Google / Social Description

This decadent cake is perfect for seasonal baking when you want to fill the house with the smell of wonderful spices.

Introduction

This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

Google / Social Description

Inspired by teriyaki, the ingenious Japanese cooking technique of glazing foods, make this dish your family's next favourite hit.

Introduction

This dish is a major hit in my house. It’s inspired by teriyaki, the ingenious Japanese cooking technique of glazing foods with a sweet and savoury sauce. My simple Canadianized version uses wholesome ingredients that are accessible in my corner of the world. Warning: You may need to double this recipe if you’re cooking for kids, otherwise they might eat all of it and you won’t get any.

Google / Social Description

Picture sitting in front of a fireplace with a glass of wine and a bowl of hot, rich, gooey halwa

Introduction

Picture sitting in front of a fireplace with a glass of wine and a bowl of hot, rich, gooey halwa. This buttery and dense pudding, which has the natural sweetness and texture of fig coupled with the buttery bite of wholesome walnuts, makes for a luxurious treat. Take it to the next level with a scoop of vanilla ice cream!

Google / Social Description

Light and lemony, this is one of Madhur Jaffrey's favorite dishes for entertaining.

Introduction

This may be served with a lamb or poultry dish along with rice or a flatbread. It is light and lemony and is one of my favorite dishes for entertaining. In the summer, you may serve it cold as part of a buffet.

Google / Social Description

This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions!

Introduction

There’s almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they’re cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn’t keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.

Introduction

A word of advice: when visiting family, do not take this cake along and expect to leave with the leftovers, unless you intend to spark a family feud. Another tip: save the pear juice from the can and boil it in a saucepan, over medium-high heat, until reduced by half. Brush it on the cake right out of the oven. A delight!

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Striking in appearance but with simple summer ingredients, this vegetable tart is a true centre piece dish.

Introduction

Striking in appearance but with simple summer ingredients, this vegetable tart is a true centre piece dish. An easy press-in pastry with buttery almond flour, almond butter pesto, and the best hot-weather veg make for a robustly flavoured meal. This makes a great picnic dish and tastes just as good at room temperature as it does fresh out of the oven.

Google / Social Description

Pesto and pasta are two peas in a pod, so to do a variation with mac n’ cheese isn’t really a stretch.

Introduction

Pesto and pasta are two peas in a pod, so to do a variation with mac n’ cheese isn’t really a stretch. But I bulked up this simple idea with other yummy green things, like peas, so that you feel like the epitome of health eating it. It’s also got mixed greens, ’cause we all need more of those, and chopped pistachios for a crunchy green addition on top. She’s the prettiest of the group and you’re going to be very fond of her.

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The Zero Waste Chef is back with a tasty recipe to use those fennel stalks and fronds.

Introduction

At my farmers’ market, a couple of vendors give away fennel stalks and fronds. Most fennel buyers want the stalks and fronds lopped off, nipping what- on- earth- do- I- do- with- this- stuff guilt in the bulb. So, I get one of the main parts of this pesto for free— the wispy fronds. However, if this cookbook sells so well that it drives up the price of fennel fronds, I apologize. Although I have no tips on how or where to find flour for free, I can save you a lot of money on expensive tools to make pasta. Homemade pasta does turn out beautifully when you run the dough through a pasta machine, but if you don’t have one, then a work surface, a knife, and a rolling pin will suffice. And if you have a clean wine bottle, the rolling pin becomes optional, Chef MacGyver.

Google / Social Description

Enjoy this magical combination of firm-but-tender wheat berries, sweet grapes, salty feta, and spicy nuts.

Introduction

Twice a week I brave the hour-and-a-half commute from the suburbs of New York to Brooklyn to work at Cup of Jo, the lifestyle website run by enthusiast extraordinaire Joanna Goddard. I look forward to these days for the camaraderie and creative collaboration, etc., etc., but also because her office is in Boerum Hill, with access to the kind of coffee and take-out food that just doesn’t exist where I live. Even the chains are better: When plant-based Honeygrow (a Northeast DIY salad chain) opened up a few blocks away, I became obsessed with a magical combination of firm-but-tender wheat berries, sweet grapes, salty feta, and spicy nuts. I ate the salad so often my office mates started ordering it, too, calling it “The Jenny Salad.” I talked about it so much that I ended up creating a—dare I say—even better version for my family back in the burbs. I always make extra so I have leftovers for lunch.