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, So, we're finally starting to see all the summer produce at its peak. And I'm always trying to figure out new ways to eat these veggies. Last week, I posted two reels showcasing how to use puff pastry + ricotta + summer veggies to make super simple veggie tarts, and they went mega viral. Even better, my inbox was full of folks that emailed and sent me pictures of their own tarts. Collectively, the two reels are sitting at around 1 million views. Over 5000 people have commented to...