A Sauce of Golden Glory: Nuoc Cham

Vietnamese food, for all that I have seldom cooked it in the past, may become my newest culinary obsession.
Why?
Because the flavors are fresh, delicate and delightful.
Like Thai and Chinese foods, Vietnamese foods are an exercise in balance between flavors, colors, textures and aromas.
One of my favorite aspects of Vietnamese cookery is […]

Kale With Panch Phoran

I don’t know if they grow kale in Bengal, but I bet that some sort of dark leafy green is cooked and eaten there. Folks all over the world seem to like greens, so I feel confident that while I improvised this recipe in my own kitchen, using what was on hand, that somewhere in […]

A Memorial For Two Friends

We used to have two dogs, two Siberian Huskies named Liriel and Nanika.
I haven’t talked a lot about them here, in large part because they were very elderly, and were living very quiet lives in their kennel and run outside, and while we interacted, it was very obvious that the two of them were […]

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