I've been taking baby steps into Indian cooking, focusing especially on the all-vegetarian meals. Even though I'm a happy meat-eater, these dishes really do something for me. They don't taste like they're missing anything. Basically I'm at the point where... More

I've had so many boring versions of channa masala I was little flabbergasted when I came across a version that was delicately spiced, fragrant, and worthy of the spotlight. I was up on Devon Avenue in Chicago at Uru-Swati, an... More

I tend to do most of my shopping on Sunday, so by the end of the week I'm usually staring at a fridge that's seen better days. Usually all I can find is empty containers of olives, gnarly sprigs of... More

Garam masala has become something of a selling point for me. Whenever I run across it in the list of ingredients I tend to stop and salivate. I don't know what it is about the blend of spices. So I... More

I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like.... More

One thing I've come to love about Indian cooking is the masterly way they cook vegetables. There's something wonderful about the texture and spiciness of vegetable curries that tastes remarkably full and meaty. Even though I was first hooked by... More

I don't cook with dried lentils often, but every time I do, I vow to use them more. A legume just like beans, they're a cheap, healthy, low-fat source of protein and fiber--but unlike beans, you don't need to plan... More

The secret to the dish is the ghee, a clarified butter that is rich, nutty, and addicting. It's also, unfortunately, the one step that takes the longest. I have seen it sold in big jugs at Indian supermarkets, but I... More

by Barbara Hanson... More