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This springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day side dish. Adapted from Jacques Pépin More Fast Food My Way (Rux Martin/Houghton Mifflin Harcourt, 2008), this springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day dish. The presentation is lovely, the components can all be made ahead of time, and the taste is divine. Serve it as a first course or a side to slow-roasted salmon or honey baked ham....

Raw Food: Sprouts My friend Joanne is an avid sprouter and raw foodist who has always encouraged me to sprout my own grains. Alas, after a few failed attempts I admit I was a bit discouraged from trying again — but I did and it worked! Sprouting seeds, grains, beans and lentils has fantastic health benefits and helps add live food to our diet, especially during the winter when the only fresh food available is imported from hundreds of miles away....

It’s one of those recipes where Chris and I hover over the dish right after I’ve finished the photos, and noisily demolish them on the spot. Whilst at the same time, being astounded that we’re enjoying a cauliflower-based snack so much. This recipe first came about when one of our lovely readers asked for a vegetarian version of our Crispy Asian Chicken Wings. At first, I looked at the screen, a little bemused, wondering how it could be possible to make anything taste as good as those chicken wings....

Since the blueberries are frozen, they will make the dough cold after you fill it, cut into rolls, and allow to rise. Even though this recipe is developed from my cinnamon rolls dough, today’s rolls will take longer to rise since the dough is cold as a result of the blueberries. Does that make sense? The rise time is about 2 hours. Still much shorter than most typical recipes. The rolls need a warm, draft-free environment to rise....

Boondi is basically small balls made by frying the chickpea flour batter. You could make it from scratch but boondi is easily available in most Indian/Asian stores so you can save some time by getting the store bought ones. There are mainly two varieties of boondi available in market, plain salted variety and a spicy/masala variety. I’ved used the later for this post. If you are not a spice fan, stick to the first one....

Ok, I’m finally admitting to myself that Christmas is coming. So far I’ve buried my head in the sand and made no plans, bought no pressies and given the kids the ‘stare’ if I catch them singing Christmas songs or watching Christmas films (is it mean I make them wait until December for that?). Planning Christmas content for Kitchen Sanctuary and freelance work means we’ve already had the Christmas decorations out a few times in the last couple of months....

If you are a regular reader, you know I am a mom to a year old daughter Inaaya. She definitely keeps me on my toes, and hardly gives me time to make tea. Most of the time, when I tried making my chai, it would just end up boiling for too long, or just spill out. It is just not a good day, when you start your day with bad tea, isn’t it....

You should be able to feed 5 or 6 people out of this – or 4 in our case with leftovers for THE BEST lunch. I love a bit of one pot cooking (I’ve got a whole section of the blog devoted to them in my One Pot Section). Such satisfaction in throwing things in a pan at different stages and ending up with a lovely dinner. It’s not one of those pretend one-pot cooking recipes, where you have to cook a few bits, then scrape into a bowl and cook the next bit in the same pan – thereby needlessly dirtying a bowl....

The word stew generally evokes thoughts of cold winter evenings with the fire blazing. So you might think I’m a bit strange for posting this one in Spring. However, this is more of a light, nutty curry than a hearty-filling stew. Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner. I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you’re serving this for kids, you can either: Whilst the peanut butter and coriander hint at a slightly Thai-flavour-inspired dish (Thai being one of my favourite cuisines – like this Mee Siam , Yellow Curry, Peanut Pork or this Laksa), it’s the addition of tomatoes, stock and sweet potato that really brings it closer to a more traditional African stew....

Isn’t homemade chicken noodle soup just so inviting! You know you’re going to get covered in splatters, and that there’s simply no way of eating it elegantly. You will have broth dribbling down your chin and impossibly long noodles hanging out of your mouth. But it doesn’t matter. Everybody else is in the same boat, and it tastes just so flippin good that it’s worth being subjected to the toddler-esque napkin tucked in the neck of your t-shirt....

Sometimes, it’s good to take a break even a short one if you can. I normally work on Saturdays and at the bakery, that’s an extra busy day for me! Fortunately, last Saturday I was able to “wrap my pastries up” a little earlier than usual and we decided to be spontaneous and drive out to Monterey Bay. We sat on the sand, soaked in the sun for a little bit and then walked around the pier after grabbing a couple of crab and shrimp sandwiches....

