This isn’t a typical meal in our house. Cheese around here is a sometimes food because I just can’t have that much of it. But “sometimes” has to happen… sometime. When I was in Rome, I ate gelato twice a day (you can’t be lactose intolarant in Italy, right? wrong…) and when my mom was here last week cooking us this melty, cheesy, bread-y, crusty tomato soup I couldn’t stop myself at one bowl....
Here are some quick facts about Indian Cooking. – Indian cuisine can be broadly divided into North Indian and South Indian cooking, each distinct in flavour, spices uses, cooking style and main ingredients. – It’s always aimed at being healthy and well-balanced. Traditionally, all ingredients were used fresh and this increased the health quotient. – Indian cooking uses ingredients like ginger, garlic, turmeric, green chillies, etc which are said to have medicinal properties....
Buffalo cauliflower wings—a plant-based spin on buffalo chicken wings—are a classic game day snack. But after testing and perfecting this recipe, I’m here to tell you that buffalo cauliflower is wayyyy too good to only make on game day. I’ve been whipping it up for fall gatherings and movie nights, for TV binge sessions and even the occasional lunch or dinner. It’s crispy on the edges and tender in the middle, spicy, tangy, and a little bit sweet....
Indian food is normally associated with dishes like Butter Chicken, Chicken Tikka, ‘Naan Bread’, and Biryani. Having a good butter chicken recipe in your repertoire is not a bad idea, especially if you plan to entertain a mixed group of Indians and non-Indians and want a crowd-pleaser. Anyway, Butter Chicken is Indian, I do accept that. However, it has never been my first option while eating out – not now and not when I was growing up....
As I sat down to write this post, I remembered that I have a stash of these carrot cake cookies in the freezer. Just like carrot cake, they’re soft, moist, and filled with warm, spiced flavor. Walnuts or pecans add nutty crunch, and a tangy cream cheese frosting takes them over the top. Right now, I’m using all my willpower to resist running down the kitchen and devouring one on the spot....
These carrot cake cupcakes are the fun-size version of my favorite spring dessert: carrot cake! I love to bring them to parties and gatherings because they’re Just like a great slice of carrot cake, these carrot cupcakes are soft, moist, warmly spiced, and packed with fresh carrots. Rich, tangy cream cheese frosting takes them over the top. Carrot Cake Cupcakes Ingredients Here’s what you’ll need to make this carrot cake cupcake recipe:...
The dry chilli paneer recipe is often served as as a starter while the gravy version makes a great side dish for fried rice or vegetable noodles. For all paneer lovers out there, this one’s for you, especially if you also love Indo-Chinese food. I am yet to meet an Indian that says no to this cuisine but over the years, I have come to realise how much hidden calories these dishes contain....
I love tortillas as much as the next person. Actually, I take that back. I probably love tortillas more than the average person, but today I’m ditching them to wrap taco-like things with green wraps instead. This lightened-up “taco” recipe is inspired by these gorgeous collard greens that were in my Farmhouse box a little while ago. How pretty are they?? Along with local oranges, a chunk of red cabbage, a few limes, and an avocado, these wraps became a brighter, healthier version of fish tacos....
This creamy avocado dip is one of my favorite appetizers to make in the spring and early summer. To be clear, it’s not at all like guacamole, the other avocado dip we all know and love. Instead of fresh cilantro and lime juice, dill and lemon create its bright, refreshing flavor. Dijon mustard gives it a tangy kick, and Greek yogurt makes it extra-rich and creamy. Instead of scooping it up with tortilla chips, I recommend pairing it with lots of fresh veg....
Doesn’t this cauliflower mac and cheese look amazing? I made it with a bright orange cauliflower from Farmhouse Delivery in Austin. Its color reminded me so much of sharp cheddar cheese that I couldn’t resist using it in a cauliflower mac and cheese recipe. If you’re someone who craves creamy pasta in the winter, you have to try this cauliflower mac and cheese. Unlike many mac and cheese recipes, it doesn’t call for heavy cream, cream cheese, or even whole milk....
