Saluting a Ukrainian tradition
byThe siege of Ukraine is a sorrow beyond words. Here our fusion cooking columnist Rajni Menon pays tribute to a gallant people with an Indian twist on a Ukrainian standard – deruny, potato pancakes.
The siege of Ukraine is a sorrow beyond words. Here our fusion cooking columnist Rajni Menon pays tribute to a gallant people with an Indian twist on a Ukrainian standard – deruny, potato pancakes.
Here’s a refreshing South Indian dish made with yogurt, beet purée and cucumbers.
In South India, cabbage is popular and widely used in thoran, a finely cut vegetable stir-fry dish, lightly seasoned with mustard seeds, curry leaves, green chilies and coconut.
Spiced chicken (or chicken roast) is one of the most popular dishes all over Kerala. Chicken roasted with a marinade of spices and sautéd with roasted onions is one of the best dishes that goes along with rice or flatbread. This version of mine is a blend of spices along with a compound butter to bring out a better flavor. Hope you enjoy it.
What’s Cooking columnist Rajni Menon whips up Pistachio Bombs, using aromatic cardamom.
The egg is a symbol of rebirth. Egg recipes are a great way to start off the new year.
WAG reinvents itself with a refreshed look and a breezier style.
Rajni Menon offers her take on one of South India’s most popular dishes.
Here’s a quick, flavorful dish, Rajni says, for a crisp autumn day.
Eggs are a versatile protein that can be had any time of the day or night. Eggs cooked in coconut oil are to die for.
South Indian coffee – flavorful, bold and strong – is simple yet enjoyed by all.
Eggs and beets? What’s Cooking columnist Rajni Menon says it’s a winning combo.
The vegan breakfast crepe known as dosa is a favorite of the residents of Kerala, India and What’s Cooking columnist Rajni Menon. Here she offers her take on the classic and her mother’s accompanying chutney.
What’s Cooking columnist Rajni Menon offers her take on the spicy fish curry Meen Molee – Lobster Molee.
Rajni Menon, garde manger at The Inn at Pound Ridge by Jean-Georges, is designing a cooking program to support the children of the world.