Indian street food at its finest from cookbook author Nik Sharma. Experience a slow building of heat to an exquisite crescendo. And they’re made on the stovetop for all-seasons kebabing.
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A list of all the recipes Kristen Kennedy has tested.
Indian street food at its finest from cookbook author Nik Sharma. Experience a slow building of heat to an exquisite crescendo. And they’re made on the stovetop for all-seasons kebabing.
This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. And, as if that wasn’t enough, it’s gilded with a sassy sweet-tart citrus glaze.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
Remember the good old days when “bone broth” was simply called “beef stock”? Sigh. Whatever you call it, it’s still simple to make. And still spectacular to taste.
This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.
This life-changer of a recipe isn’t your mom’s banana bread. It’s better. And we’ve got no qualms saying that.
This warm-from-the-oven nosh is the ideal melding of sweet, spicy, and savory. An ideal pre-Thanksgiving-dinner nosh.
This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.
A twist on tradition that uses the tarntess of cranberry to contrast with the richness of Brie.