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If you don't have whole cardamom pods or stick cinnamon, add a pinch of ground cardamom and ground cinnamon with the cumin in step 4.
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You can save time by prepping the ingredients and making the vinaigrette while the potatoes are cooking. The vinaigrette should be mixed with the potatoes while they are still warm, so the potatoes better absorb the dressing.
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A traditional French salad with frisée and a Dijon vinaigrette.
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This easy scratch pepperoni roll recipe may just become your new favorite snack or lunch fix.
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Tender, chewy freshly made naan, an Indian flatbread, is delicious on its own or served alongside your favorite Indian dish. Eat it plain or season it with herbs and spices!
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I typically use the white coconut cream that floats to the top in a can of full-fat coconut milk. To get the cream, don’t shake the can. Open it and scoop out the cream on top with a spoon. In a 13- to 14-ounce can, you’ll get 1/3 to 1/2 cup cream. As an alternative, you can buy a can of coconut cream.
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Le Talleyrand was delicious, a little complicated to make but doable, and the flambé part really cool. Especially when spooning the blue-flamed burning kirsch from the egg shell over the rest of the meringue.
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This biryani-style rice comes together in one pot and is made with pantry ingredients. It's full of tomato flavor and warming spices.
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Chickpea flour is sometimes labeled as besan flour or gram flour. You can use either!
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The classic New Orleans muffuletta is the most delicious picnic sandwich on the planet—the olive salad and the cold cuts between sesame-crusted bread taste even better the longer it sits.
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These pumpkin and coconut ladoos are a sweet, creamy, and decadent Indian treat scented with warming spices—perfect for Diwali.
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The brand of atta flour I typically use to make roti is 24 Mantra Organic. You can purchase a bag online.
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One bite of this classic sandwich and you’re transported to New Orleans.
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You can use either coconut oil, ghee, or clarified butter for this recipe. Clarified butter or ghee will add a wonderful buttery flavor to the rice if you use it and is more traditional for this Indian style rice. Use coconut oil for vegan option.
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If you're using English cucumbers, which are more mild and thin-skinned than the regular cucumbers, you do not need to peel them.
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If you have trouble finding the spices, you can substitute paprika for the Kashmiri Lal Mirch and skip the Kasuri Methi.
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Recreate the spectacle of restaurant-quality bananas foster at home—the buttery caramel, the dramatic flambé, and the giant scoop of ice cream. You’ll be surprised how easy it is!
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Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.
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To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like.
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Celebrate New Orleans cuisine with a fish po’ boy loaded with crispy fried catfish, crunchy lettuce, tomatoes, pickles, onions, and a spicy remoulade sauce.
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