Chicken Jhalfrezi With Mangoes

What is Chicken Jhalfrezi? It is a curry dish from the northern Indian subcontinent which dates back to the time of the British Raj. It was developed as a way to use up leftover roasted meats; “jhal” means spicy–and this dish is traditionally quite hot with chilies and other spices. It is believed that this […]

Moroccan Style Chicken with Oranges, Black Olives, and Fennel

I am not calling this a tagine, per se, because it isn’t really. But it is based on the idea of a tagine, which is a Moroccan long-simmered stew that is served over couscous. The recipe which gave me the idea for this one was based on a real, traditional Moroccan tagine which contains lemons, […]

Hillbilly Ragu Bolognese: No, It Ain’t Traditional, But It Is Authentically Tasty

The first time I ever tasted a pasta sauce that could truly bear the name “ragu bolognese” was in Providence, Rhode Island in a little restaurant up on Federal Hill. That is the old Italian section of town, and literally, you can walk into any little eatery there and get fantastic Italian food–food that tasted […]

It’s All About The Chew: Sichuan Dry-Fried Beef

And you thought I had abandoned Chinese cookery, didn’t you? Ha! Nothing of the sort. Just because I have started doing research on recipes from along the Silk Road for work, doesn’t mean I am going to permanently turn my back on my greatest culinary love. No–I just have to multi-task! Morganna, who has been […]

Tangier White Bean and Kale Soup: Poteje Tangirois

Working at Salaam has given me the opportunity to research the foods of the Middle East, North Africa, Greece, Turkey, and other countries all along the Silk Road. This is very exciting to me, because at the same time as I am researching recipes and cuisines for the restaurant, Zak is writing a novel which […]

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