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.

Apple Pie

Once the definitive American dessert, and still a classic for the fresh flavorful apples of autumn, take your pie to the next level by using my Apple Pie Spice for rich warm flavor and aroma.  A wonderful treat any time of year, and easy to make!

Aloo Gobi with Panch Phoron


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.

Chicken Curry

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!

Kulon ma’-Bun’wra (Pan-Roast Lamb and Tomato)


This is an adaptation of a rare but famed dish from Arrakis, served at family celebrations and community gatherings. The name simply means “kulon with bun’wra”: the kulon is a domesticated equine, the meat of which takes particularly well to spice; bun’wra is a savory fruit imported from tropical climates, as it obviously does not yet grow on Arrakis. The nearest Terran equivalent is “Pan-Roast Lamb and Tomato”, using the rich aromatic Persian spice mix, advieh, and the Bengali whole-spice blend, panch phoron. It is of course difficult to approximate the flavors and aromas of this dish with local ingredients, but I’ve tried my best using things one can find easily.