Garlic Calamari
Very early in the process of developing a no nightshade red sauce, I came across this Bon Appétit recipe for simple shrimp in a...
Sri Lankan Spoof Mix
This spice blend was adapted from this David Tanis recipe in The New York Times It’s particularly important in my evolution as a...
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...
Garlic Scape Bulgogi Marinade
One thing that peppers bring to marinades and sauces is flavor in bulk. Not the obvious capsicum fire measured in Scoville units, but the...
Savory Mango Daikon Salsa
The pineapple and the mango create a sweet base and, while the cucumber and daikon add their crispier textures and subtle astringencies. Meanwhile the...
Rajma
Rajma is a dish I discovered after identifying my nightshade sensitivity, so I can't say anything about its true—and inevitably diverse—place within the vast...
Hard Plum Ketchup
This was my second ketchup, built on a template provided by this recipe from British celebrity chef Delia Anne Smith. The first time I...
No Nightshade Fish Tacos
One of the most difficult ethnic foods to access in the wild for the nightshade sensitive is Mexican. Now we have a new simple...
New England Clam Chowder
Few foods are more iconic than New England Clam chowder. Potatoes are, theoretically, integral to the flavor and texture of this favorite.
I actually have...
Coconut Cashew Chicken Curry
This Sri Lankan-inspired creation is based on a David Tanis recipe published in the New York Times. The original contains two nightshades: tomatoes, and...