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When they asked staffers at culinary website, The Kitchn, to name the single most important food prep tool, those cooking experts shockingly did not fall in behind the ever trusty chef’s knife.

No, for their money, no kitchen is actually complete without a quality set of tongs.

Versatility is why those foodies can’t get by without a solid pair — or in many cases, several pairs. Between different needs and cross-contamination worries, it’s easy to burn through two, three, four, even seven pairs in preparing a single meal.

But rather than loading up an entire drawer with tongs, the

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Muttai thokku is basically boiled eggs in a thick and spicy onion-tomato masala. (Image credits- iStock)

Eggs are perhaps our go-to meal of all times. Don’t you agree? After all, there are only a few things (if any) that egg can’t be added to! From breakfast spreads, rolls and desserts to biryanis and curries, eggs easily lends their flavour to whatever delicacy you want them in. While we may drool over French toasts and egg benedicts, Indian cuisine boasts of many distinct dishes that can get you hooked. And we are talking much beyond street-style omelette or classic egg curry.

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For desis, eating with their hands is the coming together of some of their most acute sensory experiences of smell, taste and touch and as such it is one of the greatest joys of human beings to eat with their hands. And when it comes to rice, Indians in the states where it is a staple usually prefer to eat it with their hands. The pleasure of mixing so many flavours together and then taking to near your mouth and nose to smell and finally taste the morsels, the food feels and tastes better in itself!

But recently, a former

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This shepherd’s pie is my death row meal. And that’s saying something, because I fall in love with everything I eat.

This recipe, hot out of the oven, is comfort food times infinity. Melty cheddar cheese blankets creamy mashed potatoes with a secret ingredient, and served atop a hearty base of richly flavored beef with bites of crisp veggies. It’s also quite an easy recipe — prepare the meat and veggies, mash the potatoes, then throw it all into a casserole dish and broil for a few minutes.

I am Irish-American, which means I have eaten a million shepherd’s pie

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“Don’t let the fear of judgment limit your millet journey.” I often say this during my millet workshops. For the women reading my column today, I would like to share something valuable with you ahead of Women’s Day. This is not just about a recipe, but also how you feel when you talk about your food choices and preferences.

I belong to a Sindhi family, and I am married to a Himachali. I have seen diverse cultures. I have met all kinds of people: the worst and the best. As a woman, what kept me going was the freedom I

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After 26 1/2 years at Medtronic, Carline Bengtsson started her second act in the kitchen.

As the founder of Dine4Dinners (dine4dinners.org), she caters private meals and donates a portion of the proceeds to hunger relief organizations. Since officially launching the organization last summer, she has raised funds for the equivalent of more than 31,000 meals, and counting.

It took two “aha” moments to get her there. First was the loss of her husband, Lars, nine years ago. That brought clarity about her passion for cooking. She was sitting at her desk, daydreaming, and fired off an e-mail to family

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