Kolkata is a magical city. The Hooghly River surges through the middle, and tropical birds fly in and out of beautiful crumbling buildings and among the banyan trees. Men in velvet jackets discuss politics in underground bars, while hundreds of boys fling cricket balls in the central park. But these aren’t the only reasons why you should visit. On Park Street, there is a man who serves the best kati rolls. A kati roll is made using an egg-fried paratha wrapped around sweet peppers and paneer, with a little green chilli chutney to finish. This is my attempt to re-create…
Author: Chef M
Romano peppers are the long, thin, dark red peppers that are usually sold in twos or threes at supermarkets. They’re sweeter and more luxuriously flavoured than bell peppers, and need no more encouragement than a drizzle of olive oil and a ferociously hot oven to turn them into a pretty satisfactory bit on the side. Here, though, they’re embellished with cherry tomatoes, garlic and fresh thyme, before being sharpened with a dash of vinegar and a few capers. They are great as a foil to rich, hearty meat dishes, whether that’s a roast joint of beef or spicy lamb stew,…
You know those lazy nights when you want to order takeout? For me, I usually crave some kind of Thai noodles or curry. But they’re seriously never as good as I imagine they’re going to be when I ravenously place the order and it takes 45 minutes to show up on my doorstep! I know, first world problems. But the moral of the story is if you want something done right, you have to do it yourself. These noodles are just what you’re craving, and you’ll be slurping them up in 30 minutes or less, no tip required.
Over the four years I lived in Santa Fe throughout college, I spent a lot of time at the farmers’ market. The Santa Fe market was well established even then, active since the sixties and even boasting a few years during the nineties with Deborah Madison as manager. I loved the market most because it was a gallery of the differences between that home and the one I’d come from. I’d grown up in the land of apples, tomatoes, and blueberries, but in Santa Fe, the stars were the chiles, beans, lavender, and melons. Later in the summer, there was…
Chia seeds add subtle texture to this sweet, creamy pudding, which can be made with the seasonal berries of your choice.
Ritz crackers add so much flavor to this meat loaf. Their buttery, salty texture helps keep the meat loaf nice and moist, while the green peppers add color. This is a fun way to twist the classic, and your kids will love snacking on the leftover crackers.
Not only do I enjoy scallops for their remarkable flavor and quick cooking time, but they are also a healthy and sustainable seafood option. This yummy miso-dressed quinoa bowl topped with sticky honey Sriracha scallops is impressive enough to serve to a special guest, but quick enough to make on a busy weeknight. It’s always good to have a few entrée recipes like this in your arsenal that are versatile enough for most any evening.
While potato salads had been around for centuries, after Kraft introduced Miracle Whip in 1933 at the Century of Progress World’s Fair in Chicago, they took on a whole new spin that perpetuated for decades. After the initial introductory period, Miracle Whip outsold all other brands of mayonnaise and was commonly used in different recipes. Feel free to use whatever brand of mayonnaise you’d like for this recipe, but if you want to go authentically retro with a sweeter and spicier taste, Miracle Whip is the way to go.
Ambrosia salad was a popular potluck dish in the ’50s and ’60s, serving double duty as both a side dish and a dessert. While this dish is more commonplace in the South, it’s sure to earn raves all across the country.