The Saratoga Farmers Market is full of the fall vegetable harvest, including eggplant, cauliflower, onion and even fresh ginger. These vegetables blend beautifully in the Indian-spiced stew recipe ...

Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

Cauliflower makes a great blank canvas for a multitude of flavors and its versatile texture lends itself to creative cooking methods. This cruciferous veggie is in season from late summer through fall ...

One of my favorite activities when I find an extra hour is to spend real time lingering in a favorite ethnic market instead of just grabbing the one or two items I need at warp speed and running out ...

Now is the season for Nantucket scallops, those sweet little nuggets from cold Atlantic waters. You could argue that they don’t need anything but the sizzle of butter in a hot pan, but you’d be wrong.

In a wide pot, heat oil or ghee over medium heat. Add cumin seeds, stir and cook until brown, 1-2 minutes. Add turmeric, coriander, cumin, red pepper and salt and cook until fragrant 30-60 seconds.

Aloo Gobhi, a spicy curry made with potatoes and cauliflower. (Grant Butler/The Oregonian) We're continuing to test curry recipes in the Foodday Test Kitchen for an upcoming story on Indian dishes ...

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This ...