Recipes and tips explaining the fundamental flavors and techniques behind cooking.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 372 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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Ep 2: Nani’s Table- Chokander Gosht
a beetroot & goat curry
One of my favorite parts about Pakistani cuisine is the vast variety that you will find. The country itself is rich and varied, with regions having wildly different dishes. Sometimes I felt some of the dishes my nan...
EP 1: Nani’s Table- Aloo Keema
Pakistani minced meat and potatoes!
By far, one of the most popular requests I get from people is to show them how to make Pakistani food. It always looks more intimidating than it actually is, but if you’ve never been taught how to do it,...
Beef Fried Rice
better than take-out!!
Fried rice has always been a go-to meal for our family growing up. You can dump basically anything you have left in the fridge and it’ll still taste good. Ideally, it’s done with day old rice but if I don’t have that...
The Juiciest Chicken Cutlets
no dry slabs here!!
I’ve always been partial to a piece of chicken that’s been breaded and fried. I mean, realistically, who’s going to say no to that? However, aside from chicken nuggets or tenders, I always felt chicken cutlets erred on...
Vegetarian Lasagna
my dream veggie lasagna!
I’ve never been one to discriminate against a veggie lasagna. In fact, I think both meat and veggie lasagnas are equally good and they each have their place. My problem with veg lasagnas is that you have to make su...
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Authors
The writers behind this newsletter.
I'm Laila, a chef in NYC and culinary school graduate. I’ll be teaching you the fundamental flavors and techniques that will take your cooking to the next level.
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