Heat a kadai or deep frying pan over medium heat and add the cooking oil. Once the oil is hot, toss in the crushed panch phoran, dry red chilies, and bay leaf. Let the spices sizzle and release their ...

South Indian and North Indian chicken curries differ in their consistency, use of spices, technique, and acidity levels, but ...

Fresh and frozen spinach are ingredients I always have on hand. This versatile veggie tastes fantastic in spinach salads, but ...

Essentially, lasagna soup is made much like any other soup. Italian sausage and aromatics like onions, garlic, and spices are ...

On Tu Bishvat, the new year for the trees, this vegan barley risotto celebrates nature and supports plant-forward eating.

The IG-famous chef whipped up this caramelized fennel and clam pasta for the first iteration of Cosmo Cookbook, a new series starring our favorite foodie friends.

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

Suffolk magazine's resident chef Linda Duffin (aka Mrs Portly) is a food writer, recipe developer and cookery school owner based in rural ...

We all have vegetables we don't like, but fennel can turn friends into foes in minutes. But this misunderstood vegetable is ...

For more visit, louisianacreolegumbo.com. Vanilla Cupcake Prep 25 minutes Cook 25 minutes Total 50 minutes Servings 12 cupcakes Calories 429 kcal Ingredient For the Cupcake • 1½ cups cake flour ...

Making pasta at home may sound intimidating, but it's quite easy if you start with a good plan and the right ingredients.

Decadent, complex, nostalgic and simple. Dakshana Bascaramurty discovers that the classic cookie is universally loved, and ...