'Modern Spice' on Serious Eats

Last Week's Contest Winners

Cook the Book: Modern Spice: Catrona_sweeps, amylou61, mr guy, amaLosAngeles, and nsord33. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.... More

Cook the Book: Saffron-Cardamom Macaroons

Macaroons are more common in the U.S. than French macarons. The macaroons that we know start out with a traditional recipe of whipped egg whites and sugar, adding shredded coconut for a pleasingly chewy texture. Monica Bhide, author of Modern Spice is a big fan of both maracons and macaroons, and has included this recipe for Saffron-Cardamom Macaroons in her new cookbook. These Indian-spiced macaroons might give Hermé a run for his money. More

Indian Chicken Wings

The following recipe is from the June 10 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Chicken wings are at the top of my guilty pleasure list foods list. I love them,... More

Cook the Book: 'Modern Spice'

Most home cooks would think nothing of whipping up an Asian-inspired stir fry, some tacos, or a bowl of linguine with pesto for a quick weeknight dinner. Although these dishes are not American in origin, they have worked their way into our culinary vernacular over the years. While Indian food is not exactly exotic, it has not really been widely adapted into most American home kitchens. I have a feeling that most of us are not familiar with the techniques, or stocked with the ingredients to make a batch of saag paneer and some chapati for dinner. But why not? In the introduction to Modern Spice, Mark Bittman speculates that inaccessibility of ingredients is the primary reason why most Americans... More

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