Spicy sambar ingredients: toor dal and chiles.
Come warm your winter bones with a spicy sambar recipe at Ohio Authority, Ohio’s premier online magazine. New SPICE TRADE here.
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Categories
Life in Recipes
December 5, 2010
What’s Old is New
A New Old Fashioned
Inspired by Florence Fabricant’s November piece on Armenian preserved walnuts, this little bit o’ sweet and a little bit o’ nutty in my bourbon was the kindliest conclusion to a long week of recipe testing and development. Read More…
November 1, 2010
Home
As much as I’ve loved living and working in New York as part of the kitchen crew of Mad Hungry with Lucinda Scala Quinn (if you have not yet tuned in – you must!), I’ve loved less that my temporary digs are without a kitchen that’s useful for much more than boiling water for coffee or an egg. Meals eaten in are of the cheese or something spread on cracker variety – nothing close to resembling homemade – and I realize how much my hands and soul crave those simple, routine acts of cooking to make me feel whole. Read More…
June 14, 2010
Cawfee Tawk
“Rich, sweet, composed.” “Sweet, buttery, elegant.” “Full, nutty, complex”.
Portland Roasting enticingly describes their coffees much in the way I would like to describe my men. Although, somehow I think the most recent socially engaged bean, “self-absorbed, lacking substance, egotistical” would not be a popular sell at the coffee shop. Read More…
May 21, 2010
Taming the “beast of burdock”
Read my latest edition of The Spice Trade at Ohio Authority, Ohio’s premier online magazine.
May 11, 2010
Savory Wild Mushroom and Green Garlic Custards a la din din
Wednesday evening, April 21. IACP 2010 Opening Reception: The ballroom of the very zexxxy The Nines was alive and buzzing with energy emitting from many of the 900 attendees of the 32nd annual IACP Conference held in the fantastic host city of Portland, Oregon. The large main room was jumping with guests exalted practically to the point of levitation by IACP president Scott Givot’s cry for “A New Culinary Order”. The celebration was simply stellar. Read More…
April 30, 2010
Weepy in Portland
“I’ve subscribed to Gourmet off and on for almost 30 years. I will be tossing out the June issue! Let’s see…what will I serve my guests from this issue? How about slab bacon adobo made with four pounds of bacon? I’ll serve it with refried black beans made with ten Mexican avocado leaves. I can hardly wait for the July issue. What will your staff dream up for a Fourth of July barbecue – maybe there will be some great Mongolian for Independence Day. This is the United States of America, not Latin America. In past years, I’ve saved many of your lovely issues; I’ve lingered over the pictures and experimented with new recipes. Those issues were a delight – Marlynn Marroso” Read More…
April 23, 2010
Artichoke Therapy
My mother always told me that she found the act of cleaning and preparing vegetables therapeutic. At the time of that statement, as I watched her remove hundreds of tiny, hair-like roots from a huge mound of creamy white bean sprouts destined for a hot blast in the wok, I didn’t quite get it. More than likely, I believed that she was marginally insane for her endeavor – I was hardwired into the “typical teen” stage, and what mom considered a zen moment appeared in my estimation to be little more than a snooze of a thankless task. Read More…
April 17, 2010
Presenting “The Spice Trade” – a New monthly feature at Ohio Authority
I’m thrilled that Ohio Authority (with a special nod to editors Ivan Sheehan and Sarah Sphar), Ohio’s premier online magazine, has taken me on board to pen The Spice Trade, a new monthly column. With contributions stemming from a multi-talented community of informed writers, Ohio Authority keeps a knowing finger pressed to the pulse of what’s happening right NOW in Ohio – I’m feeling both honored and grateful to be included in this fine effort. Read More…
