Serendib Kitchen

Here’s a fun bit of additional Feasting — the full-color digital photo gallery is now online! This is particularly relevant to people who bought the paperback, which doesn’t have photos in it (to keep cost down). Also to anyone who’d just like to page through the pretty pictures. All the photos from the hardcover are […]

My GOD, these are luscious. Here’s a Valentine’s Day present from me to you, folks. Thanks for reading all my babbling so patiently. The marshmallows themselves are fluffy and tangy and fruity and delectable — then, when you add the creamy white chocolate (and a sprinkling of pink hearts and sparkly sugar), it just takes

I brought some chocolates over (along with rice and curries) to a friend going through a tough time last night. Is it any wonder that I love cooking so? You get to make beautiful objects, and also feed people. What could be better? I have a bunch of computer work to do today, but Kavi

I meant to post about this last fall, but in the harried I didn’t manage it, but better late than never, and I just want to say that it was a pleasure and a privilege being part of Professor Anna Guevarra‘s innovative food course. Honestly, when I saw what she was doing, I was both impressed

Our Sunday dinner was a little harried this week, because I was still sick on Sunday, so we pushed it to Monday since there wasn’t school, and then I forgot that Kavi had an orthodontist appointment, plus I was finally making good progress on my revision after much procrastination, and Kavi was super-tired, so we

Love is asking if he can slice four medium onions for you, and then realizing that aside from the slicing, it’s just as easy to do a double batch, and asking if he’d mind slicing eight medium onions instead, and he may sigh a tiny bit, but when you come back downstairs, there they all

  Anand came downstairs saying, “I came down because it smells so good!” Another round of chai-spiced banana bread, with dried cranberries stirred in. I’ve finally cleared the rather immense backlog of overripe bananas, which is good, because we are about to have some more to toss in the freezer. The kids go through phases

Another round of the Ginger, Passionfruit & Cashew Chocolates I made yesterday, this time in a small dome mold. These molds don’t have the intricacy of the patterning of the previous mold, which means they’re perfect for adding additional decoration. (And hey, maybe I did tempering okay after all, because those chocolates have a nice

Kavya: “But mango fluff is so delicious and making it was so easy! Why don’t we make this all the time?” Me: “Well, now *you* can make it all the time if you want.” [I taught her how to make it for this week’s Sunday dinner. Video forthcoming shortly.] Kavya: “Hm. Maybe I will invite

Made it home, Thai takeout for dinner, because between me being sick and Kevin covering for me at home, plus the first week of classes, we’re both wiped, and the kids are tired too. But I *was* feeling well enough to go down just now and make myself a cup of tea to soothe my