Recipes about Connect with Self & Others

Fresh moringa leaves amp up the antioxidant quotient of this lentil-based cousin of the dosa in Rakesh Raghunathan’s recipe.

South Indian chef Rakesh Raghunathan gives a hearty twist to pesarattu with a upma filling.

Bottle the mouth-puckering flavor and myriad health benefits of green, unripe mangoes in this classic Indian summer pickle.

A spin on the traditional Gujarati chhundo, this sweet and spicy condiment made of dates and mango ginger has great digestive benefits

Make an instant aloo ka achaar or Indian potato pickle in under 30 minutes.

In this delicious probiotic pickle, carrots and radishes are fermented in a yogurt and mustard brine.

Cookbook author and physician Nandita Iyer recreates the famous dal dish from the kitchen of gurdwaras, or Sikh temples of worship.

With no added sweetener, this naturally blue nice cream is a striking vegan dessert or a mood-lifting breakfast

Chef Rakesh Raghunathan shares the art of making a crisp, yogurt-infused rava dosa.

Filled with a mixture of Brussels sprouts and apples, these empanadas are made with spelt, an alternative to wheat that creates a simpler, easier-to-work dough

During pineapple season, this sweet and tangy pineapple ombol chutney is on just about every table in Assam, India.

As a faraal food, makhana recipes are popular during the Navaratri, Ekadashi, and Mahashivaratri upvas (fasting) in north India. Makhana kheer is perhaps the most famous iteration. It’s easy to make, tasty, and nutritious.

A soothing coconut soup spiced with zesty ginger and earthy turmeric — perfect to keep the winter blues away.

These spicy almonds make a great addition to a cheese board or salad. Increase the paprika in the recipe if you want them spicier.

Dried mahua flowers are great natural sweeteners and make for a lovely addition to muffins and cakes.

Akhtar Nawab's tomato soup recipe is brightened with vinegar, shallots, and extra-virgin olive oil.

Whip up a bowl of an instant mango pickle that is the highlight of South Indian wedding feasts.

Fava bean stew, ful (also known as ful medames) is popular as both a breakfast staple and a dinner entrée in the Middle East. Hole-in-the-wall restaurants serve the best kinds, as they slow-cook the stew the traditional way over embers all night (and day).

Chef Shenarri Freeman takes one of her Aunt Tina's most famous recipes, Maple Buttermilk Cornbread, and makes a vegan version of it.

This recipe for a vegan Mixed Berry Cobbler, topped with a pomegranate syrup, is a great way to use any fruit on hand, fresh or frozen.

Chef Shenarri Freeman's Tamarind BBQ Oyster Mushrooms are a showstopper for a vegan dinner party.

For chef Shenarri Freeman's wedge salad, the standouts are the vegan ranch dressing and the vegan shiitake “bacon,” which you can prepare ahead of time.

A mainstay of North African and Asian cooking, preserved lemons add a sublime depth of flavor to stews, roasts, and even salads.

This is the dish that taught me to cook. I had it in Rome, and immediately set to reverse-engineer it in my home kitchen. I haven’t looked back since.

For this granita, pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.