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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
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Just mix the basic ingredients, drop the batter by spoonfuls onto a baking sheet, and bake. These golden biscuits are so simple you will be surprised by the lovely texture and taste.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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With a hint of orange and the crunch of cornmeal.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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A thoughtful gift for a sick friend, new neighbors, or expecting parents, this jar of soup ingredients is like giving a home-cooked meal (almost!). Dry pasta, split peas, barley, lentils, and rice are layered in a jar, with attached seasoning packet and instructions.
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Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.
cooking.nytimes.com
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
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Traditionally this is a spicy dish. It is a great easy lunch meal, eat with grilled meat such as pork chop or a fish dish. It was also most popular dish on...
cooking.nytimes.com
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat