(jump to recipe) An easy and flexible weeknight recipe for noodles involving ground chicken, mushrooms and a quick sauce that comes together from pantry/fridge ingredients. Add more […]
(jump to recipe) This freeform buttery pastry tart (“galette” in French) is as beautiful as it is delicious – full of sweet corn and cheesy goodness! The […]
(jump to recipe) This recipe is very close to my heart, almost family heirloom status. It’s one of my mom’s favorite recipes, a modified version of which […]
(jump to recipe) Disclaimer: This page contains affiliate links to Simple Loose Leaf products. ZezooCooks may receive a commission if purchases are made via these links (at […]
(jump to recipe) Every year around January 26th and August 15th, depending on how many Indian people you know and follow, you may have noticed your Instagram, […]
(jump to recipe) My obsession for dumplings is well-documented. Whether it’s chicken and dumplings, or potstickers, or Indian Chakolya (called Dal Dhokli or Varan Phal; these are […]
(jump to recipe) This soup is essentially a warm hug. Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something […]
(jump to recipe) Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have […]
(jump to recipe) Please welcome Bhadang, the puffed up cousin of the Pohyacha Chivda! The process for both these “chivda” recipes is similar – toast the puffed […]
(jump to recipe) Pohyacha Chivda, or, Chivda (savory mixture) made of Pohé (flattened rice), is a popular snack item in India. Light, customizable and a perfect accompaniment […]
Season 8 spoilers ahead! Beware! There’s nothing I can say about Season 8 of Game of Thrones that a 1000 reviewers haven’t said already. While I didn’t […]
(jump to recipe) Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had […]
(jump to recipe) You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or […]
(jump to recipe) When it comes to Indian Food, the term “Indian” is too generic. There are so many regions in India (and sub-regions, and sub- sub-regions, […]
(jump to recipe) Few years ago I stumbled upon the French concept of “Fromage Fort”. It literally means “strong cheese” and is basically when leftover odds and ends […]
(jump to recipe) The “Chorizo Scramble” has been dominating my breakfast/brunch order for years now, right from the first time I had it 7 years ago at […]
(jump to recipe) I missed most of Fall last year. Between training for a half marathon I didn’t end up completing, to getting 2 wisdom teeth pulled […]
(jump to recipe) An easy and flexible weeknight recipe for noodles involving ground chicken, mushrooms and a quick sauce that comes together from pantry/fridge ingredients. Add more […]
(jump to recipe) Growing up, my sister and I ate all our veggies. With my mom, there was no other option – the rule was to finish […]
(jump to recipe) Few times a year I spend the better part of a Saturday assembling wontons. I try to go seasonal with the fillings, but if […]
(jump to recipe) This freeform buttery pastry tart (“galette” in French) is as beautiful as it is delicious – full of sweet corn and cheesy goodness! The […]
(jump to recipe) This recipe is very close to my heart, almost family heirloom status. It’s one of my mom’s favorite recipes, a modified version of which […]
(jump to recipe) Disclaimer: This page contains affiliate links to Simple Loose Leaf products. ZezooCooks may receive a commission if purchases are made via these links (at […]
(jump to recipe) Every year around January 26th and August 15th, depending on how many Indian people you know and follow, you may have noticed your Instagram, […]
(jump to recipe) When I first read about a pea pesto, it sounded (and still does) so perfect – why rely on temperamental herbs like basil which […]
(jump to recipe) My obsession for dumplings is well-documented. Whether it’s chicken and dumplings, or potstickers, or Indian Chakolya (called Dal Dhokli or Varan Phal; these are […]
(jump to recipe) As someone who routinely dreams of sleeping on a pillow made of mashed potatoes, the carbs add up. I think they add up even […]
(jump to recipe) This soup is essentially a warm hug. Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something […]
(jump to recipe) Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have […]
(jump to recipe) Please welcome Bhadang, the puffed up cousin of the Pohyacha Chivda! The process for both these “chivda” recipes is similar – toast the puffed […]
(jump to recipe) Pohyacha Chivda, or, Chivda (savory mixture) made of Pohé (flattened rice), is a popular snack item in India. Light, customizable and a perfect accompaniment […]
When you think about cooking and food as much as I do, anything that’s plain starts to look like a canvas. The Dosa (a fermented rice and […]
Season 8 spoilers ahead! Beware! There’s nothing I can say about Season 8 of Game of Thrones that a 1000 reviewers haven’t said already. While I didn’t […]
(jump to recipe) Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had […]
(jump to recipe) A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some […]
(jump to recipe) You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or […]
(jump to recipe) When it comes to Indian Food, the term “Indian” is too generic. There are so many regions in India (and sub-regions, and sub- sub-regions, […]
(jump to recipe) I almost didn’t write this post. I was planning to just cop out and post a few pictures on Instagram about this truly simple […]
(jump to recipe) Few years ago I stumbled upon the French concept of “Fromage Fort”. It literally means “strong cheese” and is basically when leftover odds and ends […]
(jump to recipe) The “Chorizo Scramble” has been dominating my breakfast/brunch order for years now, right from the first time I had it 7 years ago at […]
(jump to recipe) I missed most of Fall last year. Between training for a half marathon I didn’t end up completing, to getting 2 wisdom teeth pulled […]
(jump to recipe) Few years ago, I used to watch Top Chef and Top Chef Masters on Bravo TV very religiously. I may or may not have […]
But you need not. If the sight of a runny egg yolk makes you feel weird, I’m sorry but the rest of this post is going to […]
zezoo cooks 