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The word dhāraṇī derives from a Sanskrit root √dhṛ meaning "to hold or maintain". [3] [30] This root is likely derived from the historical Vedic religion of ancient India, where chants and melodious sounds were believed to have innate spiritual and healing powers even if the sound cannot be translated and has no meaning (as in a music).
Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you roast them to caramelized perfection, mash them into creamy ...
The sūtra also offers many recipes employing the dhāraṇī to deal with various mundane problems (e.g. to ease a difficult childbirth or to cure scotophobia or snakebite) or to attain specific goals (e.g. commanding a ghost or the four guardian gods, repelling foreign invasions or natural disasters away from one's own country). [72] [66]
In a large, deep skillet, heat 2 tablespoons of the goat butter. Add the celery root and thyme sprigs and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes.
Becky Selengut is an American chef, author and cooking instructor based in Seattle, Washington [1] Known for her work in sustainable cooking, culinary education, and foraging, [2] Selengut has authored cookbooks, including Good Fish, [3] Shroom, How to Taste, Misunderstood Vegetables, [4] and Not One Shrine. [5]
The Best Root Veggies Recipe, According to Ina Garten. Kellye Fox. February 4, 2025 at 1:45 PM. Getty Images.
These recipes help cut down on food waste, save money, and make the most of every ingredient. It feels good to know that nothing is going to waste while still enjoying meals that are satisfying ...
This recipe is named for Charlie Bird, a New York City restaurant with an enticingly simple farro salad on the menu. Ina re-created it for her 2018 cookbook, Cook Like a Pro, and made it a go-to ...