Dishoom restaurant in London’s version of aloo sabzi, a richly spiced vegetarian Indian potato curry that is made extra special with the addition of chickpeas and paneer.
Dishoom's Aloo Sabzi

There’s officially a fall chill in the air, which has me craving a big bowl of something warm, spicy, and ideally paneer-filled. When this mood hits, I turn to one of my many Indian cookbooks and never fail to find inspiration within their pages.

Recently on one of these cookbook expeditions I discovered aloo sabzi, which is a fairly traditional vegetarian potato-based curry. Made without onion or garlic, it relies heavily on various spices for its signature depth of flavor. This version is from the Dishoom cookbook, which features fare from the famous London restaurant of the same name. While restaurant cookbooks can be hit or miss (many are not very well tested or adapted for the home cook), Dishoom’s does a great job of bringing their Indian food to life right in your own kitchen. I’ve made quite a few of the recipes and they’ve all turned out really well, rivaling the Indian takeout we often order.

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Halloumi saganaki is a traditional Greek dish made with semolina-crusted fried halloumi cheese that is served with fresh figs, pomegranate seeds, bitter greens, and a drizzle of honey for sweetness.
Halloumi Saganaki

Born and bred on a diet of fried chicken cutlets, pasta with “gravy” (aka marinara sauce, for those of you not fluent in Sicilian-English-New York slang), and Eggo waffles there is very little that comes out of my kitchen now that even vaguely resembles the food of my youth. 

Halloumi cheese is a prime example. We eat it SO often. Disturbingly often. (Gloriously often.) It is one of my favorite meat substitutes and even Remy loves it, which is a huge win in my life since she basically subsists on air and Annie’s fruit snacks.

Yet my husband, despite being Greek through and through (and through) doesn’t remember his mother ever making it when he was a kid. Mayybbeee his grandmother made it on special occasions, but that was about it. Crazy!

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Better-than-chipotle pinto bean burrito bowls – the perfect weeknight meal that the whole family will love! Served with rice, lettuce, cheddar cheese, and a homemade salsa fresca.
Better-Than-Chipotle Pinto Bean Burrito Bowls

If you want a surefire way to knockout a family of four for a month, give them a bout of covid followed immediately by back to school (at a new school, no less!), and then another non-covid illness and here we are. Not the most fun four weeks of my life, but we survived.


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A lattice-topped raspberry rhubarb slab pie that is perfect for a summer party! It makes enough to serve a crowd and is perfect with a dollop of vanilla ice cream on top.
Lattice-Topped Raspberry Rhubarb Slab Pie

Earlier this summer I committed a cardinal baking sin. 

Yes, it was that bad. Yes, I still wake up in a cold sweat thinking about it. No, I don’t want to talk about it but I will anyway because there are no secrets between us and also because I want you to learn from my mistakes and never find yourself in the same awkward position that I did.

Here goes.

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Fried squash blossom tacos with peach salsa are a celebration of summer! Squash blossoms are stuffed with a cheesy zucchini and corn filling, then fried tempura-style in this delicious meal.
Fried Squash Blossom Tacos with Peach Salsa

There’s a time and a place for tempting fate by cooking with a vat of hot oil with small children around.

That time, my friends, IS NOW.

Squash blossom season!! It only comes around once a year, for a short period of time, but we are in it.

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This zucchini filled spanakopita is a traditional Greek pie otherwise known as kolokithopita. Made with a flaky filo crust, it is filled with grated zucchini, feta cheese, and fresh herbs.
Zucchini Spanakopita (Kolokithopita)

Are you fed up with zucchini yet this season?

Ready to throw any remaining gourds at the wall just so you don’t have to figure out what to cook with them? 

Have I got a squash solution for you!

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