I want to take this opportunity and thank Ina Garten for this fantastic recipe.
This is my absolute favorite pasta salad. It’s super simple, packed with amazing, fresh flavors and is pretty fool proof. It tastes awesome at room temperature, so I make it almost every-time I have a picnic or for any summer potluck parties.
I absolutely LOVE Paellas and I’ve been making paellas for years now. I’ve made all kinds of Paella. But when I went to Spain recently and cooked with a local chef, I leaned a few mind blowing tips and tricks.
First trick…. turmeric!!
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Growing up in a Bengali household, I had a ton of Fish curry. My mom would make fish curry several times a week, so I grew up eating this.
I remember when we first moved to the USA, we had a hard time finding the variety of fish that we were familiar with. The only few fish we bought for years were Tilapia and Buffalo fish. My mom would cook the same fish a hundred different ways and it was always such a treat!
Jamie Oliver… is a genius!
There are some chefs that I absolutely love and respect whole heartedly. Ones I kinda blindly trust… and Jamie Oliver is wayyyyy up there. Not sure if it was when he relentlessly tried to bring healthy food to the public schools OR if it’s when he started working on Jamie’s Kitchen, to help teens… OR maybe it’s when I realized that I always always look up his version of a recipe before trying anything for the first time, that I started trusting his approach to food.
I just think he’s an amazing chef and person…. I ♥ Jamie Oliver! And this recipe is one of many reasons why I absolutely love his cooking!
Tart has fancy ring to its name, but simply put, it’s just a pie without the top! Since it doesn’t have a top to cover everything, it usually leads to prettier/fancier presentations so it just looks a lot more delicate. With that, I have to say I tend make WAAYYYY more tarts than pies.
I make a lot of dessert tarts, but I absolutely love savory tarts. Pretty much anytime I find a rare, fresh ingredient that’s special, and tastes amazing on it’s own, I tend to put it in a tart to make that ingredient the star.
So when I saw these gorgeous heirloom tomatoes, I had to make a tomato tart!
I love a One Pan meal. I mean how can you not?… one pan means less utensils to use, less stirring to do, and the biggest obvious…. less dishes to wash! It’s awesome! The only thing better?…. Sheet Pan Meal!! No watching over, little to no stirring, and in my opinion, everything just tastes awesome when roasted.
With our busy New York lifestyle, we make a LOT of sheet pan meals. I love putting my protein and veggies in one pan, toss in a various mix of herbs, spices and just shove it in the oven. Once I’m done with my 1st glass of wine, dinner is ready 🙂 So yeah I’ve made my fair share of sheet pan meals. Of all the sheet pan recipes, this chicken and eggplant dish is by far our absolute favorite.
Over the years I’ve made my fair share of Bolognese sauce. It’s a no fail dish that everyone from adults, to teens, to the youngest and pickiest kids gobble up. I love making it for a big dinner party or for pot lucks.
However, it wasn’t until a couple years ago that I made my “Perfect” Bolognese. The difference?…. I started adding MILK!
Khichuri, also known as Khichdi, can best be described as a rice and lentil porridge or stew.
It is one of the most common dishes across the whole Indian Subcontinent. The very basic definition of Khichuri is a dish made of rice and lentil, but you can make it in several different ways. You can make it with just a few ingredients or you can make it with 20 ingredients, you can make it slurpy and runny (best when you’re a little under the weather), or thick like a risotto, or fluffy like pilaf.
Today I’m going to share my Mom’s go to recipe because…. well cuz mom just knew how to make it the best 🙂
There’s something oh so great about Sushi dinner, isn’t there? Sushi just makes you think of something delicate and fancy….. the expertly sliced salmon, delicately marinated tuna belly, thinly sliced squid, paired with sweet tangy rice and topped with bright orange fish roe…. just heavenly!
But what do you do when you’re in quarantine and can’t leave the house to go to your favorite sushi spot or go get some sushi grade seafood to make your own?! Well that’s when you pull out the canned, smoked, frozen, supermarket seafood and make unconventional sushi rolls.
We made 4 different kinds of rolls. Instead of fresh seafood, we used smoked salmon, frozen shrimp and canned tuna.
I have a pretty interesting, deep, dear connection with PB&J sandwiches.
Sometime, while I was in high school, a friend was shocked to hear that I didn’t care for PB&J sandwich cuz…. well I never tried it. So he convinced me to take a bite off his sandwich. And I’ll tell you what…. it was love at first bite.
No exaggeration, that entire summer I would have about 3-5 sandwiches a day! I was obsessed with it… so much so that my mom would have to take the jars of peanut butter and jelly from me, because I just filled up on the sandwiches and would want to skip meals!
I have since, worked on restraining myself from PB&J sandwiches. But still enjoy one every now and then. Then recently, I made this toasty PB&J-Banana sandwich… and I’m in love all over again ♥♥♥
