I just want to crawl up with a good book and a soul-warming, comforting bowl of dal, and hibernate until the weather turns warm. Something about Indian dal that is so appealing and soothing — the complex combination of spices, chiles, and herbs completely resonates with me. This moong bean (split and hulled/skinned) dal recipe … Continue Reading

I discovered this recipe for coconut pie way back when I lived in Chicago. One of my very first cookbooks was Rick Bayless’ Mexican Kitchen, circa 1996. It’s practically falling apart from use, exactly what should happen to a good cookbook. Some of my favorite recipes from Rick (we’re on first name basis after all these … Continue Reading

Canelés are French pastries made from eggs, milk, flour, butter, and sugar, and flavored with rum and vanilla. They have a soft, eggy, custardy center with a dark, thick, caramelized crust. Canelés originated in Bourdeax, France, and are traditionally made in copper molds brushed with a combination of melted butter and beeswax. There’s a baker … Continue Reading

I’ve never met a chile pepper, hot sauce, or chile-based condiment that I didn’t like. Do you have an affinity for heat? Don’t you just love that endorphin, light-headed, nose-running, tongue-numbing, feel-good-all-over rush you get when you eat something spicy? Somewhere along the way I discovered yuzu and yuzu kosho. Yuzu, an ever-so-fragrant and utterly aromatic, … Continue Reading

I certainly understand the need for quick and easy meals. While I’m always thinking about food and that next meal, in reality, time is often the limiting factor. There just never seems to be enough of it. I work a 9-to-5 job, on top of juggling this blog and other food-related projects. While I love … Continue Reading