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We are mid-way through our A to Z International Flatbread series and for the alphabet N, I have a very delicious and simple-to-make Norwegian Crisp Bread recipe. N is a relatively easy alphabet and I was hoping to find quite a bit of recipes for it. I had bookmarked a couple of recipes that would fit in for 2 different alphabets and for a very long time, I was hoping to make Navajo Fry Bread for the alphabet N, but instead, I chose to make it for the alphabet I as it was more apt for that....

Paneer Makhanwala is a famous Indian gravy made from cottage cheese in rich cream, buttery sauce. This dish used to be a part of Mughal meals and hence comes the richness and creaminess. If you know me, I substitute tofu for paneer in every dish. I really wanted to keep it authentic, and incidentally, I also had paneer in my freezer. I added sour cream to my gravy to make it rich and creamy and it worked great....

Let me say it now. This was totally unintentional. Just a mere coincidence, really. I’m talking about this week becoming ‘football food week’. I am in no way mad at thatttt. This isn’t a bad thing. I’m really hoping you won’t mind me bring you cheesy dips, garlic smashed potatoes, or even sticky chicken wings. I mean don’t you live for cheesy, saucy, garlicky food the way I do? And lets face it, though some of us actually watch the game, most of us are there for the snacks....

published May 12, 2021, updated Mar 15, 2024 Mast o khiar is a Persian cucumber salad often served as a side dish. Its thick, sour nature stimulates the appetite and is great when served with rice (like some crispy tahdig), hearty proteins, or Zaatar Bread (Manakish) pictured below. Plus, I love an excuse to use Persian cucumbers. I also use it in shirazi salad — another kind of Persian cucumber salad — tabouleh with cauliflower, Mediterranean vegetable and chickpea salads, and fattoush bread salad....

My – that is, Brad’s – experience of travelling in the UK is that you are at a distinct risk of travelling long and far to see something that is completely overrated (cough…Stonehenge…cough). There are certainly places worth checking out, like lovely Yorkshire. But I think particularly of many disappointing visits to the English seaside. There is no reasons why Brighton, for example, should be so celebrated except that opinions are desperately skewed by nostalgia....

Ghana cuisine uses an abundance of plantains in their cooking and I was amazed to see so many vegetarian snacks that I could make with them. Most of the recipes (if not all) called for over-ripe plantains. When they mean overripe, they mean the absolutely black and squishy ones and it was mentioned all over the book that those were the perfect plantains for this Krakro recipe. I had bookmarked this particular recipe, Krakro, and was excited to find few over-ripe plantains in the grocery store....

This homemade cake with powdered sugar topping is quick and easy to make with pantry staples available at any grocery store. Baking the cake in a Bundt pan gives it an elevated appearance to add a spark of fun to everyday dining while also making it ideal to serve for a holiday, party, or family gathering. Enjoy with fresh fruit and coffee all year round! For more Bundt cake recipes, try my chocolate Bundt cake, apple Bundt cake, or rum cake....

published Apr 12, 2024 This potato curry recipe is the perfect dish for anyone adhering to a vegetarian diet, who wants a filling meal but doesn’t have a lot of time to make one, or who loves curry but doesn’t have a lot of experience making it at home. It was also one of the first recipes I tried from my friend Dan, over at The Curry Guy and it’s in his cookbook The Curry Guy Bible....

Pro Tips for Making Pumpkin Cornbread You can make the cornbread a day or two in advance. Warm in the oven before serving. I used coconut oil in this recipe but vegetable oil works perfectly well too. If you don’t have buttermilk on hand use whole milk mixed with 2 teaspoons of white vinegar. If you really want to amp up the moisture of this dish then go ahead and add a 1/4 cup more pumpkin or sour cream to the batter....

Hello, my fellow pumpkin french toast lovers! It’s the best time of the year when you can shove pumpkin puree into all your usual weekend breakfast faves. So today, I’m sharing with you my recipe for pumpkin french toast casserole. The best part is that you can make it ahead of time and bake it off fresh in the morning. Don’t you just love overnight french toast recipes? They make entertaining during the holidays or for brunch any time of the year so much easier....

