Posts

Mushroom risotto is a labor of love, but this mushroom risotto is totally doable with our easy recipe! It’s not a “throw everything into a pan and walk away” deal, but the steps are simple, and you’ll be rewarded with creamy mushroom risotto rivaling your favorite restaurants. For more incredible risotto recipes, I highly recommend our vegetable risotto made with tomato broth and lots of fresh veggies! For a quicker mushroom dish that still wows, try our mushroom pasta!...

I love this potato salad recipe so much. We shared this many years ago, and I haven’t found anything that beats how creamy and flavorful it is yet. This recipe is EASY. I’m sharing how to cook the potatoes, my favorite potato salad ingredients, and our family’s favorite creamy dressing, which is so good you’ll be licking the bowl clean (we love it so much that we also use it when making our red potato salad)....

My favorite potato soup recipe is pure comfort food, but not so rich that you can’t enjoy it regularly. I also love that you have two options for serving this soup. You can keep it on the brothy side (like our photos) or blend it for a thick, creamy potato soup. For more potato soup recipes, see our sausage and potato soup or this potato and leek soup. Key Ingredients Potatoes: You can use any potato in our recipe, but I highly recommend Yukon Gold potatoes....

You’ll be hooked once you try our crispy fried shallots recipe. They can be added to just about any dish. I love adding these crunchy golden brown fried shallots to almost anything, from scrambled eggs and cold and crunchy salads to homemade soups and holiday sides. Like crispy fried garlic or fried onions, fried shallots are easy to make at home. We’ll be pan-frying our shallots, keeping this recipe as simple as possible....

The flavors and variations for energy balls (energy bites or power balls) are endless! This energy ball recipe is my go-to. They taste great, my kid loves them, and they hit the spot when I need a snack. These energy bites are also easy to adapt to your favorite ingredients. I bet you already have most, if not all, of the ingredients needed to make the recipe. More recipes like these are peanut butter granola bars, my chia seed pudding, and our strawberry banana baked oatmeal....

One quick word on herbs, curry leaves, and coriander leaves. When in Sydney, I found that curry leaves were near impossible to find fresh and coriander leaves were quite expensive for the kind of lavishness I am used to when using them. So I resorted to kasuri methi a lot. For the uninitiated, kasuri methi is dried methi or fenugreek leaves which has a wonderful, deep, smoky flavour. It’s also faintly bitter like the fresh leaves are....

After falling in love with how easy it is to make hummus at home, we’ve been playing around with more of our favorite store-bought hummus flavors. I love roasted peppers, and am excited to share this roasted red pepper hummus recipe with you! It’s creamy, smooth, and so delicious. Roasted bell peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s easy), but if you are short on time, you can use jarred roasted peppers....

When peaches are in season, I jump at the chance to make these easy peach muffins (although you can use frozen or canned peaches). I love the spiced vanilla batter and the sugar candy-like top! My recipe makes peach muffins with large, domed tops like those sold at the best bakeries. For more easy muffin recipes, see our blueberry muffins, strawberry muffins, or these banana muffins! Key Ingredients Peaches: You can use fresh or frozen peaches in this recipe....

Everyone loves falafel and everyone loves flatbread – this recipe is both in one! It’s cookbook season and I’m excited to share this falafel flatbread recipe from the book Healthier Together. Yes, my new book just came out last week, but if you know me, you know that I LOVE cookbooks, and I can never have too many. More is more when it comes to food inspiration 🙂 Today, I’m excited to share a book by my friend Liz Moody (you might know her as the food editor of Mind Body Green), but she also has a great blog, fantastic podcast, and this new book called Healthier Together....

I’m continuing my kale pesto kick with this easy throw-together grain salad. This was based around ingredients I already had in my fridge and pantry… come to life with spoonfuls of the pesto I had made earlier in the week. Feel free, with this one, to sub in ingredients that you have on hand. The farro could be wheatberries or quinoa, the arugula could be shreds of raw kale leaves, the radishes could be another crunchy veggie....

