This dish, a Cambodian Ratatouille, is great for hot weather. It has the strength and depth of flavour that a curry might have, but is cooked in just twenty or thirty minutes. Paired with some jasmine rice and fiery hot birdseye chillies, you could do a lot worse on a hot day than this meal.
Ingredient Archives: turmeric
For tonight’s dinner I had a couple of troublesome vegetables to work with. Some veg, like a sweet pepper, some tender asparagus or a rich creamy eggplant are a delight to work with; needing not much work to develop really interesting flavours. Not so the cauliflower. It’s quite a gentle vegetable and needs some prompting. […]
The fiddlehead fern season here in the Northeastern part of the U.S. is brief and provokes quite a bit of enthusiastic foraging. Whilst not quite as frenzied as Ramps, people do get quite worked up over them. And for good reason: they’re pretty tasty, sort of a firm, grassy asparagus, and their fronds are great […]
Us Brits love our Indian food as much as (perhaps more than?) Americans love Mexican food. Unfortunately it’s the sort of thing that puts off the home cook because of extensive lists of ingredients or lengthy cooking times. This quick paneer tikka takes just a few minutes prep in the morning and is ready in […]
I love living in New York but it’s hard to find a good curry here. Back in London where I’m from curry is as solid and commonplace as say good pizza or Italian food is in the city. Palak Paneer —a spinach and cheese curry is one of my favourites. Rich and spicy, the spinach […]