Mother and daughter Patricia Tanumihardja and Juliana Evari Suparman share recipes from their Indonesian kitchen.

An ancient cooking equipment, a mortar and pestle is valued for its capacity to crush, grind, and combine herbs and spices, releasing flavours that enhance any meal. Cleaning this traditional tool ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Heat oil in a pan, add green chillies and garlic. Roast until the chillies blister and garlic turns golden. Add cumin seeds ...

When it comes to supporting people with dementia, food and cooking can be culturally relevant ways to enhance well-being, ...

Poisons are a delicate alchemical creation you can attempt to make in Kingdom Come: Deliverance 2. For those who’d rather use ...

For this recipe you will need a pestle and mortar. Toast the cumin seeds and Sichuan peppercorns in a dry frying pan set over a medium heat until fragrant, around 1 minute. Transfer to a mortar ...

13 Recipes That Start With A Jar Of Pesto Sauce—From Pasta To Deviled Eggs Pesto originated in Genoa, Italy, in the 16th century. It was traditionally made using a mortar and pestle. The fresh basil ...

Instructions: With a rolling pin or in a mortar and pestle, crush the cinnamon, cardamom, cloves and black peppercorns until ...

Heat a kadai or deep frying pan over medium heat and add the cooking oil. Once the oil is hot, toss in the crushed panch phoran, dry red chilies, and bay leaf. Let the spices sizzle and release their ...