Spicy and Seedy Indian Potatoes Indian food as served in American restaurants is so driven by saucy curries that we miss out on all of the delicious dry-fried spicy vegetables. This version below, with potatoes, …
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It is still early season at our farmer’s markets in the Northwest. The booths aren’t full yet, but I enjoy the challenge of figuring out what to make with a limited palette. Small, super-sweet carrots and radishes in …
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Potato Salad with Feta Cream Dressing We have an annual Mother's day brunch with the Sephardic side of my wife's family, which while not quite the fress of Passover or Rosh Hashanah, always includes lots of big …
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Persian rice pilaf with a crispy crust - chelo with tahdig Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on the bottom of the Spanish paella, fried rice in Chinese …
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Yes, I said Persian-Italian. Bear with me here for a second. I was looking for some sort of moist eggplant dish to serve with Persian rice (a wonderful basmati pilaf with a crunchy crust; I’ll tell you about that soon). …
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Risotto cake with crispy ramps and a fried egg Ramps are one of the classic spring foods, along with asparagus, morels, fiddlehead ferns and eggs. If you haven't had ramps, they look a lot like scallions that grew …
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