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I'm late to the party. I was listening to some summer 're-air' podcasts and stumbled on a warm-hearted interview with Priya and Ritu Krishna, co-authors of Indian-ish: Recipes and Antics from a Modern American Family (2019). In it they make palate-altering DAHI TOAST. After making this (though admittedly, I had to use dry curry leaves as these are harder to come across where I am) it's gonna be a go to. The spiced oil is the stuff of legend, called "chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos", as described by Bon Apetite Magazine when Priya shared these hot toasties with them in 2019. The beautiful oil is imbued with the intensely aromatic curry leaf and pungency of whole black mustard seed. Then there's the tangy, soft layer of chili-spiked yogurt you reach after audibly crunching through crisp, rich sourdough. Priya says it's recommended to douse the sandwich in grassy cilantro chutney or straight up ketchup (the latter is her jam, and I tend to agree...though it's a tough call as both are delicious AND this sandwich can easily stand all on it's own, too). Thank you Priya and Ritu for sharing this and so many other accessible recipes with the world! I was so inspired after hearing the interview, reading more about the dish and making it that I had to draw it too! I went vibrant and punchy and bright just like the tastes in this lovingly created recipe. Like all of you, I am BIG into drawing what I and others are cooking....it's like living the happiness of preparing and eating a dish all over again. Xx.
What to take for a breakfast? [Milky] Coffee [with a book] first! But then, there are choices that I love the most, croissants with confiture, or eggs with becon, or donnuts with cream, or toasts with butter. Whaterver! - Morning should be just lovely, tasty and colorful.
Bread has a permanent place on our plates and in our hearts, wherever we live. Nearly every nation in the world has some form of bread that they claim as their own. Whether yeasted or unleavened, with added seeds or unadorned, these breads are unique to each country. Not being able to travel (Covid times) I've started experimenting with a few different breads with varying results but still delicious.
I love this Indian-Mughlai Dessert that's most popular in the northern part of India. Although, there is another part of southern India that claims it's there's. Before it's even decided whose it is, we all enjoy the scrumptious & delectable taste of 'Shaahi' - meaning Royal, 'Tukda' - meaning a piece. It's covered some beautiful garnishings of edible silver called- 'Warq', rose petals, pistachios & almond silvers. This recipe was prepared best by my Grandfather who aced Mughlai cooking. A tribute to him & all the olden days Lucknowi cooks.
Did you know that traditional Swiss fondue is solely cheese fondue? No meat, no oil, no chocolate, no fruit (unless you eat it alongside). Only bread and cheese! What better combo? Enjoy a few other tips and facts about how to "Swiss fondue like the Swiss do."
This is my entry for the Global Cuisine Challenge. I love Italian cuisine and I would love to go back to Italy again someday soon to explore more of its food and places!
I personally use this recipe using our local Pan de Manila pan de sal bread and bottled pesto sauce. This is an easy recipe my kids love making it for their snack. :)
One of the most convincing combinations of simplicity and tastefulness is the Spanish version of breakfast: toasted bread, soaked with olive oil and topped with fresh tomato puree + salt is the perfect way to begin a day. It has everything: crunchy, warm, fruity, fresh and healthy – and with an extra slice of jamon iberico it is a delicacy.
For the Birthday Bash challenge! I always used to make this Birthday Breakfast dish for our boys when they were small - liked them myself too, hah, yummy!! (This is also my 18th recipe for TDAC! And an adaptation of an earlier recipe for French Toast))