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…
The first time I saw these at a party, I was afraid to try them. I’m not a big fan of jalapeños in the first place, and I don’t like extremely spicy food. Somehow I was convinced to take a tiny bite, then a bigger bite, and finally the whole delicious morsel! Cream cheese (or any dairy) neutralizes capsaicin compounds that are responsible for the heat, so you end up with creamy peppers that are surprisingly mild—most of the time.