After an astoundingly chilly night with snow, sleet and rain, we ventured out to spend the day at Roosevelt Island. I don’t think I have ever seen snow in October, it feels like fall never even dropped by to say hi.We had a nice sunny day today so a picnic by the G.W. parkway seemed appropriate. We relaxed, Snoopy sniffed around. The Potomac gently billowed a cool air under the bright sun which made this a great day to be outdoors....

Perfectly acceptable for breakfast, snack, or dessert, today’s pumpkin coffee cake is a must make during the fall season. Heavy on the crumb topping, this is a fall version of my New York-style crumb cake and tastes just like my pumpkin crumb cake muffins but in cake form. It’s bursting with pumpkin flavor and will have you racing to the kitchen table any morning of the week! Not to mention, it’s the perfect treat to serve on Thanksgiving morning as a prelude to all the pumpkin pie in the evening....

1 Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts. 2 Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them)....

What are your favorite pizza toppings? Nothing beats a simple cheese pizza or margherita style pizza with fresh mozzarella, tomatoes, and basil. When I’m looking for more, though, I love loading pizza with extras like BBQ chicken pizza or today’s roasted vegetable mix on whole wheat pizza crust. Roasted Vegetable Pizza Details Flavor: Enjoy garlic and roasted vegetables with mozzarella cheese and pizza sauce on a bed of hearty pizza crust....

I have 3 published cookbooks (and an eBook!). I’m extremely honored and proud, as I’ve been dreaming of being a cookbook author for as far as I can remember. Sally’s Baking Addiction Cookbook My first cookbook, Sally’s Baking Addiction cookbook, was published in 2014. There are over 75 photographed recipes including breakfast, muffins, breads, cupcakes, candy, cookies, cakes, pies, and a healthy eating chapter with gluten free and vegan options....

Fall is here and what better way to celebrate than with homemade salted caramel pumpkin cheesecakes? I imagine your fall baking list is as long as mine, which includes pumpkin donuts, apple cake, pumpkin bars, and harvest spice bread, but I certainly hope you save time for these! Today’s mini pumpkin cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control. Why You’ll Love These Salted Caramel Pumpkin Cheesecakes Flavored with fall’s favorite spices and you can use homemade pumpkin pie spice Crunchy gingersnap crust Velvety smooth pumpkin cheesecake filling Made in a regular muffin pan, so each is a single serving Easy to eat, great for sharing, and portable for parties So much texture in each bite Topped with salted caramel and toasty pecans...

Will post a baked version of Matri, the next time I prepare them. 1 In a vessel, combine flour, atta, semolina, ajwain, ghee and salt and combine well. Slowly add warm water and knead into a soft dough. Keep aside covered for 15-20 mts. 2 Pinch off small lemon sized balls of the dough and roll into slightly thick puris, approx 3″. Place on a cloth and prick all over with a fork....

This is pumpkin pie with a twist! You all know how much I love this great pumpkin pie recipe. It’s a reader favorite too, especially when it comes to Thanksgiving pies. But this year I felt like doing things a little differently—spicing things up a bit. Chai spicing them up, if you will. If you’ve ever had trouble deciding whether to order a pumpkin spice latte or a chai latte, this pie is for you!...

Why You’ll Love This Perfect Pie Perfect Harmony. The combination of sweet strawberries and tart rhubarb creates a flavor profile that tantalizes the taste buds.Classic Comfort. Reminiscent of grandma’s kitchen, this pie brings the comforting warmth of homemade goodness to any occasion.Impressive Yet Easy. Impress your guests with this stunning pie that’s surprisingly simple to make, thanks to our step-by-step instructions. What Does Strawberry Rhubarb Pie Taste Like? Strawberry rhubarb pie offers a delightful combination of sweet and tart flavors, creating a harmonious balance that tantalizes the taste buds....

