The Kitchen Tourist

Indian Dinner – Stuffed Plantains

I normally associate plantains with Puerto Rican cooking, where they are served with most meals as tostones, fried twice to soften their starchyness and mashed flat the final time so they can be crispy all over and – if they’re at their best – smeared with a bit of mashed garlic, salty and crusty and…

Applesauce Chemistry

I love homemade applesauce – it’s one of those simple things that most people miss out on because it’s so easy to just buy, but the flavor of homemade is completely different from anything you’ll find in a jar at a store. Using this family recipe, you’ll find the secrets to the perfect texture, color,…

Indian Dinner – Coconut Dhal

Dhal is a staple side dish in both Indian and Sri Lankan cuisines, as simple and ubiquitous as mashed potatoes in the US. I like this Sri Lankan version because the coconut milk adds a lot of creamy richness to it and it includes several versions for people who like it spicy or mild.

Indian Dinner – Spinach Raita

Raita is a standard side dish designed to offset the spiciness of many Indian dishes. It can be made with fruit or vegetables, but the base is always yogurt. It’s like a savory version of the whipped topping & marshmallow “salads” you find in American church basement dinners – it’s creamy and light, but not…

Indian Dinner – Aubergine Mushroom Curry

One of my top favorite curries that’s got lots of rich veggies and tastes even better when made ahead – cooking the eggplant in the oven brings out a lot of flavor with little bother.

The story of my Grandmother Grimm

Hers was a sort of Cinderella story; she even married one of the Grimm brothers. Like most true stories, there are no glass slippers or castles or princes, though there is a female villain and personal triumph. But I’m beginning at the wrong end. Once upon a time there was a girl who lived on…

A Year in Facebook Food

This is going to be a geek post more than a food post.

Quick & Easy Side: Scallion Mini-Muffins

These muffins come together without any trouble, a quick counterpoint to earthy soups. Their rich, buttery flavor is balanced by a light sweetness and the hint of sharpness from the bright green scallions.

Remnants of Christmas: Split Pea Soup

One of my favorite things about holidays are the leftover carcasses. Because I love soup and nothing makes a better soup base than leftover roast meat. This recipe for split-pea soup is a family favorite that usually follows a few days after Christmas or any other time we eat a full ham.

Christmas Feast #1: Ecuadorian Quinoa Soup

This year I planned our Christmas dinner around Ecuadorian food from a cookbook I received the Christmas before. Our soup course was Quinoa Soup with Pork, which bubbled away happily in the background as we put together the other courses. And it made plenty for leftovers another day, always a good thing in this house.

Turkey Necromancy: Polish Soup with Kreplach

Another soup inspired by the remnants of a holiday feast, this Polish turkey soup was an excellent way to dispose of the turkey carcass from our Thanksgiving feast. With a rich broth and tasty dumplings filled with leftover shreds of meat, it was very inviting on a cold fall day.