Mustardy Cauliflower Cheese

Will Ottolenghi ever stop writing cookbooks?!! That’s rhetorical, of course. I certainly hope he continues, because I was enamored with the four I already owned, before I just had to buy Simple, his most recent, published in 2018. And I’m so happy I did. I’ve already made many recipes from Simple. It’s that good. And,

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Tomato Beef Curry

It’s not out of disrespect for Indian cuisine that I don’t often use recipes from my Indian cookbooks. In fact, it’s quite the opposite. Indian cuisine is our favorite cuisine, if we had to pick only one. As a result, I quite often turn a soup into a curried soup, lentils into curried lentils, or

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Curried Salmon

Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why cover up its delicate flavor with seasonings and sauces? But salmon is different in my mind, with its stronger flavor. It can really hold its

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Thai Chicken Curry

I wanted to make this Thai curry for one big reason. I was hungry for a Thai curry. I don’t get to enjoy them often, because my husband doesn’t like the sweetness of Thai food. Nor are there any Thai restaurants where I live. So occasionally I just crave them and must make one for

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Curried Lentil Salad

You all know that I love lentils. They’re delicious and healthy, but they’re also versatile. Once they’re cooked, you can serve them as a side dish, as an entrĂ©e, a soup, a dip, or a salad! Well this salad I’m posting on today is delicious year ’round. It’s equally good in the winter as the

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Mughlai Kabobs

Yesterday I made a creamy sauce called sas, which is a creamy nut sauce made with pistachios, cashews, and almonds. And today I’m making curried lamb kabobs that go perfectly with the sauce. From Indian Food Forever, a website devoted to Indian recipes, “Mughlai food is known for its richness. It is famous for the

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