Why You’ll Love This Elevated Breakfast Decadent. Indulge in a rich and creamy filling that takes ordinary French toast to a gourmet level.Easy to Make. Impress your family and friends with a breakfast dish that looks and tastes sophisticated but is surprisingly easy to prepare.Versatile. Customize your stuffed French toast with various toppings, from fresh berries to a drizzle of maple syrup. With the perfect balance of sweet creaminess and the comforting warmth of French toast, this recipe is a breakfast dream come true....

Tell me, do you eat stuffed potato skins with your hands or a knife and fork? I mean, obviously if you’re serving them up with baked beans or something, then forks are the go-to option, but when they’re on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands. 13 years after kid number one was born, and I feel like I’m still having to teach them table manners every time we’re eating dinner!...

Sweet Corn Chicken Soup-Instant Pot This is my second recipe in the series of “How to make Chinese food that not even the Chinese have ever tasted”. These are Indian infused Chinese dishes. The first one was my healthier baked version of Gobi Manchurian. Indian-Chinese food is like nothing you’ve ever had before. Not in India and definitely not in China. I can say this from having eaten extensively in both countries....

Holiday parties and events started a little earlier than usual this year or so it seems. I attended two before Halloween, then two more just before Thanksgiving. I think I even saw a Bûche de Noël at one of these events. A bit too soon if you ask me and this is coming from someone that would love to celebrate Christmas year round. But it’s finally time (at least for me) to start talking about what to cook for holiday parties (and what to eat)....

When I first got my spiralizer, I did wonder whether it’d be one of those gadgets that would end up gathering dust in the back of a cupboard. In fact I use it at least once a week (yay!) and it’s still one of my kitchen favourites. I use it most often to make my salmon with creamy lemon spaghetti (I make it half spaghetti, half courgetti), but also to make lots of lovely lunchtime salads....

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EMOTION AND TASTE I’m kicking it off with the two fundamental components of The Flavor Equation: Emotion and Taste. Much of what we do in the kitchen and at the table is experimentation, not only with aroma and taste senses but also with what we see and hear and the emotions they trigger. Some of my behaviors are tied to memory; others might be explained by evolution and genetics. I avoid cooking or writing recipes for the Indian squash doodhi, bitter melons (karela), or turnips, nor will I eat excessively ripe bananas, not only because I strongly dislike the texture, smell, and taste of these foods, but also because my parents forced me to eat the first two vegetables as a kid—which scarred me for life....

I’ve lost count of the number of times I’ve made these recently. Let me see…. For guests who’ve come to stay with us as a special brunch treat For birthday breakfasts (always requested!) To take to the beach as the perfect dessert to the cheesy chips from the local beach cafe (carb heaven) For photographing for this blog post (I love my job) For filming the recipe for YouTube (double love my job)...

Last summer we grew a few tomato plants which gave a good yield of tomatoes. This summer we had a good bumper crop from our backyard vegetable garden at our ancestral home in our village. Early March this year, my mother prepared tomato pickle. There have been requests for a tomato pickle recipe (since its summer in US with many a backyard garden growing tomatoes) and I am blogging this recipe today....

No reviews 2 Tbsp whole or chopped raw unsalted cashews 2 to 3 Medjool dates, pitted and chopped 1 Tbsp unsweetened cocoa powder 2 Tbsp dairy-free semisweet chocolate chopped ¼ tsp ground cinnamon plus a little extra for garnish 2 Tbsp coconut whipped cream 1 to 2 toasted vegan marshmallows Mexican Hot Chocolate: Use bittersweet chocolate, and add 1/4 tsp ground cayenne or chipotle along with the cinnamon. Skip the cinnamon and add, Peppermint Hot Chocolate: 1/8 tsp peppermint extract + 2 to 3 fresh mint leaves for garnish....

This recipe is part of my annual holiday cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I work on a handful of new cookie recipes and publish the 10 best ones for readers to enjoy. It’s the biggest, tastiest event of the year on my website! I always love a variety of flavors on my assorted holiday cookie platter, and especially like to throw in something unexpected among classics like gingerbread cookies and peanut butter blossoms....