Last posted recipes - page 416

Inspiration from 'Flour', a fun read for lovers of home baking, by Joanne Chang, the owner and pastry chef at Flour Bakery Cafe in Boston. It's been a few years since I made a lemon poppy seed cake and my stash of Meyer lemons was calling out to me,

Martha Stewart's cookie application for ipad, titled MS Cookies is one of my absolute favorites and inspires me each time I open it up and scroll through the parade of cookies marching across my screen. There are cookies for 'Hedonists', 'Traditionalists'

As I'm typing this blog right now, it's raining cats and dogs plus it's rather chilly outside. I had a sudden craving for a dessert. Maybe a cup of hot cocoa will do, but I feel that I have been chocolate overload for the past few weeks. So, this time

Lately, I have become a bit lazy about posting, because I have to study for my school exams right now. But in order to make it up, I look forward to sharing my delicious dessert with you that I had last Sunday. Filled rice dumplings are a very popular d

Tindora / Dondakaya Chutney is one of the most vital side dish of Andhra. There are so many varieties and variations ..Here is how I make ... Tindora/Dondakaya Ingredients:- Tindora/ Dondakaya - 2 cups Bengal gram /Chana dal -1 tbsp Spli

Michael Pollan's food rule # 17: Eat foods that have only been cooked by humans. Michael Pollan's book Food Rules is a great collection of simple rules for optimal health and weight maintenance. His rules

Yesterday, for lunch, I made a spicy and delicious stir fry which is simple, healthy and makes a yummy side with rice and sambhar. It?s a very malabari style of making avarakya upperi (also called amarakka/ amarakya in some parts of Kerala / widely know

I am on my way to "God?s own country" to attend a family function. As much as I?m excited to get there I dread the heat. Every time I go to Kerala, I must come back with a variety of dry fish. I had to finish the last lot before I buy the next.

A nything from legume family is nutritious and good for health. The white peas are commonly known as Vatane in Goa. Any types of legumes can be used to prepare tondak or curry with coconut. for most of these procedure is the same. The recipe mentione

Every time I visit Goa, I get dry fish from the local market. This comes handy when we feel like eating "hooman" i.e. Goan Fish Curry. At least if dry fish is there, this hooman can be cooked easily. In Goa hardly anyone prepares this as they get fresh fi

This photo pretty much sums up why I love Greek cuisine. This is a typical meal I had on the island of Lesvos (close to Turkey), at a family-owned taverna that is completely off the beaten path -- down a tiny dirt road lined with overgrown foliage and a c

It's official, I've booked a ticket to Rome and Sicily. Am ecstatic to get away, to leave things behind, shut my brain off, enjoy more of life for awhile...in other words, simply do nothing -- il dolce far niente -- literally, the sweetness of doing no

Ingredients: 1 big bangus cleaned but not scaled cut in about 4 to five slices 2 siling haba (finger chilies) 3 cloves of garlic pounded 1 bulb onion sliced a small piece of ginger washed, pounded or sliced

Ingredients: 1 kilo fresh talaba/ oysters 1/2 cup vinegar 1 teaspoon salt ground pepper 1 bulb onion, chopped 1 medium sized ginger, grated green unriped mango, grated red hot chili pepper, chopped Procedure:

Ingredients: 1 lb. pork, cut into serving pieces 1 tsp. salt 1/8 tsp. pepper 3 cloves garlic, minced 1 onion, sliced 1 tbsp. patis (fish sauce) 4 potatoes, peeled and quartered 1 cup water 1/2 cup tomato sauce 1/2

Ingredients: 1 pound fresh tahong ( mussels ), cleaned 1 medium sweet onion, sliced 3 cloves garlic, diced 1 thumb sized ginger, finely sliced 3 fresh tomatoes, chopped into chunks 1 tablespoons vegetable oil 2-3

Deciding on what to make for lunch box everyday is a huge task in itself than actually making something and packing! Being rice eaters, we prefer some rice item at least in the lunch box, along with some veggies. And Dee loves if there is a variety everyd

Fall is almost here and all I can think about is warm and cozy foods. In Louisiana, as soon as you feel just a slight sign of a cool autumn breeze you start hearing people immediately talking about cooking their favorite stews, chili, warm biscuits and gr

Ingredients : 1 can chickpeas 1 small sized onion - thinly sliced 1 medium sized tomato - finely chopped 1 tsp Ginger / Garlic paste Half tsp turmeric powder Half tsp red chilli powder Half tsp zeera (cumin seeds) powder Half tsp dhaniya (coriande

Yesterday my friends had been to the beach and they dug out some fresh clams,I remember mom making marvai pundi(rice balls in clam gravy,I will surely put up this recipe some day),which is like a long process.I decided to make marvai sukka,there are two w

apricot velvet or qubani ka meetha is a famous Hyderabadi sweet dish,prepared during weddings and ramadan. preparation of this dish involves cooking of the apricots with sugar and served with custard, cream or ice cream. ingredients 25 dried apri

This pasta tastes just like chicken alfredo, instead of fettucini I have used normal macaroni pasta. ingredients 3 cups cooked pasta 2 chicken breasts 1 1/2 tsp garlic powder 2 cups mushroom sliced 1 cup chopped onion 2 tbsp choppe

Despite having tasted "my" chocolate sponge cake for several years, it was impossible not to try the recipe of my guru mastry pastry chef Luca Montersino. He uses more butter and a little baking powder. W o n d e r f u l ! ? chocolate sponge

This weekend I was given quite the culinary challenge: make a meal for ten people without breaking the bank. I would be feeding everyone at the beach, so my mind immediately went to shish kabob (I want summer and barbecues to be here so badly!). This is a