This unleavened, naturally gluten-free chickpea bread is one of my favorite things to make for myself (socca for one!) and for having people over because it’s sort of impressive and no one else has to know that it’s basically only one ingredient.

I’ve been a sorry excuse for a half-Indian woman because I just started making dal for the first time in my many years on this earth. I’ve eaten a lot of dal, but it’s just not something I’ve ever tried to cook until this year.

"This is you, in a recipe!"

That's what my friend Lauren said when I told her about this idea to infuse the most old-school Minnesotan of recipes (hotdish, i.e. casserole) with Indian flavors. And she's right.

It me.

I don’t want to hype this recipe up too much, but you’re going to wanna make it… like, today. And tomorrow. And the next day for three meals a day forever and ever.

I’d like to talk about the Trader Joe’s Cauliflower Gnocchi. Yes, THE cauliflower gnocchi.

This Spanakopita Creamed Spinach is good. It finally made it off the blog bench.

Thank you for joining me here today—I’m back again with another episode of crispy chicken thighs (this one inspired by anchovy lobbyist Alison Roman).

The meals I make most often are usually the ones I forget to document for Worthy Pause. I’ve made this sausage skillet thing many, many times, but it never even crossed my mind that it might be a good recipe to share here until the other day when my daughter was scarfing it down like she hadn’t eaten all day (note: she hadn’t eaten all day because she had refused all the other foods).

Chicken soup for the bowl.

I challenge you to find anything as delicious as perfectly roasted potatoes. Some people might have a sweet tooth, but I have a potato tooth (?). I love them in any form, but roasted is probably my favorite.

A good Mexican chorizo makes everything in touches taste delicious, without much effort. That’s my kind of meat.

Comfort food, Indian-style.