Sunny side up eggs have to be one of the simplest foods to cook. Nevertheless, we’ve all had ones that are scorched on the bottom and raw on top, rubbery, or just plain greasy. So today, I’m sharing my tried-and-true method for how to cook sunny side up eggs. It’s quick and easy, and it doesn’t require any fancy equipment or special ingredients. All you’ll need is olive oil, eggs, and a good nonstick skillet!...
We go through a lot of peanut butter in our house (so much so that we were determined to start making it ourselves). Homemade peanut butter is easy and allows you to adapt it to make it your own. The same is true for homemade almond butter and this delicious cashew butter. I’m camp crunchy when it comes to peanut butter, but I know many of you love it creamy, so my recipe below includes tips for making it crunchy or creamy....
If you’re a tofu lover, learning how to press tofu is a complete game changer. Here’s the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart....
If you’re on the fence about brining your turkey, just do it! This turkey brine is a game-changer, adding incredible flavor and making your roasted turkey savory and delicious while tenderizing the meat (trust me on this one). We teamed up with our friend, Chef Richard Hattaway, to develop this turkey brine recipe, and we couldn’t be more thrilled with the results. I was determined to make sure that brining was truly worth the effort, and I am 100% confident that this brine delivers....
Oats Idli is an easy Indian breakfast recipe with rava or semolina and oats. Instant oats idli, much like the popular rava idli recipe, is fast gaining popularity as we try to use oats more in our daily diets. Learn how to make instant oats idli at home – they come out super spongy and delicious. Indian breakfast recipes with oats (Quaker oats in particular) have been gaining a lot of popularity over the last couple of years....
This jalapeño cornbread recipe is a spiced-up riff on my regular homemade cornbread. I always love cornbread, but lately, I’ve been especially smitten with this jalapeño version. It’s tender, moist, and a little crumbly in the way that good cornbread should be. In addition to adding jalapeños, I mix in scallions and shredded cheddar cheese, making this jalapeño cornbread spicy, sweet, and savory all at once. Even Jack, who doesn’t typically like cornbread, goes nuts over this recipe....
Today, I’m participating, in Food Bloggers Against Hunger. A movement organized by Nicole of The Giving Table, in response to the movie A Place at the Table. Today 200 food bloggers are sharing budget-friendly recipes to raise awareness about hunger in America. There is plenty of food in this country, yet most don’t realize (myself previously included) that 1 in 4 kids don’t know where their next meal will come from....
Now, TH is not a sweet-lover beyond a few favourites like rasmalai, or rasgulla, or his all-time favourite kaju katli so I don’t make maa ladoo at home often. Diwali is a special time though and we need to look beyond the calories and effort and indulge, right? Right! So that’s why I made around 20 of these ladoos and gave them away last month which was a practice run for Diwali coming up soon 😀 As I mentioned, there are so many ladoo varieties in India but from among the traditional kind, maa ladoo are surely one of the easiest....
We’re about to get fresh around here… it’s spring and suddenly mint is taking over my yard. When I was first setting up this little “garden” area of mine, I was warned that mint would trail out of control. To me, this sounded like a delightful problem to have. I mean, is it even possible to have too much mint?! (I’ll have to answer that one for you later). First up: this refreshingly simple mint matcha iced tea....
I baked this decadence over the weekend. It rose beautifully and the crust was cracked and heavenly. Be very careful not to burn your tongue on this. I speak from experience, like I almost always do. Learn from my mistakes, ok? The chocolate inside is burning hot when the cakes come out of the oven and they take a while to cool down which is probably the toughest thing to handle when making molten chocolate lava cakes....
Back to school season is upon us! I’m already thinking about all the lunches that I’ll pack for my son Ollie this fall. In the last couple of years, I’ve found a few essentials that make packing his lunches SO much simpler. Some of them also come in handy for prepping my own! Below, I’ve rounded up my favorite back to school lunch essentials that you can get at Walmart....
