We get some fantastic-tasting unsweetened grated dried coconut at Whole Foods in bulk and this inspired me to make some macaroons. They came out beautifully. 3 1/2 cups unsweetenedd grated dried coconut 1 teaspoons vanilla 1/8 teaspoon salt 1 can…
A couple weeks back, I noticed that they were selling Ethiopian bread at the Central Square 7-11. (Yes, at 7-11 — it’s Central Square, after all). I bought a large pack of fermented njira and set out to make some…
In December ’07 my sister Natasha and I joined our brother Alex in Paris for a short visit. We stayed in Alex’s friends apartment in Porte de Montreuil and spent three days running around outside. One of our early stops…
This is a basic lentil recipe that I wrote up for my friend Libby. This lentil is like a side dish–it should be soft, but not completely soupy, and can be eaten with rice or Indian bread. 1 cup dal…
Korma is a savory vegetable dish served in many Indian restaurants. I offer two versions here, one with heavy cream, and a vegan version using coconut milk. Korma gets it character and depth from the combination of fried spices and…
Pie Crust (adapted from Field of Greens by Annie Somerville) (makes two 9-inch crusts) 2 c. unbleached white flour ¼ t. salt 1 t. sugar ½ Lb. (2 sticks) cold unsalted butter ¼ c. (4 T.) margarine ¼ cup ice…
My mother shared this recipe with me a while back. It came from a magazine, but I don’t remember which one. These scones are delicious: not too sweet, light, and moist. Definitely the best scone recipe I’ve seen. Hazelnuts can…
This August, we had a visit from some cousins from England: Daksha Hathi and her daughters Krishna and Nirali. Jagdish (her husband) couldn’t make it, and these cinnamon buns were for him. This recipe comes from my mother, and is…
This recipe is adapted, very distantly now, from the Ukranian Poppy Seed Cake recipe in Mollie Katzen’s Moosewood Cookbook. It makes a relatively dense, buttery cake with a subtly Indian bent. The cake is not as dark as pictured. 3/4…
This recipe is adapted from an old New York Times Magazine recipe for Cabbage-Poblano flatbread and it’s essentially what my (Indian) mother-in-law makes and calls “Thepla”. Thepla (in its various forms) is an excellent savory bread that travels very well.…