The Food52 office is breathtaking and my editors, Kenzi and Sarah gave me a tour of their beautiful space. That kitchen is every cook’s dream kitchen, all those beautiful ceramics and cookware on those open shelves, the photography studio, I could go on and on. The day I visited, I got to see them photograph all the dishes that were previously tested and slated to go online at some point in the future....

One of my favourite ways to use my air fryer is to air fry chicken. Whether it’s air fryer chicken wings, chicken legs, whole chicken or chicken pieces, it always manages make the chicken golden, whilst still being juicy too. This chicken is cooked quickly (about 13 minutes) and it’s packed full of flavour. My favourite way to serve this chicken is piled on top of warmed flatbreads or pita, with lettuce, tomatoes and a drizzle of oil....

Almond tea cakes are often lumped into the muffins or cupcakes category, but they’re entirely unique with their own identity. Muffins and cupcakes typically have a soft texture throughout, but tea cakes boast a lovely crisp exterior with tender centers. In fact, one might argue that muffins and cupcakes pale in comparison. Let me introduce you to almond poppy seed tea cakes. I had the pleasure of working with America’s Test Kitchen when I promoted their cookbook The Perfect Cake and shared their delicious recipe for Boston cream pie....

Aloo fry with less oil? A well roasted and crispy potato fry with less oil is very much possible. I will share a few tips on how to make potato fry that’s quick and perfectly crispy with less oil and makes for a great side dish with rice, dal or rasam and yogurt. Potatoes are indispensable in my everyday cooking and my food blog is testimony to that. I have blogged many Indian potato recipes which include a variety of potato fry recipes like andhra style potato fry, andhra potato fry with onions, south indian style potato fry, aloo fry south indian style, potato roast and pahari aloo gutke....

1 Add big pinch salt + big pinch sugar and a cup of water to the methi leaves and let it rest for a few mts. Squeeze out the water from methi and keep aside. 2 Heat ghee or oil in a vessel, add the grated ginger and asafoetida and saute for a few secs. Add onions and saute for 3 mts. Add coriander pwd and red chilli pwd and combine....

It is also prepared as Naivedyam (prasadam/offering to God) during festivals like Sankranti where fresh or new rice from the harvest is used along with pesara pappu(split yellow moong dal) to prepare it. Quite a few temples, here in Vizag, offer pulagam as Naivedhayam to the presiding deity and distribute to the devotees visiting the temple for darshan. The flavor and aroma of the naivedyam prepared in the temples is simply irresistable and cannot be compared to the one made at home and I always look forward to eating pulagam during my visit to the temple 🙂

Why You’ll Love This Simple Pasta Dish Decadent Flavor. Enjoy the delicious combination of crispy bacon and nutty Parmesan cheese in every bite.Creamy Texture. Indulge in the creamy sauce that coats each strand of pasta, providing a comforting and satisfying experience.Simple Preparation. With straightforward instructions and readily available ingredients, this recipe is easy to make, perfect for both novice and experienced cooks alike.Versatile Dish. Serve it as a standalone meal or pair it with your favorite side salad or garlic bread for a complete dining experience....

The fall baking season is here, and every year, I love diving right in with fresh apples and cinnamon. Have you tried my fresh apple cake or apple cinnamon rolls yet? Today I’m sharing quite the indulgent breakfast… or should I just call it “dessert masquerading as breakfast”? It’s the apple version of my pumpkin French toast casserole, and certainly a special treat if you’re entertaining guests, or if you just went apple picking....

Why You’ll Love This Flavorful Feast Fast. Ready in under 45 minutes with simple ingredients. Easy. Prep the chicken, whip up a quick teriyaki sauce, and bake to perfection. Healthy. High in protein and can be served with veggies for a balanced meal. Delicious. Packed with flavor that will make your taste buds dance. With the convenience of baking, you’ve achieved a restaurant-quality dish that will leave your friends and family craving more....

curried baked sweet potato frites ingredients 2 large sweet potatoes 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon red chili flakes 1 teaspoon curry powder ( I used Jamaican Curry) 1 tablespoon extra virgin olive oil 1. Preheat the oven to 350F. 2. Peel the sweet potatoes and cut them into 1/2 inch thick strips along the length of the potatoes. In a large bowl, toss and coat the sweet potatoes and the rest of the ingredients....

