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. […]

More Peas, Please!

It used to be that I hated peas. I think it had to do with being forced to eat mushy, olive-drab, tinny-tasting canned peas with pearl onions as a child. Or worse, garden fresh or frozen peas cooked into a similar state of squishy, dull-green death. These poor malignantly mistreated morsels of former vegetation were […]

A Sri Lankan Curry

Sri Lanka is a land of gemstones, tea and spices. This independent island nation, which sits about 18 miles or so off of the southeastern coast of India, is cast in the Indian epic, The Ramayana, as the stronghold of Ravana, the abductor of Sita, the wife of Rama, a human avatar of the god, […]

Asian Ways With American Winter Greens, Part II

I have found that nearly everyone, the world over, eats greens, in one form or another. In my native Southern Appalachian tradition, we cook them long and slow, over low heat, with some sort of smoked pork product. Often, onions, garlic and hot peppers are added, and then, at the end, they are dressed with […]

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