Nik Sharma

3 weeks ago | seriouseats.com | Nik Sharma

This Easy Dessert Is an Elegant Riff on a British Classic Prep 5 mins Maceration Time 10 mins Total 15 mins Cook Mode (Keep screen awake) 1 pound (454 grams) fresh strawberries, hulled and quartered lengthwise 12 fresh mint leaves, thinly sliced 12 fresh Thai basil leaves, thinly sliced 1 tablespoon (15 grams) sugar Zest of 1 lime (do not zest until called for in recipe step) 2 tablespoons (30 ml) fresh lime juice from 1 to 2 limes For the Strawberry Compote: In a medium mixing bowl, combine...

2 months ago | americastestkitchen.com | Nik Sharma

1. Dissolve 2 tablespoons baking soda in 1 quart water in large bowl. Submerge 4 (6- to 8-ounce) skin-on salmon fillets in brine and let stand at room temperature for 15 minutes. 2. Meanwhile, toast 2 teaspoons garam masala in dry 8-inch skillet over medium heat until fragrant, about 1 minute. Transfer to medium bowl. 3. Place fine-mesh strainer over second bowl. Using rasp-style grater, grate 1 small red beet over strainer set in bowl to yield about 3 tablespoons grated beet.

2 months ago | americastestkitchen.com | Nik Sharma

Whisk in 1 cup crème fraîche, 3 tablespoons white miso, 2 teaspoons grated lemon zest plus 2 tablespoons juice, and 1 teaspoon ground black pepper. Increase heat to medium-high and return to brief simmer. Season with salt and pepper to taste.

Dec 3, 2024 | seriouseats.com | Nik Sharma

Using sweetened condensed milk reduces the total cooking time significantly. Keeping the temperature of the dough under 180°F (82°C) prevents caramelization, which would change the color and flavor of the final milk creams, and prevents the nut flour from burning. Sifting the ground cashews ensures a smooth final consistency with no grittiness. Of all the holidays, Christmas remains the one I look forward to most.

Aug 16, 2024 | iexaminer.org | Bharti Kirchner |Sanjay Aggarwal |Hardie Grant |Nik Sharma

The following four cookbooks offer an incredible variety of recipes, Indian style, for home cooks, as well as a wealth of knowledge about ingredients and techniques. “My mom has spent her life lovingly cooking with spices.” So starts Sanjay Aggarwal in this new, lively, and well-illustrated cookbook, his debut attempt. Mom, Sashi Aggarwal, born in Kenya and raised in India, turns out to be not only a superb cook but an entrepreneur as well.