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Cooking at home is much easier when you have basic ingredients at hand. And the more you cook and expand your repertoire, the more diverse your basic ingredients will be.
For example, last week I made curried chicken salad sandwiches using leftover chicken breasts. Normally, I’m not a…
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Do you cook? Does your marriage partner cook for you? Girlfriend? Boyfriend? Did I cover everybody? Oh, you hired somebody to cook for you? Well it’s time to spice up your cooking and meals with the herbs and spices which are great for anti inflammatory and reducing pain and…
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A sprinkle of this or
that turns an everyday food into something with tasty international
flair.
No, it isn't hard to be an international chef―even if you rarely travel beyond your local grocery store. By simply adding a few herbs and spices to your kitchen collection, you can…
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Every time I see my friend Parminder, I get the
irresistible urge to cook Indian food, mostly because food is all
we ever talk about when we are together. She is a… Read More »
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Sure, you can make a Southeast Asian–style curry with little more than canned curry paste and coconut milk, but what makes the Malaysian version demonstrated in these videos truly special is the homemade curry paste called rempah. The rempah gets a rich and complex flavor from toasted coriander, cumin, and other spices, plus dried chiles, macadamia nuts, shallots, ginger, and garlic. The CIA's Chef Hinnerk von Bargen demonstrates how to make the rempah and then cook it with chicken and coconut milk for a rich, spicy curry—it's easier than it sounds, and the results are amazing. Read More »
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This is becoming my Sunday ritual because it is just so covenient for my typical Indian weekly menu. I buy tomatoes from the Belmont farmers market. I saute the tomatoes, whole garlic and ginger with a little olive oil. I used to add onions but I think the curry base stays longer...
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The crock pot is one of those things you have in your kitchen, under the counter somewhere or up on a high shelf, that you can forget about so easily. You don't use it, and suddenly it is like it never even existed! Until you run across a recipe that calls for a crock pot. Then you're reminded that it's just a little chopping, a little tossing, and mostly just letting it sit for hours while you take care of all the things you need to do besides cook, and your house fills up with the smell of amazing dinner, just a short while away, with leftovers for days. Read More »
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After speaking with cookbook author Raghavan Iyer about curries, I decided to try one of his recipes. This would be my first time cooking anything Indian so I randomly chose Scalloped Potatoes with Coconut Milk and Chiles which can be found in the "Contemporary Curries" chapter of 660 Curries. (By random, I mean I thought this would be a relatively easy curry to make since there weren't very many steps involved with the recipe. And I do like potatoes.) To see if I was right about the level of difficulty, and how I fared with my attempt at Indian cooking, read on. Read More »
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Don’t have time to cook for yourself or for hungry family members? Our cooks have come up with a list of recipes that you can make ahead and freeze for later, so you’ll always have a delicious meal on hand.
Curried Red-Lentil Stew with Vegetables
In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper. Read More »- Let’s talk: Comment (0) | Blog
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