Place the eggs in a large pan with cool water to boil. In the meantime, in a medium sauce pan wash the yellow split peas and put 4 cups of water, half chopped onion, 1/2 tsp salt, 1 tsp cumin and 1 ...

"Heat oil in a large frying pan over medium heat. Add mustard seeds, cover and cook until they pop, one minute." Now that I read the instructions outside of my kitchen, the directions certainly are ...

Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the split pea soup recipe that Healthyish editor Amanda Shapiro just ...

Meera Sodha is a London-based food writer and author of two highly regarded cookbooks: Made in India (2014) and Fresh India (2016). She writes a weekly vegan food column for The Guardian.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Simply put, Indian cuisine presents some of the most satisfying meatless dishes of any in the world, which is why in my relatively short time as a vegetarian, I’ve become something of a regular at ...

Fresh and easy recipes you can get ready well in advance There are plump, crumb-coated croquettes of peas and tarragon waiting to pop into sizzling oil and slices of potato, partly cooked and ready to ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.