Mark your calendars, you’re invited to our cookbook launch event next week! If you live in Austin (or you’re going to be in Austin), I’d LOVE to see you!! We’ll be at Anthropologie at 6th and Lamar on Thursday March 31st from 5-7pm. There will be sparkly cocktails and snacks inspired by recipes from the book. Come meet us!! The event is free – just click over to RSVP. Hope to see you there!...
For more Kerala thoran recipes, check out cheera thoran (spinach), breadfruit thoran, black eyed beans thoran. Pappadam / Papadom Thoran Serves: 2 Ingredients: 10 pappadam, cut into squares (use clean kitchen scissors) 3 tbsp oil 1/4 tsp mustard seeds 1/2 tsp urad dal / uzhunnu parippu / ulutham paruppu 1/2 tsp jeera 2 cloves garlic 1/2″ piece ginger 1/2 red chilli powder 2 green chillies (adjust to taste) 4 tbsp grated coconut A few curry leaves Salt, only if needed How to Prepare:...
For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places. I’m in my happy place when I’m getting lost, trying new things, and tasting new foods… whether in my kitchen or somewhere around the world. We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand....
Ingredients for Pepper Rasam: Tamarind paste – 1 tbsp Freshly ground peppercorns – 1 tsp Garlic – 5-6 cloves, freshly pounded Rasam powder (I am currently using MTR) – 1.5 tbsp Water – as required Salt – to taste Fresh coriander leaves – for seasoning Curry leaves – one strand How to Make Pepper Rasam: 1. Heat oil and temper with mustard seeds and fenugreek seeds. I love the smell of fenugreek seeds as they are roasted....
Snake Gourd / Podalanga Masala Recipe Makes ~ 3 cups Serves 2 Preparation time: 10mins Cooking time: 30 mins Ingredients: 2 cups of snake gourd, peeled, cleaned and cut into small squares 1/2 cup of channa dal / kadala paruppu 1 small of onion 1 tsp of jeera / cumin seeds 1 tsp of red chilli powder 1/4 tsp of turmeric powder 1 pinch of hing / asafoetida 1 tbsp of oil 1/4 tsp of mustard seeds 2 dry red chillies A few curry leaves 1 tsp of garam masala (optional)...
We each ordered Shikanjvi, which is a Punjabi Specialty – flavoured lemonade with salt, sugar, black salt, and a dash of cumin seeds. It was a bit too strong for me and it’s a large drink. For starters we got paneer tikka… … and chicken tikka. The paneer was extremely soft and fresh but was mostly bland. I was quite disappointed since this was one of their specialties. However, the chicken tikka more than made up for it....
This quick sauerkraut, inspired by traditional German sauerkraut (which can take weeks), has a slightly sour taste and crunchy texture. I love fermented sauerkraut, but our quicker recipe is the solution for when you want to enjoy homemade sauerkraut today. We genuinely love it, and we hope you do, too. I love it with pork, especially my skillet pork chops, these apple-stuffed pork chops, or this pork tenderloin with apples....
This roasted red pepper soup recipe is light and nourishing, yet creamy and delicious – just the thing if you ate too many cookies this weekend. Plus, I think the red pepper soup and green herbs look so festive! If you haven’t gotten around to decorating a tree this year (or if you’re tired of decorating cookies), you can decorate your soup! 🙂 Roasted Red Pepper Soup Recipe Ingredients Because red bell peppers aren’t in season, I use jarred roasted red peppers, which are a super convenient pantry ingredient....
Ok. It’s time for a confession, you all. I have attempted to make sabudana khichdi a few times before and failed quite badly. The problem was always getting the right consistency for the cooked sabudana. It’s a very easy thing to mess up – too much water makes it gloopy (and gloopy food is never good) and too little water makes it hard and rubbery. I experimented with different methods to cook sabudana and also tried to make this khichdi with different types of sabudana, from the tiny ones to the large, pepper-sized ones you see in the pictures here....
