I love the gentle, yet complex taste of leeks. In omelets, in curries, stews, and soup, leeks make for a more complex set of flavors that boost every dish. I was introduced to this leek and potato soup years ago as a teenager in Europe. I have never been able to reproduce that “je ne … Continue reading

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

Fresh Guacamole

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

This entire blog and facebook page all got started because I mailed a jar of lemon pickles to my friend Barbara Segal. She’s a wonderful artist and she made me a bright and colorful thank you card that adorns my refrigerator to this day. I loved the bright rich colors and I persuaded her to … Continue reading

Guest Chef Lavanya is back. This time she says it with zucchini. Clearly this is a delightful and flavorful entree that is also a visual treat.   Serve with a side of qinoa or brown rice pilaf.

Lemon pickle without oil

Pickles are the perfect accompaniment to the last course in a traditional south indian meal – thayir saadam (Highly recommended: try the two decoys on thayir saadam). As with most dishes, no two pickle recipes are the same. However, what is common knowledge is that oil is required to make a long lasting pickle. Oil, … Continue reading