Staple Corner: How to Make Your Own Za'atar

My first taste of this popular Middle Eastern herb and sesame seed blend was an extraordinary burst of tangy, zesty and salty flavors. I m...

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Recently I was treated to a lovely package of California walnuts that included a handy little cutting board, a nut cracker, a cute oven mi...

Samosa-Style Stuffed Baked Potatoes

Specializing in Indian food as I do, I am rather ashamed to admit that I do not often make samosa, though my favorite way to do so is to b...

Chunky Cashew Tamarind Chutney

Chutneys are always a pleasure to have on hand and they are relatively easy to make at home and keep for a while in the refrigerator if st...

North African Chickpea Soup (Lablabi)

I've always been fascinated by the tantalizing and robust flavors that are so distinctive of Mediterranean cuisines. There is a vibran...

Creamy Spinach with Mung Beans

The fresh and wholesome taste of green mung beans was one of the great revelations to me when I started cooking Indian vegetarian food mor...

Chickpea Quinoa Pumpkin Burgers

Holidays are a low key affair with me, and although they are often an opportunity to celebrate with more elaborate food spreads, I really ...

Creamy Mung Dal Curry

Craving mung beans, I was inspired to come up with this creamy mung bean curry that I served with lemon brown rice . My husband came home ...

Quick and Easy Spelt Tortillas

Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at th...

Smoky Mixed Dal Tarka

If you've ever been to an Indian restaurant in North America, there's a very good chance that you've seen "tarka dal...

Hearty Vegetarian Beet Borscht with Lentils, Quinoa and Fresh Dill

Pretty much anytime I serve up a hearty bowl of borscht, I am again convinced it is one of the healthiest and most comforting soups to be ...