About Ajwain

Ajwain is an Indian spice that is not terribly well known in the West, but it is very interesting, and should be used more often. Although it is a spice, being the fruit of Trachyspermum ammi, which is related to parsley, ajwain has a very strong herbal aroma and flavor similar to thyme or oregano. […]

Opening the Grilling Season With The Best: Jamaican Jerk

My love affair with Jamaican jerk did not start in Jamaica. It started in Athens, with the purchase, on a whim, of a book called Jerk: Barbecue From Jamaica, by Helen Willinsky. I found the book, now sadly out of print, in The Little Professor bookstore on Court Street, and intrigued by the brilliant colors […]

From Gaza: Sumakiyah

One of the best parts of working at Salaam is that I get to do research into new cuisines and dishes for dinner specials which I may not have ever sought out otherwise. In point of fact, while I was interested in the food culture of the Middle East before I began working at Salaam, […]

Curried Chicken From the Oven: Masalewali Dum Murghi

Most people think of curries being cooked on the stove top, in a pot, where it simmers over a period of time, sometimes hours, sometimes minutes. But whether a curry takes an hour or more, most of the time, it helps to be in the kitchen in order to stir the sauce and keep it […]

A Thai Stir Fry Full of Flavor: Pork and Gai Lan with Shallots, Garlic and Chilies

I have been craving gai lan something fierce for two weeks, but sadly, our local Asian market hasn’t had any. So, while we were in Columbus buying supplies for Morganna’s better late than never 18th birthday party, I picked up gai lan. I am glad I bought extra, because I want to make this recipe […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.