From the Kitchen #1
A round up of recipes to try and foods to seek out. Red curry-spiced kabocha soup with Thai basil pesto This soup had the best red curry paste I’ve made from […]
Color coded
Yes, this was one of the most wonderful things ever. No, I did not follow my own advice about not being too “matchy”. I used the leftover red cabbage from […]
Accessorize It
There’s some vague, unofficial rule in fashion about never matching too much. If this plate were an outfit, it would surely be in violation: chickpea hummus, chickpea falafel, even pita bread […]
Red hot
These tostadas, adapted from Simply Recipes, were the perfect answer to my hankering for some lighter summer fare as well as the visions of tortillas occupying my head after coming […]
Odds and ends
Unpublished photos from the files. Chicken skin wrapped shrimp bites One of the dishes from my culinary final. You haven’t been truly intimate with a chicken until you’ve deboned it […]
Delectable histories
In what is easily a personal best, I made four curries today – and all at the same time. It may have been for an assignment, but nevertheless, I’m still […]
Red, white, and stew
Although cumin lamb is associated with Sichuan province, there is an unmistakable Muslim influence in it, a testament to the diverse cultures that have left their imprint on China’s foodways. […]
