

A few weeks ago, i discovered there’s a seemingly abandoned quince tree a couple streets over from us.

Winter is the time for drinking chai, and by chai I mean all the warming winter spices blended and infused into tea.

As I opened my daily planner this morning, I was reminded that I had originally been slated to be teaching a lesson today about healthy breakfasts and how to tell when one is hungry and full to sev…

Shortly after we all went into lockdown a few weeks ago, my running team had a group call with Sally Bergeson, owner/founder of the women’s running apparel company, Oiselle.

“Why are you people always switching out sour cream for yogurt in all your recipes?”This was the question I was asked a few weeks ago while teaching a (virtual) cooking store tour.

I cozied up with the first of the year baking dense loaves of rustic pumpkin + rosemary bread and drinking a good, strong pot of tea.

Even though I am no longer a teacher, there is something about the beginning of the school year that gets me excited for a fresh start, eager minds, clean hallways, and a newly decorated classroom.

Thogayal is a kind of thick condiment made in Tamil nadu often eaten with steamed rice.

This is a simple recipe made using chicken and red sorrel leaves known as gongura in telugu.

Pudina/Mint thogayal is a variety of chutney to have with steamed rice smeared with sesame oil.

Coriander is one of the most consumed spices in the Indian spice rack.