It’s a thing, and a good one at that. Read More Yogurt Bread? Well, Of Course!
Though I admit to not being all that well-versed in “My Drunk Kitchen” the video series, I still wanted to see how Hannah Hart’s humor translated into book form. I might have aged out of some of this life advice, but her enthusiasm and love of puns still won me over.
Another summer is winding down, which means those of us lucky enough to live close to orchards have access to delicious peaches. Read More Late Summer Peach Pie
I don’t like two of the primary ingredients in this dish, yet I will eat an entire pan of it all by myself. Something about roasting the tomatoes and caramelizing the onions brings the flavors together in a way that’s pretty amazing. Read More Sweet Tomato, Onion, and Cheese Casserole
This was one of those recipes that arose out of necessity. And I love it. Read More Super Simple Spinach Quiche
Yes, I probably should have made this for Mardi Gras, but I didn’t think of it in time. Besides, there’s absolutely no reason not to eat Cajun food every chance you get! The jambalaya recipe is adapted from Gulf Coast Cooking by Virginia T. Elverson; my dad used to make it, though I haven’t cooked up a batch in years. The cornbread recipe is from Shan-made; I found it on Pinterest. I’ve never been to Disneyland, so I can’t speak to whether it actually tastes like the stuff they serve there, but the idea of combining cornbread mix with yellow cake mix seemed pretty awesome. The sweetness of the cornbread goes very well with the spicy jambalaya! Read More Jambalaya and “Disneyland” Cornbread
The Mughal Empire was founded in 1529 and at its height reached from Kabul (Afghanistan) to Kanyakumari (in the state of Tamil Nadu, in southernmost India). The Mughals were Persian and their cooks borrowed from Persian and Indian cuisine, leaving us with such beloved dishes as pulau, paneer, and biryani.
This bread recipe is from the 16th century book, Ain i Akbari by Abul Fazl. This translation is by David Friedman.