Ramadan

A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick, hearty dinner.

This is going to be your new favorite way to serve green beans.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

These warmly spiced lamb meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season.

An elegant dish that may be served to the family or at a grand party. Rice is the ideal accompaniment.

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Homemade strawberry jam and almonds top off this easy gluten-free tart.

The key to cooking this yeast-risen, yogurt-enriched Indian flat bread at home is a hot cast iron skillet.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.

Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.

Totally decadent. Naturally gluten-free.

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Dates and bananas naturally sweeten this wholesome breakfast smoothie.