This crustless quiche recipe is for those of us (ahem, me) who love quiche but don’t love making pie crust. Like a classic quiche, it’s flavorful and satisfying, the rich egg custard studded with broccoli, herbs, and cheese. But without a crust to fuss with, it’s SO much easier to make! This crustless quiche is the perfect simple-yet-special dish for the hectic holiday season. Serve it for brunch alongside fresh fruit and mimosas, or make it for an easy weeknight dinner....
If you’ve never had one, the dark and stormy comes from Bermuda and combines dark rum, Ginger beer, and fresh lime. Also called a dark ‘n’ stormy, it’s bubbly, a bit spicy, and super refreshing. If you love ginger beer like me, check out our Moscow mule recipe, which calls for vodka instead of rum. Or, for another cocktail with dark rum, see our spiked mulled cider! Key Ingredients Dark Rum: Dark rum is essential for this cocktail, and Gosling’s Black Seal Rum is the traditional (and trademarked) choice....
I love broccoli cheddar soup so much, especially this one, which skips the flour and butter base common in many other recipes. Instead of extra butter and flour, we use a potato to thicken our soup and make it creamy. Even with these smart changes, our soup is creamy, rich, and incredibly delicious! For more creamy soups, see our roasted cauliflower soup, this potato soup, and our creamy vegetable soup....
Easy Chicken Curry with Coconut Milk – Learn how to make a basic and easy Indian-style chicken curry with coconut milk and spices. This is a relatively mild chicken curry recipe that’s fabulous because it goes with everything – rice, chapati, pulao, dosa, appam, puttu, etc. There are so many variations to a coconut milk chicken curry and this is my own. There’s nothing special or majorly different in this recipe than the base of most Indian curries but I do like my chicken curry in a particular way, and this is it....
This is my favorite method for cooking hard boiled eggs. I love to keep a batch in the fridge for snacks throughout the week. I also use them to make classic egg salad, deviled eggs, avocado toast with egg, and my favorite potato salad. You won’t believe how easy it is to cook hard boiled eggs. Follow my tips, and you’ll make perfect boiled eggs in no time! If you have an Instant Pot, we also have this easy recipe for Instant Pot hard boiled eggs....
Most people say breakfast is the most important meal of the day, but I personally get most excited about lunch. People who say “I was too busy, I forgot to eat lunch”… I don’t get you. But maybe I’m the only weirdo who eats breakfast and then immediately starts counting down the hours ’til lunch? This bowl was inspired by one ordinary day last week when I made a quick lunch for myself with kale, sweet potatoes, some other things I had on hand, and these Yves Kale & Quinoa Bites....
My easy pumpkin puree recipe requires 2 ingredients, one of which is salt, which is technically optional! For the best pumpkin puree, roast your pumpkins (the kitchen will smell incredible). Homemade pumpkin puree keeps in the fridge for a week and in the freezer for months, making it a perfect make-ahead recipe. You’ll have fresh pumpkin puree ready for fall baking and your favorite pumpkin recipes! How to Make Pumpkin Puree When making pumpkin puree, you want to use small baking pumpkins....
I went and bought a good ‘ball’ of buffalo mozzarella and a fresh pack of Italian basil to bake this Focaccia Caprese. Some gorgeous truss tomatoes sealed the deal and I knew this was going to be one amazing loaf of bread. We had it as a light meal at brunch time and it went perfectly with some sriracha sauce. Maybe this is a good time to mention that we eat sriracha sauce with pretty much anything....
Bananas are one of the few foods I really don’t like. Bananas and cantaloupe, in case you were curious. Banana bread, however, is one of my favorite things ever. And because I’m impatient, I often make it in muffin form. Eighteen minutes is long enough to wait, don’t you think? These are gluten free but you wouldn’t know it. In fact, I didn’t even tell Jack until after he had already inhaled three....
