If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. When I’m not making soup, I like to simply roast butternut squash. Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture....
This one-bowl recipe makes brownies that have dense, fudgy middles. There’s even a good chance you already have the ingredients needed on hand. YOU MAY ALSO LIKE: Our original Fudgy Brownies recipe from scratch has hundreds of 5-star reviews. It was the inspiration for this recipe. There’s even a quick recipe video where you can watch us making the recipe. Take a look now! How to Make Salted Almond Brownies This easy recipe is a riff off our popular brownies recipe....
Chicken Biriyani Recipe Serves 4-6 Ingredients: Basmati rice – 4 cups (soaked in water for 1 hour) Chicken pieces – 1 kg Onions – 3 large Ginger garlic paste – 2 tbsp Green chilies – 5 (or as per your requirement) Pepper powder – to taste Coriander powder – 3 tbsp Garam masala – 1 tbsp Cardamom – 4 Cinnamon – a 1″ piece Cloves – 4 Salt to taste To Marinate Pepper powder -to taste Coriander powder – 3 tbsp Garam masala – 1/4 tsp Salt to taste For Seasoning Ghee – 2 tbsp Cashew nuts – 15 or so Raisins – 10 or so 1 large onion Method:...
What better way to kick off summer than with a strawberry margarita?! It’s fruity, it’s refreshing, and it’s SO darn fun. And despite its impressive appearance (check out that ruby red color!), it’s easy to make. Blitz up a quick strawberry puree in a blender, and add some to a cocktail shaker with 5 simple ingredients. Then, just shake and serve! I especially love this strawberry margarita recipe because it has an extra-summery twist....
Herbs are arguably my favorite fresh ingredients, so it should come as no surprise that I love tabbouleh. Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. Don’t let the bulgur’s presence fool you – traditional Lebanese tabbouleh isn’t so much a grain salad as it is an herb salad with grains. The parsley and mint are the real star ingredients, making the salad pungent, fragrant, and intensely refreshing....
Aioli is so much more than flavored mayonnaise! Our garlic aioli recipe will guide you through making the most creamy and delicious aioli from scratch, and I promise, it’s easier than you think. If you want authentic, super creamy homemade aioli, you are in the right place because this recipe is out of this world. Key Ingredients Egg: Since this aioli is from scratch, we will start with raw eggs....
It’s here!! It’s finally March 29th, the day I thought would never come. No more pre-orders, our cookbook is available in stores and online TODAY!! What’s in the book? – More than 100 all new recipes that have never been posted on the blog. – All vegetarian recipes with many many vegan and gluten free options. – Photography to go along with each recipe – over 300 photos in the book!...
I’m a little bit (more) obsessed with Ottolenghi since coming back from London. I’m kicking myself for not picking up a copy of the new cookbook, Jerusalem, while we were there (I didn’t realize it wasn’t out in the US yet and, well, books just aren’t very packable). So last weekend I sat around and bookmarked a whole bunch of recipes from his column on The Guardian. He just has so many unique ideas....
As any self-respecting vada pav lover would tell you, the key to making a good one is the dry garlic chutney that goes with it. It’s super easy to make an essential component for your vada pav. Also goes great with dosa, just saying! Another key component of vada pav is, of course, the pav or the soft pillowy bread roll / bun that is essential to make this work....
It’s springtime, and one of my favorite veggies is in peak season – the humble carrot. I love them in soups, in tacos, in cake (see here or here for a vegan version)… and right now they’re my favorite vegetable to eat for breakfast. Currently, I’m alternating between carrot cookies and these waffles that are – you guessed it – in the new cookbook! This is one of my favorite recipes, (and also one of my favorite photos from the book – how sweet is this little breakfast scene that Jenn set up!...
Ever think “I’d like to combine my favorite school lunch with my favorite halloween candy?” Well neither had I – until Jeanine (this is Jack, by the way) came up with this crazy and amazing snack idea. And she even put some salt on top, just to cement it as the best peanut-butter cup idea ever. I’m sorry that this post is a bit light on the photos – I kind of… ate… the subjects before we could take more follow up shots....
I love the Chettinad style of cooking with whole spices, coconuts and such. The flavours are bold and loud, the ingredients are in your face and every bite makes you feel vibrant and reminds you that you are eating this meal and loving it. While the general agreement is that Chettinad cooking is best done with meat, I tend to think that this vegetable kurma is a fairly good vegetarian version....
I hope to make a vegetarian version of Bibimbap at home some day. When I went on a whirlwind trip to Seoul in July this year (pictures are here), I brought back some vegetarian Kimchi from the amazing variety that was available in the Seoul airport. There were two options for vegetarian Kimchi and I picked the one that looked redder and spicier. It didn’t disappoint. I whipped up some super delicious fried rice with it, and here’s the recipe....
Pin I’ve been to this restaurant near work a bunch of times but thanks to my Project 365, I had my ‘good’ camera handy last week when we went there for dinner. Pin They serve peanuts that are just rightly salted, a sweet-ish pickled fruit/vegetable which I think is pear, and vegetarian sambal with calamansi. The sambal is very strong and spicy. Awesome to munch on while you wait for the food....
Pin Ah, here’s the Toblerone Candy Bar Shortbreads. I actually decided to borrow the book from the library so that I can try this. Pin Remember this? Sticky Date Toffee Cake with Hot Toffee Sauce, received so much good feedback and a couple of people have tried it already, with rave reviews. The good thing about this book is, the recipe comes out exactly like in the pictures and the measurements are spot on....
This air fryer vegetables recipe shows off everything I love about air frying. First, it’s quick and easy. These air fryer veggies cook in half the time it takes to make roasted vegetables in the oven! Second, it’s delicious. The air fryer vegetables are perfectly tender, with crisp, caramelized edges. Bonus: garlic powder, Italian seasoning, and a squeeze of fresh lemon juice add tons of great flavor. If you have an air fryer (this Instant Omni Plus is my favorite), these air fryer vegetables should definitely be in your rotation....
These make for a very yummy and a (relatively) quick snack for a party or just to treat your family on a weekend evening. Aloo Paneer Koftas Makes about 15-18 koftas Preparation time: 20 mins Cooking time: 20 mins Ingredients: 1 cup of paneer, crumbled fine 1 potato, peeled and boiled 1 carrot, peeled and boiled (optional) 2 cloves of garlic, minced A small piece of ginger, grated 1 tsp of red chilli powder 2 of green chillies, sliced into thin discs A generous pinch of hing 8-10 cashew nuts, broken into small pieces 1 tsp of coriander powder A generous bunch of coriander leaves / cilantro 1/4 cup of cornflour for dusting (optional) Oil for deep frying Salt to taste...
We’re onto our next destination, but I wanted to share some quick snapshots of our few days in Amsterdam… (we had a little snaffoo with the Berlin photos, I’ll share those later). A whole bunch of readers mentioned Cafe Winkel for the best apple pie in Amsterdam… (thanks readers!) It was the perfect stop while walking around the city on a cold and rainy afternoon. And it did not disappoint – it’s not as pastry-ey as American apple pie… it was more of a cross between pie and cake....
