An intense but balanced blend of smoky, hot and pungent flavors from fried spices, fresh and dried hot peppers, and mustard seeds popped in hot oil complements an earthy and buttery mixture of beans in this simple but beautiful and fragrant Indian-style chili. Black chickpeas (actually brown) have a fuller and chewier texture and deeper earthier flavor than yellow chickpeas. The combination of these two peas with red kidney beans and creamy urad beans provides wonderful contrasts in color and texture. Black chickpeas and whole urad beans are easily obtained at any Indian grocer, as are brown mustard seeds and asafetida.

Read this recipe »

Over the years, I have collected a lot of recipes for apple treats. One such recipe is this apple tart that I remember every autumn as one of the most heavenly custard-like fruit desserts I have ever enjoyed. I only made it once, years and years ago, and though I had such fond memories of this fruity tart, I never did make it again, distracted each year by other apple creations to test out in the narrow amount of time I set aside for baking. This year I was determined to see if my memory served me correctly, and the occasion of a dear friend's birthday provided the needed inspiration. To complete and accompany an entrée of split pea cilantro dumplings in a coconut curry, I served up the famed Corsican apple tart.

Read this recipe »

Fresh Ontario pears and sweet dried Calimyrna figs lend these crêpe-style whole-wheat pancakes an elegance that entirely belies the small effort that goes into making them. Adapted from a Readers Digest recipe for those of us who think more in cups and spoons than milliliters and grams, they'll add instant warmth to your kitchen and breakfast table.

Read this recipe »

Here is another quick and easy bean curry that I was inspired to make after consulting my trusted copy of 660 Curries. Elegant, but satisfying enough to placate the agitated masses.

Read this recipe »