I’ve been to Spain on several occasions: 2018, Barcelona, Valencia, and southern Spain; 2015, Camino de Santiago; 2013, Basque Country, French and Spanish; 2010, north coast of Spain; and, most recently, July 2021, Galicia and Madrid (more on that to follow)… Suffice it to say, I have a special place in my heart for Spain. … Continue Reading
A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, which makes them … Continue Reading
Shakshuka has become trendy in recent years. For good reason, it’s delicious — eggs poached in a sauce of tomatoes, chiles and spices. It makes for a perfect, lazy Sunday brunch (equally good for breakfast, lunch or dinner) and completely adaptable to suit your tastes. I like mine with a good dollop of spicy harissa. … Continue Reading
In antiquity, many civilizations used spices for various purposes, including health benefits/medicinal properties, spiritual rituals, food preservation, currency (think spice trade), etc. Over time, we’ve also come to learn that spices are rich in health-promoting plant compounds (phytochemicals) that reduce damage to our body’s cells by fighting inflammation and infection, boosting immunity, reducing pain and … Continue Reading
