Wednesday March 17, 2010 Updated 2:57 PM PDT
Napa's Neela Paniz would like to debunk several notions about Indian cuisine — that it's greasy, all curries and kebabs and overly spiced.
The best part about making Bottega's pecorino pudding? It tastes just as good as it does in Michael Chiarello's restaurant.
These packable lunch options are full of energy-lifting carbs and other nutrients that can satisfy your hunger all the way through to dinner

A tasty technique that is easy to learn.
Not sure of the best way to make this dinner staple? This video shows you how.
Learn how to whisk up a classic vinaigrette.
It's not hard to make a simple pan sauce. Learn how.
Dicing an onion: A basic technique everyone can master.
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