“Sprouts are partially digested,” she explains, which makes them easier for the body to process. As a result, people may ...

When considering the great cheeses of the world, countries such as France, Italy, and Switzerland might be the first that come to mind. Not to be overlooked, however, is India, the home of one of the ...

Let's admit it, there's nothing more satisfying than realising it's the weekend. After a long and tiring week, this is the time we eagerly wait for. After all, who wouldn't relish the opportunity to ...

If you think making cheese sounds too tricky, paneer is the DIY cheese for you. It really is that easy, and it only calls on two ingredients. “This unsalted white cheese is an absolutely basic Indian ...

Cottage cheese makes way into so many of our desserts too. Apart from these indulgent preparations, paneer can make for a healthful food too. Many people also consume raw cottage cheese with black ...

Paneer is the star ingredient in some of my favorite Indian dishes — and probably yours, too. I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after ...

Anyone who’s eaten at an Indian restaurant will recognize palak paneer (spinach with cubed cheese) or mutter paneer (peas and tomatoes with cubed cheese). The basic element - the paneer itself - is ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

When we talk about vegetarian food, most people's first thought will be paneer or cottage cheese, which is made from curdling milk. While it's undoubtedly delicious and a good source of protein, ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Paneer is the star ingredient in some of my favorite Indian dishes — and probably yours too. I often find myself scooping just one more nibble of chewy, milky-tasting paneer from the dish long after I ...