It’s zucchini season! Bring on the zucchini recipes! Partway through July every summer, I start to feel like I’ve cooked all the zucchini recipes out there. I’ve made zucchini bread and zucchini fritters, grilled zucchini and baked zucchini chips. This week, I looked at my market haul of summer squash and asked, “What next?”. If you’re in a similar spot right now, I have good news: zucchini is one versatile veggie....
Ada Pradhaman is delicious served warm at the end of your Onam Sadya right on the banana leaf or you can serve it warm or chilled in a glass with a spoon so you can scoop up the ada as you go. Talking about this is seriously making me homesick! Note: If making coconut milk at home, you can follow instructions in my post on how to make coconut milk at home....
In the last year or so, this air fryer baked potato recipe has become my favorite way to cook baked potatoes. Don’t get me wrong—I still love my oven baked potato recipe. But more often than not, I only make one or two baked potatoes at a time. With such a small batch, using the air fryer just makes sense. For one, it’s WAY quicker. My air fryer preheats in seconds, and it yields perfectly cooked baked potatoes in about 40 minutes....
Over many years of trying aloo gobi recipe at home, I have refined the method to something that suits me really well. I don’t add a drop of water while cooking this and I don’t fry the spices in oil first as we do with pretty much all sabzi preparations in India, but I add them towards the end when the vegetables are cooked. Unconventional, agreed, but the resulting aloo gobi is roasted and perfect, even if I say so myself....
Of course you don’t need a recipe for grilled cheese, but I just HAVE to share this simple combo because it’s so so delicious. This is the sort of thing that I love to make when I don’t feel like spending time in the kitchen but I also don’t feel like leaving the house. Sweet, soft apples, savory sage, red onion, and a good slather of grainy mustard – all between melty cheese (or vegan cheese) and bread....
Each year, I make this asparagus salad recipe to celebrate the arrival of spring…which, in Chicago, is usually later than you’d think. See, in all the years that we’ve lived here, it’s snowed on Jack’s April birthday. So when we have the odd warm day in March or early April, I don’t get my hopes up. “Winter isn’t over yet,” I tell myself, “Don’t get used to this.” But this year, Jack’s birthday arrived…and it didn’t snow....
We love sushi. We love it so much that we rarely make it at home, well, because Uchi is just down the street. But this homemade sushi recipe is a fun kitchen project to do with your significant other when you’re looking for something new to do together in a Friday night. Plus, making this sushi roll is way less expensive than ordering sushi at a restaurant. Sushi Roll-Making Tips!...
This recipe is inspired and adapted from one of our favorite food bloggers / cookbook writers, Smitten Kitchen. If you like the sound of this recipe, we highly recommend taking a look at her book. How to Make French Toast in the Oven We adore our original French toast recipe, but if we are cooking for more than 4, this baked French toast recipe is where we turn. To make it, generously spread each bread slice with butter and sprinkle with a little cinnamon sugar....
I’m over the moon with this apple pie, and I cannot wait until you give it a try. The apples are perfect, the sauce is insanely delicious, and the crust is out of this world. My recipe for apple pie is easy but takes some time. For a quick apple dessert, try this simple apple tart or apple cobbler. Key Ingredients Pie crust: You can use homemade or store-bought pie crust....
This broccoli salad recipe is one of my favorite side dishes. It’s my lighter spin on classic Midwest broccoli salad, and though you won’t find any cheese or bacon here, it’s every bit as delicious. A creamy, tangy dressing coats crisp broccoli florets, chewy dried cranberries, sharp red onion, and smoky roasted nuts. Even salad skeptics will love it. This broccoli salad recipe is easy to make, and even better, make ahead....
It’s funny when inspiration strikes, or where a good idea finds you…The other day I was sitting at the Discount Tire store, waiting on my car…bored out of my mind. Just me and my phone. After every last email had been replied to and every last tweet read, I went to my go-to time-passing app, Epicurious. They aren’t paying me to write this, but I love this app. It saves me every time… dentist offices, bad movies, you name it… I stopped on this zucchini salsa recipe which completely intrigued me....
But, it was sweet. It was very sweet. It was so sweet that even my sweet tooth were nudging me and asking what the heck I was thinking eating three of these in one shot. So I had to have half at a time. Not really. Do I look like someone who can eat just half a cookie and stop at that? Nope. I am not that someone. Anyway, these were very easy to bake up, the only catch being, you need to refrigerate the batter for a few hours for it to firm up....
It’s blackberry season—let’s make blackberry crisp! Our kiddo loves fresh fruit, so I’ve been getting all kinds at the farmers market this summer. Peaches, cherries, blueberries… Every type has been delicious, but I’ve been especially impressed by the fresh blackberries. They’re soft, juicy, and sweet. In past summers, I’ve definitely under-appreciated this wonderful fruit! To spread the blackberry love, I’m sharing my easy blackberry crisp recipe. The fresh berries bake into a tart, jammy filling, which I top with an oat crumble that gets beautifully golden brown and toasty in the oven....
Butternut squash soup may be my favorite fall comfort food, but this butternut squash pasta is now a close second. It’s a pretty easy throw-together pasta made from a classic fall flavor combo: butternut squash, sage, and walnuts. The sweet, caramelized squash plays perfectly off the earthy sage and nutty walnuts, and a little butter and pecorino add the perfect amount of richness. This is one we’ll have on repeat all season long....
Choosing the right type of milk is very important for making chenna or paneer at home. If possible, find non-homogenised, full-cream cow’s milk. If you have made paneer before and know that the milk you buy works, then go ahead since the process, as mentioned, is identical. However, chenna is best used as soon as it’s made and converted into sweets rather than freezing, etc. This is because chenna has a much smoother texture which may get compromised if you freeze it for a long time and we need it to soak up other flavours when making sweets like rasgulla and sandesh....
I’d shared a recipe for dry pepper chicken a while back but that’s before I tried this much better variation recently. I have been out of blogging action for a while thanks to a lot of stuff happening in my life right now (mostly good folks, mostly good) but obviously I am still cooking and eating as much as before, if not more. This gorgeous pepper chicken happened one Sunday night for dinner which explains the otherwise inexplicable lighting situation going on in the first two pictures of the dish....
We down this soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. Not that I’m judging — I did the same thing when he wasn’t looking. How to Make Kale Soup in 30 Minutes This soup comes together in no time. Here’s how we do it: We cook onions with a little oil and butter then add garlic and a pinch of red pepper flakes....
Happy almost-fourth of July! After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark....
Truth: I have a hard time writing cookie posts without getting up to eat at least one. two. For this reason I usually like to post salads and other lighter foods on Mondays, but I’m switching things up today because sometimes you just need a #cookiemonday (or in this case a coconut macaroon Monday) and that’s ok. This coconut macaroons recipe is from Angela Liddon’s new book, Oh She Glows Every Day....
During the holidays, Jack has a thing for peppermint bark. I have a thing for not picking sticky candy pieces out of my teeth, so we compromised this chocolate bark together using festive ingredients that we both love – pistachios, dried cranberries, coconut flakes, and (most importantly!) a sprinkle of coarse sea salt. This chocolate bark is my kind of holiday dessert because it’s (naturally) red and green, and also easy to throw together....
