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This unusual chunky black-eyed pea salsa is a delicious medley of flavors and textures, with the soft and earthy black-eyed peas combined wi... -
My trusted volume of 660 Curries by Raghavan Iyer has many post-it notes sticking out from the pages. Excuse me for once again raving about... -
Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the dis... -
I made this coconut and tamarind flavored chutney to go along with a rice-based dish known as pongal that will leave you begging for second... -
Yes, the obsession continues. More Indian fried flat breads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a... -
This is another recipe adapted from "Mysore Style Cooking" by V. Sandhya. Such an elegant and informative book that is essential f... -
Really, I can't get enough of dosas, otherwise known as Indian crepes or crispy savory pancakes and easily confused with the names of ot... -
It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varie... -
This is a spicy rice dish and it paired well with a Spicy Lentil Rasam (coming soon). It has been a while since I have shared a spiced up gr... -
After a brief taste of spring in the middle of March, cold temperatures are once again the norm here in Ontario. What better excuse to get i...
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