Enchiladas Verde

So, I had delicious leftover pinto beans. And I found tomatillos at the market. A farmer had a bunch of poblanos and Anaheim chiles. And avocados are in season. (Well, not here in Ohio–they are never in season here. But they are all over the grocery stores in various stages of wonderful.) What does all […]

Persian Cherry Pilaf

Persian cuisine is an ancient one that is more familiar than one might think; if you have eaten in a typical Indian restaurant in the United States which serves Northern Indian food, you have eaten dishes which have their roots in Persia. The Persians conquered the lands of Northern India in the sixteenth century, and […]

Chinese Fermented Black Beans

A staple of the Chinese pantry, fermented black soy beans, also known as salted black beans, add a giant helping of flavor to a variety of foods. Some people seem to think that they are “stinky” or overly salty, but I don’t know what they are talking about–I love the smell of them and don’t […]

Tandoori Chicken of a Different Color

Sindhi Elaichi Murgh–verdant with cilantro and redolent of the sweetness of cardamom and sparked with chile and black pepper, this Indian grilled chicken kebab is superior in flavor to most of the tandoori chicken I have had in restaurants. I adore the foods of India. Most of my experience has been with the foods of […]

Mad About Mulberries

Here is what mulberries look like up close and personal. Moving into a house is a voyage of discovery. Living in a thirty-something odd year old house for the first couple of months is like an archeological dig–you are always finding things. Stuff you didn’t know was there, and there is a surprise around every […]

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