Perfectly cooked grains of rice combine with fresh peas and whole spices to give a subtly aromatic pilaf. Pairs well with just about any curry.

My most favorite green which I incorporate on a daily basis is palak. This green leafy vegetable is eaten on a regular basis at my house in all the possible ways. Palak paneer is one dish that my hubby and kids love it. When this is on the menu I am sorted with parathas and […]

Flavourful, spicy chole from Amritsar served with buttery soft aloo kulcha.

So crisp on the outside and perfectly moist on the inside..

Korma recipes has its roots from the Mughlai Cuisine where meat or vegetables are braised in water, stock and then cream and cashew paste is added. Many of the Korma recipes include yogurt and coconut-poppy seeds paste but I substituted it with cashew-onion paste as I love it’s flavors.

Berry season is opening, and homemade raspberry jam is on top of your list. This is a timeless recipe. It’s quick, easy, and ready to be slathered!

Paruppu urundai kuzhambu , Lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch.

Indian traditional way of making pickle. Get the Recipe: Mango Pickle

Yogurt is a staple around our house – vanilla yogurt is one of the picky child’s favorite foods, and I’m a big fan of thick and creamy plain Greek yogurt. Yogurt is one of those foods that’s quite easy to make at home, but rarely attempted.  You don’t need a yogurt maker (although I think […]

Basil pesto. Made from fresh basil leaves, this aromatic classic Italian sauce is a perfect accompaniment to pasta, bread, salad, risotto, pizza, rice noodles. There is so much you can do with it. I always keep a batch of it in my fridge. Get the Recipe: Basil pesto

a hearty, protein rich, healthy curry. cooked as an accompaniment to a meal with Indian flat breads or even hot rice Get the Recipe: Aubergine Chickpea Curry

Pizza or Pittsa, what Italians called it, has bowled over the whole world with bready, cheesy and spicy flavors. The origins of Pizza can be traced back to Romans, when they baked flat bread called Focaccia(see recipe here) and called it Picea, yes you read it write Focaccia is the inspiration for Pizza. The modern […]

A delicious, fantastic twist on cooking sirloin. Ingredients: 8 slices bacon, sliced into small pieces 1 small onion, diced 2 garlic cloves, chopped 2 tbsp unsalted butter 1 tbsp chopped thyme 8 oz fresh baby spinach 4 oz cream cheese 3/4 c Italian seasoned dried breadcrumbs 1 tsp fresh lemon juice 1/8 tsp salt 1/4 […]

We are what we repeatedly do. [Barbecue], then, is not an act, but a habit. – Aristotle* Even though this recipe isn’t a barbeque let’s start with a short history lesson, the word barbecue has attracted several inaccurate origins from folk etymology. The word is derived from the French language, the story goes that French […]

Fruitcake dates back to the Roman times and in the 1400’s the British began their love affair with fruitcake when dried fruits from the Mediterranean first arrived. This cake was generally served at weddings – the dark cake was given out as the groom’s cake and the white fruitcake was the bride’s. It was the […]

So Niki (who has a lot of recipes here, but you can find her at her own blog, Life in Recipes), has been raving about her oh so easy and tasty discovery of Cast Iron Skillet Chicken.  So, I decided to try it out, and then of course post about it, and steal her thunder, muhahahahah!! […]

This is my mom’s recipe that has been passed down to me! It’s not too dense or too light and is just right! From the original site: Ah, mom’s banana bread recipe. What could taste any better than a childhood item baked by your mom? While I’m no banana bread expert, I’ve tried to make […]

Bing cherries are in season, and this easy jam makes great use of them! It’s from American’s most decorated home canner, so you can have complete confidence in the recipe. From the original site: When Linda Amendt hands you a jar of jam, you do a silent little dance, because you know it’s going to […]

Welcome again to Jennifer Locklin of Jane Deere!  For the second in her “Techniques” series, she brings us all the info we’d need to freeze greens for future use.  This swiss chard she’s working with here is just lovely.. she’s lucky enough to have grown her own, but you could of course use greens from […]

When I was a kid, this was the lemon pie that my mom would make… rich, dense, and lemon-y, it spoiled me to all other lemon pies. Now it can be your favorite too… Here’s the Recipe: (Can double and make 2 pies—freeze one*) 1 ½ lemons (3/8 cup lemon juice) 1 ½ cup sugar […]

My sister in law turned me on to this technique a few months ago, and I’ve used it twice since then.  I don’t think I’ll ever go back to my old method of doing corn on the cob! I love corn, but I hate all the mess and hassle.  I’ve always boiled my corn, but […]

This is a recipe which survived almost 2000 years. It’s a lovely herbal omelette with asparagus and subtle hints of wine and olive oil. It’s not only ancient but also very healthy, with the addition of the asparagus and the aromatic herbs. This dish is perfect for breakfast or for a light vegetarian lunch. From […]

This is a decadantly rich Asian inspired recipe for short ribs. This is a perfect Sunday Supper dish! From the original site: Two Words.Short Ribs Not just any short ribs, but ones that have cooked down long and slow in a fantastic broth flavored with soy and cranberry. Then generously lacquered with a deliciously sticky […]

Seaweed is so healthy, full of vitamins, minerals and trace elements. When added to food, it delivers a delicious salty note. I added some Irish seaweed, dillisk to some homemade scones, along with some cheese and sesame seeds. They are so tasty and easy to make too.

I’m featuring one of my dishes for my My Chinese New Year Feasts – Yam Ring Treasures. For the non-Chinese, this is a very popular dish for all occasions.