Food and Recipes

Chicken Mulligatawny (Soup or Stew) This is a great recipe for a slow weekend. Yesterday, I made enough to feed soup to the people who were over for afternoon board games, then added some rice, lentils, and coconut milk, turning it into more of a stew, and took it to the potluck last night. This […]

Lunch with Roshani at Little Gem, a restaurant that opened here in 2014, though I don’t think I found it until this past year. I didn’t get a picture of the French onion soup, but it was perfect. I worry a little that this place was mostly empty at Friday lunchtime — maybe the bulk

CONTEST! We have actually made enough progress on A Feast of Serendib Kickstarter fulfillment orders that I can see through the stacks to the other side! I might actually be able to use my dining table for board gaming tomorrow. Very exciting. So in honor of that, I’m holding a little contest. Here are the

Current favorite sandwich (‘favorite’ changes regularly, but I’m a little stuck on these right now) — open faced on multigrain toast, with Harry & David sesame honey mustard, beautiful tomatoes on the vine, and aged white cheddar. Mmm….I’m going to go make another one right now. What’s your current favorite sandwich? (Is a wrap a

It’s really very nice that when I fall on the couch and don’t move for hours, Kevin is perfectly capable of making us a nice pork stew for dinner (with chickpeas, cherries, carrots). Our spicing is slightly different, but I will gladly take it. Mmm…

Ruby-Passionfruit Bark, with Pistachios These are pretty perfect. I love that I’ve found a good use for the off-cuts from the trays of passionfruit marshmallows, and the way they complement the tang of ruby chocolate? Mmm…. I did these with cashews before, which are tasty, but I love the tiny little edges of green contrasting

Spiced chocolates. Nothing fancy here — melt some dark chocolate chips at half power in the microwave, stir in cinnamon, cloves, and fresh-grated nutmeg (would’ve added ground cardamom if I had any on hand), pour into molds and leave in fridge to set. Definitely faster and much less labor-intensive than making them into individual truffles,

This was ALMOST very frustrating. I grilled these beautiful jumbo shrimp with chili-salt-lime, thinking I’d make a sort of mango-shrimp salad with them. The shrimp themselves were fabulous; I ate three of them straight off the grill pan because I just couldn’t resist. But when I chopped them up and combined them with chopped mango,

This ginger-garlic chicken salad was the biggest success of the bagel experiments — I would totally serve this either on a bagel (it was great on sesame) or wrapped in lettuce. Or honestly, just straight up on its own, or in a sandwich with a hearty French bread, etc…. Ginger-Garlic Chicken Salad, with Cashews and

Amanda Daly took some great photos at our Collaboration Brunch today. 🙂 So good to get some of her bagels; it’s been too long! (I, um, may have eaten three so far today, and am eyeing a fourth….) I was too busy talking to folks to take many photos — a great group for today’s Daly Bagel brunch,