Pandemic Pantry: Curry with Cheesy Polenta

Creamy curry and crispy, cheesy polenta combine in this “meal of leftovers.” Both parts of this recipe can be prepared ahead of time and stored overnight in the fridge; cook the polenta but don’t fry it until the reheated dish is ready to serve. Curry: 300 g new potatoes, baked or boiled until soft 225…

Quick Fix: Nachos

This recipe is one of my favorites for a quick and easy meal during the week. Ingredients: 2/3 Cups Greek yogurt 2/3 Cups chili or bean dip 2/3 Cups shredded cheese (cheddar, queso blanco, Monterey Jack, or another mix of mild cheeses) Your favorite salsa, hot sauce, or barbecue sauce, to taste 9-12 ounces of…

Cooking With Urfa Biber

I use lots of different peppers in my cooking, but if I had to choose just one, I would select Urfa biber each and every time. Like so many of the chillies loved around the world, Urfa biber, also called isot pepper, is made from a cultivar of capsicum annuum, the same species which gives…

Fiction: Sora and the Farav Part Four

The camp fire glowed bright against the growing dusk. Over the fire sat a cooking pot, filled almost to the brim with a stew of northern herbs and spices, some crunchy, purple tzabek root, a few strips of sweet tree bark, a handful of the little dried beans from their travel kit, and, in pride…

Fiction: Sora and the Farav

With a resounding crack, Sora struck the brown egg against the edge of the frying pan and, grasping the twin halves of the eggshell in her wind-chapped fingers, dropped the silken white and the purple yolk onto the ground at her boots, right next to the pan filled with sizzling butter where she had been…

Experiments in Eggplant Parmesan

When I was a kid, I hated eggplant. I suspect this is because my first encounter with the fruit was a slimy, over-grilled, cold slab, drowned in acrid balsamic vinegar and smoky olive oil and black pepper, all flavors too intense for my undeveloped four year old palate. As befit my age, I took a…