Rachana Rimal is demonstrating how she chopped vegetables in Nepal, before she came to the US.
I love welcoming people into my home and cooking for them, she says, smiling.
Now 10 years on, Gross is just starting to turn up the heat on the project.
Photo: Kristin Teig
Were so much about celebrating the incredible contributions that immigrants make to our culture.
Instructor Nawida Saidhosin
This is probably the recipe in this book that I make the most often.
The flavor blooms and softens as it sizzles in the ghee, losing its bitterness.
Photo: Kristin Teig
(The chips are also deliciouseither to eat right there or with the eggs.)
My kids also love it and often request it.
This is the best.
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
Photo: Kristin Teig
