I’m trying to return to the kitchen, and coming back home to cook every afternoon is one of the ways in which I’m trying to get back to cooking. These were our lunches for this past week.

Working lunches are probably one of the toughest to plan. They need to be simple, nourishing, filling, fortifying, easy to make and yet not be heavy or too elaborate.

Karam relates his first exposure to French Cassoulet and goes on to give us a sure recipe for seduction via culinary means. Who says only the route to a *man’s* heart is through his stomach? Apparently it applies to women too!

Summer’s about to enter full screen mode and it’s time to get our weapons out. Even perhaps cheat a bit with unconventional ingredients in our drinks. Kathy Hester tells us how she makes herbal cocktails.

I used to like the bottled variety of Pesto, until I made my own from scratch and never bought another bottle! Kathy Hester narrates her thoughts on Pesto – a delicious accompaniment or enhancement to any dish.

Karam gives equal importance to the cook and the cooked in this pulao recipe, which builds on the same flavors he used previously for his Drunken Goat Meat Curry.

Sonny Rao shares his thoughts and personal recipe for Masor Tenga, one of the most popular Assamese dishes, both in and out of Assam. This is a must read as Sonny shares quite a few details.

Most of us who aren’t from the South of India don’t imagine drumsticks to be in anything other than Sambhar. Vinny shares a recipe for Drumstick soup!

Karam seems to have had very eventful growing-up years in Kenya and loads of happy memories to go with them. Here are his memories of and the recipe for Drunken Goat Meat Curry.

Many of us would be surprised to learn of the nutritional value of prunes. Geetu Amarnani shares a healthy and delicious recipe with us – mango and prune chutney.