Easehunger

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Fish Tacos

<i>Check out what else we cook: www.aliandecho.com/blog</i><p>When the summer comes, I want few things more than fish tacos and excessive amounts of micheladas. Nothing works better than alcohol and fresh, limey flavors to take the edge off the heat. The combination suits our sticky summer bodies and …

San Francisco

Yahoo

News NewsBytes<p>Donald Trump's new policy on H-1B visa rules will make it more difficult for tech giants to import Indians to the US for work. Before …

Spice Girls: The making of East Indian bottle masala We take you through the making of the legendary and top-secret East Indian bottle masala. Just before the monsoons, Mumbai's Machados, Pereiras and Ferreiras, all residents of East Indian gaothans (villages), convert their terraces and courtyards into a hotbed of red chillies to grind the famous East Indian bottle masala. Our introduction to this ambrosial reddish-orange powder, which can unleash a punch into any dish — from Bombay duck curry to bhendi fry — was on a hot afternoon a decade ago. The sweltering heat had melted the edges of a newly-tarred lane in Bandra; school kids mocked a crooning koel as they twirled twigs in the melted asphalt to make black lollies. Suddenly, their chatter and the smell of tar were replaced by rhythmic thudding, and the aroma of roasted spices. Amboli, Andheri, Malad or Vasai in summer, and chances are that you'll witness the desi spice girl show. The mavshis are professional pounders, booked months in advance to make the masala out of whole spices, and seal it in dark glass bottles to use all through the year. The dark bottle helps protect the masala from sunlight, and its tiny mouth makes it the perfect sprinkler. Like with the Nunes, it's usually the family matriarch who bequeaths the recipe to the next generation. The precise quantity of the 25 or 35 spices used (dry red chillies, coriander, cumin, triphala, til, zaiphal, cloves, kebabchini, badi/chhoti elaichi and lichen among others), and the sequence in which they are mixed, is a heavilyguarded secret. Source: http://timesofindia.indiatimes.com

Is Homemade Butter Worth It?

Rising interest in DIY kitchen projects like canning and home fermentation have many people choosing to make instead of buy, in pursuit of both …

The day portion of our Chicago #bagrubcrawl begins now!

Video: How To Make Pillsbury Banana Cream Crescent Donuts At Home

This is a sponsored post paid for by an advertiser; conceived and produced by Serious Eats. Read more about our advertising policy here.<p>Behold the Cronut: half croissant, half doughnut, it's the pastry of the moment across the country. Engineered by Dominique Ansel Bakery in New York, the treat has …

Chard Gratin

<i>In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.</i><p><i>Today: Amanda shows us a chard recipe from Nigel Slater's</i> <i>Tender that you can store in your arsenal from now through fall.</i><p>Chard and gratins were meant for each other. One is brisk and purist, the …

Blueberry Buttermilk Clafoutis

Clafoutis are always a nice way to showcase fresh fruit in a dessert that is elegant, but easy to make. The custardy french dessert can be made with …

Here @embeyachicago, they do octopus right. #bagrubcrawl