This is a fairly robust and flavorful soup. The key is to roast the vegetables so they caramelize and add that smoky, roasted flavor to the soup. Fresh herbs add a lot of flavors. Use locally available herbs and substitute dry herbs if you must. It can be made dairy free and completely vegan or … Continue reading
Extra Virgin Olive Oil
On the last day of a family visit, my cousin Cheenu suddenly asked me if he could have guacamole. Living in Ohio, fresh avocado is not on my springtime shopping list. As luck would have it, I was able to find a ripe avocado at Trader Joe’s and was hurriedly able to fulfill his request on … Continue reading
I got introduced to this delicious and filling salad during my college days. It used to come in a box with a mysterious packet of spices until one of my friends showed me how to add boiling water to bulgur wheat and voila! I had one of the main ingredients ready. It’s a lovely salad … Continue reading
Whenever my regrigerator fills up with vegetables a little voice inside my head cries out “soup”. Summer or winter, I find soup a satisfying cooking and culinary experince when served with good bread and cheeses or salads. Last week I had group of musicians visiting from India. One of them, the young singer, softly … Continue reading
My six year old daughter has a taste for the spicy and the tart. Like most kids she also loves spaghetti but there the semblance ends. Mine likes to douse her pasta with a liberal shot of Tabasco. I often wonder where she got that habit. She and I often cook together and she enjoys … Continue reading
Ubiquitous, universally loved and somewhat reviled, the lowly potato is actually a pretty good food until we douse it with salt and fat. Control these two ingredients and you have a very good source of nutrients, fiber and vitamins. Originating in Peru some 5000 years ago, the potato has become one of the worlds great … Continue reading
This is a soup that will get you adopted if you make and take it to your neigbors’ for dinner. I have loved leek and potato soup since the first time I had it as a young boy stdying in England. It stuck to your ribs and warmed you up. The only times I ever … Continue reading
Guest Chef Murari shares a robust penne pasta creation. A short cooking time from kitchen to table and quick clean up will make this a favorite for cooks. The kids will love it too.
My five year old daughter and I seem to be on this endless quest to make the perfect spaghetti. She prods me along by asking me to make her “noodle pasta”, whenever, yes whenever, I ask her what she would like to have for dinner.
Soups have been a wonderful source of creativity for me. Like a golf game, no two soups are ever alike. The ingredients, combinations, proportions and methods all offer the possibility of infinite variation in flavor, color, consistency and texture. My mother would make a vegetable soup in India with a fresh tomato base and lentil … Continue reading