I was reluctant to try this recipe because morel mushrooms aren’t exactly a dime a dozen. Foraging is not an option because I don’t know any mycologists and there’s always that tiny chance of Death by Shotgun if I unknowingly wander into an ex-convict’s backyard.
A Julie Sahni recipe has never steered me wrong, though, so [...]
Poke around my burgeoning list of recipes and you may notice that outright lack of knowledge and unpronounceableness haven’t deterred me in the least from trying out new foods. In keeping with the spirit of blissful ignorance, here are a handful of things I know about dal makhani, a slow-cooked lentil stew with black gram [...]
View Dal Makhani Recipe (Kali Dal) - Buttered Black Gram Beans »
Cooking suji halwa is a lot like preparing risotto, but with a lot less stirring. Coarse-ground semolina is first toasted and rendered aromatic in ghee, the Indian version of clarified butter. Raisins and a simple syrup are then poured over the semolina and stirred over low heat until the sweet liquid is fully absorbed.
Since the [...]
Mangoes and cream sounds as classic a food pairing as peas and carrots, peanut butter and jelly, or spaghetti and meatballs to my ears. This combination lends itself to so many variations, each with its own distinctive character.
The recipe and variations that follow are based on malai aam, a classic Indian dessert of mangoes and [...]
As much as I don’t mind making breads that take at least two days to complete, sometimes a freshly baked batch of yeasty goodness just has to come out of the oven right quick. Using pre-ferments and soakers are just two of many techniques for making bread with fully-developed flavor but, uh, they had to [...]
View Gerhard Ströck's Curry Roll recipe »
