The dish goes back centuries and is universally loved across South Asia. It is also considered the ancestor of the British kedgeree and Egyptian koshary.
It took Marc Matsumoto 13 batches to get this vegan mayonnaise just right.
This recipe features a North African spice blend of cinnamon, allspice, ginger, cardamom, coriander, paprika, turmeric, cloves and white pepper.
Use chickpeas to make this thick, creamy dish for a warm, flavorful meal.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
You can literally feel yourself warming up from the inside out as each spoonful of this carrot ginger turmeric soup goes down.
This zinger of a drink is rich like a milkshake, thanks to a dash of olive oil.
Here's a new way to enjoy fresh-from-the-bush blackberries.
Mellow Yellow gives you the flavors of western Asia without the full throttle flavor of a traditional curry.
Today, two summer soups using carrots and broccoli. And, a story from Harvest Public Media about the new nutrition icon from the USDA, MyPlate.
There are inventive ways to avoid all the store-bought dyes and chemicals when you're coloring eggs this Easter. It’s fun to do it yourself - and it's science!
Does your chili recipe need an updating? Try this Indian chili that includes asafetida, fennel and cumin seeds, and turmeric powder.