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Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat! This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free. This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago....

I had an all-American weekend full of good friends and food, punctuated by flashes and booms. It was overwhelmingly fun. You know what I mean? Since we’re all in the same boat, I thought I’d share my three-day holiday weekend recovery plan with you today. Here it is: organic whole grain pasta, tossed with tons of roasted veggies and homemade sun-dried tomato pesto. It’s fresh, filling and leftovers keep well for lunch....

Sweet Potato Hash Brown Breakfast Casserole! Has breakfast ever looked so good? Or brunch, even? With Thanksgiving around the corner, a lot of you guys have been requesting easy, make-ahead breakfasts on the healthy side. Well, this Sweet Potato Hash Brown Breakfast Casserole would be it. The first thing that came to my mind was a giant frittata type of thing, big enough to feed a crowd, while also being completely customisable to your tastes....

This delicious and nutritious Thai coconut curry soup is filled with protein, has tons of veggies and the creamy yum coconut milk gives it a smooth and velvety texture. A squeeze of lime towards the end cuts through that richness and balances this coconut curry soup really well. It’s an easy weeknight meal that comes together in a flash, especially when I use store-bought curry paste. This Thai red curry noodle soup practically cooks itself....

It’s peak tomato season, which means it’s also bruschetta season! By bruschetta, I mean the Americanized version of authentic Italian bruschetta, featuring ripe red tomatoes, basil and garlic on golden, toasted French bread. That’s the only way I’ve known bruschetta to be. I like to finish my bruschetta with a light drizzle of thick balsamic vinegar or balsamic glaze, for bonus points in both flavor and beauty. It punctuates the end result with irresistible tanginess....

I’m so excited about this paella recipe! I hope you are, too. Paella is a beautiful rice dish hailing from the east coast of Spain, near the port city of Valencia. I tried it for the first time in Barcelona about ten years ago, and none of the American versions I’ve sampled since then have come close—until now. Paella often includes seafood or meat, but I made this paella vegetarian by mixing chickpeas into the rice and adding extra vegetables....

Zhoug! Meet my latest condiment obsession, also known as zhug or skhug, and pronounced “zoog.” It’s a bright, spicy cilantro sauce that originated in Yemen. If you enjoy chili-pepper heat, cilantro, and pesto, you’re going to love zhoug. Zhoug has gained popularity across the Middle East. You’ll find it drizzled over your falafel in Israel, the perfect spicy contrast to cooling tzatziki sauce. You might find it on your restaurant table in Los Angeles, if you’re lucky....

If you just got a brand new Instant Pot pressure cooker and are wondering where to start, you’ve come to the right place! This collection of easy recipes will help you comfortably begin cooking using this revolutionary appliance. Using these simple to make recipes, you’ll be able to master your Instant Pot in no time. To keep it simple, I included all recipes that can be made with easily available ingredients, without any extra accessories!...

Today, we’re diving into a breakfast recipe that’s become a staple in my home - Almond Flour Pancakes! Why We Love This Recipe My family adores this recipe for several reasons. It’s a 30-minute dish, incredibly weeknight-friendly, needs minimal prep, and is versatile enough to be jazzed up in numerous ways. My favorite part is that it’s a high-protein, low-carb breakfast recipe that I don’t feel guilty about. Almond flour can be tricky to work with, and I have to admit that it took me a few tries to get the right texture of pancakes....

About Aloo Tikki Chole When it comes to Aloo Tikki Chole or any other chaat for that matter, Delhi and a few other North Indian cities rule the roost. I can say this on the basis of my experience while in Delhi. Each shop has their own stamp of flavor on this much celebrated dish. On many occasions, I’d try my best to get the recipes out from them, but all in vain....

What is Alu Vadi Alu Vadi has nothing to do with potatoes (aloo in Hindi), but everything to do with colocasia, which is known as ‘alu’ in Marathi. As the name of the dish suggests, one of the main ingredients of this preparation is the use of colocasia leaves, which is also known as ‘arbi ke patte’ in Hindi language. Common as the Patra Recipe in Gujarat and Pathrode in coastal Karnataka, this dish is quite intricate when it comes to its making procedure....

