Kiss, Kiss, Bang, Bang: Spaghetti with Ramps, Green Garlic and Goat Feta

I bet you are wondering why I called this recipe “Kiss, Kiss, Bang Bang,” right?
Well, it has nothing to do with either James Bond, the movie with Robert Downey Jr. or the Torchwood episode of the same name.
It has to do with the nature of the recipe I am presenting.
This pasta sauce is […]

Another Use For Caramelized Onions: Heather’s Pasta With Mushrooms and Peas

Deeply caramelized onions are not just good for Indian food: in my opinion, they improve nearly any recipe from any cuisine. I used to use browned onions as the basis for a sauce/gravy for meatloaf with Jamaican jerk spices that I made for my Pakistani personal chef clients, and they loed the sweetness and savor […]

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 […]

Simple Punjabi Homestyle Comfort Food: Keema Mattar

Keema mattar is one of the easiest north Indian dishes to prepare, and one of he most satisfying. It is nothing more than spiced minced meat, usually lamb, cooked with peas. The combination of the hearty meat and the sweetness of the peas is soul-stirring, and it is great served either with warm naan or […]

Lamb Shahi Korma: A Rich Royal Dish

First things first: Lamb Shahi Korma is -not- diet food.
It is not low calorie.
It is not an everyday dish.
But what it is us an utterly sinfully delectable dish of lamb braised in spices, then cooked with a velvety sauce that is fragrant with spices and thick with toasted, ground nuts. It is […]