PhotoThe League of Kitchens, which trains immigrants to give cooking lessons in their home kitchens, will host a vegetarian dinner in February at the James Beard Foundation. Rachana Rimal, one of the league’s instructors, will cook the Nepali menu. Cheese-filled spinach croquettes, cauliflower fried in chickpea batter, and black dal served with mustard greens, roasted eggplant, basmati rice and pickles are among the items planned. Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times January 15, 2018 16:50 UTC