Portrait of Vidya Rao
Portrait of Vidya Rao

Vidya Rao

Vidya Rao is a freelance writer and multimedia content creator who specializes in food and health journalism. She's passionate about amplifying underrepresented voices in the culinary world. She attended culinary school at Natural Gourmet Institute in New York, where she studied plant-based and health-supportive cooking techniques. She has a master's degree from the Columbia Graduate School of Journalism.
Escarole is a slightly bitter, versatile leafy green you'll want to add to your repertoire.
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Infused oils and butter can be added to baked goods and more—here's how to prepare them and get the dosage right.
Think canned cocktails are super-sweet, low-quality drinks? Think again! There's a new crop of canned cocktails that have complex flavor profiles and use high-quality spirits.
It's more important than ever for allies to step up and support efforts to not only put a stop to hate crimes, but also to bring about long-term change.
Stuck in a rut cooking the same handful of vegetables? It's time to branch out.
Canned wines have come a long way, and there are high-quality options that are as delicious as they are portable.
These bubblies from TJ's start at just $6!
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Why were Grandma's baked goods so delicious? We spoke to chefs and everyday people about what they learned about baking from their grandmothers.
Chefs, cookbook authors and home cooks share invaluable cooking wisdom passed down from their grandmothers.
These bubblies from TJ's start at just $6!
Why were Grandma's baked goods so delicious? We spoke to chefs and everyday people about what they learned about baking from their grandmothers.
Chefs, cookbook authors and home cooks share invaluable cooking wisdom passed down from their grandmothers.
You might even want to buy a calendar to count down to the countdown.
Mark your calendars for Tuesday, September 29!
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Take advantage of this sale to stock up on cast-iron cookware.
It's easy to *FALL* for these tasty seasonal finds.
Remember back when dousing some iceberg lettuce with ranch dressing was considered healthy? We know better now, but a lackluster vinaigrette makes us want to skip the salad altogether. Without the buttermilk and mayo, is it even worth it? This dressing, made with creamy avocado and tangy umeboshi vinegar, will show you the possibilities. You can make it as-is or substitute whatever herbs you have on hand: parsley, basil and cilantro are all great options. The salad itself is a colorful, texture-rich antidote to the stereotypical boring salad, and it's also customizable. Here we use a base of romaine because it's crunchy and sturdy enough to stand up to a creamy dressing, but you can use kale, mixed greens or any blend of greens your heart (and fridge) desires. Same for the add-ins: You can sub in green beans for the asparagus, use black beans instead of chickpeas, or mix in additional veggies you have available like cucumber or shredded carrots. If you want to get extra fancy with it, try grilling the corn for an added smoky flavor. While this salad can be eaten as a side, it's strong enough to star as the entree.
Almond Burfi
Rating: Unrated
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Burfi is an Indian sweet treat often served and gifted during Diwali and other festivals--or whenever one has a craving. Usually made with either condensed milk or ghee (or both), it's a decadent sweet that's not quite a cookie, not quite a candy, but something in between. It's often described as a kind of fudge. Throughout South Asia and the diaspora, different families have their own unique ways of making it, and that's the beauty: from the size and shape to the toppings and mix-in spices, everything can be customized. Even chocolate burfi is a thing! This version uses nonfat dry milk powder, almond flour and less sugar than most other burfi recipes for sweet satisfaction that's just a bit lighter, so you can feel good about serving up seconds.
This salty, pickled Japanese plum adds an incredible umami flavor to any dish—plus, it lasts a long time and is not that hard to find.
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Make your Instant Pot sparkle like new.
Why this recipe is the perfect way to celebrate Diwali