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Entries tagged with 'At Home with Madhur Jaffrey'

Dinner Tonight: Potato and Pea Curry with Yogurt, Cumin, and Ginger

Serious Eats Nick Kindelsperger 1 comment

I nearly lost it when I saw fresh peas at the farmers' market. I handed over my money as quickly as possible for the neon green specimens. Though properly enthused, I didn't exactly have a recipe. There are loads of options for peas and pasta, but few of them actually give the peas top billing. I didn't want them to be a minor component of some bigger dish; I wanted to showcase the fresh peas in the most dramatic way possible. More

Cook the Book: Sri Lankan Beef Smore

Serious Eats Caroline Russock 7 comments

Together, this East meets West pot roast is a mess of big, beautiful flavors—warmth from the spices, a slightly tart element due to the vinegar, and a richness from the beefy cooking juices combined with the coconut milk. More

Cook the Book: Sri Lankan Rice with Cilantro and Lemon Grass

Serious Eats Caroline Russock Post a comment

Curry leaves are an integral part of Indian and Sri Lankan cooking, but they can be something of a challenge to locate. For those of us who don't have regular access to these fragrant leaves, Madhur Jaffrey has provided an easy alternative in her latest cookbook, At Home with Madhur Jaffrey: basil. More

Roasted Moong Dal with Mustard Greens

Serious Eats Caroline Russock 1 comment

[Photograph: Caroline Russock] On their own mung beans are nothing to get worked up over. But when made into a really great dal, mung beans can be truly exceptional. This Roasted Moong Dal with Mustard Greens from At Home with... More

Cook the Book: Yogurt with Pineapple

Serious Eats Caroline Russock 4 comments

Sweet-tart pineapple is cooked down with a bit of sugar and shredded coconut that's blended with yogurt, chiles, toasted cumin and mustard seeds, then finished with caramelized shallots. When all of the elements come together, the relish is sweetly cooling at first with a surprising blast of heat in the end. It's reminiscent of a yogurt-dressed version of Mexican mangoes dusted with chile powder—sweet and spicy in the best possible way. More

Cook the Book: Lamb Korma in an Almond-Saffron Sauce 

Serious Eats Caroline Russock 3 comments

Made with creamy bases of milk, yogurt, cream, and puréed nuts and seeds, kormas are some of the richest curries around. This Lamb Korma in an Almond-Saffron Sauce from At Home with Madhur Jaffery takes that richness to a whole new level, with chunks of fatty lamb and a sauce made from smooth blended almonds and finished with heavy cream. More

Cook the Book: Corn with Aromatic Seasonings

Serious Eats Caroline Russock 2 comments

I have a soft spot for creamed just about anything. Creamed spinach, creamed pearl onions, and don't even get me started on creamed corn. This Corn with Aromatic Seasonings from At Home with Madhur Jaffery is an absolutely gorgeous take on the Midwestern classic. I was torn about featuring the recipe (it'd be much better made with late summer corn) but my love for creamed corn made it impossible not to share. More

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