Indian curries are rapidly becoming my favorite go-to meal. In addition to their ease of preparation (as a one pot meal), healthiness, and general tastiness, they are also endlessly flexible and adaptable to the season. They can be lighter or heartier. They can be luscious with braised meat or vegetarian or even vegan (or anywhere…
Punjabi Rajma, Adapted (Indian Kidney Bean Stew)
I wonder what Indians in India think of those of us in America, who are so attracted to their cuisine when it is cold, blustery and snowy or rainy out? It is one of those great ironies of the culinary world (what? You didn’t know the culinary world could be ironic?), that those spices which…
Pasta Alla Boscaiola AKA Italian Beef and Noodles
I’ve had canned beef on the brain lately. In recent months, I started actually paying attention to my Google Analytics, where I discovered that by far and away my grandmother’s Beef and Noodles is my most popular post. I cannot help but find this a little funny because this blog really does not specialize in…
Kheema with Cardamom and Curry Leaves
Given that many people think of vegetarian food when they think of India, it may surprise you to hear me say that I think ground beef (or any ground meat, your choice) reaches new heights in Indian cuisine. In my own personal repertoire of ground meat dishes, only chili comes close to as many exciting…
Shrimp & Scallops Tossed with Cherry Tomatoes, Basil & White Wine
I feel like the title of this post should be Why I Love Summer Part II: The Upscale Version. Because this was just as fast and pantry friendly as the last dish. It features summer’s best friends: zucchini and basil–and adds tomatoes, which only improves a dish. Now it just so happens that shrimp and…