I grew up eating apple butter when I lived in Michigan. Fall in Michigan is known for its colors and beautiful apple orchards. My mom used to take my brother and I apple picking every fall, and I loved it. My favorite part was trying the orchard’s products like hot…
MUMBAI [PUMPKIN] MAC N CHEESE! So excited to share this new recipe for your #Thanksgiving menu this year. This Mac n Cheese is inspired by my family’s roots in Mumbai, Maharashtra, India, as well as all of the classic pumpkin Mac n Cheese recipes! In Maharashtra, we make an Indian…
Thanksgiving just isn’t complete without stuffing. Growing up, I only ever ate American stuffing, typically with celery, apples, and herbs. It was comforting and delicious. To go with the Indian-fusion theme of many of my Thanksgiving dishes, I wanted to make a stuffing that celebrated Indian flavors without losing out…
I love a good stuffed squash in the fall. Acorn squash, delicata squash, spaghetti squash are all great options for stuffing with savory, delicious meat. This is a stuffed delicata squash recipe with an Indian spin on it as it’s stuffed with kheema: savory, spicy Indian minced meat. You can…
There’s nothing better than festive and seasonal fall salads. This salad is absolutely gorgeous, with warm fall colors and lots of flavor. Delicata squash is such a versatile fall squash that is probably my favorite, even more than butternut squash! It’s sweet and pairs beautifully with warm spices, including Indian…
Fall is my favorite season of the year. Growing up in the midwest, I used to love the golden colors from the leaves turning, the crunchy sound of our shoes stepping on fallen leaves, cozy warm coats, and the earthy smells mother nature would bring with it as it prepared…
I remember first trying fig & ricotta toast at a fancy brunch place. It was beautiful, delicious and filling. This is a simple yet delicious take on this classic combination, made with six pure ingredients. It’s a perfect breakfast solution for slow weekend mornings paired with a hot cup of…
I first tasted za’atar when I was a little girl growing up in Southeast Michigan. Dearborn, Michigan has the largest Lebanese population in the US so we would visit there once a month to eat delicious trays of baklava, hommus, pita, shawarma, etc. in family owned cafes. I have memories…
This is a divine and festive dessert for the holidays. This peppermint chocolate mousse features @elementstruffles Ayurvedic dairy free / refined sugar free peppermint lavender chocolate that delicately sits on top of a creamy, decadent chocolate mousse made from coconut cream, @bobsredmill coconut sugar and @guittardchocolate cocoa powder. This tastes JUST like a thin…