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Entries tagged with 'Monica Bhide'

iSpice, an iPhone App for Spice Lovers

Serious Heat Andrea Lynn 1 comment

Introducing iSpice from food writer Monica Bhide which just launched, an app that's like having a spice dictionary at your disposal. More

Cook the Book: Saffron-Cardamom Macaroons

Serious Eats Caroline Russock 1 comment

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

Cook the Book: Curried Egg Salad with Caramelized Onion

Serious Eats Caroline Russock 1 comment

In the introduction to this recipe for Curried Egg Salad with Caramelized Onion, Monica Bhide, author of Modern Spice, explains that although egg salad has no Indian roots, many of her Indian-American friends have adopted it into their repertoire of... More

Indian Chicken Wings

Serious Eats Caroline Russock 2 comments

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: Paneer with Orange-Apricot Chutney

Serious Eats Caroline Russock 2 comments

If you have ever eaten Indian food, chances are that you have had saag paneer. It's one of my favorite dishes—spiced, creamy spinach with chunks of a fresh cheese known as paneer. Paneer is so mild that it can easily... More

Cook the Book: Vada Pav, the Indian 'Burger'

Serious Eats Caroline Russock 4 comments

Photograph from scaredy_kat on Flickr Roughly 80 percent of the population of India is vegetarian, so why is a burger one of the most popular fast foods there? Well, it's not a burger in the traditional sense, it's vada pav,... More

Cook the Book: Guava Bellini

Serious Eats Caroline Russock Post a comment

Photograph from Luiz Castro on Flickr The bellini is one classy cocktail. The simple mix of prosecco and peach puree has been around for a while, originating sometime between 1934 and 1948 at the historic Harry's Bar in Venice. The... More

Cook the Book: 'Modern Spice'

The Serious Eats Team Closed

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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