Ever since cooking through Indian Vegetarian Feast, we've been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of. 

My wife and I cook like to cook together in the kitchen. A lot. We meal plan and secure all our groceries on the weekend, effectively pulling together a menu that will feed us, both lunch and dinner, at least four days out of the week. The inspiration for what we put on our dinner plates comes from a variety of books, magazines, and online sources. Each week there is one stand out, and this week the best thing we cooked Bon Appetit's Indian-Spiced Chicken with Chickpeas and Spinach.

"Indians are alchemists of the vegetarian table," writes Anjum Anand, and her new cookbook merges India's rich culinary traditions with a fresh, modern perspective. Indian Vegetarian Feast should appeal to both vegetarians and omnivores looking for simple, healthy weeknight recipes and beautiful dishes to impress dinner party guests.

Q: I recently purchased Indian black salt (kala namak) to use in some vegan breakfast recipes as a replacement for eggy taste. I have a lot of this unusual salt, and I would love to use it more often. Do your readers have any suggested recipes? I'm not vegan, so I'm open to any type of recipe.

Cooking Indian food, as Megan shared earlier this week, can be overwhelming. Trying to replicate restaurant-style dishes often involves complex processes and lists of ingredients. On the flip side, an Indian mother or grandmother's homestyle cooking is usually intuitive, with no written recipes or measurements. What many of us need is a simple way to get started and a good foundation for deeper exploration. Vicky Bhogal's Cooking Like Mummyji is our guide. More

Around this time in the winter, dinners start to become predictable. Soup is in heavy rotation as are whole-grain casseroles or baked pasta with loads of greens. Routines set in and I start to turn to what what's easy, filling and delicious. But lately I've been craving food with a warmer kick—spicy food, food that isn't always in my weekly repertoire. More

How does a warm and creamy squash curry sound to you right now? Good, right?! This vegan curry is made with rich coconut milk and infused with enough spices to make your tongue tingle. It's the kind of dish that makes you look forward to dinner all day long. More

It's about to begin, the parade of sweet treats through your office, your holiday parties, and probably your very own kitchen. Consider this granola a much-needed savory break for you and anyone lucky enough to receive it from you as a gift. Savory curry granola?, you may be thinking. That's right: salty, crunchy, curry-spiked granola studded with toasted pecans and browned coconut chips. You don't need milk or yogurt to enjoy this granola -- it's good enough to eat plain by the handful, but if you're nice you'll make a double batch to give out as gifts as well. More

Looking for an impressive vegetable dish or an interesting new way to prepare cauliflower? Check out this gorgeous recipe for a whole, roasted cauliflower head, rubbed with tandoori spices and served with a side of mint chutney. More

Fluffy fragrant rice, richly spiced vegetables, and a scattering of raisins, cashews, and herbs make up this colorful and warming biryani. Whether you eat it as a one-dish meal or as part of an Indian feast, it's well worth the effort to prepare. More