Ah, gravy. The rich brown sauce that honestly most people could just drink straight, but manners require us to serve it on top of comfort foods such as mashed potatoes, roast poultry, stuffing, etc. The tricky part is what texture you like – if you prefer yours thinner or thicker, you’ll have to play with how much juices/stock you use, and the cooking time. Don’t worry – there’s really no such thing as a bad gravy.
Classic Ethiopian stew combining aromatic, warm spices, chicken, and eggs – wonderfully satisfying to cook as it fills your home with exotic fragrances, and a fantastic filling meal. Good-looking too!
Sometimes the simplest dinner is best.
Aloo Gobi (the name simply means “potatoes and cauliflower”) is a quintessentially Indian dish – simple in its preparation and ingredients, but remarkably complex in its flavors, and ability to complement just about any other dish. This version demonstrates how one can use the Bengali spice mixture, panch phoron, to quickly create a vibrant, bright-but-warm, complicated dish in very little time.
You might as well face it – everyone in the world is going to make a curry at least once in their lives. It’s just a rule of cooking, and there’s good reason for it – a well-spiced homemade curry is one of the nicest things you can make, not only filling your home with the warm aromas of mixed spices but providing a wholesome, healthy, natural meal that is easy to make!
A staple of autumn, rich earthy and aromatic, and a treat before during or after the holidays… and it’s easy to make with fragrant and warm Pumpkin Pie Spice – hope you enjoy!
Something a little lighter, with the distinctive herbaceous flavor of tarragon enriching a cream sauce – subtle and delicious, and pretty easy to make!
It’s summer, and I’ve been grilling a lot over on Quince Street (you should come by sometime). This 2015 creation was a big hit, everyone said the same thing upon the first bite… so the name for this dish came easy.
Bright, tangy, herbaceous flavor complements dark meats such as beef and lamb particularly well, especially in summertime dishes for quick easy grilling. This recipe is a simple marinade for awesome steaks or chops with a “green” healthy flavor and aroma.
The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken” – it is a combination of flavors from several disparate cuisines, including French, Caribbean, and southeast Asian elements. A lively combination of savory, sweet, and spicy flavors, for a little somethin’ different.