PREP: 15 minutes BAKE: 10 minutes OVEN: 425°F MAKES 4 servings 4 8-inch whole wheat flour tortillas Olive oil nonstick cooking spray 11⁄2 cups fat-free spicy refried beans, warmed 11⁄2 cups shredded leaf lettuce 3⁄4 cup fresh deli salsa, drained 1⁄2 cup shredded…
PREP: 20 minutes COOK: 6 hours (low) or 3 hours (high) + 30 minutes (high) MAKES 6 servings 2 cups cubed potatoes (2 medium) 1 cup vegetable broth 3⁄4 cup brown or yellow lentils, rinsed and drained 2 cloves garlic, minced 1⁄2 teaspoon salt 1⁄4 teaspoon ground…
What You Need Equipment: Cutting boardSharp knifeMixing spoonBowlIngredients: 1 green pepper1 medium onion1½–2 cups tomatoes, fresh or cannedSeasonings: 1 clove minced garlic½ teaspoon dry ginger OR minced fresh ginger root½ teaspoon dried coriander* OR 2 tablespoons…
Pie is not only for dessert. For main meals, a savory double-crust pie is also called “potpie.” Mashed potatoes are the top crust for shepherd’s pie. A quiche (keesh) is a single-crust pie made with vegetables, cheese, and eggs. What You Need Equipment: Pie panCutting…
A subtle creamy beauty. Makes 4 glasses 1 pound peaches½ cup coconut milk2 cups plain Greek yogurt3 tablespoons sugar or honeya pinch of ground cinnamon1 teaspoon rose water (or to taste) Wash the peaches and chop into small chunks, discarding the pit in the center….
This beet raita is loud and proud in color and flavor. I like to eat it just by itself with a little naan, or as an accompaniment to kebabs, dals, or greens. Serves 4 as a side (and can be doubled easily) 2 tablespoons canola oil1 clove of garlic, sliced wafer thin½…
A new pretender to the raita throne is this sweet, hot, earthy number. Sunshine in a bowl. Serves 4 as a side 1 tablespoon canola oil1 teaspoon black mustard seeds¾ cup fresh pineapple, cut into small chunks2–3 teaspoons sugar1 tablespoon lemon juice1/3 teaspoon…
In this time of being able to access most fruit and veg all year round, forced rhubarb remains staunch in only making a brief appearance each year from late January to April. When it does, I want to preserve as much of it as possible, but despite my best intentions,…
In Kolkata there is a restaurant called Kasturi that has no menu. The chef there cooks some of the best food I’ve had, and always serves this pineapple and ginger chutney to boot. It really does go with anything—I’ve eaten it with fish, meat, and dosas, and it makes a…
Hot, salty, and vinegary, this addictive pickle can perk up the dullest of things. Makes a large jar (around 32 ounces) ½ small cauliflower (9 ounces)½ pound radishes2 medium carrots½ cup canola oil1 tablespoon mustard seeds3 whole Kashmiri chiles, broken into pieces1…
Fresh, creamy, hot, and the perfect accompaniment to the dosas here and here. This is a fresh chutney, so it won’t keep long and ideally needs to be made on the day of eating. NOTE: You will need a blender for this recipe. Serves 2 1 Indian green chile1¾ cups fresh…
Adding pungent mustard to hot chiles doesn’t sound as though it should work, but the combination is sublime. A couple of days’ fermenting with some lemon juice and salt really rounds the edges off the chiles and creates a champion worthy of a daily spot on the kitchen…