Just in time for fresh local garden peas, I bring you a delightful protein-rich earthy curry that can be made any time of the year because frozen peas will work well too. A delightful array of flavors are featured here — spicy, aromatic, sweet, tangy, and sour, with a hint of bitterness from the addition of fenugreek leaves. For those that make Indian creations on a regular basis, as I do, most of the ingredients are staple pantry items, making planning ahead even easier once you obtained your fresh produce.

Read this recipe »

One can never have enough recipes for potatoes, and for those who like to cook, they are one of the most versatile and inspiring vegetables to cook with. In my kitchen, I specialize in Indian creations, so accordingly, I offer up yet another Indian classic. If you aren't familiar with aloo methi, you'll be happy to discover this treasured, easy-to-prepare pan-fried, dry-textured vegetable side dish.

Read this recipe »

Wot is a magical gem of Ethiopian cuisine. Meaning stew, wot varies in texture from thin to thick, and also ranges from spicy hot to mild on the heat spectrum. The spicy sauce for wot, known as kulet, is generally made first and then followed by the addition of the main ingredients for the stew, and this is all simmered together until thickened and cooked throughout. The main features of the kulet are onions or shallots, oil and seasonings.

Read this recipe »

Awaze is an Ethiopian hot sauce featuring berbere, a distinctive hot, peppery, and aromatic spice blend consisting of an array of spices, seeds, and herbs, most commonly chilies, fenugreek, holy basil, paprika, coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and ajwain seeds. Additional ingredients are included to round out this incredibly easy-to-make no-cook condiment for a balance of heat, sweetness, and bitterness. Traditionally, awaze includes mitmita, another Ethiopian spice blend (here I've used just berbere spice powder as it's readily available in many stores worldwide), and t'edj, a sweetened honey wine, although gin, whiskey, or red wine serves well as a substitute.

Read this recipe »