Spring is here: let’s make sautéed asparagus! I’ll have this quick and easy recipe on my table all season long, and I hope you will too. It’s SO simple—you can make it with 5 ingredients in less than 10 minutes—and it’s super versatile. Serve it as a side dish, add it to a frittata, or pile it onto a grain bowl or a plate of polenta. The best thing about this sautéed asparagus recipe, though, is that however you serve it, it really lets the asparagus shine....
The salad is crunchy and has the most delicious homemade orange vinaigrette. We got the inspiration for this from my mom and loved it so much, we just had to share with you. How to Make a Salad of Shaved Fennel and Arugula If you’re lucky, you’ll find fennel with stems and the fronds still attached. If you do, cut the stems from the bulb and save some of those wispy green fronds....
Growing up, I was made to eat vegetables just as much as the next kid. Broccoli was at the top of my hate list, closely followed by mushy cooked carrots (one of the only veggies I still won’t eat). But I never had to face brussels sprouts. My mom didn’t like them as a child, so she never subjected them to our family. I felt lucky about this… if the adults in my family wouldn’t eat them, they must be that bad....
I love a hot toddy, especially during the colder months. A hot toddy is a classic cocktail with dark liquor like whiskey, hot water, and spices. We love adding lemon and sweetening the hot toddies with honey. It’s so soothing. Key Ingredients Dark liquor: Use brandy, whiskey, dark rum, or bourbon. The best liquor for making hot toddies is one you already enjoy the flavor of. We love using dark rum or bourbon....
Spaghetti aglio e olio translates to “spaghetti with garlic and oil.” The traditional dish contains little more than these ingredients. It might be finished with a sprinkle of parsley or a pinch of red pepper flakes, but even these are optional. In its simplest form, this classic Italian pasta features spaghetti, olive oil, garlic, salt, and pepper. But if you’ve ever tried it, you know that spaghetti aglio e olio is far more than the sum of its parts....
Pin TH loves frittata, especially if it contains his favourite ingredients like mushrooms and spinach. The basic ingredients in a frittata more or less remain the same but the proportion can be varied per paste. I kept mine quite light (no cream as some recipes call for) but added a generous amount of parmesan because we love it. Pin I must mention these other egg recipes on the site which you could try for breakfast too....
Yes, that’s my hand. You may not know this but I have once been a hand model for an ad that featured in a Malayalam magazine called Vanitha. True story. Pin But the radishes surely don’t need my hand to enhance its own beauty. Snobs! Pin This recipe is uber simple, can be put together in a jiffy and retains a bit of the vegetable’s natural flavour and crunch. Stir Friend Indian Radish Recipe Serves 2 Indredients: Small white radish, cut into thin discs – 2 cups Thinly sliced onion – 1 small (or 8 shallots) Crushed garlic – 1 tsp Chilli powder (adjust to taste) – 1 tsp Jeera / cumin – 1/2 tsp Coriander powder – 1 tsp Garam masala – 1/4 tsp Amchur / dry mango powder – 1/4 tsp (or a squeeze of lime juice) Salt to taste 1 tbsp oil 1/4 tsp mustard seeds How I Made It:...
My favorite thing about cooking is when things come out of nothing. After the holidays, we had an empty fridge, empty countertops… contents of a meal (or even a snack) nowhere in sight. I had a pear that was on the verge of way-too-ripe, half an onion… and then I noticed a sweet potato that I never remembered buying. I’ve seen recipes for butternut squash soup with pears, so I figured this would work just as well....
We’ve shared a few quesadilla recipes, but this veggie quesadilla is my favorite. For the most flavorful veggies, use my special spice blend and add them with cheese to your favorite tortillas (homemade flour tortillas are my favorite!). I love these veggie quesadillas so much that I always make extra filling and keep them in the fridge for quick and easy lunches throughout the week. The filling lasts for up to 5 days!...
The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata. Last week, I had a variety of tomatoes, zucchini, and some really lovely sweet potato greens on hand, so I made this simple zucchini frittata. Use this recipe as a guide to use up whatever you happen to have in your refrigerator – for example, spinach or kale would be easy substitutes for the sweet potato greens....
