Sopes with Plantain, Zucchini and Two Sauces – Recipe

In Mexico, there are a whole class of dishes called that are generally thought of as street food, though they may also be offered in smaller sizes as appetizers at restaurants. Most (all?) antojitos include a corn masa component, which may be thick or thin, topped, rolled or stuff, baked or fried, and can include …

Continue Reading

Tteokbokki – Spicy Korean Rice Cake Stew

Tteok (also transliterated as ddeok, duk, dduk and so forth) is a type of Korean rice cake that you can buy frozen at any Korean grocer or better general Asian grocers. The two most common shapes you will find are flat ovals, and cylinders about 1/4″ in diameter. You can see a package of the …

Continue Reading

Saag with Collard Greens, Kale and Spinach – Recipe

Saag with Collards and Kale (Indian style long-cooked greens)

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 …

Continue Reading

Kala Chana (Black Chickpea Curry) – A Guest Post from Amee of Rabbit Food Rocks

Kala Chana (Curried Black Chickpeas)

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. …

Continue Reading

Kasha Pilaf with Dates, Pistachios and Baharat – Recipe

I originally made this pilaf to stuff in cabbage rolls, inspired by this lovely post from Give Recipe.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 …

Continue Reading

Heirloom Caprese and a Grilled Zucchini and Tofu

I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. The caprese was inspired by that beautiful tomato, and I realized a good if obvious …

Continue Reading

“So What Is Going On With Your Cookbook?” And Other Life Changing News

In journalism, they say “don’t bury the lede”, but today I’ve got three of them:

The cookbook will hit stores on May 8th, 2012 (if you are new here and thinking “what cookbook?” look here)
You can pre-order it this very minute on Amazon, Barnes & Noble, or IndieBound
I’m quitting my day job

After 1.5 years of writing …

Continue Reading
Page 22 of 104« First...10...2021222324...3040...Last »