Quail can be found cooked in a variety of ways across India, but here Helly prepares it in southern Indian style inspired by the flavours of Telangana.
Now a beloved dish around the world, korma's origins lie within the Mughlai cuisine of India. When cooked with yoghurt, it must be braised low and slow to keep it...
You cannot beat a plate of fresh-made and fresh-cooked pasta. The wide ribbons go beautifully with the flavoured butter sauce and the crisp proscuitto and sage,...
This wonderful cake is easy to make. It's a healthier version of the usual lemon and poppyseed loaf because we've got yoghurt, which keeps it moist, and also some...
Hungarians have a particular fondness for poppy seeds, often pairing them with pastries and noodle dishes. Here, the dusky seeds add nutty flavor to a baked...
Challah is plaited Jewish Sabbath bread, and this is Baba Schwartz’s fail-safe recipe. A formidable baker, Baba has baked challah and a Sabbath yeast cake every...
The sweet potato gives this cake a slight sweetness, great texture and helps to keep it moist. You can serve it with a dollop of creamy Greek-style yoghurt on the...