Author: Gopi Krishna

Butterscotch cookies are an easy to make snack that is delicious and ready in minutes. They’re soft on the inside and slightly crunchy on the outside, and butterscotch chips come in every bite. These cookies are good for small recipes, tea time or even when you want to cook something quickly without any planning. The smell of these cookies spreads all around when they start baking, making the whole place feel warm. These cookies go well with milk, tea or something like that. The butterscotch chips provide little crunchy bits here and there, making the cookie even more fun to…

William and I stood in line at our favorite donut shop on the first crisp October morning, ready to order their famous Baked Pumpkin Donuts. “We’re out,” the worker said. “Won’t have more until tomorrow.” I watched William’s face fall – he’d been talking about these donuts all week. That disappointment drove me home to figure out how to make baked pumpkin donuts myself. No frying, no special equipment, just muffin tins and determination. Those first Baked Pumpkin Donuts that came out of our oven changed our entire fall routine. The combination of pumpkin puree, warm spices, and that cinnamon…

Growing up, my mother made this maple dijon chicken thighs every single Sunday without fail. When I asked why she never changed it up, she’d say “Why fix what isn’t broken?” I rolled my eyes as a teenager, thinking her cooking was boring and predictable. I wanted complicated recipes with twenty ingredients, not simple chicken with two-ingredient glaze. Now, twenty years later, I make this exact same dish every Sunday, and William says it’s the best thing I cook. My mother was right all along.That sweet and tangy chicken represents everything I’ve learned about cooking as an adult. Why You’ll…

Sambar Idli is one of the most comforting South Indian tiffins that many of us enjoy frequently. It is made by soaking soft idlis in hot sambar until they become hot, tasty and best served when dipped in sambar. This dish is common in restaurants, but making it at home feels more refreshing and simple. The flavor is mild but still rich with the dal, vegetables and spices of sambar. When the idli absorbs all this, it becomes almost like a soft bowl of food that feels very homely. It’s perfect for breakfast or even a casual dinner on busy…

Two years ago, right around this time, I revealed how to refresh my rental kitchen. During the months leading up to that, I chronicled my journey from “before” to “after,” and one big change was my equipment. When my family moved here, we had a partially broken white electric-coil range, a black (and ancient) dishwasher, and a very small, apartment-style fridge, also white. It was a mix of finishes and not one of the tools suited our needs. It took me almost a full year to find new, second-hand kitchen appliances within my budget, but I finally did. The biggest…

Poondu Kulambu is a spicy and delicious curry made using garlic, tamarind, spice powder, herbs and spices. Poondu Kulambu is a great option when we run out of vegetables and is perfect to serve with rice, idli and dosa. Learn how to make delicious Poondu Kuzhambu with step by step pictures and videos. I have tried many versions of Puli Kuzhambu, each one different in its own way. But eventually settled on this one, which is my patron because it’s our family’s favorite. This is a very easy and quick recipe that you can prepare in just 20 minutes if…

Karthigai Pori is a simple and traditional sweet snack which we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with light jaggery syrup along with small pieces of coconut and some fried gram dal. This snack has mild sweetness and a nice chewy taste that is perfect for festival evenings. Its taste is not very heavy, so even if you eat a little more, you will not feel tired. While many people love the simple taste and flavour, this homemade version always tastes better. The mixture of jaggery and pori gives a soft crispiness which…

William volunteered us for a work potluck before asking if I had time to cook. Twenty-four hours’ notice, nothing planned, and I was already exhausted. I threw together what we had in the fridge – leftover rotisserie chicken, rice, canned beans, salsa, cheese, and a crushed bag of Doritos from the pantry. I baked it all together and prayed it would be edible. That desperate Mexican chicken casserole won the office “best dish” vote by a landslide. That cheesy Mexican chicken bake changed our entire approach to weeknight dinners. The combination of tender chicken, fluffy rice, melted cheese, and that…

William took me to a tiny Italian restaurant for our anniversary three years ago. I ordered penne in something called “rosa sauce” that arrived at the table looking like the most beautiful pale pink pasta I’d ever seen. One bite and I was obsessed – creamy like alfredo but with this bright tomato flavor, rich but not heavy. When I asked the waiter what was in it, he smiled mysteriously and said “tomatoes and cream.” That vague answer haunted me for weeks. I experimented in our kitchen until I cracked the code – Italian pink sauce is literally just marinara…

William came home from our CSA pickup with a box that looked like a farmer’s market exploded. Zucchini, tomatoes, peppers, spinach, onions – more fresh garden vegetables than two people could possibly eat before they went bad. I stared at that overflowing box and had a moment of panic. Then inspiration: what if I made everything into one dish? A garden vegetable pie that would use up all those gorgeous vegetables before they wilted.That first savory Garden Vegetable Pie changed our entire relationship with CSA boxes. Why You’ll Love This Garden Vegetable Pie This cheesy Garden Vegetable Pie solves that…