Articles tagged “pulses”

The articles

High-fibre vegetarian meals built on a whole or cracked grain and a pulse, told through eight real dishes, from Kenyan githeri to Ethiopian injera.

What actually saves time on a weeknight: a hot pan instead of an oven, rinsed tinned pulses, one loud aromatic, and a starch cooking while you work.

A dried pulse, a grain and one strong aromatic: the structure working kitchens have always used, and how to make it taste different every single day.

One mistake explains the overwhelming majority of falafel that disintegrates in hot oil. The six other causes, and why flour and egg fix nothing.

Which pulse each kitchen chose and why, how to cook them without guessing, and what turns a dry bag into a whole meal.

Why the same rice and pulse pairing turns up on every continent, and what each kitchen added to it on its own.

Learn the north-south divide, the tadka technique and the spices worth buying first so you can cook Indian food without meat.

How much protein you actually need, which foods carry it, and how to cook it without thinking about it every day.

What gives a country soup its body, how to thicken one without cream, and which of these recipes need adapting to do without meat.