It is a depressing fact that 99% of Indian restaurants in America serve the same darn 10 items. Which is a crying shame because there must be 10,000 other terrific dishes that you’ll only get to try if you make them yourself (or have an Indian friend that wants to hook you up with the …
When I was about 11 or 12 years old, I’d ask mom what’s for dinner, and she would reply “rotli, daal, bhath, shaak” (which translates to the mundane Indian weeknight meal of “flatbread, lentil soup, rice, and side vegetable”). Sounds interesting or exotic to others, but this is actually quite dreadful to the Indian-American kid. …
Pear-caramel ice cream from
I bought The Perfect Scoop, only a few months after I started blogging, back in the fall of 2007. David Lebovitz was already well established as a food blogger, living in Paris. The idea that a blogger could launch a book was pretty amazing to me. Of course, I later realized …
I originally made this pilaf to stuff in cabbage rolls, inspired by this lovely post from Give Recipe. My version of the stuffed cabbage was good, but the sauce I came up with didn’t knock it out of the park for me. The pilaf, on the other hand, I just loved. I made way too …
Here’s about as easy an appetizer as you could want for a Middle Eastern or Mediterranean meal or cocktail party spread. We’ll just make a quick marinade of good olive oil with garlic, Aleppo pepper, orange zest and fresh mint, pour it over the top of a block of feta cheese and serve it forth …
Introduction to Pressure Cooking
Pressure cookers considerably shorten the cooking time of just about anything – including soups!
A pressure cooker is a normal high-quality stainless steel pan with a fancy top which seals shut at the beginning of cooking and traps vapor inside allowing the pressure to build and internal temperature to rise higher than what …
Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them:
Underdog status. A lot of people hated them because they were boiled to death for much of the 20th century.
But they are actually delicious when prepared well.
Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or …
