Visitors to my kitchen will know that I am a great fan of quick and easy savory biscuits. Not only do they fill out a meal, they are a tasty treat in their own right. Though I have no shortage of biscuit recipes on hand, I can never resist new ideas. I found this recipe in the latest issue of Cook's Illustrated.

Read this recipe »

Borscht is a vegetable soup from Eastern Europe that is now enjoyed throughout the world. Any variety of vegetables can be used, but beets are essential. My friend Mike has been requesting a homemade borscht soup for a long time now. It was an especially good time to fulfill his wish as beets are currently in season and also one of my current favorites. I've come across a few recipes that I've liked but this creamy beet borscht seems to have the perfect balance of flavors. It turned out to be a success. I served it hot, but it can also be chilled and served cold if desired.

Read this recipe »

There are countless ways of preparing fried or scrambled breakfast eggs in India, but one thing they almost all have in common is cooking the eggs well until they are almost hard. These eggs, scrambled with a Punjabi-style infusion of ginger, hot pepper and north Indian spice flavors, go deliciously with buttered toast and fruit for a fast and tasty breakfast. They also make for a delightful dinner.

Read this recipe »

Two of my favorite foods are cornmeal and mushrooms, so I can't resist combining the two. This rich and savory mushroom ragout, which is essentially a thick sauce or gravy, would also go nicely with rice or any other grain of your choosing, including pasta.

Read this recipe »