RecipeMuncher

Growing up, for me and my sister, one of our favorite evening brunches was - to devour on munchies usually made up of ‘puff pastry’. Back then, making all these goodies at home was a distant dream and were something we could get only in a bakery shop. Each puff (veggie or egg) used to cost Rs 2 each and I used to save up all my pocket money to splurge on these yummy, buttery goodies, every now

I saw a picture of this recipe in a Real Simple magazine earlier in the summer. I didn’t get the recipe but the picture stayed in my mind and I knew I would eventually try to recreate it. I finally did this last weekend for my husband and I and I am so glad I did. It was WONDERFUL! I toasted the pieces of leftover French bread in the oven with the sliced tomatoes while I caramelized the mushrooms

I adapted this recipe from one I found in a Sunset Fast and Fresh magazine. I threw in whatever veggie I had on hand, shitake mushrooms, bell peppers, onion, zucchini, and tomatoes. This pasta was light, hearty, and so delicious. I loved the flavor of the veggies with the salty Parmesan cheese and crunchy toasted pine nuts. My husband and I loved the pasta and so did my son who had two helpings.

I adapted this recipe from one I found in a Sunset Fast and Fresh magazine. I threw in whatever veggie I had on hand, shitake mushrooms, bell peppers, onion, zucchini, and tomatoes. This pasta was light, hearty, and so delicious. I loved the flavor of the veggies with the salty Parmesan cheese and crunchy toasted pine nuts. My husband and I loved the pasta and so did my son who had two helpings.

Look for firm, green spears with tight, crisp tipsBritish asparagus season is here! From 24th April to about the 21st of June, you can enjoy the best asparagus in the world, and I came across one of the best recipes for it in the universe! I found it in The Times Magazine from chef Jeremy Lee, baked asparagus with Parmesan. The asparagus is wrapped in feuilles de brick, a Tunisian pastry similar

I wanted a simple yet hearty side dish to go with the Apricot-Glazed Chicken Thighs. After looking through my vegetable drawer, I decided on broccoli. It was a very cold and rainy day so I decided to roast the broccoli then top it with caramelized shallots and toasted pine nuts as well as some shaved Parmesan cheese. It was a very delicious side dish that even my daughter, who isn’t a fan of

I wanted a simple yet hearty side dish to go with the Apricot-Glazed Chicken Thighs. After looking through my vegetable drawer, I decided on broccoli. It was a very cold and rainy day so I decided to roast the broccoli then top it with caramelized shallots and toasted pine nuts as well as some shaved Parmesan cheese. It was a very delicious side dish that even my daughter, who isn’t a fan of