Paneer is the star ingredient in some of my favorite Indian dishes — and probably yours too. I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F. Line a sheet pan with paper towels. Heat the oil in a frying pan on medium heat to ...

Love paneer, but are you watching your weight? Chef Kriti Dhiman shares 5 smart, high-protein paneer recipes that are light, ...

One of the breakout hit recipes from Priya and Ritu Krishna’s new cookbook Indian-ish is Spinach and Feta Cooked Like Saag Paneer. With this recipe – based on the popular take-out dish saag paneer, ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

I'll admit it, I'm in love with my new gas grill. Since it arrived last month, I've had a honeymoon with it and haven't used my stove once. I'm amazed at how quickly the grill heats up (reaching 500 ...

The rhythmic chanting and the tabla beat, heightened by a heady aroma of jasmine and cardamom, took me back to my summer holidays in Bombay at my grandmother’s home. Stirring in her magic along with ...

Paneer is the star ingredient in some of my favorite Indian dishes — and probably yours, too. I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after ...