I have more than a few soba noodle recipes on this site, but I’ve decided that THIS recipe is my new favorite. These noodles are rich, tangy, creamy, sweet and a little spicy, with loads of kale mixed in – I love meals like this for weeknight dinners. The formula is simple: sauce + noodles + seasonal vegetables. Check, check, and check. The sauce can be made in advance and the rest can be assembled fairly quickly....
During our annual visits to Salem to my athamma’s place, we’d always eat this Tamil Nadu style coconut chutney which was such a welcome break to us because it was so different from what we were used to back home and also because it somehow felt right having it with idli or dosa for breakfast in a different place when you are on vacation. Tamil Coconut Chutney-Thengai Chutney Recipe (for Idli-Dosa)...
This quick homemade BBQ sauce is a delicious blend of Kansas City and Memphis styles, offering the best of both worlds. It’s slightly thicker than the tangy Memphis style but not as sugary sweet as the classic Kansas City version. Our recipe is the perfect DIY replacement for those store-bought bottles. It tastes better, and after looking at a few store-bought nutrition labels, this homemade version has significantly less sugar added....
Pin Thai food rocks! Right? I mean, I didn’t even get my first taste of this cuisine until I was 25 and I am hooked. I remember mentioning this in my tom kha vegetarian soup recipe and in the more recent pad thai recipe I shared, I took a vegetarian Thai recipes cooking class during a weekend trip to Bangkok. It was at this quaint but fun cooking class called May Kaidee....
Pin Vazhakka Pulissery Recipe Serves: 2 to 4 Ingredients: 1 cup cubed vazhakka / raw banana (You can use ripe mango or green mango according to your preference of wanting sour pulissery or sweet and sour pulissery.) 1/2 cup cubed winter melon / pooshanikkai 1/2 cup grated coconut 2 green chillies 1 cup thick curd / yogurt 1 tsp coriander seeds / malli / dhania 1/4 tsp mustard seeds / kaduku 1/4 tsp fengureek seed / menthayam / uluva A few curry leaves 2 dry red chillies 1/2 tsp grated jaggery(optional) How to Make:...
When I flipped through the Vegan Instant Pot Cookbook by Nisha Vora, these jerk-spiced vegan tacos caught my attention right away. Combining jerk seasoning with ginger, tamari, and meaty jackfruit isn’t something I would have thought of myself. But wow, wow, wow, were these delicious! In the past, I’ve made vegan taco recipes with roasted sweet potato, black beans, a ground beef-like mushroom taco “meat,” and more, but this jackfruit filling is one of my new favorites....
Pin Before you start reading this vegetable burger recipe, I admit that a vegetable burger doesn’t replace a quick Indian snack recipe but it sure hits the spot on some days. Read on to learn our story.TH: “I miss the Mc Aloo Tikki and Paneer Burgers in McDonalds back home. Here, there’s no way for us to get vegetarian burgers unless we ask them to remove the patty and eat the burger bun with cheese and lettuce....
This watermelon gazpacho recipe is the perfect dish for hot summer days. In the past few weeks, I’ve gone from hot Austin to hot New York to hot Chicago. Now that I’m visiting my parents in Chicago’s west suburbs, I’m making this recipe as much as I can. I can’t think of anything as refreshing and hydrating as watermelon, so this cold soup really hits the spot. If it’s warm where you are, try it ASAP!...
Happy Wednesday! If you need a healthy mid-week dinner idea, you’ve come to the right place. Here are 10 recipes that part of our regular dinner rotation. Some of them are super simple, all of them are pretty darn delicious. And, speaking of weeknight dinners, today is the last day to vote in the Saveur Food Blog Awards. It would mean the world to me if you would take a second to vote for us – click HERE and scroll down to the “Most Inspired Weeknight Dinners” category....
One of my many missions in life is to create fresh beet recipes that will win over even the biggest beet skeptics. Luckily, Jack has given me ample practice over the years. When we first met, he wouldn’t come near a beet, let alone taste one. But with time (and only a little trickery), I’ve gotten him to try and enjoy a host of beet recipes. Just last week, he devoured an entire beet salad at dinner, proclaiming how much he loved it with every bite....
Just wanted to share some of our highlights from the Austin Food & Wine Festival… an eating extravaganza that Jack and I were so excited to attend last weekend. We had an absolute blast sampling food from so many fantastic chefs. These snapshots are from Friday night’s Taste of Texas, the late night party Sips & Sweets, and Saturday night’s Rock your Taco event. Special thanks to C3 Presents and Food & Wine for inviting us to be official 2013 AFWF Lifestyle Ambassadors....
– This Recipe is Sponsored by Land O Lakes – We are big fans off eggs — you might have already known that, especially if you’ve see our Kale with Egg and Toast, Smoky Green Salad or Portobello with Eggs. So, when we were asked by Betty Crocker and Land O Lakes to share one of our recipes that takes advantage of our favorite ingredients, we said yes. How to Make Baked Pumpkin French Toast You’re going to need some day-old hearty bread....
Summer makes me happy… long sunny days, warm nights, flip flops, juicy watermelons, waffle cones, and food with ketchup. Or in this case, BBQ sauce. A few weeks ago, I was drooling over this post. So last weekend, for my dad and Jack, I decided to made a mushroom version. The only change I really made to the sauce was adding dijon mustard. I love ketchup… Jack hates it… so the mustard added a nice kick and kept the overall tomato-y factor in balance....
Jack is obsessed with this broccoli slaw recipe. Don’t get me wrong, I love it too, but I haven’t heard him rave about a salad this much since…I don’t know when. His favorite part is the dried cranberries, and how their sweet-tart flavor contrasts with the crisp veggies and creamy, tangy dressing. I made it as a side dish with dinner the other night, and he hasn’t stopped talking about it since!...
I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! While I was making it, I couldn’t stop eating it. Now that the leftovers are in the fridge, I can’t walk by the kitchen without grabbing a cracker for a quick swipe. It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time....
In all honesty, after putting in the requisite 45 mins into this dish, I didn’t end up liking it that much but TH really liked it. He’s usually not a big fan of South Indian rice dishes like tamarind rice and lemon rice but this, he liked. So that’s surely a good sign and probably you’d like it too. It’s a bit more work that I normally like to put into a rice recipe so I adapted the original recipe quite a bit to suit my cooking style (read: using the smallest amount of effort possible)....
I’m thinking of trying to grow avocados this spring… I don’t really have a green thumb, but I eat so darn many of them, I figure it’s worth a try. (Also, I’m just now realizing that this is my 3rd avocado recipe in a row – oops!) If anyone has any experience growing them, please let me know! I’m guessing that I probably have to start soon… Today’s recipe is something I really love to make at home because it tends to be a little too greasy for me at restaurants....
I love these candied pecans. Thanks to the oven, the pecans become light and crisp with a sweet and salty candy coating. Our recipe is pretty simple, but it can easily be adjusted to accommodate different spices, more or less heat, and other nuts. Check the suggested variations section below for some inspiration. There are two ways we like to make candied nuts: in the oven (like this recipe) and on the stovetop (like in this stovetop recipe)....
