What To Do With Nuoc Mau: Stir-Fried Chicken with Lemongrass and Chilies

Now that I have about a cup or so of dark bittersweet delishousness in my fridge, I have to cook with it. While kuo dishes–braised dishes with gooey reddish brown salty-sweet sauce are one of the main uses of nuoc mau in the Vietnamese kitchen, the first recipe I tried was a stir-fry. Like I […]

What To Do With Nuoc Cham: Lemongrass Beef Over Broken Rice

Simple does not equate with plain. You know, the phrase, “it’s plain and simple?” Well, in cookery, those two words do not have to go together. Food that comes together with a minimum of ingredients does not have to taste plain. Or bland. Or boring. This recipe is a classic example of what I am […]

Another Simple Stir-Fry: Lemon-Ginger Chicken with Broccoli

Chicken with broccoli is one of those dishes that you will find on every Chinese-American restaurant menu; lemon chicken is another old standard. However, I have never been partial to any rendition of either of those dishes. Which is really odd, considering that I like chicken, broccoli and lemons. Chicken was my favorite meat when […]

From Hyderabad: Narangi Keema

I love to try new recipes, especially if they are unusual or rare in some way. When I first picked up and reviewed Madhur Jaffrey’s book From Curries to Kebabs, one of the recipes I singled out to try in the future was a keema (minced meat) recipe that included orange zest and juice as […]

An English Casserole Kissed By Indian Spices

I try to love casseroles, and I do. At least, in theory, I do. What is not to love? They are nice, warm dishes that are baked in a nice hot oven where they are transformed into cozy, homey and comfort food, that often involves bubbling melted cheese with luscious browned crispy bits on top. […]

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