Palak Patel Journalist Profile

Articles

Persian Noodle Soup

1 month ago | tablemagazine.com | Kylie Thomas |Palak Patel

Our Persian Noodle Soup by Chef Palak Patel is a vibrant recipe that blends hearty beans, fragrant herbs, and tender greens into a delicious broth. Cannellini and navy beans start the creamy base, while herbs and spices like dried mint, turmeric, and saffron add bold, earthy notes. Chef Palak Patel continues building this dish with sautéed onions, spinach, kale, parsley, and scallions.
Savory Chana Masala

1 month ago | tablemagazine.com | Kylie Thomas |Palak Patel

Holi, the festival of colors, is celebrated in India by 1.25 billion people. This two-day Hindu spring festival symbolizes the victory of good over evil with people tossing colorful powdery pigments at each other in the streets. Chef Palak Patel shares several recipes that play a role in this amazing celebration, including this one for Chana Masala. So gather around with those you love and even invite your neighbors over for a feast that brings about the start of spring and celebrates joy.
Sweet Gujiyas

1 month ago | tablemagazine.com | Kylie Thomas |Palak Patel

Gujiyas, sweet dumplings made of flour and filled with a decadent filling of dry coconut and almonds, are a must for celebrating Holi. Especially when washed down with a popular Holi staplethandai, a fennel-seed infusion as well as the brightly flavored kachori, round fritters made of peas and edamame. Gujiyas resemble empanadas so they are essentially delicious fried dough envelopes filled with various ingredients.
Red Snapper and Green Split Pea Salad for Nowruz

1 month ago | tablemagazine.com | Kylie Thomas |Palak Patel

Chef Palak Patel shares a Red Snapper with tamarind flavorings that is cooked in Iran with Green Split Pea Salad to celebrate the arrival of spring and the national holiday Nowruz. This recipe uses fennel to add a slight anise flavor to this tasty fish dish. Plus, the Green Split Pea Salad combines all the greens of the Earth like broccolini, baby spinach, baby kale, and green split peas for a nutritious side dish. A dollop of Mint and Cilantro Chutney would be a fine addition to this meal.
Kachori Fritters

1 month ago | tablemagazine.com | Emma Riva |Palak Patel

These Kachori fritters, compact packages of peas and edamame, are part of India’s annual Holi festival. Holi celebrates the return of spring and abundance. (You might recognize it as the “festival of colors” where people of all faiths come together to celebrate with colorful dyes and exuberantly joyful music and dance. Chef and Food Network star Palak Patel shares her recipe for Kachori fritters to celebrate the holiday.
Kuku Sabzi for Nowruz

1 month ago | tablemagazine.com | Emma Riva |Palak Patel

Nowruz, the Iranian (or Persian) New Year, means “new day” in Farsi. It’s humankind’s most ancient celebration; Nowruz is approximately 4000 years old, older than Easter, Holi, or Ramadan. Food plays an important role in this holiday because of the fresh, green ingredients that begin to peek out of the ground in Persia, signaling winter’s end. This kuku sabzi is an herbed omelet that’s perfect for the traditional midday family gatherings typical of Nowruz.
Thandai, A Traditional Holi Drink

1 month ago | tablemagazine.com | Emma Riva |Palak Patel

Thandai, a saffron and pistachio drink, plays a central role in the celebration of Holi, which welcomes the return of spring. This drink is delicious with a gujiyas — a sweet empanada-like dish also associated with Holi. Thandai comes from the northern parts of India and southern parts of Pakistan, mostly Southern Punjab, Sindh, and Balochistan. It typically uses almonds, fennel seeds, watermelon kernels, cardamom, saffron, milk and sugar. But there are many variations of it.
Persian Jeweled Rice

1 month ago | tablemagazine.com | Emma Riva |Palak Patel

This recipe from Chef Palak Patel is part of a series where we delved into springtime traditions from around the world. Persian Jeweled Rice is a dish for Nowruz, a spring celebration that acts as a sort of “new years” in Central Asia. Doesn’t it make more sense to start the new year when the flowers are blooming rather than in the dead of winter?
Cranberry Chutney Is The Side Every Thanksgiving Menu Needs

Nov 13, 2024 | southernliving.com | Palak Patel

Total Time: 1 hr 15 mins Atlanta-based chef and cookbook author Palak Patel calls on her love of Indian cuisine to bring a flavorful twist to the classic cranberry chutney that’s a fixture on many Southern Thanksgiving tables. Using a technique known as “blooming,” Palak heats mustard seeds in oil to help wake up their flavor before stirring them into this side dish made using fresh or frozen cranberries.
Book Reviews | Vegan Journal | Vegetarian Resource Group

Nov 11, 2024 | vrg.org | Nava Atlas |Palak Patel

Book ReviewsVegan Soups and Stews for All Seasonsby Nava AtlasNow that cold weather has arrived in parts of the USA, you will greatly appreciate the 5th edition of Vegan Soups and Stews for All Seasons. How do piping hot bowls of Vegan Chick'n Noodle Soup, Thai-Spiced Sweet Potato Stew, Four-Grain Tomato Soup, and Beefy Seitan Stew sound?