Call it the end of summer salad or the beginning of the school year salad. Regardless of the name, this is an easy tuna pasta salad that you can whip up without much effort. It’ll work well for lunch, dinner, and indeed hold for meal prep if you are into that sort of thing. For me, a salad needs to be a little more than just greens and dressing. I need color, crunch, carbs, and chopped herbs....

I love making pastry dough for a few reasons. Yes, it’s easy and delicious BUT the BEST PART is making more than you need! That just means you’ll have another batch in the fridge… ready to go at a moment’s notice! Steps to Make pastry Dough How to Make the Custard Filling Steps to Make the Raspberry Tarts IF YOU LOVE THIS RECIPE TRY THESE OUT! English Tea Sandwiches Classic Fruit Tarts Strawberry Cupcakes The BEST Vanilla Cake...

The first recipe that came to my mind when I chose the theme of Breakfast dishes from different places was this Rava Kichadi. I love eating at weddings and this Semolina Kichadi is an ever-favorite breakfast dish that is served at many weddings. The wedding version of the course is loaded with ghee. The fond memory of the dish for me is that of the kichadi sliding off the ladle....

For another reader favourite check out our Creamy Orzo Pasta with Roasted Butternut Squash. We are not a vegetarian family although we do love a meat-free meal. We eat vegetarian meals 2-3 times a week. Some days just call for light meat-free meals, and especially now that the weather is turning warm and sunny. The thing is, we are pretty uncompromising when it comes to flavour. Whether meaty or meatless, it has to be good!...

I heart soups. Soups in the summer and soups in the winter. Always. It’s soup season 365 days a year around here. But I don’t think I’ve loved another soup as much as I love today’s roasted garlic white chicken lasagna soup in a long, long time. It’s creamy, creamy, creamy, and it’s loaded with roasted garlic, sautéed mushrooms, and of course, lasagna noodles. Plus, it takes no time to put it together, so with a little prep, you can put it together for dinner tonight!...

Take a look at our Seafood Lasagna for something unique, or leave out the meat with mushroom-based Vegetable Lasagna! I don’t know at what point lasagna became too commonplace, too normal, too ordinary, but it did. But tasting proper Italian lasagna changed my mind about the rustic simplicity of this dish. My tastebuds when through an awakening on our first trip to Italy. Among many revelations, I had a taste of lasagna that changed how I look at the dish forever!...

For those youngsters who don’t know, shag rugs were popular in the 70’s and have a really thick pile; comfy but a nightmare to clean! Anyhow the design is visually striking but super-easy to accomplish. Love the look but short on time? Try whipping up a batch of Shag Cupcakes! They’re super-easy to decorate and sooo very cheerful! You can also decorate a loaf cake like my lemon poppy seed cake with this technique and save a ton of time while achieving a similar look....

Making ‘No Onions, No Garlic’ recipes used to be a nightmare earlier, but these days I am finding them a lot easier to cook recipes without onions. When Thinking of making a subzi under the theme of gourmet subzi with smooth gravy, I came across this Shahi Aloo Matar recipe from Valli’s space. She had made this with just potatoes, but I had some peas in the freezer, so thought of making it with peas....

So how does that saying go? When life gives you leftover rice make shrimp fried rice? Okay. You might think i’m completely off with that one. But my husband and I both come from families who use to consume rice at least twice a week. Growing up, nights when we had fried rice for dinner were the best. My moms version of fried rice is something that I love even till this day....

On a busy night or weekend, this is one of the menus that I go to. The recipe that I have today is for the basic cheese quesadilla, but one can get their imagination wild and go with any filling along with cheese to make this a meal. I made a basic salsa to go with the quesadilla. This is my son’s favorite lunch box menu and it is so easy to make in the mornings....