Ghee, a type of clarified butter, is a staple in Indian cooking. It is made by gently heating unsalted butter until the butterfat separates from the milk solids, which are then removed. The result is a rich, clear cooking fat that has a higher smoke
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Several years ago when we landscaped our backyard, we planted a Meyer lemon tree. At first it was just a small sapling, and it didn’t produce much, if any, fruit for the first couple of years. After that we got a nice haul from the
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This year I’ll be enjoying my first Super Bowl. Oh, I’ve watched plenty of games over the years, and I’ve enjoyed rooting for an arbitrarily chosen team, but this year my team is playing. I’m a Niners fan, but the last time they were in
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We’re in the heart of winter, and fresh, juicy, ripe tomatoes are long gone. Don’t you miss these beauties? Sure, you can still find tomatoes in most grocery stores, but they are either grown in a hot house or come from far away lands. And
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I haven’t eaten shrimp in a long time. Let’s just say that many, many years ago, I had an unpleasant experience in a foreign country, and I just couldn’t tolerate the taste and texture of shrimp as a result. Maybe I’ll tell that story someday…but
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Whenever I make an Indian curry, I like to also make some bhaji. In my husband’s family, this term is used to describe leafy green vegetables: bok choy, mustard greens, spinach, etc. While basic Indian greens are tasty and simple to make, I’ve learned to
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…would still be a crazy looking vegetable. But oh, so tasty! My in-laws call it turai, which is what I called it before I knew there was another name. When I saw some at my local farmer’s market, I asked one of the vendors and
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I’m all for trying new things. My philosophy is that I will try (eating) anything once, and I have discovered some delicious food over the years that I might have missed if I were less adventurous: raw quail eggs, goat curry, fried pickles, and kombucha,
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Tandoori chicken, when done right, is one of the most delicious things on earth. In Indian restaurants, it is marinated in spices and (often) yogurt, then cooked in a tandoor. The result is bright red, smoky, juicy, spicy chicken. My mouth is watering as I
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I never met a wax bean I didn’t like. What’s not to like? They are similar in taste and texture to green beans, but have a lovely yellow color and are slightly sweeter. Whenever I see these at the farmer’s market, I have to buy some,
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