A popular curry with cauliflower (Gobi), potatoes (Aloo), onions, tomatoes, seasoned with Kashmiri Masala (medium hot), Garam Masala (sweet) and other aromatic seasonings. There are many versions of this special vegetable dish whose final texture can be dry or thinned with water/tomatoes or add a splash of cream for richness. I recently purchased this small … Continue reading
A recipe worthy of a celebration with ingredients such as chile crisp (a favorite condiment at the moment) and a special savory honey from Dr. Jane Goodall’s collection of Woodland Honeys. In memory of this famous icon the world recently lost, it’s a privilege to share one of these special honeys sourced directly from the … Continue reading
It’s been said from sources such as New York Times Cooking and Food52, that this recipe might be Marcella’s most famous and one of her easiest. First I began to receive email recipes for this tomato sauce which were basically the same as Marcella’s. Then I recently bought a new cookbook, Six Seasons of Pasta … Continue reading
If I ever pick up a sandwich at a local deli/grocery store I often look for a turkey sandwich. I especially liked this version with coleslaw (I added pure horseradish) and Russian dressing – no lettuce or tomato. Serve with pickles, coleslaw and/or chips and you have a nice lunch or a light dinner. This … Continue reading
Leafing through some old cookbooks from restaurants in my part of the country I ran across this pesto recipe. Pesto has been a favorite sauce and no matter how big/small my garden was I always found room to grow this beautiful, flavorful, aromatic herb. I’ve been making my own pesto for 40 years which is … Continue reading
It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and … Continue reading
Pinwheels are favorite appetizers to serve and I can always keep some on hand in the freezer for spur of the moment guests. Ingredients for these snacks are endless and many combinations can be used. I saw this recipe in Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week … Continue reading
There are more veggies in this dish such as red onion, red and yellow bell peppers, petite peas and an extra kick with saffron threads and oregano. I was going to change the title to include more information but decided viewers need to look at my recipe more closely and see for themselves. I mentioned … Continue reading
I saw this author/chef on a Good Morning America show recently and liked this recipe he made. So, even though I could print out the recipe I ordered his cookbook – there’s no better way to find information about different cuisines, authors and their cooking methods. Arash is a self-taught cook, with Persian roots, who … Continue reading
One method of cooking salmon is to roast it in the oven, flavored with some very aromatic seasonings. This salmon dish comes from Naz Deravian’s cookbook “Bottom of the Pot: Persian Recipes and Stories” (2018). I love this cookbook as she has lots of stories to tell beginning when she was 8 and her family … Continue reading