[Photographs: Nick Kindelsperger] When I think of kidney beans, my mind usually wanders down the Mississippi River to New Orleans. That's when I start dreaming of perfect red beans and rice. It's one of my favorite meals—I'd make it...
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[Photograph: Nick Kindelsperger] The ingredient list for this recipe from Saveur is long, and the directions come dangerously close to the one-hour mark. But cut me a little slack. Like so many other Indian recipes, six of the ingredients...
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"Okra needs to be treated with a little love." [Flickr: .j.e.n.n.y.] I wasn't quite sure what to think when my wife returned from the farmers' market with a massive bag full of okra. It's not that I don't like okra—I...
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[Photograph: Nick Kindelsperger] Though I was excited to find a curry recipe that only required ten ingredients a couple weeks ago, this one—also in 660 Curries by Raghavan Iyer—happens to get by with only eight. Of course, garam masla...
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Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Westerners tend to think the full range of Indian main dishes consists of wet...
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I'd cook up a lot more Indian dishes if they didn't involve so many freaking ingredients. Everything that makes the different regional cuisines of India so fascinating also makes them nearly impossible to fit into Dinner Tonight's format. So...
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The original goal was to make saag paneer (sometimes called palak paneer), an incredible Indian dish of spinach and freshly made cheese. It's time-consuming and not exactly a Dinner Tonight, but it would have been undeniably tasty. I was...
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If you can think of an ingredient, chances are that there is a recipe that utilizes it in Raghavan Iyer's 660 Curries. I would have never thought to incorporate hard-cooked eggs into a curry recipe, but it makes perfect sense....
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Photo from floodkoff on Flickr Lately I have found myself preoccupied with cocktails. Due to the heat, my kitchen has become more of an experimental bar than a place for making food. There's been a whole lot of infusing...
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The following recipe is from the July 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of my favorite parts of an Indian meal is raita, the cooling yogurt-based condiment, usually...
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