A Change of Appetite: Where Healthy Meets Delicious
Moroccan-spiced squash and white beans with lemon and mint
Most folks think pumpkins or squashes are boring, but I adore them. They are healthy, and I love their earthy, sweet flavour. This is a...
Kale pesto with linguini
Pesto if made well is lovely. There is a flood of commercial varieties on the shelves in India and the few that I have tried are greasy...
Japanese ginger and garlic chicken with two salads
Charcoal grilling is probably one of the oldest and most favored cooking techniques in the world. In my view, no one does it better than...
Shawarma chicken with warm chickpea purée and sumac onions
Shawarma is one of those dishes that has become global, and until I made this dish, I did not realize how simple it is. This recipe may...
Mustardy farro with roasted winter vegetable salad
Farro is an ancient grain; it is a collection of classified grains. There are three distinct grains, emmer, einkorn and spelt, that are...
Beet, radish, and goat cheese salad
I love beets, maybe because I eat them roasted rather than boiled. The slow roasting of beets caramelizes the sugars, giving them a...
Japanese edamame and snow pea salad
I was very pleasantly surprised to see snow peas in a grocery store in Hyderabad. Of course, I had to get a few boxes. I love this...
Sweet, saffron, roasted tomatoes with labneh
The secret to great salads is fresh, wonderful ingredients brought together with balance. This salad has amazing ingredients: saffron,...
Lychees in jasmine tea
Lychees, also spelt as litchis, originated in the Yunnan Province of China over 2000 years ago. Genetic analysis has shown that numerous...
Quinoa, black lentil, and mango salad with korma dressing
Quinoa is an ancient grain that has gained popularity due to its very high nutritional index and the desire for folks to avoid gluten....
Japanese smashed cucumber salad
Japanese cuisine is so much more than sushi; it consists of robata grilling, ramen and udon soups, teriyaki cooking and, of course, the...