Tag Archives: Condiments
Cooking Across the Continents
This peanut sauce goes perfectly with chicken satays and anything else that’s dip-able.
It’s All Been Done Before
Another, far more authentic take on Chana Masala. Fantastic on its own, but even better with pickled onions. Continue reading
Sweet and Spicy
Salsa, done right, is the ultimate snack food. Light, filled with vegetables—and in this case fruit—and refreshing. Continue reading
Spring Fever
A confession, if you will: up until this week, I had never cooked rhubarb. In fact, I’m sure that I had tried it, but I really had no clear recollection of its flavor.
I realize this is not the kind of thing I should be telling you before launching into a recipe. Continue reading
Filed under Etc.
Open 24 Hours
When I was much younger, my greatest culinary ambition was to own a diner. Admittedly, this may have had something more to do with the fact that if my sister or I complained about our given meal, she would look at us calmly and say, “too bad, this isn’t a restaurant” than it was an actual career path.
Still, I think I was on to something.
Filed under Etc., Vegetables
