In a pan heat oil, add mustard, urad dal, Fenugreek, curry leaves, asafoetida. Add shallots and saute. Add garlic, green ...

Curd in India is far more than just dairy. It’s the cool relief on a sweltering afternoon, the gentle answer to fiery masalas, and the heart of both temple offerings and wedding feasts. Across the ...

South India is ground zero for refined-cereal-heavy diets: steamed rice is the backbone of breakfast, lunch, dinner. The ...

Where stone towers rise in resilience and poetry outlasts empires, Tamil Nadu emerges as the living heart of the Dravidian world. Its legacy is etched not only in temples and song, but also in the ...

Wars don’t just shape borders; they shape kitchens. Scarcity, mobility, and the need for food that sustains under pressure ...

Cabbage 65 is a delicious vegetarian twist on the classic South Indian “65” dishes, usually associated with chicken or ...

Curd, or dahi, is more than just a staple in Indian kitchens—it's a cultural mainstay and a versatile culinary ingredient ...

Years ago when I was an intern at Martha Stewart, I was tasked with baking an Atlantic beach tart. In preparing the recipe — which is similar to Bill Smith’s well-loved Atlantic beach pie with a ...

New York Yankees catcher-first baseman Ben Rice is heating up at the right time. The 26-year-old feasted on the Baltimore Orioles in Sunday’s 7-1 road victory. His single tied the game in the top of ...

Brandi Jones has over two decades of experience as a nurse in an acute care setting. Her clinical background includes pediatrics, medical-surgical, and women's health. She also specializes in ...