Fast Easy Recipes

Chana Madra Recipe
A hearty & delicious dish from the scenic state of Himachal Pradesh, located in northern India - just south of the Himalayas. My Chana Madra is a tasty dish made using chickpeas but the surprising addition of plump, juicy raisins adds a subtle hint of sweetness to this lovely dish. Try it & see!

The 6th Floor Blog: Seven or so Things I Learned From Reading Every Last Word of Bon Appétit
Sugar and salt can make things wetter, and other things I learned from reading every last word of Bon Appétit.

From Beignets to Croquetas: Every Culture Concocted a Fritter-Like Delicacy
You drop a dollop of dough into a skillet of hot oil. It sizzles and browns. A crust is formed around a moist interior, and a fritter is born. Every culture seems to have some kind of fritter, be it European or African in origin, sweet or savory, plain or fancy, dusted with sugar or dipped in ketchup.

Dondero: Basmati rice and 'raita' enhance a friend's curry dish
Atypically, I'm doing just side dishes, rice and a condiment. They're designed to complement someone else's main dish recipe.

Best Cookbooks Tied To Chicago
These cookbooks, all with ties to Chicago, help you bring a little bit of Chicago’s food scene to your table with delicious recipes and insider tips on finding the best of the best when it comes to food.

Fried and true: Fritters for all occasions
You drop a dollop of dough into a skillet of hot oil. It sizzles and browns. A crust is formed around a moist interior, and a fritter is born.

Set the meals in motion
Progressive foodies are hopping in trucks and bringing food to the streets of Sydney.

Food Blogs: Food for Thought
Since this is the last edition of the Food Section for the semester, I thought I’d write an article that explains where many of our recipes come from. In addition to our wonderful section contributors, the editors of this esteemed … Continue reading →

Homage to Catalonia: Claudia Roden has spent four decades taking our tastebuds on a grand tour
In the course of her culinary travels among the chefs, connoisseurs and gourmets of Spain, Claudia Roden met a grand academic lady of Madrid whose husband came from the Castilian aristocracy. As you might expect from a food writer who, over four decades, has opened our eyes and accustomed our tastebuds to the pleasures of the Middle Eastern, north African and Jewish tables, Roden's research ...

Barnhart: You won't miss the meat with this curry
Trust me. I also wince when I hear "meat substitutes," "delicious tofu" or any qualifier before "burger." I generally feel incomplete without some fleshy protein. I do understand your skepticism - replacing meat isn't something we do well around here.