Carrot Pakoras
Pakoras are richly spiced Indian fritters assembled from a wide range of vegetables. Like all finger food they are at their most delicious eaten...
Cabbage Sabzi
I’ve said it before and I’ll double down now: cabbage is my spirit vegetable. It has all the hearty cruciferous integrity of broccoli and...
No Nightshade Green Curry Paste
If you even dabbled in Asian cooking before you discovered your nightshade sensitivity, you probably know about red and green spice pastes, oftentimes called...
Chaat Masala
Chaat Masala is the perfect example of the stunning diversity of Indian cuisine, so it’s appropriate that I discovered it only while doing some...
Pro Tips for Ketchup Crafting
Ketchup is easy to create, but you can't just leave it to simmer without supervision. Fruity bits will stick to the bottom and begin...
Durbanish Curried Roast Chicken
One of my all time favorite meals is Indonesian Beggar's Chicken. So when I saw the New York Times’ recipe for a Durban-style curried...
Nightshire Sauce
Barely anybody can pronounce it. Fewer even know what’s in it. “To this day, the recipe remains a closely guarded secret,” boasts the Lea...
No Nightshade Salsa, Pineapple Style
There is a world of difference between fresh and canned salsas, and there can be little doubt about the superiority of the fresh variety....
One Fauxtato, Two Fauxtato, Three Fauxtato, More
Updated September 16, 2022
How can you possibly replace so solid a culinary citizen as the potato?
For all the fire and character of peppers and...
Simple Saag
Ever feel overwhelmed by a mess of greens? Like kale that just doesn't deserve a massage? Or spinach that’s not pretty enough for salad...