Chicken fingers, chicken tenders, chicken strips, whatever you call them is fine by me as long as you at least ONCE try them coated in crushed pecans. Since the day I shot these photos two weeks ago, I’ve made pecan crusted chicken fingers for dinner 3 times. Part of it is me being lazy since they’re so simple and an even bigger part of it is because they are so damn good!...

Even though I have already posted aloo matar recipe earlier, I’m going ahead and sharing a homestyle Banarasi style aloo matar that is not only the simplest recipe with minimalistic ingredients but also the tastiest. I have lost count of the number of times I have prepared Banarasi aloo matar ever since I had bookmarked this recipe. Less is more holds true for this incredible vegan potato curry where the star player is tomato....

[feast_advanced_jump_to] I’ve been going through a bit of a Bang Bang sauce obsession lately. First it was the Bang Bang Shrimp, now it’s the chicken, and I’ve got a cauliflower version coming out soon too! I love those crispy chicken bites, drizzled in plenty of sauce on top of a simple green salad for a sumptuous lunch or dinner. First the chicken is coated – by dredging in cornflour, then a seasoned buttermilk mixture and finally in a seasoned panko mixture....

1 Heat oil in a cooking vessel, once hot, add the garlic, red chillis and curry leaves, stir fry for a 5-20 secs1. 2 Add the slit green chillis and onions and saute till soft and lightly browned. Add chilli pwd, coriander pwd, turmeric pwd and roasted methi pwd and combine. Add tomatoes and saute further for 5 mts. Cover and cook on medium heat for 5-6 mts. 3 Now add the par-boiled long beans, jaggery and salt and cook for another 2-3 mts....

1 Cut the ridge into half lengthwise and slice. Finely slice onions. 2 Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds. 3 Add the sliced onions and saute for 3-4 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 4 mts....

I hope that this proves to the best chicken shawarma recipe you’ve ever tried. I love shawarma. I love it so much I even make green beans with shawarma seasoning. The upside is that the meat is a lot more tender and less dry in an Instant Pot the downside is that it’s less intensely flavored than the oven version. If you were industrious, you’d make it in an Instant Pot, and finish it off in a pan with a little coconut oil, or ghee and a little additional sprinkled spice but I was not that industrious 😀 But really what makes this the best chicken shawarma recipe is the five minutes you spend making the fresh spice mix right before you cook this....

Love the addition of peppercorn, nice kick !! Cheers, Rosa Nazneen Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ

I’ve found it easier to come across black rice (aka Forbidden Rice) than I have black sticky rice in my store, and I wanted to find a way to use it in rice pudding. I’ve worked out a simple way to recreate the same creamy texture in this recipe. I got a clue from the bean and lentil dishes like dals, stews, and soups, where often part of the stew is blended to help thicken it....

Why You Should Make This Keto Blackberry Cake Low Carb. Only 5 net carbs per serving.Low Sugar. 4 grams of sugar per serving.Gluten Free. Made with coconut flour, so it’s great for anyone with gluten allergies.Fast. Enjoy this in under 30 minutes from start to finish.Easy. You simply pour all of the ingredients into a bowl, mix them together, pour them into a pan and bake for 20 minutes. Everyone loves a pour and cook recipe....

(Dessert tricks!!) But, like I said, it’s just not my favorite dessert to eat. To me, pound cake has always been a little bland and a lot boring. I’d much rather dig into a slice of apple pie or a lemon cupcake. Anything tastes incredible under a stream of salted caramel or a generous dollop of fresh whipped cream, but it’s been my goal to make a wonderfully rich pound cake that’s not only full of flavor, but tastes absolutely exquisite on its own....