It’s a nice, fresh alternative to a heavy tomato-based pizza, and it’s so, so tasty. It would be great as an appetizer or a dinner for two on a weeknight!
This is a recipe that keeps all the crispiness without any of the frying, these baked lemon pepper chicken wings are a must-try.
This is a sassy comfort food with a healthy dose of red wine in it, just to elevate that chocolate flavor.
These biscotti are citrusy and light with a crunch of sesame and warm cardamom. They’re crunchy until dipped into a hot drink, then they melt in your mouth.
Pie is not just for dessert. The result is a messy and delicious creation perfect with whatever vegetable bounty you have on hand.
A cool iced tea with lemon zest frozen into popsicle form. Fold in blackberry jam for a slightly sweet and fruity addition.
Infused with tea and bourbon, rich croissant pieces are coated in caramel. Sprinkle with chocolate and pecans and enjoy warm with maple syrup or ice cream.
The French knew what they were doing when they invented the Macaron. And Amrita Rawat knows how you can succeed with macarooning at home.
This simple ice cream is steeped in jasmine tea, with chopped white chocolate bits and topped with feuilletine.
Rum cake with black currant glaze is incredibly moist and flavorful with a crispy, crunchy edge.
This bread hits the spot with tea, coffee, or as a light snack. Pears add moisture to the sugared top and the crunch of the sesame seeds.
Amrita Rawat provides both some great tips, and a few useful shortcuts that will make your baking much easier.
These delicate marshmallows have the same subtle floral, slightly coconut-y flavor and light purple hue of taro root.
Basil adds an herbal flavor that kicks the sophistication of this rustic dessert up a few notches.
An apple cider mousseline cream filling and apple-caramel glaze give a classic dessert a seasonal update.
The store bought ice cream cake from childhood birthday parties can’t hold a candle to this decadent, multi-layer confection.
This indulgent ice cream combines cookies and cream with cookie dough for a double dose of cookie goodness.
There’s just four ingredients in this cake but with the right chocolate, and the right chocolate lover, that’s all you need.
The fruit in this trifle can be adjusted to fit your personal taste or whatever your have on hand.
A simple chocolate sponge cake encases a rich chocolate mousse in this chilled dessert that can be stored in the freezer for unexpected celebrations.
This comforting and customizable soup is a staple in Indian-Chinese cuisine.
An option to decorate would be to drizzle melted white chocolate over the top, or adorn with fresh raspberries or strawberries.
This would be fun to roll with some kids, especially since it’s so easy. It also melts in your mouth a bit more readily than the store-brand.
Poha is made of flattened or “beaten” rice. It’s great for making a light snack either for breakfast or in between meals.
This recipe is so easy to put together–just one bowl, and you can toss in whatever you have (just remember to adjust the sugar if you do candy bars).
This recipe is open to many variations, and feel free to do it in a larger pan with more bananas.
This, a combination of watermelon, feta, and pecans, just works.
Enjoy these fantastic raspberry crumb bars from Amrita Rawat.
There’s something to love about a fudgy slab of chocolate-y goodness that’s essentially frosting, barely held together with some flour.
Next time you have cake scraps or cupcakes lying around, try this recipe. You’ll be opening yourself up to a whole new level of sweetness.
This dessert is far from being too sweet since blood oranges tend to lean to the bitter side, similar to a grapefruit. It’s the perfect tart
Amrita Rawat with an adaption of a classic rocky road pie recipe.
A crostata is a delicious Italian dessert, consisting mainly of a sweet short crust filled with fruit.
These twisted chocolate chip cookies from Amrita Rawat are absolutely delicious.
Decadent cookie crust, laden with pecans, smeared with smooth dark and milk chocolate, topped with potato chips and drizzled with caramel.
Amrita Rawat serves up some absolutely gorgeous espresso chocolate eclairs for the Holidays.
Check out these lovely little mini pumpkins from Amrita Rawat, filled with a delicious risotto.
An elegant 11-inch tart with flavors of coconut and macadamia nuts, filled with a lemon mascarpone cream and a layer of pomegranate jelly.
A deliciously simple chocolate souffle with the added charm of peanut butter.
A combination of lychee, rose, and raspberry in a light, fluffy pudding cake.
Try a different type of Christmas cookie this year. Mocha macarons with a peppermint-y filling. The perfect dessert twist on the classic drink.
Using freeze-dried banana powder in macarons produces a delicious banana flavor, only further perfected when combined with a classic Nutella filling.
A fluffy cake with ginger and white chocolate chips, filled with fresh peaches and topped with creme fraiche.
Amrita Rawat finally manages to find a great French bistro in a city filled with French history.
A simple yogurt muffin with chopped plums and crystallized ginger chips, and a sprinkling of raw sugar and cinnamon for an added crunch.
A cookie with three kinds of chocolate and a few pinches of sea salt. Dense, chocolate-y, and perfect with a glass of milk.
Not a cookie, not quite a cake, Madeleines are traditionally small French tea cakes in the shape of lovely little seashells.
What’s better than mint chocolate chip ice cream? Mint chocolate chip ice cream sandwiched between two fabulous chocolate-y cake layers, of course.
Food trucks are everywhere, and they’re getting harder and harder to miss. So if you hear about a food truck in your area, chase it down and check it out! You might be pleasantly surprised at what you find or who you meet.
This is a devil’s food cake soaked with Chambord raspberry liqueur, alternately layered with white chocolate, milk chocolate, dark chocolate mousse, and topped with a rich espresso Mascarpone frosting.
Tucked away in a large shopping center in a small suburb of Atlanta, Georgia, is where Amrita Rawat spent many days of her youth.
Why go to the supermarket, when you can make an even better version right in your own kitchen?
Amrita Rawat works through her fear of butter while making the classic St Louis Gooey Butter Cake.
Amrita Rawat with the classic American cookie, infused with just a little bit of India.
A divine combination of white chocolate and raspberries wins Amrita Rawat over.
Black sesame seeds can be used to give Macarons more exotic and exciting look.
Amrita Rawat gets a craving for Carrot Cake this Easter, and blames the ever present Easter Bunny for reminding her to eat more carrots.
Amrita Rawat takes us to one of her favorite places in St. Louis. Pi, where deep dish pizzas rule.
Amrita Rawat makes a case for chiffon cakes, and offers a banana variation that sells us on the concept.
With spring arriving, fresh berries are back in the stores. Amrita Rawat decides to turn perfectly good berries in to perfectly delicious cupcakes.