What is American Goulash? Is American chop suey and goulash the same thing? American Goulash is a tomato, ground meat and macaroni dish, sometimes also known as American Chop Suey. This recipe is my version of an American-style Goulash that is made with pasta, ground meat and tomato sauce. The sauce is seasoned with aromatics, soy sauce, paprika and Italian herbs. Some popular garnishes include chopped parsley and shredded cheese....

Updated Dec 04, 2017 It happens to the best of us. You finally figure out a healthy meal or snack that you love (whether for taste, ease or convenience) – and it quickly becomes your “go to” food. So you eat it over and over (and over) again. Maybe it’s a green smoothie for breakfast, every day. Or sweet potatoes as your healthy starch, with every meal. Or cauliflower as your side dish, with every dinner....

About Thoran Thoran is a quick, easy preparation that is made by stir frying or sautéing vegetables with a few spices, curry leaves, primarily in coconut oil and is finished with a heap of freshly grated coconut. Traditionally, a thoran is made sans onion and garlic. However, I have added onion to this Ash Gourd Thoran. The Ash Gourd (called Kumbalanga in Malayalam) is one of the many underestimated vegetables that is available in India and there are not many ash gourd recipes that people are fond of....

About Beetroot Thoran A thoran is a traditional dry veggie preparation and a specialty from the cuisine of Kerala. It can be made with a variety of finely chopped or grated vegetables. The Beetroot Thoran is also one such variation. There are many ways thoran can be made with or without the inclusion of some spices and herbs. It is also one of the veggie preparations that is served in the Sadya – which is a grand vegetarian feast made during Hindu festivals and celebrations in Kerala and served on a plantain leaf....

Sangria Recipe! Vibrant and sweet, this is the drink of choice I make every Christmas and New Year that gets requested every. single. time. It tastes more like a cocktail than a Sangria, but with the option of eating the drunken berries after your drink is over, this Sangria is a hit at every party. I love the simplicity of Sangria. Throwing everything into a pitcher and taste testing a few times (just to be sure the flavour is perfect — you know), it doesn’t get any simpler than this....

About Bharwa Bhindi In Hindi language, the word ‘bharwa’ means stuffed and ‘bhindi’ is okra or lady finger. So in English, the recipe translates to stuffed okra. There are many regional variations to make this recipe. What I share is a Punjabi style recipe that I have been making for many years. Earlier I have shared an equally delicious Maharashtrian style recipe of stuffed okra known as Bharli Bhendi that is made with coconut, spices and herbs....

Chole Bhature is perhaps one of the most popular north-Indian brunch dishes. Pronounced as “Cho-lay Buh-too-ray”, Chole refers to the tangy chickpeas curry, and Bhature, or Bhatoore, refers to the puffy fried bread. It is the street-style soul-food of Punjabi cuisine. Growing up, chole bhature was a regular Sunday brunch in my home. My dad would drive up to the other end of town to get it from a restaurant that was famous in Delhi for it’s authentic Punjabi chole bhature....

About Chane Ka Saag ‘Saag’ in Punjabi or Hindi language is a general term for ‘greens’ or any ‘green leafy vegetable.’ Then, ‘chana’ is ‘chickpeas.’ So ‘chana saag’ or ‘chane ka saag’ are the tender greens of chickpea plant with small feathery leaves. You might also come across a preparation or dish referred to as saag, which might be confusing for you. But take it this way that any dish also, which is called as saag, like this Chane Ka Saag, is ought to have a green leafy vegetable in it....

More on Cheese Pakora Both Cheese Pakora and Paneer Pakora are served as snacks as well as starters in most restaurants. There are different ways you can make the Cheese Pakora. When I am making these, I like to use spices which accentuate the taste of cheese in the pakoda. Various cheese varieties like processed cheese, mozzarella cheese or others can be used for this recipe. The batter has to be thick or else the cheese can melt and splutter in the oil while frying....