This savory dish was adapted by James Beard Award-winning chef Alon Shaya, who discovered the recipe in a cookbook that once belonged to the Fenyves family, Hungarian Jews whose home was looted during ...

Health & tasty, Sooji dhoklas are easy to make. Mix together 1 cup Sooji (fine variety) with 1 cup of curds, 1 tsp ginger-chili paste & enough water to make a smooth batter. Let it rest for 30 minutes ...

Chef Sanjeev Kapoor shares a recipe for halwa parantha, a popular street food. Made with refined flour, semolina, and ghee, ...

Preheat the oven to 425 F. To create lobster stock: In a large saucepan, combine the lobster shells (meat removed), onion, parsley and water to create lobster stock. Bring to a simmer and cook for 30 ...

An elegant bite-sized number. “Last time I was in Lebanon, I stayed at a beautiful hotel where every evening they had pre-dinner canapés and champagne,” says Delia. “This dish is inspired by a ...

Last weekend, we left the city behind and drove about an hour south to my mother-in-law’s kibbutz to see the rolling fields of ripening wheat ready to be harvested just before the Shavuot holiday, ...

Seemingly overnight, we went from the charming part of autumn — pretty leaves! shiny acorns! apples! — to the messy part. Now that the rains have set in, all those pretty leaves are clogging gutters ...

Our humble South Indian dish, upma, has found its way to global plates. This simple yet versatile dish is mainly prepared using semolina or rice flour. Cooked with vegetables and spices, upma proves ...