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"My scrambled eggs have a very unique technique — the eggs never hit a pan," Chef Palak entices, challenging us to see if we ever make the go-to dish with a pan again. She uses an egg topper and

A few years ago, I started veganizing my Thanksgiving menu and only served turkey to appease a few family members that couldn’t let go of the tradition. I’m certain that without a turkey, your table

The ingredients that make up achar can be simple and seasonal. All Indians have dozens of pickles at their disposal: assorted or mixed pickles, lime, chili, gooseberry — the list goes on. Yet, no

Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees

We have a variety of options that will meet just about any need depending on personal preference, dietary restrictions and general demand for nutritious flours. I haven’t experimented with every

So what’s the secret ingredient? Plain yogurt. It’s inexpensive, readily available and incredibly versatile. Yogurt seems like an uncommon ingredient for cooking and grilling because most Americans

A week before Christmas, I got a call from my friend Will Yandell asking if I was interested in running the Boston Marathon with Clif Bar. My response was laughter. Who was he kidding? I’m a chef who

Take a deep breath. There’s actually a very simple guide to buying and utilizing spices. The key is to know what you’re working with. Spices are dried parts of plants and are great for your health

Every meal was a well thought out and choreographed production. The aromatic spices were neatly organized in round metal containers, glass jars filled with red, yellow, green and black lentils and