Hi Reader, Growing up in India, we made chillas, savory lentil wraps cooked straight from a batter. These red lentil wraps work the same way, and there is no flour in them. You soak red lentils for 3 to 4 hours, then blend them with fresh water. I also use turmeric, cumin seeds, and salt to season the wraps, but that's optional. So blend until the batter is "pourable" Swirl a thin circle of it into a hot skillet and in about 4 minutes it sets into a soft wrap you can fold, because the soaked...

Hi Reader, I ate Danish butter cookies from the blue tin as a child, and every homemade version since has been measured against it. So instead of adapting another blog's recipe, I read the back of the Royal Dansk tin! No egg. No baking powder. That's why the factory cookie is dry and snaps clean. Egg-free dough won't pipe at home, so I use one yolk to bind it, and I leave the leavener out so nothing puffs where you want the cookie sandy. Make Danish Butter Cookies at Home Pipe the rings on...

Hi Reader, I tested my marry me tofu three times before the sauce stopped drying out. Each time it looked right in the pan, then tightened to paste the moment the tofu went back in. The fix turned out to be smaller than I expected. I needed to basically add a full can of coconut milk. Fried tofu drinks up liquid FAST, so a sauce that looked perfect before the tofu goes in, turned thick and pasty by the time it landed on the plate, which is why I stopped reducing earlier than felt right and...