Indian flavors, Middle-Eastern hummus and Mexican tacos come together in a fusion of amazing flavors and textures that will excite your palate. Every bite leaves you wanting more!
I spent many years in Providence, RI and regularly visited a local, authentic Vietnamese restaurant where I always ordered Nime Chow -- Fresh Spring rolls, or Summer Rolls (among other things). Not the fried ones but the light, delicate ones that are filled with fresh shrimp and crisp veggies.
These black bean burgers are bold, hearty, high in protein and chock full of flavor! Added bonus, they are so very easy to make.
A traditional French composed salad is usually artfully arranged on a platter versus tossed, creating an elegant presentation. It is easy to make with much of the prep work done ahead of time, so it is a great salad for a dinner party or weeknight meal.
Spiced potatoes and cauliflower with turmeric, cumin, green chilies, and ginger is one of my favorite Indian dishes and, for me the ultimate comfort food.
A shrub (no not that beautiful bush in your yard) is a cocktail (or soft drink) made popular in the American Colonial Era that combines a fruit, vinegar and sugar, to which carbonated water is added, and to which you can also add alcohol if you choose.
Growing up in India, this meal was one Mom made when we were having lots of people over. You basically make noodles, a coconutty Burmese gravy or sauce, and an array of contrasting toppings and accompaniments. Serve it family style and everyone customizes their bowl to their own liking
For those of you who know me, you know that summer is my favorite season. But, as soon as fall hits, I can’t wait to make this orange, cinnamon and all spice cake. Not only will you love the flavor, but you will also love how divine it makes the whole house smell.
A Spanish chilled soup that is gazpacho’s lesser known, but thicker, creamier cousin! A fabulous no-cook option for a week night.
Summer trifecta – zesty lemon, sweet corn, herby basil, plus al dente pasta all tossed in a luscious sauce of puréed corn. A perfect weeknight meal.
Olive oil makes exceptionally good cakes particularly when you use a light, fruity oil such as Arbequina that adds flavor without too much pepperiness. If you’ve never made an olive oil cake, BE BRAVE and give this one a try – I think you will fall in love with how tender, light and moist it is.