I met my first oyster when I was 12 and decided that we would never be friends. I was at a swanky seafood restaurant in Milan, Italy, with my meat-and-fish loving family who had been trying, unsuccessfully, to cure me of my staunch vegetarianism.
No South Asian kitchen is complete without a pressure cooker, the kind that comes with a bobbing weight on its lid and lets out five-second whistles as the food cooks.
In India, no celebration is complete without some mithai to sweeten the occasion.
As a teenager in India, marijuana thandai's delights took on mythic proportions in my head. I would imagine how creamy and nutty it must taste, how refreshing it must feel, and most of all, what a kick it must give.
As you get older, candles can start to make quite a crowd (not to mention a fire hazard) on your birthday cake.
I carried soup in my lunch pot today and the best part—I didn't have to share it with my purse.
To baste or not to baste is a question that every home cook faces come Thanksgiving.
Even though they're called mashed potatoes, the best way to make them is with a ricer.
Nothing says holiday cheer better than cookies, especially if they're homemade with love.