I like to eat what the season has to offer. Am by no means strict or obsessive about it, but simply try my best to incorporate what’s local and seasonal. This time of year, what’s most abundant — roots and more roots. Root vegetables are not usually something I get overly excited about. I might … Continue Reading
What happens when you cross çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — with an Indian smoky, eggplant-yogurt — baingan ka raita — and top it all with tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, making them more flavorful and aromatic?? Well, that’s … Continue Reading
If you haven’t noticed, I have a love affair with homemade pasta. I wish I had discovered this new found affinity earlier in life, so that I was more proficient at the art of pasta making. Better late than never. Pasta is truly an art. Love the entire process. I day dream when I’m at … Continue Reading
With the change in season and drop in temperature, been thinking about simple, fall-inspired vegetarian sides. Cauliflower is a bit of a blank canvas. Not a whole lot of flavor on its own. Roasting it in the oven with Lebanese spices adds a layer of flavor. Layering the roasted cauliflower over a bed of spiced … Continue Reading
Always on the hunt for unusual vegetables, I scooped up these Chinese long beans (aka yardlong beans, long-podded cowpeas, snake beans or asparagus beans) last weekend at my local farmers’ market. They hold up well to cooking, that is, the beans don’t get soft and mushy, and retain a good amount of al dente-ness, which … Continue Reading
