Chocolate Meringue Cookies Made with simple pantry staples and drenched in smooth dark chocolate for just the right amount of indulgence, chocolate meringues are a treat that’s both simple and exquisite. They’re also irresistible; It’s almost impossible to eat just one! If you’ve never made meringues before, there’s a bit of technique involved for them come out just right every time. While not terribly difficult, there is a slight learning curve so I’ve included lots of tips and tricks and photos below not to intimidate you, but to educate and hopefully avoid any hiccups and wasted ingredients (you can also check out my basic meringue video, if a tutorial helps!...

If you’ve ever been intimidated by the thought of making eclairs, I get it. They seem intimidating, right? Those glorious French pastries filled with silky vanilla cream and topped off with a chocolate glaze. They’re decadent and delicate, exquisite pastries that take a bit more time than your average dessert (if your average dessert is a terrible cookie like mine is, anyway). Eclairs involve more steps than many of your average desserts, but I really believe anyone can make these at home, and I’m excited to walk you through all of the steps today....

Frozen Peach Bellini While I may not be personally imbibing in any Peach Bellinis right now, frozen or otherwise (🤰), with the weather warming up and my craving for icy beverages through the roof, I thought it might be a good time to reshare this old recipe from the archives. I’ve been making it every summer for years and it’s always a refreshing hit at parties. If you haven’t tried it yet, here’s your sign!...

Cuisine: Goan food can be divided into Goan Catholic and Goan Hindu cuisine, each of which has its own distinct taste, charateristic and cooking style. Pork is widely used in dishes among the Goan Catholics. While the Hindu cuisine is partly pescetarianism and partly lacto vegetarian. Hindu cuisine mainly uses less heat, tamarind and kokum for souring and jaggery for sweetness. They use coconut oil as the medium of cooking....

The dish is believed to have originated in India, where it has become a staple in Indian-Chinese cuisine. It first made in the Indian state of West Bengal and it was a hit in local Chinese restaurants. This dish is apparently said to have been created by a Chinese chef working in India, who modified the traditional Chinese dish, Manchurian, to suit the Indian palate. Therefore, the dish quickly became popular in other parts of India and eventually became a staple in Indian-Chinese cuisine....

When I saw some fresh green beans in the local market, I went crazy and bought three plus lbs for just 3 of us. :-) As a part of the Thanksgiving Series, I planned and prepared this green bean casserole. I didn’t want to delay posting this recipe any further, so here it is. The history of Green bean casserole dates back to 1955. Campbell soup company invented the original recipe and the original recipe calls for cream of mushroom soup as well as french fried onions....

One of the things I look forward to most during the spring and summer months is heading to the farmers’ market or to local farms to pick up great fresh produce. How long it takes: 10 minutes Equipment you’ll need: skillet Servings: 4 Lightly steamed, roasted or boiled, I don’t really care. The key is just barely cooking them so they’re still nice and crisp. The last thing you want is mushy green beans, especially when they are farm fresh....

Don’t you just love those little baby potatoes? Whoever thought of marketing those little gems is a genius. About the size of a cherry tomato, they’re ready to eat in no time and have so much flavor. They’re always my go-to. And wouldn’t you agree that they look kind of fancy on a plate, especially dressed up with a glistening coat of olive oil and fresh herbs? Grilled potatoes with rosemary are super easy to make....

Soft, flaky biscuits, perfect for any occasion. I add green herbs to give the biscuits a little freshness and color. Apparently I’m on a green kick this week. The great thing about herbed buttermilk biscuits is that you could substitute different herbs if you don’t have parsley and chives on hand. Or you can add herbs that will complement the meal you are serving these with. If you are using herbs for your main dish, whatever they may be, use the same herbs for the biscuits....

This cranberry sauce is a holiday classic (like my roasted sweet potatoes) and deserves a place on your table. Be sure to check out the brief how-to video at the bottom of the post if you’re more of a visual learner! Who here is hosting Thanksgiving dinner this year? Don’t look at me, while I’d love to someday, my biggest contributions to holiday get-togethers usually land on the dessert table....

