This is possibly one the easiest, fastest, healthiest and delicious seafood soup you could make. The mussels add a sea-salty touch to broth, which is simply a quick vegetable stock made of aromatics and tomatoes.
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Inspired by a spiced minced meat recipe that my mother-in-law taught me known as kheema, this 30-minute meal pairs ground lamb with a flavor bomb of spices, fresh herbs and lime.
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Marinated in cumin, coriander, lemon zest, garam masala and other spices, these paneer kebabs have a wonderful flavor that’s both surprising and mild. This dish can be eaten on it’s own or with a fresh chutney and served alongside a big salad for a complete meal.
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One of the most cherished foods in ancient ayurvedic holistic medicine practice, mung beans are a powerhouse of nutrients. Crunchy and nutty, they hold up wonderfully in salads and quickly soak up all the flavors of the dressing, which in this case is a powerful combo of cumin, caraway and fennel seeds.
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This is quite possibly one of the easiest, tastiest meals you could make. Shrimp, pineapple, avocado and a whole lot of cilantro make this ceviche super bright and summery, while a trifecta of lemon, lime and orange juice for the marinade give it the perfect combination of sour and sweet.
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Sweet roasted red peppers paired with crisp cucumber and spicy red onion are the perfect combo for this chewy naan flatbread. Roasted garlic hummus and a slightly spicy cilantro chutney add a creamy element and pack this wrap full of summery flavors that make it perfect for a weekend picnic or lunch.
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Creamy, slightly sweet and tangy from the lime and coconut milk, this carrot and lentil soup is light, yet so filling and rich in protein. The curry powder adds just the right amount of spice for this dish, which can be served either warm or chilled for a summer lunch or dinner alongside a little green salad. Omit the yogurt garnish at the end to make this entirely vegan.
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Perfect as a side for a summer barbecue or mounted on top of tacos, this slaw is fresh and crunchy, with a nutty and peppery touch from the cumin seeds and toasted sesame oil. It takes about 10 minutes to put together and can feed a big crowd. Feel free to use lots of lime juice to brighten it up.
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Salty, sweet, sour, spicy, tangy, crunchy — this chickpea chaat bowl hits all the right flavor and texture notes. My take on the classic Indian snack food, bhel puri, this version has chickpeas instead of puffed rice and extra greens and veggies to make it a healthy, satisfying snack or full meal all on its own.
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Fried avocado tacos are one of life's greatest pleasures, if you ask me. And they're easier to make than you might think.
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There's good bone broth and then there's excellent bone broth. And there are just a few things you need to know to make the kind you’ll want sip on with a squeeze of lime or add to soups, grains or sauces to make them endlessly more flavorful.
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Chraime, a classic Jewish dish traditionally served at Shabbat, Passover and Rosh Hashanah, is simply fish cooked in a fragrant tomato sauce spiced with caraway and hot paprika. But really, it’s good any time of year. And most people I know haven’t heard of it, which is a shame because it’s absolutely delicious.
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I've never met a man (or woman) who doesn't love this quiche. Rich, silky, cheesy and full of flavor, the pan roasted mushroom crust gives the whole thing a punch of umami that you can’t get from sliced mushrooms baked into the custard alone.
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A simple spring naan flatbread that looks fancier than it is. Creaminess from the burrata combined with fresh, grassy green flavors from shaved raw asparagus and a tart bite from the pickled radish make this so special. Slightly chewy naan crisped up in the oven is the perfect vehicle for it all.
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A healthy, Paleo-approved version of Sherpherd's Pie with briny capers and sweet celery root to bring it all home.
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Bright, end-of-winter, hello spring salad with a fennel, cumin and cardamom dressing that's to die for.
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This twist on a traditional mac n' cheese is comfort food central. It's made with buttermilk and coconut to replace the dairy and add some tang. There's also a bit of Madras curry powder and cayenne for a kick of flavor.
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