Fried Catfish Japanese Style

I am never going to pan fry cat fish in the Southern manner again. As much as I love the cornmeal-dredged classic recipe I grew up with, I have discovered that I prefer the Japanese way of pan-frying better. This is the method used to make tonkatsu–pan fried thin boneless pork cutlets with the most […]

Worth Cracking a Coconut: Murghi Hara Masala (From 660 Curries)

This recipe comes from Raghavan Iyer’s sister’s neighbor in Mumbai, and it is a fabulous combination of flavors and aromas. Imagine fresh mint and cilantro, fresh coconut, yogurt and garam masala cooked into a thick yellow-hued curry with sauce that clings to the strips of chicken breast. I did add some whole spices to the […]

From 660 Curries: Khoya Muttar Gosht–Creamy Lamb Curry With Peas

When I was a kid, I used to hate peas. It had to do with eating them from a can–they taste so utterly vile and wretched that way that I cannot blame my younger self for despising them. And then, even when the peas were fresh or frozen, through most of my childhood, they were […]

Cilantro Chicken with Fresh Water Chestnuts and Baby Bok Choy

Water chestnuts are not locally grown here in Ohio, at least, not that I know of. But, when they are fresh, they are truly divine, and I will buy them even if they were grown in California or Florida. Not only will I buy them, but I will buy several pounds of them, and use […]

Hunkar Begendi: A Turkish Classic Fit For An Empress

Most people consider stews to be humble affairs, meant for homey dinners wit family, but this Turkish dish of lamb stewed with garlic, onions, tomatoes and herbs, then topped with a roasted eggplant and cheese-enriched bechamel sauce is special enough to be served in at state dinners of the Ottoman Empire. In fact, it is […]

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