For the tempering, heat oil in a pan. Add mustard seeds, asafoetida, curry leaves, and fenugreek until the mustard seeds sputter. Pour in the ground puree and bring it to a boil along with 1/2 ...

For many years, I have followed the traditional way of cooking Indian food, but I have continually created different flavour ...

Sambar holds a special place in South Indian cuisine, cherished for its aromatic flavors and versatility. This savory ...

A staple of Middle Eastern cooking, amba sauce is a tangy, mildly spicy sauce made with fresh mangoes. Add a burst of flavour ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Yes, the library’s hottest club is “spice club,” and it’s part of a trend cropping up across Oregon and the country.

Wunschendorff described the product so obtained as a white semicrystalline powder, m.p. 214–215°, which gave a yellow colour test with concentrated sulphuric acid, and a white precipitate with ...

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our ...

They say you should never work with family, but these couples clearly didn’t get the message. From dodging kitchen rows to ...

Beetroot (Beta vulgaris L.) is a vibrantly colored root vegetable packed with vitamins, minerals, fibers, proteins, and other nutrients. Incorporating beetroot powder into your daily routine may boost ...