Quick & Easy Homemade Dressing Ever since Luke decided that he will no longer eat anything without “dip” (AKA ranch dressing) I’ve been on the hunt for an alternative to the Hidden Valley we’d been keeping in our fridge. I wanted something that was a bit more wholesome and where I recognized the ingredients on the label, and so began the hunt for my own ranch dressing recipe. Today I’m finally sharing this quick and easy (and toddler-approved!...

Soft & Simple Hot Milk Cake This old-fashioned hot milk cake is a must-share recipe from my grandmother’s recipe book. It’s a soft, but dense cake that reminds me of a cross between vanilla cake and pound cake. It’s topped off with a decadent fudgy frosting. I’ve re-created so many of my grandmother’s recipes (have you tried her apple dumplings?!), but this is definitely one of my family’s favorites! There’s a lot to love about this cake, but it’s that thick, luscious, glossy, fudgy layer of chocolate frosting that really gets me....

It’s also popularly known as ‘Methi Malai Paneer’, ‘Kasuri Methi Paneer’ or Restaurant Style – Dhaba Methi Paneer as this recipe is definitely there in every Indian restaurant. And you know that if you’re a vegetarian from India, the next best thing that can be substituted for meat is Paneer (Cottage Cheese). Methi Paneer Ingredients: Infact you get so many varieties of it in India that you can even eat it raw because of its soft, mild and slightly flavored taste....

Fall has arrived in Michigan! As I write this, it’s super gray and rainy outside but my porch is brightly decorated with giant pots of mums and all the pumpkins and gourds you can imagine. How long it takes: 55 minutes Equipment you’ll need: Instant Pot Servings: 6 We’re hosting a lot of friends and family over the next few weeks (this chili will be happening!), and I’m feeling festive....

Make fluffy and tender millet every single time and use it in place of rice or quinoa! When I shared my meal plates with millet instead of rice and lemon millet rice on my Instagram, many asked me how I cook my millet soft yet not mushy. I wanted to share a detailed millet cooking post with different millet varieties and with different brands. But it’s a long project, and I need to start somewhere, and here I am starting with barnyard millet....

Matar means green peas in Hindi. Matar paneer is one of the popular dishes from North India, and you can find it on most of the restaurant menus. Today I am going to share a similar curry, but instead of paneer, I am using mushrooms in Instant Pot. I did use dairy-cream, but you can very well make this as a vegan curry. (PS: I do have a vegan tofu and tomato curry on my blog....

How long it takes: 1 hour, 35 minutes Equipment you’ll need: Instant Pot/pressure multi cooker Servings: 8 It’s perfect for smaller dinner parties. Maybe you are enjoying a smaller Thanksgiving celebration this year and don’t really need a big ol’ turkey with all the fixings. If that’s the case, maybe you’d like to try either this Instant Pot turkey breast or a sheet pan Thanksgiving dinner (turkey, dressing & more)....

Kadarangai Saadam I prepared this rice with kadarangai from my garden, and this has a story behind it. :-) As I mentioned in my Adios 2017 post, I was learning, exploring and experimenting on my garden in 2017. Our previous owner had planted quite a few tree, and I didn’t know what they were as they didn’t bear any fruits. I joined few gardening groups and eventually learned that three of the trees belong to the citrus family and one was avocado, once was peach, and the other one was quince....

The Best Deviled Egg Recipe Let’s start the week off with a classic. While Monday morning might have you reaching for a peach bellini kind of classic, I have something slightly different for you today: the best deviled egg recipe that I have in my repertoire. It’s also a little different from the classic deviled egg recipe that you might have stowed away, scribbled on a scrap of paper in the back of your kitchen cabinet, and that’s largely due to my addiction to secret ingredients....

If you love English muffins, then you will love these Moroccan Harcha. These crumbly semolina flatbreads are traditionally made for breakfast in the Middle East and served with cheese. I love Middle Eastern food because they are packed with flavor and deliciousness. I love making these Zaatar spiced khobez and this hearty Lebanese eggplant moussaka. These Moroccan pan fried semolina bread are easy to make and take less than 30 minutes to put together....