Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet

www.ManjulasKitchen.com INGREDIENTS Recipe makes 6 Naans 2 cups all purpose flour 1 teaspoon active dry yeast 1 teaspoon salt 1 teaspoon sugar Pinch of baking soda 2 tablespoons oil 21/2 tablespoons yogurt 3/4cup look warm water 1 teaspoon clear butter or ghee 1/4 cup all purpose flour for rolling Please send comments to manjulaskitchen@yahoo.com

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Cooking Tips : How to Use a Bamboo Steamer

Cooking Utensils: How to Use a Bamboo Steamer

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The Test Kitchen: How to Make Breadcrumbs – Gourmet Magazine

Executive food editor Kemp M. Minifie shares her favorite technique for making breadcrumbs. The fresh olive oil taste of these crumbs makes them an excellent partner for pasta.

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The Test Kitchen: The Best Grater for the Job – Gourmet Magazine

Lots of recipes call for grated Parmesan cheese, but different graters produce wildly different results. Test kitchen director Ruth Cousineau shows you why, and reveals her favorite grating technique. Although Ruth has her own personal favorite, for Gourmet recipes we still recommend using the small holes on a box grater. But no matter which grater you choose, an ounce of cheese is still an ounce of cheese.

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The Frugal Gourmet – Jeff Smith – The Chinese Kitchen P1 of 3

The Frugal Gourmet, aired by WTTW Chicago, was one of many cooking shows that I watched in the mid 80’s. I recall thinking that Jeff Smith was pretty hilarious when I was a kid. Check out this classic clip from “The Chinese Kitchen” episode.

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Gourmet’s ‘Adventures with Ruth’ Cooking Show – Bath | Presented by American Airlines

Join Ruth Reichl on her culinary journey as she uncovers the world’s best cooking schools and brings along a host of her foodie and actor friends to sharpen their skills. Ruth and actress Dianne Wiest travel to Bath, England to study with renowned teacher and baker Richard Bertinet. CHECK YOUR LOCAL PUBLIC TELEVISION LISTINGS FOR AIR DATES IN YOUR AREA. Presented by American Airlines

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The Test Kitchen: How to Crack a Coconut – Gourmet Magazine

Food editor Ian Knauer demonstrates how to extract fresh coconut meat—all you need is a little heat and a hammer. Eat it plain or use the coconut meat in Indian Shrimp Curry- www.gourmet.com

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The Test Kitchen: Tips for Using a Pressure Cooker – Gourmet Magazine

Can food editor Gina Marie Miraglia Eriquez convince editor in chief Ruth Reichl that food from a pressure cooker can be tasty? Get the recipe: www.gourmet.com

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The Test Kitchen: The Technique for Duck Confit – Gourmet Magazine

Food editor/stylist Paul Grimes demonstrates his technique for making duck confit. Don’t be daunted when making this classic dish; Paul shows you how easy it can be. Get the recipe – www.gourmet.com

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