How the country ham sandwich at Egg Restaurant in Brooklyn was born
And the last line of the recipe? "These are light tasty muffins every time."
Start the day like you're in Trinidad.
From a grandma to a community member to us
The first recipe that gave me the confidence to cook the food of Kerala
My mother could barely believe I was trying to cook without it
And a spicy secret ingredient that was nearly lost forever
Not easy, not fast, but definitely worth your while
How niter kibbeh and griddle cakes became my family's comfort foods
A simple meal made for loved ones in the comfort of home
And the one ingredient that makes it truly special
When the scent of this bread fills the kitchen, you'll know it's nearly Easter
A easy lunch, a mighty dinner, an appetizer—your choice!
Keep a pan in your freezer for nearly-instant dinners
An Egyptian dish that's made by instinct, eaten with messy exuberance
A deeply spice lamb stew that's traveled far.
Right from the Mughal Empire.
Navigating mixed race identity in the U.S. by way of red bean paste
Fit for a royal dining table—and a grandmother's kitchen
Plus, an herby pilaf you can make no matter where in the world you are
Plus the secret ingredient that makes it special
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