Cooking can no doubt be considered both an art and a science. If you’ve ever made homemade cheese (ricotta, paneer, chèvre), then you’ve witnessed the magic of science—add an acid to milk and it separates into curds and liquid whey. Making tofu (soybean curds) follows this same principal. In a nutshell, add a coagulant, in … Continue Reading

Hope you had an enjoyable and (delectable) Thanksgiving. After ample amounts of turkey, gravy, stuffing, potatoes, and all the other usual suspects, how about something vegetarian? I made this easy Indian dal, a combination of chana dal (split chickpeas) and toor/toovar dal (split pigeon peas) for dinner the other night; and then I made it again the … Continue Reading

Today, homemade pasta therapy  — a quick and much-needed respite from the craziness of the world. There’s something therapeutic about homemade pasta. Perhaps it’s the joy of creating something by hand. Creating art in the form of food, thinking about how it will be presented on the plate (after all, we eat with our eyes … Continue Reading

Just a quick one today — Sweet and Spicy Rosemary Mixed Nuts. Honey + cayenne + rosemary are a winning combination. I love that this mixture of nuts is not too sweet, with just the right amount of heat — and the rosemary adds an extra depth of flavor. Sticky addictive nut clusters they are. … Continue Reading

Cheese is my weakness. Cupcakes don’t do it for me. Ditto for donuts. But give me a hunk of cheese and now we’re talking. One of my favorite cheeses is a raw, Basque sheep’s milk cheese, Ossau-Iraty, that I discovered at a farmers’ market in Saint-Jean-Pied-de-Port, France (before the start of my Camino de Santiago last year). … Continue Reading