If you are a curry lover, you know that all beautiful bold flavors are found in the paste. This Thai Yellow Curry Paste uses clean, fresh ingredients to create a paste that is inspired by Thai flavors yet is simple enough to make with minimal effort.
Curry is one of my favorite meals to enjoy in the fall season. Although it’s still warm in Berkeley, anytime is a good time for curry. Would you agree?
Continue reading “Thai Yellow Curry Paste”
This mango achaar is a special South Asian condiment that is both spicy and sweet and uses the best of summer time mangoes. It is a no bake recipe and a nice introduction to achaar.
Continue reading “Mango Achaar ( Spicy Mango Pickle)”
It’s almost Thanksgiving and we all have dinner menus on our mind. Are you looking for a new twist on cranberry sauce? Continue reading “Cranberry Chutney”
Every summer, my brother in law’s family brings me fresh figs, hand picked and delivered from their tree in Southern California. Usually I turn the batch into fig jam but this year I made a sweet and slightly spicy fig chutney. Continue reading “Fig Chutney”
I’ve been seeing rhubarb in the market lately. Their long vibrant red stalks are hard to pass up. Standing tall amongst other vegetables, rhubarb is bold and versatile. You can use them in savory and sweet dishes with equal success.
Continue reading “Strawberry Rhubarb Compote”
It’s officially Spring and we’ve been seeing beautiful green at the market.
Continue reading “Cilantro Garlic Chutney”
A few months ago, I was scrolling through my Instagram feed. Jessie from Sporks and Foons (I love the name) posted a picture of her delicious waffles. In her caption she mentioned that the waffles were topped with vanilla bean ghee.
Continue reading “Vanilla Bean Ghee”
Now that it is apple season, we are finding a variety of beautiful apples at the market. If you are wondering about different ways to preserve apples, try making chutney. Continue reading “Spiced Ginger- Apple Chutney”
The end of August marks a goodbye to summer and the beginning of school for our kids. It’s a bittersweet time where many of us ask ourselves “where did summer go?” Time seems fleeting especially in summer when many of us are busy traveling on holiday and hosting family and friends. As we wrap up summer and head into fall we have a few lovely things to hold onto like the end of summer produce. Continue reading “Slow-Roasted Tomato Sauce & Soup”
Are you wondering what to do with your jar of preserved lemons? I made a large jar this winter and this Pearl ( also known as Israeli) couscous salad is a great vessel for these salty beauties. Continue reading “Preserved Lemon Pearl Couscous Salad”
In September 2014, I enrolled myself in culinary school where the focus was an emphasis on holistic nutrition. It changed my perspective on food and cooking. I realized that so much of what I learned about the importance of preserving food, my mom had already been doing for years. Food preservation was something she learned from her own mom, grandmother and great grandmother. Continue reading “Preserved Meyer Lemons”