If you’re new to cooking with paneer, you’ve been missing out. Made from cow or buffalo milk, this unaged fresh cheese boasts a low-moisture content that keeps its texture firm and springy, even when cooked—much like halloumi or queso panela (a.k.a. Mexican grilling cheese). Traditionally used in South Asian cuisines, like Indian, Sri Lankan, Pakistani, … Read more
I like to say ladoo are the “OG lactation cookie.” Many variations can be found across the postpartum food traditions of South Asia and its diaspora: fenugreek ladoo, ginger ladoo, gond (edible gum) ladoo. The herbs, seeds, and fruits in these sweet treats are considered to have nutritive, healing, and lactation-inducing properties. Old wives’ tale? … Read more
Step 1 Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1″ piece ginger, peeled, finely chopped, … Read more
For those unfamiliar with seeni sambol, a Sri Lankan condiment of spicy-sweet caramelized onions, these cheesy Hawaiian buns are the perfect place to start. In this recipe, chef Sam Fore makes her own DIY version of the relish by cooking red onions with curry leaves, red pepper flakes, and a dash of tamarind concentrate. The … Read more
This take on a classic Sri Lankan curry is particularly unique due to its use of black pepper, which has a slow-building heat that creeps up on you. Black pepper doesn’t contain capsaicin, the substance responsible for chiles’ spiciness; instead it possesses a compound called piperine that gives it a warming intensity. (Peppercorns tend to … Read more