Immigrants from Northern India have popularized dishes like this one in Australian cities. The Sanskrit word saag means “greens”—not just spinach (known as palak). Paneer is a firm cheese with a high melting point made from milk curdled with lemon juice or another acid. If you cannot find it, halloumi, feta, or queso fresco make […]
Because they hold their shape better when cooked, I prefer green or black lentils for this dish in lieu of the more common brown lentils. If radicchio is not available, use Bibb or butter lettuce leaves. Try this with the tuna recipe. Ingredients For the vinaigrette: For the salad: Directions Step 1 Make the vinaigrette: […]
These cupcakes are heady with a double dose of vanilla … in the sweet vanilla cake and the rich and creamy frosting, enhanced with just a hint of almond extract. Use a small offset spatula to mound the frosting in a cone shape, or use a pastry bag and small star tip for a fanciful […]
Australians love meat pies, especially when the meat is ground, or “minced.” Individual hand pies made in tins (a large muffi n pan is ideal) make perfect snacks or take-along lunches. Our version is for a family-sized pie with a delicious Indian-inspired ground lamb fi lling that you can make a day in advance. Classic […]
