Pumpkin soup with fresh herbs

I was at the India grocery store last week and I asked the storekeeper for pumpkin. He helpfully went in the back and cut me a fresh two pund slice of a yellow sweet variety! Yikes!  What I had wanted was the white ash pumpkin.  I has said “pooshinikkai” and he insisted that this was … Continue reading

fresh tomato soup with herbs

It’s that time of year when the tomatoes keep coming in from the garden.  After two large batches of chutney, my daughter suggested we make tomato soup. It’s her favorite soup and she likes it a bit tart. We made a large cauldron full of it and she liked it so much she slurped up … Continue reading

Cipollini Onions Shallots and Italian Parsley

I love experimenting with soups.  This is a delicious and light soup that takes very little time to make and adds a touch of class to any meal.  I served it the other day with dry multigrain toast as a first course before a penne arrabbiata.  My guest seemed to enjoy it and it didn’t … Continue reading

Many moons ago as a young lad I spend a summer in France; much of it in rural Provence.  Being a vegetarian I initially enjoyed the local ratatouille made with aubergine (eggplant), tomatoes and the delicious local herbs that grew everywhere called , not surprisingly, herbs de Provence.  Within a few days, however, my tastebuds … Continue reading

Winter is for soup.  Who doesn’t feel embraced and cared for when served a steaming mug of soup bursting with flavors. The best soups have some depth and complexity of flavor.  But that doesn’t make them difficult to make. It is all about ingredients and combinations.  Feel free to experiment with what you have available … Continue reading

Guest Chef Lavanya Krishnan has a summer veggie burger recipe just in time for the July 4th holiday weekend.  Like all of of our guest chefs here, Lavanya is a creative innovator. She has added her own twist to a recipe she found in the Vegetarian Times magazine. It’s packed with protein and great flavors … Continue reading

A warm herbed bread recipe comes to us form our newest guest chef, Vaishnavi.  Judging from this recipe, we will soon be seeing many more expert meals and dishes from her; and soon. We hope she will be a frequent contributor to these pages.

Leek and carrot soup

This is an easy and heart warming soup that will stick to your ribs on a winter night. Like most soups, its quite easy to make with what you have in the fridge.  Except for the leeks, everything else is optional and can be substituted out. I was cooking in a big hurry for a … Continue reading