TIFFIN 

LOBAHASHU | WALNUT AND BEAN PÂTÉ Adapted from Taste of Persia Makes about 2 cups Naomi Duguid recommends this simple purée of kidney beans, walnuts, and garl...

Foogath is something I’ve been eating my entire life, and yet, I don’t think I’ve ever really thought about it much until recently. My mother, who cooked all...

This recipe for carrots is one of the simplest things I know how to make. It barely has a handful of ingredients, and you can be done with it in under fiftee...

This recipe for bisi bele avalakki is a variation on the popular kannadiga dish bisi bele bhath—a highly seasoned porridge made out of rice cooked with lenti...

If bread is the staff of life because of its centrality to cuisines around the world, then flatbreads play an even more ancient and seminal role in how we ea...

This dish of ground beef cooked with cubes of sweet potato and diced asparagus is based on something my mother made a lot when I was young. It wasn’t a festi...

If into every life some little bitterness is inevitable, why not make a gift of it? Bitterness is a hugely underutilized flavor in the Western kitchen. It’s ...

All of cooking is a little miracle. Every time a stew develops just the right depth of flavor or your mashed potatoes come out smooth and creamy is a little ...

To my mind there’s always been something both specious and completely irresistible about foods named after places. The rational, contrary side of me rejects ...

This wonderful Kannadiga flatbread is a breeze to make, once you get the hang of it, and it makes a lovely alternative to wheat-based chapattis. You can make...

There are so many wonderful, colorful, and intriguing recipes in Archana Pidathala's book Five Morsels of Love that you'll be spoiled for choice when it come...

Authenticity is a slippery word when it comes to food. Though fafda-chutney is a very real and much-loved street snack in Gujarat, I can’t say that any of my...

There comes a time in every cook’s gustatory development when they have to reckon with their own past limitations. Tastes change, palates change and all you ...

The first blush of spring calls for an optimistic dish—something that conveys the hope of the first pushing crocuses and the first scattering of forsythia. T...

Some days I think I should just channel all my energy into redeeming the tarnished reputations of maligned and misunderstood vegetables. So many perfectly go...

Chopped liver is divisive. Liver, itself, is divisive. I think the aversion that most people have to liver most often comes from their having eaten terribly ...

If you’re like me, and I hope you are in this sense, you are obsessed with crackers. Crackers, crispbreads, flatbreads, call them what you want, I just can’t...

It’s hard to know how to describe sabudhana. Like couscous, many’s the unwitting cook who’s confused it with a grain or a seed. In actual fact, though (much ...

The slow decline of the summer into fall always seems to trigger an epidemic of people talking about the beauty of roasting vegetables and the inimitable app...

This chutney is a variation on the ginger thokku that is traditionally served alongside pesarattu, the green gram and rice crêpes made in Andhra Pradesh and ...