Later this week, we’re taking a little trip and would love to hear your travel recs… especially those that involve food (of course)! If you have favorite restaurants, markets, or gelato shops please let me know! Jack and I are heading to Rome, and the Amalfi coast so we’d love suggestions for Positano, Amalfi, Capri, and Sorrento. We’ve been to Rome (and Capri, pictured) before, so we’ll probably skip some of the main tourist attractions but would love other ideas – cool neighborhoods to check out – that sort of thing....
To know the difference between raw bananas and plantain, please read this quite funny post by the Jugalbandits. Like I mentioned, vazhakkai podimas is another one of my quick-fix dishes and tastes great with hot rice and rasam. Vazhakkai Podimas-Raw Banana Podimas Recipe Preparation time: 10 mins Cooking time: 10 mins Serves: 4 Ingredients for Vazhakkai Podimas: Plantain – 2, steamed and grated Grated coconut – 2 tbsp (optional) Chana dal – 2 tsp Mustard seeds – 1/2 tsp Jeera powder – 2 tsp Chopped green chillies – 2 Grated ginger – 1 tsp (optional) Hing – a pinch Turmeric powder – a pinch Coconut oil – 1 tbsp Lime juice – 2 tsp Salt – to taste How to make Vazhakkai Podimas:...
Now, the thing with making a lasagna is, you do need a bunch of ingredients. But it’s more assembly and baking than actually cooking so it’s not as time-consuming as you’d think. Being Indian and primarily cooking Indian food, I found it amazing that I could pull some ingredients together, layer then in a baking tray, stick the tray in the oven, and chill by the TV while my dinner got cooked....
Hi friends! If you’re going to be in Austin on December 12th (next Saturday), mark your calendars! I’m hosting a super fun event at the Container Store. I’ll be cooking up yummy treats and showing you how to turn them into simple & pretty gifts using all of my favorite jars, tags, ribbons & more from the Gift Wrap Wonderland at the Container Store. Hope to see you there! It’s a free event, but click here to RSVP!...
Hot days call for summer cocktails! Maybe fruity, maybe frozen, and definitely refreshing, these drinks will help you cool off and celebrate the season all in one. Below, you’ll find the easy cocktail recipes I’ll be making all summer. Perfect for any occasion from a neighborhood BBQ to a laid-back evening at home, they include fruity margaritas, bubbly spritzes, non-alcoholic refreshers, and more. I’d have a hard time choosing a favorite from these festive summer drinks....
Every year, I hear from readers asking for vegan Thanksgiving recipes. I always write back with an idea or two, but I never quite feel like my response is enough. I think one of the most joyous things about Thanksgiving is crafting a menu that you and your friends or family will love. So instead of sending a couple suggestions to each person who writes in, I wanted to create a whole collection of vegan Thanksgiving recipes for you to explore....
Black friday… I’m just not into it. Malls freak me out and I’m not into stuff for the sake of stuff. But I do appreciate a few nicely made things. So I thought what better way to celebrate this awful “holiday” than with an all white-themed gift guide. I don’t know if you can tell by looking at this blog, but I kind of like white. As I was laying out these items on my computer screen, Jack looked over my shoulder and snarkily said “so you’re making your Christmas list there?...
We’ve been eating out a lot more lately. I won’t mention any names, but someone dropped the camera earlier this month so we were forced to take a little break from our regular photo schedule. It’s been fixed for weeks now, but we haven’t entirely kicked the restaurant habit. Last weekend we were at Kome, a casual Japanese place that we enjoy when we’re not in the mood to drop two hundred dollars on sushi (hi, Uchiko)....
There are very few things that can beat pasta for me — I absolutely love it. I love that pasta can be hearty like our Pumpkin Mac and Cheese or light, like this shrimp ziti. I love that you can combine it with almost anything, from brown butter and walnuts to sausage and ricotta. Most of all, I love that it’s fast. With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights....
