Features & Stories

Newsletter: Fabulous food for Diwali + how hummus conquered the world

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Diwali, the Festival of Lights

Diwali, the most celebrated Indian festival, serves to remind humanity of the triumph of good over evil. The celebration has important meaning for Hindus, Sikhs, and Jains. This year, the Festival of Lights is celebrated on October 24, with festivities across five days, from October 22 to October 26.
Diwali is marked by the lighting of lanterns, candles, and strings of lights. Gift-giving – and the making and sharing of lots of sweets (or ‘mithai’) is also important. The recipes in our Sweet Treats for Diwali collection would make excellent gifts (if you can bear to give them away.) Try Cashew Nut Barfi, aromatic with cardamom seeds, or pistachio-topped Soft Mango Fudge.
The Festival isn’t just about sweets. For something savory to sustain you through the days of celebration, look no further. Try Sweet Potato and Onion Pakoras, Cauliflower Samosas (Phulkopir Singara) or one of the other tempting recipes in our new Savory Snacks for Diwali collection.
Find 659 warming vegetable curries
Pictured above: Gulab Jamun from Mowgli Street Food by Nisha Katona

A passion for hummus

Hummus, an edible symbol of the Middle East and now a staple in Western kitchens, is a dish with political and emotional, as well as gastronomic, significance. Yotam Ottolenghi has frequently written about the emotive power of hummus, its factions, and its power to unite.

In our new feature, Ramona Andrews shares her passion for hummus. Charting the origins and geography of this universally loved dish, she explores the cultural importance of a food central to Middle Eastern cuisine. The starting point is a new addition to the ckbk bookshelf, On The Hummus Route by Ariel Rosenthal, Dan Alexander, and Orly Peli-Bronshtein.   
This book brings together recipes and musings on hummus and its cultural significance from food writers including Claudia Roden and Sami Tamimi, chefs, restaurateurs, and academics. With more than 30 contributors of different backgrounds it is a boundary-crossing celebration of the ancient pulse and the world-conquering dish.
In the words of British-Palestinian chef Joudie Kalla, hummus “isn’t just a dip, it is the king of pulses, reigning over all else” and “a symbol of the Middle East.”

Whip up a classic Hummus or experiment with one of the recipes in our Hummus: More Than Chickpeas collection, such as Black-Eyed Pea and Beetroot Hummus.

We have all you need to enjoy eating – and reading about ­– hummus.

What to cook now: quince

Unlike its relatives, apples and pears, quince is a fruit that takes a bit of getting to know. It’s too hard, bitter, and astringent to be eaten raw, but when carefully cooked, quince is transformed into something luscious, tender, and aromatic. It works beautifully in savory dishes, pairing well with lamb in this Quince and Lamb Stew.
Baked Quinces make a wonderful dessert, served simply with crème fraîche or a scoop of ice cream. They make peerless preserves too, so you can savor the harvest all year round; try Quince and Pink Pepper Jelly.

Explore 12 Ways with Quince for even more great quince recipes.

Try 6 distinctive pasta shapes

In honor of World Pasta Day on October 25, explore the huge range of pasta dishes on ckbk – search by shape to find recipes for your favorites, or try one of these six recipes, each celebrating a different shape.

Linguine Vongole Alle Bianco

from Solo by Signe Johansen

Farfalle with Sausage and Peas

from Hazan Family Favourites by Giuliano Hazan

Carbonara-Style Spaghetti with Crispy Shiitake Bacon

from Easy Vegan by Sue Quinn

Roasted Broccoli Orzo with Basil Dressing

from Whole Bowls by Allison Day

Rigatoni al Pomodore de Ricotta

from The Italian Regional Cookbook by Valentina Harris

Potato Gnocchi with a Fricassée of Wild Mushrooms

from Today’s Special by Anthony Demetre
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