The Modern Vegetarian: Over 120 Recipes to Wake Up Your Palate

It is hot in Gurgoan, really hot. I have been striving to cool down, and sorbets are one way I have found to keep cool. One of the main reasons I bought my own ice cream maker a few years ago was to be able to make low-sugar ice creams and sorbets. I was getting frustrated by commercial ice creams that load their products with excessive sugar, so I wanted to move past that. The world of ice creams is large and complex. This is my attempt to break this world down as I picture it. Non-milk...

Many Thai curries tend to be elaborate, with fussy, intricate curry pastes, a lengthy list of ingredients, and complex flavours. This...

I love Maria Elia's cookbooks, and I have them all. This one, though, is probably my favourite; the recipes are fantastic, and the...

Cartouche is a French term meaning "parcel". here the parcel contains a delicious salad that, in my opinion, is quite unique. The base of the salad is earthy but brought to life by the rice vinegar, mustard, and soy sauce. layered on top and adding flavour are the mushrooms and rosemary-scented beets. Finally, the cheese adds creaminess. The salad is wrapped and baked, allowing the flavours to come together beautifully when opened. I love it when folks open this salad, which is so unusual, at...

This is a soup that changed my mind about what a good soup should be. This is an inspired contemporary soup from a master chef. The...

This creative tart is beautiful, delicious and easy to make. I usually make it during fig season for high-end dinners and home. The...

This is a contemporary curry that fuses Indian and Thai flavours. It's a simple and quick curry that bursts with flavour. The curry...

A gazpacho is the perfect summer soup, cold, refreshing and a beautiful balance of flavours. This soup is thought to be of Spanish...