Food and Recipes

Kavi: Can I learn to make something today? Me: Sure? Like what? Kavi: Maybe cooking? Me: How about I teach you how to make a white sauce? We have some leftover pasta and tandoori chicken to use up. Kavi: Okay! Me: You know, this is going to make your college roommates very happy with you. […]

  There is something incredibly pleasing about stocking up for the weeks ahead. I would’ve been a good farmwife, in another lifetime. 🙂 And they are so pretty to photograph, bonus! This round of sous vide egg bites, I used buttermilk with the eggs, which should give a rich tanginess. Bell pepper and goat cheese, broccoli and

Traditionally, we don’t do a lot of roasting in Sri Lanka — too hot, I suspect! But here in Chicago, as it gets cooler out, roasting is a nice, easy option; it takes time, but very little effort. And if you prepare a spicy curry sauce separately, this method lets you adjust spice levels easily

The nice thing about poaching chicken on the weekend is that you can then make really quick weeknight meals. Throw a little garlic naan in the toaster oven (I just used some frozen pre-made naan), and then you can top it with all kinds of things. In this case, I did one open-face sandwich with

(20-30 minutes, serves 4) I’ve been poaching chicken breast lately, and I was curious how it would work with Sri Lankan flavors. This turned out quite tasty served as a soup (very reminiscent of rasam), with a little cooked millet and some chopped bell pepper to fill out the dish. Would make again! (I tried

Usually I make exactly what I write in the recipe, but the truth is, I find cutting caramels labor-intensive enough that it’s something I only plan to do once a year or so. So I’m not going to make these again anytime soon, even though they’re quite delicious, and even though I think they would

My god. It’s a good thing I’m out of ice cream, is all I’m saying. Ice cream + passionfruit toffee + cashews + flake salt. (No, I am not opening an ice cream parlor. But if we do that Sri Lankan pop-up in Amanda Daly‘s place, this might have to be a dessert option.)

Candy recipe-testing takes so much more patience than I normally need for recipe-testing! I took a basic caramel recipe, swapped out the water for mango & passionfruit pulp, and then realized that that wasn’t thick enough, so I just went ahead and added the water back in. So now I *really* have no idea whether

I love having a quick, warm (30 seconds in the microwave) eggy breakfast on a busy weekday morning!     Not writing out the recipe because it’s not perfect yet. The sautéed leeks are tasty, but the texture is a little too much for something this light; I won’t be using them next time. The

Passionfruit Brittle   So I admit, I set out to make caramels, and I got brittle instead. On the other hand, a) the brittle is delicious (fruity tang blending harmoniously with the dark sweetness of the caramelized sugar, yum), b) now I know how to make brittle, and c) I can still try to make