Serious Eats / Amanda Suarez Having grown up appreciating the value of eating the whole animal—whether it was a pig or a fish, we always…
Serious Eats / Amanda Suarez My favorite way to make steel-cut oats has quickly become using a rice cooker, but I’d be remiss if I…
Vendakkai Uppadan is a traditional spicy recipe from the state of Kerala. Unlike, other dishes from this region, this one does not use coconut in…
Serious Eats / Amanda Suarez You know before you even bite into a grilled cheese whether it’s going to be a great one or not.…
Gongura Chicken Curry is Andhra Style Chicken Curry which is a popular in Andhra Pradesh. The Chicken curry is cooked and simmer along with the…
Vicky Wasik I love cheese and have been known to eat it at every meal—even dessert, if you count New York cheesecake. Be it crumbly,…
Serious Eats / Shri Repp In India, where I grew up, breakfast is always a vibrant affair, with plenty of spice and crunch. South Asian…
Sabsige Soppu Palya Recipe is a simple udupi style dill leaves stir fry with grated coconut. Make sure that you don’t overcook the greens, else they…
Methi Matar Malai (also spelled Methi Mutter Malai) is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Smooth, creamy, and…
Serious Eats / Vy Tran Most broccoli soup recipes don’t exactly scream “vibrant” or “verdant.” In fact, I’d wager that most people are more familiar…