You know what’s nice about fusion recipes like this? They bridge familiar concepts with the unfamiliar.That’s what I thought about when making this Kerala Shrimp Kati Roll recipe. It’s packed with flavor and succulent, spiced shrimp.
Cozy sweater weather calls for a comforting (and seasonal) bowl of this white pumpkin sage soup.
This Smoky Garlic Hummus is something you can put on burgers, dunk veggies into, or straight up eat plain out of the bowl!
One (Christian) Kerala Easter tradition is to make Vattayappam on Holy Thursday. Vattayappam is a fermented coconut and rice batter spiced with cumin and cardamom then topped with ghee-roasted cashews and raisins.
There’s nothing like an herby brown butter sauce on a perfectly seared flank steak to make your day better. Serve this as an appetizer to impress your loved ones!
That’s right, I decided to put a vegan spin on a Nashville staple: hot chicken. Hopefully the locals don’t yell, “blasphemy!” at me.
I visited Miami and discovered a simple, yet amazingly delicious recipe called platanos calados. I just HAD to put a spin on it. Hope you like it!