Typically I think a lot of people feel like salads and lighter foods need to be Monday food, but I am just SO not one of those people. I love salad, but honestly today is not a lettuce in a bowl with some cheese kind of day. Nope, today is a grits with some butter and a quick, veggie packed, gumbo kind of day. It’s total health food and you know it....

Few days back, I attempted Rasagulla recipe and after its grand success at home, I was tempted to try out another one of our very favorite Bengali sweets – Rajbhog. Rasagullas are fairly available in even small stores, thanks to the tinned versions of Haldirams. Unlike Rasagullas, Rajbhog is seen only in specialty sweet shops and I saw it for the first time only in Bangalore. To look at it, it seems like a bigger version of Rasagulla which is yellow in color....

I take that back, I know exactly what has gotten into me. LIFE. Right now my life is completely awesome, but also completely crazy all at the same time. It’s a good crazy, but it is still crazy, and my Sunday night/very early Monday morning was no fun. BUT today is all about fun. No Debby Downer talk. Which is why I am going to be telling you guys about maybe one of my craziest combos yet....

I’ve been missing out! I say this every single time I share any kind of appetizer recipe, but oh my goodness, I need to make more dips! I’ve decided that this coming summer is my summer to share all of my dip recipes. Baked, chilled, light, and fresh, I have so many ideas brewing. I’m so excited, I can’t wait! Also, I am very happy that summertime is drawing near....

So very dramatic, but so very true, because let’s just be real, we all know that potatoes are possibly one of the best foods around. Especially when roasted…and especially when paired with burrata cheese. Basically this recipe needs no introduction. Just reading the title, makes my mouth water. These are potatoes, but slightly elevated and dressed up for spring and this is maybe one of my favorite recipes to come out of my kitchen this month....

Crispy browned salmon fillets are topped with a creamy and flavorful avocado salsa for a meal you can feel good about feeding your family. I happen to love salmon in all shapes and forms. Whether it’s a side of salmon big enough for a crowd, or smoked salmon for brunch, you can almost always find salmon in my house! One of my absolute favorite ways to eat salmon is this salmon with avocado salsa....

Whether you had way too much fun last night and are in need of some seriously good take-out type food to save the day, or maybe just having a lazy Sunday, Asian style noodles are always a great choice. Especially if those said noodles are a healthy detox version of a rather not so healthy take-out favorite. These Singapore sweet potato noodles are from Megan Gilmore’s new cookbook, No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day....

When the holidays roll around every year, my family always requests their favorite dishes including roasted turkey breast, golden brown Thanksgiving stuffing, and this sweet and tart slow cooker cranberry sauce. Slow Cooker Cranberry Sauce Ingredients How Do You Make Slow Cooker Cranberry Sauce? To make slow cooker cranberry sauce place in the slow cooker cranberries, water, orange juice, sugar, orange peal and cinnamon. Then stir everything together. Place the lid on the crock pot, and cook for 3 hours on high, or 6 hours on low, stirring occasionally....

Sweet and savory brown sugar glazed carrots are coated in butter and sugar and cooked to tender perfection. Your whole family will love these slow cooker carrots! One thing you’ll always find in my fridge is a bag of carrots. They’re cheap, healthy, they last for weeks, and they’re my go to when I need an easy veggie side. These slow cooker glazed carrots are the perfect side dish for a busy weeknight or for Thanksgiving dinner....

When it’s cold outside, I often make slow cooker favorites such as salisbury steak, chicken noodle soup and this easy and hearty pot roast. Slow cooker pot roast is a great way to turn an inexpensive piece of meat into an extraordinary meal. This dish is loaded with bold, savory flavors and is a complete meal that will satisfy even the biggest appetites. What is the best meat for pot roast?...

It seriously boggles my mind. How is time going by so fast. I am already working on holiday foods. No really, I am. That is what I spent Friday doing and I have to say, I kind of loved every second of it. Holiday freak over here. So let’s talk Halloween. I love Halloween and seeing as there is so much cool stuff floating around on this big old internet of ours I thought it’d be fun to throw in a few spooky links this week....

Homemade Ginger Syrup Ginger syrup is one the most warming things to have on hand at this time of the year. It is so simple to make and takes only a few minutes. Fresh ginger and pomegranate pair quite well and this drink is really refreshing and bright. You can use ginger syrup in smoothies or any drink where you want add a little spice. During the holidays, I sometimes brushing the baked goods with ginger syrup to moisten them....

Because I really, really want to! I hate when I’m always saying things are the best, but you guy, I really do not know how else to describe this cake. Three coconutty, carrot cake layers, frosted generously with the most delicious whipped mascarpone buttercream, and topped with fresh spring strawberries. Yup, see…best ever. Or at least it’s the best carrot cake I’ve ever had, which granted, I really haven’t had many carrot cakes, but I think you get what I’m trying to say here… Plus, not only is this cake delicious, it’s super pretty too!...

To be honest with you, the only reason I ever make creamy tomato soup is to enjoy it with grilled cheese on the side. The idea is that the grilled cheese is really the main dish, and the soup acts more like a dipping sauce. You cannot deny that tomato soup and grilled cheddar cheese are the best pairing. I can’t truly enjoy one without the other. I’ve made the same tomato soup recipe for YEARS....

If you’re new to Muhammara, it’s a pureed roasted red pepper and walnut spread/dip commonly made in the middle east. It’s completely addicting…especially when served with a side of homemade naan or pita chips. Along with roasted red peppers, this muhammara recipe also includes sun-dried tomatoes, which adds a slight sweetness to the spread. Top it off with a little olive oil, toasted cumin seeds, and flaky sea salt…SO GOOD....

Yup, this will be your new go-to wrap. It’s fresh and light, quick and easy, and oh so pretty! Basically, it’s the ultimate chicken wrap, full of flavor and made on the lighter side… and even made without cheese. WHOOAAAAA. I didn’t know I would be one to like a wrap minus cheese, but I do. I will be the first one to admit I didn’t miss the cheese at all....

Make taco night special by mixing things up a bit with taco pasta, taco soup or this hearty and cheesy taco bake casserole. It’s got all the great flavors of a casserole baked into one dish! If you love tacos, you’ll adore this taco bake. It’s got plenty of meat, beans and cheese, all accented with tortilla chips and covered with a variety of fresh toppings. I often set out bowls of assorted toppings then let everyone make their own creations for a fun and interactive meal....

This rice dish is a beloved street food in Mumbai and can be easily recreated at home. With the addition of green chilies, fresh herbs, vibrant vegetables, and pav bhaji masala, this simple recipe yields a delightful and speedy weeknight dinner, especially when you have pre-cooked rice ready to go! I had the opportunity to try this dish while living in Pune for a few years. During those occasional weekend visits to Mumbai, I had my first taste....

I would have almost forgotten to post about the Krishna Jayanthi/ Janmastami/ Krishna Janmastami special recipes, had it not been for my blogger friend Bingo’s Mom. She pinged me on whatsapp to remind me of this special occasion (I completely forgot the date even inspite of seeing posts from fellow blogger friends) and asked me if I had planned anything special. That got me thinking and here I am with the post....

Happy Fall! I can’t believe the autumn season is here. Halloween is just a few short weeks away and then on to the holidays! As I’ve said plenty of times this week, I’m feeling so excited for the next few months. We have a lot of fun Halloween and holiday content planned that I can’t wait to share. Since we’re kicking off HBH Cocktail Saturday next week with our “spooky cocktails”, I thought I would take some time today to share some of my favorite cocktails from previous years....