Paneer is often in need of something to sharpen up its smooth creaminess and give it a kick in the right direction. In this case, the mint and cilantro marinade does a fabulous job. NOTE: You will need a blender for this recipe. Makes 6 to 8 skewers (enough for 4...
Ben Benton is one of the greatest chefs I know. This is his recipe, and although he is not Keralan, he has a tremendous ability to get under the skin of the cuisine. He taught me that by grilling the cut sides of cabbage a whole new side of its personality is...
In Lincolnshire, the first zucchini of the season are met with wild enthusiasm, which quickly turns to apprehension because of the constant challenge of finding new and interesting ways to cook them. Over the years, this is the dish my family never tires of. The kofta...
Wild mushoom textures and flavors vary so dramatically, it’s really worth experimenting to see what you enjoy. My favorite is the ridiculously elegant chanterelle, the Chanel of the mushroom world, followed closely by the big, bulbous cep, which is meaty and looks...
Cafreal is an enchanting Goan Portuguese dish traditionally made by cooking chicken in a tangy marinade of cilantro, garlic, green chiles, and spices. I’ve replaced the chicken with roasted squash, which works well with cafreal’s fierce little kick. The sauce can be...
These are lovely sweet and smoky squash lollipops. Don’t worry if they brown or blacken while cooking: this is where the good flavors lurk. These are great served in chapatis (see here) with salad, and cucumber and mint raita (here). To make proper seekh kebabs you’ll...
Every state in India has its own potato curry. We Gujaratis have our own “batata nu shaak,” but I’ll happily move it to one side to make room for a plate of Punjabi “dum aloo.” In this dish, baby new potatoes are fried until they color, then mixed with a happy...
The flavors in this incredibly popular Indian street-side snack will dance in your mouth. Buttery potatoes wrap around the chickpeas in an open embrace. They’re followed by a flourish of shallots, a smouldering slick of date and tamarind chutney, and the crunch of...
These hot and sweet tangled leeks work really well with peas and mint to make an elegant and light samosa. Best served in the summer with a glass of crisp white wine. Follow the instructions here on how to fill, fold, and bake your samosas. Makes 18 to 22 1½ pounds...
These are a step forward from the deep-fried favorites: they are healthier, more pleasant to cook, and just as tasty. I like to serve these with a fresh cilantro or mango chutney, or beet raita (see here). Makes 24 ½-inch piece of ginger, peeled and roughly chopped1...
