After working day and night through the week, Friday is finally here! We can’t wait to put behind all the weekday stress to enjoy a sweet day or two of rest. The joy of the weekend is evergreen, and people of all ages can relate to it, from school-going children to CEO’s of big conglomerates. The best way to enjoy this precious time is to eat yummy food that makes us and our tummies happy! And what better way to do than by eating paneer, especially when it is made in Indo-Chinese flavours. Celebrate the weekend by making yummy Indo-Chinese
Lisa Goldberg still experiences regret when she thinks about recipes from her aunt she wasn’t able to record. “My aunt was the best cook … [but] I only got a handful of recipes from her,” she says.
Goldberg, the Sydney-based founding member of the Monday Morning Cooking Club, a not-for-profit dedicated to curating and documenting recipes from Jewish kitchens across Australia and the world, doesn’t want her children to have the same “recipe regret”: the particular kind
To truly commune with Paris Hilton and better understand her show, I wanted to cook along to what stood out by far as her worst-looking recipe.
Here is a list of words that the 40-year-old human with a cooking show Paris Hilton doesn’t know. Or — and this is more likely — a list of words she pretends she doesn’t know for the sake of an extended character bit:
On her six-episode Netflix reality series Cooking With Paris, Hilton wears her aughties Simple Life performance like an extremely loose glove that’s
A few weeks ago, a friend sent me the cutest photo of her sweet, pudgy-cheeked baby eating a bit of kale-sauce pasta. The baby was in a high chair, grinning before the wreckage of her dinner — green sauce on her face and hands, bits of pasta up to her elbows. Now that baby knows how to enjoy her food, I thought with admiration.
A bunch of just-boiled greens, still hot and dripping wet, puréed with a little fried garlic, grated cheese and olive oil becomes such a crowd pleaser when you toss it with pasta. You can even
Grilled mackerel fillets with rhubarb and bitter leaf salad
Mackerel is a British staple, and here, simply cooked with a crunchy bitter salad, sweet-sour rhubarb and creamy toasted almonds, it makes a brilliant light lunch.
Prep 5 min
Cook 25 min
2 sticks rhubarb (ideally forced, when in season)
1 tsp brown sugar
Juice and finely grated zest of 1 orange
2 heads yellow chicory
1 bunch watercress
2 large mackerel fillets (from a 300g fish)
Good-quality olive oil
Salt and pepper
20g toasted flaked almonds, to finish
Heat the oven to 200C (180C fan)/390F/gas 6. Cut
The weekend is almost here and this time we have more the reason to celebrate it – after all India celebrates its 75th year of Independence this year (2021). But, just like last year, we can’t do much about it other than staying at home and watching all the celebrations on our TV screens. So, while we are at it, why not make this weekend a memorable one with some fresh home-cooked delicacies just like the restaurants and street vendors. One of the most sought-after cuisines, when we are dining out, is Indo-Chinese – from noodles to Manchurians, the spicy