Our visit turned out to be a bit of a bummer because we reached around 6pm and most of the stores were shutting down. To avoid disappointment, go earlier in the day. In spite of that, I managed to find some good stuff. This brown plate is the first thing I picked up. It’s actually a sushi plate and came in a few different sizes. They are meant to be bought as a set I think but in true food blogger fashion, I bought just one....

Over the past week, I have been looking for various recipes to cook and bake with my 3 year old. I remember “helping” out in the kitchen when I was as young as her and this whole staying home and social distancing seemed like the perfect chance to cook or bake with a toddler. I chose this super simple, can’t-go-wrong cake recipe with almond flour, desiccated coconut, and some lime zest....

Then, Jey, Raks, and I met for tea at Jey’s place one day and that’s where this story takes a happy turn. She had make dhokla and some green chutney to go with it and it was fabulous! I immediately asked her for the recipe and realised it was Raks’ recipe. The missing link between mine and this green chutney was the amount of garlic and the addition of chaat masala....

Lately, Jack and I have been guzzling mugs of this healthy hot chocolate for breakfast. If you’re thinking, “Hot chocolate for breakfast?!”, you have to hear me out. This healthy hot chocolate recipe is a far cry from the Swiss Miss hot cocoa I drank as a kid. It’s naturally sweetened, and nutrient-rich cacao powder takes the place of processed cocoa. Plus, I make it with almond milk, so it’s totally vegan and dairy-free....

Ever wondered how to cut cabbage? You’re in the right place! Today, I’m breaking down my favorite easy methods for how to cut cabbage for salads, slaws, soups, and more. This post is part of my mission to get everyone to eat cabbage more often. This humble vegetable is nutritious, delicious, and versatile (not to mention cheap!), but I’ll admit, from the outside, it can be intimidating. Where do you start with a veggie that looks like a miniature globe?...

Cooking a perfect fried egg is easy…but it’s also easy to mess up. A fried egg might stick to the pan, it might come out closer to over-hard than over-easy, or–worst of all–its yolk might break as you attempt to flip it. I’ve made ALL these mistakes over the years. While they were disappointing in the moment, they paid off in the long run. Each one taught me a valuable lesson about how to fry an egg, and over time, I’ve worked out a foolproof fried egg recipe, which I’m sharing below....

This omelette recipe is a staple in our kitchen, and my hope is that it will be in yours too. It’s hands down my favorite method for how to make an omelette. I love it because the results are fantastic (think fluffy, tender, just-set eggs), but it’s easy to master. With a little practice, you’ll be able to pull off a perfect omelette every time! Make one for a hearty breakfast, or whip one up for a quick and easy lunch or dinner....

This Instant Pot lentil soup recipe is what I make on nights when I wish that dinner could just cook itself. I’m not going to lie – you still have to chop, measure, and sauté to make this recipe – but once you get that prep work out of the way, the Instant Pot does the rest for you. Pretty awesome, right? It’s especially awesome given how delicious this Instant Pot lentil soup actually is....

My mom-in-law has three sisters, each of them different and unique in their own ways. During this trip, TH and I stayed in Bombay with her elder sister, Geetha Perima. She is a cooking wiz, makes her own ghee in 10 mins flat, always has pickles, thokku and different kozhambu pastes in her fridge – all homemade, and makes ice-cream which makes one wonder why we ever buy ice cream!...

Who else loves chopped salad? I’m a huge fan of all salads, but chopped salad has to be one of my favorites. Because the ingredients are, well, chopped, you can get a little bit of everything in each bite, so it’s extra-flavorful and fun to eat! Speaking of fun, this chopped salad recipe comes from my friend Gaby’s new book What’s Gaby Cooking: Eat What You Want. If you’re not already familiar with Gaby’s blog and Instagram, you absolutely should be....