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Chiles

The Day After: Turkey in Mole Olé Sauce

November 23rd. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we …

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Chole

Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …

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Meatballs with Pumpkin & Spice Butter

Our June Cookbook Club selection is Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, and we’ve been looking forward to it ever since this cookbook came out! With its location between the Mediterranean, the …

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Quesadillas with Brussels Sprouts, Cascabel Chile Oil and Salsa Macha

Our May Cookbook Club selection is Nopalito: A Mexican Kitchen, and we can hardly wait! Gonzalo Guzman, head chef as the San Francisco restaurant Nopalito, takes simple ingredients, such as vegetables, chiles and masa, and …

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Spicy Fish Salad

The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they all have a deep love for food that has tart flavors and is fresh …

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Fried Eggplant Roll-Ups

One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …

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Bebinca de Rabano (XO Daikon Cake)

 This recipe from The Adventures of Fat Rice, the August 2017 Cookbook Club selection may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it. From the Author: …

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Portuguese Barbecued ClamsPortuguese Barbecued ClamsPortuguese Barbecued Clams

“Portuguese” Barbecued Clams

We love this recipe from The Adventures of Fat Rice, the July 2017 Cookbook Club Selection of the Month. With a sauce that can be prepared weeks ahead of time and stored until needed, this …

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Sichuan Crisp Fried Wild Mushrooms

Coming out of such a vast country, authentic Chinese home cooking means different things to different people. This gorgeous Sichuan Crisp Fried Wild Mushrooms recipe from our March 2017 Cookbook Club featured book, Phoenix Claws …

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Kung Pao Chicken

Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. Our March 2017 Cookbook Club selection, Phoenix Claws and Jade Trees by …

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General Tso’s Chicken

General Tso’s Chicken is very popular in the United States, but is usually pretty sweet. This authentic version from our March 2017 Cookbook Club selection Phoenix Claws & Jade Trees by Kian Lam Kho is …

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Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

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Pickle Jar

It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …

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Spiced Fig Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …

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