanted the colorful cereals that the other kids had. We’d beg my mom to buy them and when she would, they’d end up going stale on the top shelf in the pantry. Nothing beat a warm muffin and a big glass of milk first thing in the morning....

This is simple… maybe too simple. Jack’s been out of town this week, so not a whole lot of cooking has been happening around here. I had hopes – I wouldn’t say high hopes – but I had medium hopes of what I would make for just myself. But so far all I’ve made is coffee… trips to food trucks… dinner plans with friends (hey, it’s good to get out of the kitchen sometimes)....

I know you love cookbooks as much as I do, so I’m excited to share this recipe from Kristen Donnely’s new book, Modern Potluck. I met Kristin about a year ago while she was an editor at Food & Wine Magazine. When she told me about the concept of her book, I knew I’d want to share it with you I love this… In her intro, she talks about the perfect dinner parties (with perfect hosts) that they would feature in the magazine, and how she’d always felt embarrassed that she didn’t grow up knowing how to throw a “proper” dinner party....

On the subject of this particular method of trying a palkova recipe in the microwave, I must admit that it has some negatives and flaws, in my humble opinion. I followed the method mentioned in tons of blogs around and it worked like a charm, but the resultant palkova was heavy, too sweet, and turned very hard on refrigeration. Also, I found the process of making it in the microwave very messy and, ironically, time-consuming because you have to turn the MW on and off every time the condensed milk threatens to boil over, which is all the time!...

Remember the peach and blackberry crumble from this dinner party? Click over to The Yellow Table for the recipe! Trust me, you’ve gotta make it before peach season is over. And here are some other summery recipes I’ve been drooling over lately… I’m not an expert pie-maker, but I think I could handle this Ginger Peach Galette. Sweet Corn, Peach and Cherry Salad – so seasonal! This Baked Feta with Tomatoes makes me want to take a trip to Greece....

Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink. We made this last night (hence the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake....

Lately, making these pumpkin waffles has become my favorite Saturday morning activity. I love to stand over the warm waffle iron as they cook, letting the scent of pumpkin, vanilla, and warm spices waft over me. Needless to say, by the time the pumpkin waffles are done, I’m more than ready to eat. I devour one right away, while it’s still nice and hot. Then, I let the others cool and stash them in an airtight bag in the freezer....

I’ve posted these little guys before, but they’re one of my favorite summertime snacks, so I couldn’t help myself from sharing them again this year. Nearly every weekend I pick them up from JBG at the farmers market. If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one. Sometimes I roast them simply – with just some soy sauce and sesame oil....

Enjoy! -Adam and Joanne Apple Pie Cupcakes are “cupcakes” with a cinnamon roll bun crust, sauteed apples in the middle and brown sugar streusel on top. They are completely over-the-top, but so delicious! Oh, yeah, we added whipped cream and caramel on top, too. Baked Oatmeal with Strawberries, Banana and Chocolate was a huge hot with readers. In fact, after strenuous calculations (otherwise known as looking at WordPress Stats), we have determined that this baked oatmeal is one of our top recipes since we started blogging in 2009....

If you want to impress guests at your next holiday party, make this spinach artichoke dip! It’s creamy, cheesy, and rich with briny artichoke flavor. In fact, it’s so good that every time we make it, Jack and I devour it standing at the kitchen counter. We can’t get enough! But I’ll let you in on a secret: this spinach artichoke dip is made of mostly veggies. Sure, it’s loaded with the essentials – spinach and artichokes – but it also contains a surprising veggie ingredient: cauliflower!...

Jack has been requesting udon ever since we got back from Japan (over a year ago), so finally, tonight, udon he got. This is not traditional udon – and that’s my disclaimer. I would love to be able to say that we went to Japan and came home able to share something remotely authentic. The truth is that we pointed to things on menus and just hoped that no one would put something in front of me that was still moving....

I couldn’t wait to make this sweet potato burger after seeing this recipe. I made a few alterations based on the ingredients I had (or rather, didn’t have) in my kitchen. I ended up making them with tofu instead of beans, which worked out great. I flavored them with rosemary and paprika, which was a nice earthy balance to the maple syrup. Sometimes veggie burgers can be too starchy and brick-heavy, but this one was moist in the center and crispy on the edges....

But its super easy. Remember those garlic rolls that all of you loved and tried at home? Trust me when I say this is not even half as hard. With me? Ok here goes. According to PW, it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. I kept it in the fridge for exactly 25 hours. Here’s how it looks after 24 hours or so....

Tomato dal or tomato pappu is one of my favourite ways to cook dal. Although there are thousands of ways to make dal in India, the simple dal recipe with tomatoes has my heart, closely followed by any type of kootu recipe since it includes coconut. I recently tried this version with tomatoes and capsicum (with no onion or garlic) because I love it when Amma adds capsicum to her sambar recipe....

The flavour is just amazing and I get away with making no vatha kuzhambu if this chutney is there for lunch. If you want to see more chutneys for rice, then check out this peanut mint chutney, brinjal chutney, and chow chow chutney recipe. This tomato mint chutney has a longer shelf life because it is a no-coconut chutney recipe. So what is it really made of? Read on!...

If you’re watching the Super Bowl this weekend, you have to make this nachos recipe. If you’re not watching the Super Bowl this weekend, you still have to make this nachos recipe. Jack and I may not be football fans, but we are fans of football food. These loaded nachos are as good as it gets. Every bite has the perfect blend of crispy, creamy textures and tangy, spicy flavors....

The next time you need to dress up cookies, bars, or cake, make this vegan frosting recipe! Made with just 4 ingredients, it’s an easy way to turn everyday baked goods into special occasion treats. Want to transform a simple carrot cake into a birthday-worthy layer cake? Make this vegan frosting! Wish that your muffins were a little more like cupcakes? This vegan frosting can help with that too. This recipe is my plant-based riff on classic cream cheese frosting, so its flavor is rich, sweet, and tangy....

One of the most common questions readers ask me is, “What is nutritional yeast?”. I get it! At one time, this funky, flaky yellow powder seemed like a totally out-there ingredient to me. But today, it has a permanent place in my pantry. I use it for making “cheesy” vegan sauces and dips, punching up popcorn, and adding savory flavor to soups, scrambles, and more. Because so many of you have asked about nutritional yeast, I thought it deserved a post of its own....