First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...
Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...
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