Serendib Kitchen

(35 minutes, serves 2-4) I love roasting brussels sprouts on a weeknight — five minutes of prep and the rest happens in the oven (or toaster oven, in my case), giving you plenty of time to cook a few more dishes. These brussels sprouts are sweet, tangy, and a little spicy. A nice addition to […]

I am unduly pleased by the fact that this pancake fits exactly in this plate.

Confession — I don’t like chicken breast. Oh, it’s fine in a chicken salad, or in a sandwich with plenty of mayo, but on its own, for dinner? I would much rather have flavorful, moist thighs. But sometimes my husband buys it, so what’s a girl to do? Poach them — at least poaching helps

Sri Lankan milk rice made with red rice takes a little longer, but the red rice is nice and healthy, which is a good balance for all that coconut milk. Recipe here: Sri Lankan Milk Rice / Kiri Bath

This grown-up gingerbread has tremendous depth of flavor, with molasses, jaggery, plenty of ground ginger and a bit of cayenne taking it to the next level. It’s based on a recipe by Matt Lewis, but with a few tweaks heading it in a more Sri Lankan direction. The result is a sturdy, chewy cookie with

The beetroot curry recipe has made it to The Province newspaper in Canada — I have to admit, the layout of this one kind of startled me, as it looks like a supermarket tabloid. Beet curry is pretty sexy, though, right? I think so. https://www.pressreader.com/…/20201029/282093459241347

I could use a little naming help. I’m developing 40-ish recipes for Vegan Serendib, and we’d like to offer a digital supplement of just those recipes, primarily for people who’ve bought Feast already, and don’t want to buy a whole other cookbook with a lot of duplication. I don’t know what to call it, though.

Quick note that I’ll be hosting two free events for Fiberworld: – January 27, 5:30 CST, spice blending demo (this was moved from a previous time, so if you did a save-the-date, sorry, please shift!) – January 29, 5:30 CST, cooking demo I think both events will last about an hour, and then be followed

We got our first pre-order of Vegan Serendib, today, woohoo! Which also reminded me that I should tell you that it’s now available for pre-order. I do want to be clear that there’s a lot of overlap with Feast, if you already own that — I’m developing about 40 new recipes for Vegan, along with