something old, something borrowed, and something new
Creamed corn gets some Southwestern flair in this comforting dish. Our Thanksgiving table always has a place for this amped up version of traditional creamed corn. This is the perfect side dish to any roast or smoked turkey.
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I can unabashedly claim that these baby back ribs are the best. I have a crew of family and friends to vet for that. Juicy and tender on the inside with a caramelized outside, these baby backs are finger licking delicious. Eat one and you’ll keep going for more, they are that addictive.
Continue reading “Baby Back Ribs with Homemade Barbecue Sauce”
This pumpkin soup with browned maple-sage-butter is the perfect fall weather soup. Each spoonful of that pumpkin soup is savory and has just the right amount of sweetness from the browned maple-sage-butter. So this fall, turn up the volume and don’t be content with just any pumpkin soup, make this pumpkin soup with browned maple-sage-butter.
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On any given day, I would have a pot of dal makhani simmering away on the stove. That given day would mostly be a Sunday, when a pot of dal makhani would be slowly bubbling away over low heat on the stove, while the kids are fumbling over some Lego pieces on the kitchen island. Yes definitely a Sunday, when we take a break from the daily grind and go low and slow.Â
Continue reading “Dal Makhani, The Ultimate Indian Comfort Food”
A fall favorite in our house, this sage-butter mushroom sauce pairs perfectly well with the fettuccine. I like to toss the creamy sage-butter mushroom sauce with fresh fettuccine, whenever I can grab hold of some. But the creamy sage-butter mushroom sauce is gratifying with any kind of pasta, fresh or dried.
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The name Cioppino may have been derived from an Italian word. But this seafood stew has its origins in San Francisco, California. It was created by San Francisco’s Italian immigrant fishermen in the late 1800s, who chipped in the odds and ends of the day’s catch to make a communal stew. Cioppino is a stew of fish and shellfish, cooked usually with tomatoes, wine, spices and fresh herbs.
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This chicken pot roast has been in my life for as long as I can remember, or far more than I can remember. I don’t remember my toddler days, but I can assure you mom’s pot roast was there. It was there even before I walked on this planet. This chicken pot roast was perhaps one of the first recipes my mom learnt to cook.
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I am sometimes appalled by the simplicity of this chicken dinner. It is just a matter of having some prosciutto and fontina in the refrigerator and you have a simple yet elegant chicken dinner, fit for any night of the week. Well, fit enough for a busy mom like me. With two boys in three different sports, most weeknights I find myself either driving them around or cheering for them from the sidelines. Which means, less time at home to cook and eat dinner. Herein comes quick-cooking boneless, skinless chicken breasts. And with the slightest amount of work, a healthy home-cooked dinner is never a distant possibility.
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Kaju refers to cashew nuts and khumb refers to mushrooms in Hindi. This Indian style mushrooms in a cashew gravy is a fabulous way to flavor up any vegetarian night. It is a great addition to any stockpile of vegan and gluten free recipes. And a very simple one to whip up on a weeknight.
Continue reading “Kaju Wali Khumb— Mushrooms in Cashew Gravy”
Ah! The stunning qualities of a roast chicken! Too many to enumerate, but here are a few for now. That aroma – heavenly! That golden skin – gorgeous! That succulent texture and flavor – exquisite. Make that into a garam masala infused one and it will be exceptional.
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