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Entries tagged with 'Masala Farm'

Suvir Saran's Warm Egg Salad on Croissants with Country Bacon and Arugula

Serious Eats Caroline Russock 5 comments

These Warm Egg Salad Sandwiches on Croissants with Country Bacon and Arugula might just be the perfect brunch dish. Adapted from Masala Farm by Suvir Saran, they're all the best parts of breakfast, croissants and bacon, and lunch worthy egg salad and arugula. More

Suvir Saran's Penne with Popped Tomatoes and Bacon

Serious Eats Caroline Russock Post a comment

Think of this Penne with Popped Tomatoes and Bacon from Suvir Saran's Masala Farm as the rustic farmer cousin of bucatini all'amatriciana. It's got the tomatoes, onions, and bacon, but it's also loaded up with fresh herbs that pack a punch. Instead of a smooth, long simmered tomato sauce, this one is made by cooking down cherry tomatoes until they literally pop, making for a hearty chunky sauce with all shapes and sizes of tomatoes and generous cubes of bacon. More

Suvir Saran's Farro and Mushroom Burgers

Caroline Russock Post a comment

Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad or fried in to crisp little patties for these Farro and Mushroom Burgers. More

Suvir Saran's Farro and Mushroom Burgers

Serious Eats Caroline Russock 1 comment

Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers. More

Suvir Saran's Black-Eyed Pea Curry

Caroline Russock Post a comment

This Black-Eyed Pea Curry from Suvir Saran's Masala Farm is the kind of recipe that'll make you realize you're definitely not eating enough black-eyed peas. This good-luck-in-the-New-Year legume makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth. More

Suvir Saran's Black-Eyed Pea Curry

Serious Eats Caroline Russock 9 comments

This Black-Eyed Pea Curry from Suvir Saran's Masala Farm is the kind of recipe that'll make you realize that your definitely not eating enough black-eyed peas. This good-luck-in-the-New-Year legume is makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth. More

Suvir Saran's Juicy Turkey-Cheddar Burgers

Caroline Russock 1 comment

Unlike an inherently flavorful beef burger, a burger made of ground turkey needs a little help to elevate itself into the realm of truly tasty. Suvir Saran, author of Masala Farm, has taken it upon himself to craft a turkey burger that's exceptional. Taking cues from both his Indian heritage and American ingredients, Saran's Juicy Turkey-Cheddar Burgers will forever change the way you think about bird burgers. More

Suvir Saran's Juicy Turkey-Cheddar Burgers

Serious Eats Caroline Russock 1 comment

Unlike the inherently flavorful beef burger, a burger made out of ground turkey needs a little help to elevate itself into the realm of truly tasty. Suvir Saran, author of Masala Farm has taken it upon himself to craft a turkey burger that's not only tasty but truly exceptional. Taking cues from both his Indian heritage and American ingredients, Saran's Juicy Turkey-Cheddar Burgers will forever change the way you think about poultry burgers. More

Suvir Saran's Shrimp and Sweet Corn Curry

Caroline Russock 9 comments

Blame it on end-of-winter impatience but we cannot wait until corn season hits. And it's precisely this impatience that led us to the freezer section to stock up on frozen corn for this Shrimp and Sweet Corn Curry from Suvir Saran's Masala Farm. More

Suvir Saran's Shrimp and Sweet Corn Curry

Serious Eats Caroline Russock Post a comment

Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness. More

Cook the Book: 'Masala Farm'

Caroline Russock Closed

This week's Cook the Book, Masala Farm is the story of Suvir Saran's move from Manhattan to American Masala, his 67-acre farm upstate. Some might recall Saran from his appearance on Top Chef Masters; others might be familiar with Devi, his Michelin starred restaurant in New York. If you've never heard of him, you'll be well-acquainted with his recipes and stories after reading Masala Farm. Enter to win a copy here! More

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