TIFFIN 

This simple vegetable and lentil stew, which I ate during a memorable cooking session with the three wonderful sisters Vijaya, Vishala, a...

LOBAHASHU | WALNUT AND BEAN PÂTÉ Adapted from Taste of Persia Makes about 2 cups Naomi Duguid recommends this simple purée of kidney bean...

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 mo...

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 wit...

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

If bread is the staff of life because of its centrality to cuisines around the world, then flatbreads play an even more ancient and semin...

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 youn...

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

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...

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

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 cha...

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

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’...

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

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

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

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

If you’re like me, and I hope you are in this sense, you are obsessed with crackers. Crackers, crispbreads, flatbreads, call them what yo...

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...

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