'Monica Bhide' on Serious Eats

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

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