I’ve made these to add to palak (Indian puréed spinach), but my favorite way to serve them is as an appetizer–especially when I’m doing an Indian-themed meal. I toss leftover bites onto my salad the next day.
After my son married a lovely Indian woman, I was inspired by the amazing flavors of the food we enjoyed at the wedding. When I came home I pulled out an old cookbook I had not used in years (but saved with the thought that one day I would): Best-Ever…
One year we rented a condo in Cancun, and we had the option of hiring the owner’s cook/housekeeper to prepare our meals. We weren’t sure if that would be a good idea, so we hired her just for a few days. Big mistake–we should have hired her everyday! Our first…
This recipe is for all of you who don’t particularly like eggplant, but are intrigued by these odd, purple (or white, or striped) vegetables. Or perhaps you’re like my daughter who kept getting eggplants in her produce box and just let them rot rather than cook them. So, the last…
When you have a plethora of zucchini and fresh mint in your garden or produce box, why not combine the two? It makes a refreshing early-summer side dish, roasted in the oven or cooked on the grill. Even if you don’t like zucchini, you might like it prepared this way—my husband can vouch for that!
Simpler is often better, and that’s the case here. This recipe makes a quick, easy, and elegant meal. As usual, we recommend whole wheat or gluten-free pasta. Any shape will do, but we prefer this dish made with bow ties.