This is a gift from Punjab to you and me and everyone we know. Use it wisely, preferably as the Punjabis do, with a steaming bowl of mustard leaf saag and a spoonful of freshly churned butter. I’ve broken with tradition by cutting these rotis with a large cookie...
Gujaratis are naturally suspicious of food cooked outside of the home, and will usually carry a stash of these when they travel, alongside a small but lethal tub of garlic and chile chutney. Unlike the daily chapati, which was designed to be a backdrop to more...
I love a stuffed paratha as much as the next Indian, but when life feels too short to make them, I prefer to make these, much quicker stuffed rotis. I tend to stuff them with whatever can be foraged from the fridge, which is how I found this strange and wonderful...
This dish is dedicated to making your snack times brilliant: uttapam is a cross between a pancake and a crumpet, to which you can add any vegetables. I am partial to squashed tomatoes, sweet caramelized onions, and the odd chile, and I am also not averse to Cheddar...
I love a tower of restaurant papadums and a parade of chutneys as much as the next woman, but they can be overly greasy and salty. These papadums are neither, and you can make them at home in huge, family-sized rounds. Or, if you’re not into sharing, you can make lots...
MAKES ONE 12- TO 14-INCH PIZZA, SERVING 2 OR 3 There’s a generous amount of broccoli raab—seasoned the classic Southern Italian way with garlic, olive oil, and red pepper flakes—topping this pizza. I don’t think pizza needs tomato sauce to be pizza, but if you’re...
MAKES ENOUGH FOR TWO 12- TO 14-INCH PIZZAS, EACH SERVING 2 OR 3 This is a very easy, no-hassle dough. I use a little more than half whole wheat flour for it; you can vary the proportions and see what you like. It’s an easy dough to work with, just a little bit sticky...
MAKES ENOUGH FILLING FOR ONE 9- TO 10-INCH GALETTE, SERVING 8 GENEROUSLY Use robust greens for this large galette—kale, collards, or mustard greens. You can even use the bagged Southern greens mix that they sell at supermarkets, which are already stemmed and washed....
MAKES TWO 9-INCH PIE CRUSTS This is a classic, buttery French pastry dough based on a recipe by Chicago-based French pastry chef Jacquy Pfeiffer. Instead of using entirely all-purpose flour, I use half whole wheat flour, resulting in a rich pie crust with a nutty,...
VEGAN WITHOUT THE CHEESE /// MAKES ENOUGH FOR 8 TO 10 TACOS If you can’t get squash blossoms for these summer tacos, go ahead and make the filling without them. But if you have a garden and you’re looking for ways to use squash flowers, they’re welcome in a taco. 1...
