I demo’ed this Brussels sprout and apple hash from my cookbook on KCTS recently, and a reader pointed out that the recipe isn’t anywhere on the site. So here you go! Although I think of it as a side dish that goes …
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This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still …
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How is this for confusing? Curry powder is not made from curry leaves. Good Indian cooks tend to mix spices for individual dishes, although there are some mixtures that are fairly standardized, like garam masala. In the …
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Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat meze-style in the summer, when no-one feels like heating up the kitchen or eating a heavy dinner. To make a …
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The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in this dish, has purplish stems and green leaves. There is another, significantly different herb …
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Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites. …
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