Niter Kebbeh

Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World. I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I

Read More

Singapore Noodles

My daughters recently met in Austin, Texas for a fun-filled extended weekend. They stayed an an adorable motel, and worked their way to bars and eateries in Austin for serious sister bonding. For what was “probably one of the best meals ever,” was lunch at Elizabeth Street Cafe, which opened in South Austin in 2011.

Read More

Spicy Scrambled Eggs

In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did. For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next. But one

Read More

Golden Cauliflower and Carrot Rice

I’m pretty sure you all know that I’m not fond of food trends. I’ve probably mentioned this numerous times. So if something becomes popular and trendy, I completely ignore it. Sure, I’m old(er) and old-fashioned, but it’s just my personality. I never wore white metallic lipstick in the 60’s, either. The dumb thing is, sometimes

Read More

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

Read More

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

Read More

Sag

My husband and I have a lot in common, in spite of being opposites, if that makes sense. We’re both homebodies, yet we also love to travel. And we both love Indian food. Actually these might be the only things we have in common. But they’re important things! For a small celebration at my house

Read More

Bastila

A Bastila is a savory Moroccan pie with a chicken filling that is cooked within crêpes. The preparation is a little involved in that both the filling and the crêpes need to be made first. But it’s not a difficult pie to make, and so worth it! What makes this pie’s flavor unique is that

Read More

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 entrée, 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

Read More