But Spring also marks the arrival of all the lovely vegetarian friendly cookbooks and this year, I’m particularly excited for one of my closest and dearest friend’s Chitra (of Brooklyn Delhi) whose new book on South Indian vegetarian food, Vibrant India was recently released. Not only is the book a wonderful collection of cherished traditional family recipes on South Indian food but Chitra also adds a little contemporary twist, while simultaneously making everything approachable for the home cook....

But you know me–I’m an overachiever. So it’s not enough that they have to be delicious keto chocolate truffles–I had to ensure that they were also a fat bomb because I’m all about #ruthlessefficiency. And of course, since it’s my recipe, you know it’s easy to make and perfect to keep on hand for when you need a little something sweet, or a bump in your fat macros. Why You Will Love These Chocolate Truffles Few ingredients....

Why You’ll Love These Savory Shrimp Quick & Convenient. Ready in just 10 minutes, making it perfect for busy weeknights or impromptu gatherings. Flavorful & Fresh. The combination of cilantro and lime offers a fresh and tangy taste that’s hard to resist. Healthy. Packed with protein and low in carbs, it’s a guilt-free dish that doesn’t compromise on taste. Versatile. Serve as an appetizer, a main dish, or even a taco filling—the possibilities are endless....

I originally published this recipe in 2016 and have since added new photos, a video tutorial, and a few more success tips. Peanut butter blossoms are easily one of the best Christmas cookies on this planet because they’re (1) easy to make, (2) super cute, (3) peanut butter + chocolate, and (4) peanut butter + chocolate. (Have to list that twice!) This soft-baked-style peanut butter cookie is a tried and true favorite (you can even find the recipe in my cookbook, Sally’s Candy Addiction)....

What Makes This Cranberry Chutney So Great Tangy. The perfect bite from the cranberries.Sweet. With the addition of Truvia or sugar.Savory. Thanks to the onions.Delicious. The perfect blend of flavors.Fast. Under 30 minutes to make this recipe for chutney.Easy. A pour and cook Instant Pot recipe.Versatile. You can eat it on almost anything. I love making Chutney recipes with unexpected things, like Meyer Lemon Chutney, or Green Mango Chutney. I also have a delightful Peach Chutney you need to try!...

If you’re a fan of seafood and you like a bit of spice, this dinner is perfect. Plus it’s so quick to pull together too! I love cooking with ready-peeled king prawns. No need to get into chopping up and trimming meat – each prawn is the perfect bite-size portion! Prawns cook so quickly – which means we can start off putting the pasta on to boil, and the rest of the recipe comes together while the pasta is cooking....

Sharing two ways you can make this delicious and healthy Cucumber side dish!! What is Raita Raita is an Indian condiment or side dish made with yogurt, (also known as curd or dahi in Hindi) flavored with herbs, spices and some type of raw veggies, fruit or gram flour drops called boondi. Cucumber raita is a vegetable raita where we add grated or diced cucumber to the yogurt along with spices and herbs....

How to make Dahi Sev Puri ~ In a wide plate, place pani puri and crush the tops. Fill each puri with cooked moong dal (optional), followed by chopped onions and tomatoes. Spoon some well beaten fresh salted yogurt, followed by green chutney and sweet chutney. Sprinkle chaat masala and pinch of red chilli pwd. Finish off with sev and garnish with fresh coriander leaves. (Add boiled mashed potato before adding moong dal to prepare Dahi Sev Batata Puri)

Today I’m showing off sparkly new photos and success tips for my classic double chocolate crinkle cookies! Originally published a few years ago, these classic Christmas cookies have become a staple in many of your kitchens. Readers have said they’re the “best cookies I’ve ever tasted” and “make a double batch right away.” These cookies disappear. Why You’ll Love These Chocolate Crinkle Cookies: Double the chocolate—chocolate chips included! Taste like brownies Soft centers, crisp crackly edges Extra thick Warm from the oven, they melt in your mouth...