A Headshot of Pooja Makhijani

Pooja Makhijani

Pooja Makhijani is a writer and editor in New Jersey. Her bylines have appeared in The New York Times, The Washington Post, NPR, Real Simple, The Atlantic, WSJ.com, The Cut, Teen Vogue, Epicurious, Publishers Weekly, ELLE, Bon Appétit, The Kitchn, BuzzFeed and Catapult, among others. Her essay, "The Path to an American Dream, Paved in Vienna Fingers," was named Notable in The Best American Food Writing 2019.
Chicken Tomato Tortilla Soup
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Transform canned tomato soup by adding chicken, black beans and corn for a filling and quick lunch or dinner.
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Saucy Ginger-Tomato Chicken
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Inspired by chicken tikka masala, this ginger-tomato chicken uses canned tomato soup as the base of the sauce as a way to impart flavor quickly.
This quick vegetarian chili relies on pantry ingredients like canned beans and canned tomato soup to create a fast and flavorful meal. Top with your favorite garnishes, such as jalapeños and avocado.
Tofu Tomato Curry
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Canned tomato soup is transformed into a creamy curry thanks to coconut milk, curry paste and fish sauce. Fresh lime juice adds acidity and cuts through the rich sauce.
Frozen meatballs save time and energy in this tasty weeknight main, while ground cumin and cinnamon amp up the flavor of canned tomato soup to create a fragrant sauce.
From glazed salmon to baked eggs, try these recipes when you need dinner in a pinch.
Diwali is a time for abundance, including celebratory meals with friends and family, and lots of sweet treats.
This recipe for South Indian steamed rice-and-lentil cakes unites my daughter with both of her grandmothers.
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Idli with Coconut Chutney
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Idli, steamed cakes made of fermented rice and lentils, are a South Indian staple. These fluffy, soft dumplings are one of my daughter's favorite breakfast foods. She eats them with sambar, a lentil-based vegetable stew. That's one traditional way to serve them, but idli can also be eaten with yogurt, ghee and sugar, or with coconut chutney. This idli recipe is adapted from my former mother-in-law's many emails and texts over the years. As with any fermented foods, making idli is a process. The times suggested in this recipe are just guidelines; use your senses (feel, smell) and your intuition as you work through the recipe. The coconut chutney recipe is adapted from my mother's. Learn more about the story behind this recipe in the article These Fluffy Idli with Coconut Chutney Are My Daughter's Favorite Breakfast Comfort Food.