The flavors of a good curry will always be an experience that I seek fervently. I’ve learned as I’ve gotten older that more complex flavors in my mouth are highly desirable, and even a basic curry recipe can be so loaded with ample taste that it’s like fireworks on the tongue. A really good curry, as I have gathered from reading through some of my Indian cookbooks, is a process; it takes time to develop and gets better as it sits … [read more]
From Kate in the Kitchen
Sometimes, when I visit the supermarket, I look around at the row and rows of fruits and vegetables, all perfectly shaped and perfectly wrapped and all perfectly clean and wonder if we are living in an over sanitised world. Looking at all those perfectly formed and uniformly sized products, makes me ask – are we really so perfect? What’s wrong with the gnarled carrot or the weird looking tomato? … [read more]
From Sunita’s World
By now, you’ve probably heard about the blight that has ravaged this summer’s tomato crop all over the Northeast. Called “late blight,” this pernicious, highly contagious fungus is the same disease responsible for the Irish Potato Famine of the late 1840s. It’s no laughing matter … [read more]
From Sweet Amandine
Aracchu utta sambar – The name is so musical it sounds like poetry rather than gibberish even if one does not know the language, doesn’t it? (The first word is similar in sound to Picchu as in Machu-Picchu!) I like mouthing it and listening to the words as they form on my lips and in my mind, because it brings back a sea of memories and the taste, smell and flavor of a warm kitchen.
I see my periamma’s face as she grinds the coconut, roasted pulses and aromatic coriander seeds in her aattu-kallu (grinding stone) … [read more]
From Tongue Ticklers
There are many reasons why I love going to visit my parents in Dubai – the main one, of course, is seeing my parents and brother! But also on the top of my list is the food – the Arabic food to be exact … [read more]
One thing you can say for green beans: they make sense. When you take a big bag of them out of your second CSA box, for example, confusion is not what assaults you (unless it’s curiosity over which of the many good, good ways to make them you will choose) … [read more]
From Food Loves Writing
Until recently, I regarded hummus as an unremarkable dip served at parties with dried out flat bread. It wasn’t until I had an opportunity to visit Tel Aviv a few years ago that I had really good hummus. Indulgently creamy and velvety smooth, with a deep nutty flavour and subtle lemony zing, this was not the bland beige paste that comes in plastic tubs … [read more]
From No Recipes
In the U.S., tofu tends to be viewed as a health food. Living in Japan really changed my views on tofu, as it is a staple food item there. When you go into a supermarket in Japan, there’s an entire tofu section (like the cheese section in our American supermarkets), filled with different varieties and brands of tofu. Some of the varieties are equivalent to the mass-produced tofu you can find here in your local supermarket, but then there are also the artisanal varieties. Taking your first taste of one of these varieties is akin to tasting your first homegrown tomato … [read more]
From La Fuji Mama
Have you ever gone out for breakfast and been blown away with just how amazing baked beans can be?
If you live in Sydney, the Bather’s Pavillion in Balmoral serves such beans. Even though it has been a few years since I last ate there, I still think of those beans. Every now and then I get foolishly inspired to make my own … [read more]
From Stonesoup
Foodshots 