With the fall equinox just around the corner you might be starting to think about parties and pumpkin pie, but instead of jumping into the holiday season, why not ease into it?
Summer and peaches go together just like summer and barbeques, so it’s no surprise that someone came up with the brilliant idea of putting peaches on the grill.
When it’s hot outside and you want to cool down without making too much fuss, there’s nothing quite like ice cream. Unfortunately most store bought ice cream is filled with additives that many of us deem undesirable. On the other hand, if you try to go the homemade route you’ll quickly discover that most recipes require an ice cream maker, which many of us don’t have; plus they call for generous amounts of sugar.
Beyond being delicious, some recipes work better for certain times. While you’ll enjoy today’s salad anytime it’s made with garden-fresh eggplant, it has the potential to become a weeknight hero. When you arrive home after work on a summer evening, garlicky eggplant salad makes a lovely meal; it’s uncomplicated, flavorful, and satisfying enough to be a light dinner all on its own.
We can all agree on crispy, right? So let’s start there. While most of us here at basmati.com love our vegetables, there are others who might beg to differ. And yes, they could be people we love. What to do? Fry. Frying vegetables has this magical way of making them desirable to just about everyone.
There are some people who don’t like pasta. Today’s recipe is for the other 95% of you. With so many options to choose from (wheat, gluten-free, quinoa, chickpea, einkorn), it’s no wonder so many of us still find a place in our hearts—and stomachs—for noodles.
Picture this: you’ve had a beautiful day at the beach. The weather was glorious, and the company was lovely too. In fact, it was all so great that you spent a little more time in the sun than you perhaps should have. What to do to restore your body after your fun in the sun? Today’s watermelon salad with cucumber is a great place to start.
Sometimes falling in love with food is about rediscovering what’s right in front of you. Because tomatoes are everywhere all year round—in varying quality—it’s easy to forget just how amazing they can be. Summer, when tomatoes are at the height of flavor and many gardens are overflowing with them, is the time to enjoy them. In season they require very little prep to add something special to your table.
When the heat starts to mount, we all crave more fresh food, and recipes that don’t require a stove suddenly seem like a very good idea. Whether you’re making food for a party or eating solo at home on a warm day, today’s recipe is going to make you very happy.
If you like simple, delicious food, then this recipe is for you. Today we’re taking one of the most common vegetables—red bell pepper—and transforming it into a silky, slightly sweet, slightly spicy vegan soup. This soup is packed with nutrients, and it’s easy to make, but it’s the flavor that will ultimately inspire you to ditch the canned version, so popular at supermarkets, forever.