Red Remoulade and Some of Its Many Uses

Remoulade is a classic of New Orleans cuisine.  It is used to dress up cold boiled shrimp.  It is served as a dipping sauce for all manner of fried seafood.  It is dolloped on top of fried tomatoes.  It shows up in many different forms, ranging from a mildly savoury sauce based on homemade mayonnaise,…

Broiled Stone Fruit

I have been buying a lot of nectarines and apricots lately.  I love the smell of nectarines and apricots remind me of all kinds of delicious summer deserts that my Aunty Mona used to make with the fruit from her trees.  I would buy peaches too, but the ones that I can get in NYC…

Snack Time on the Island of Cats

    I am home now, but my sister and I recently spent the last two weeks of our month-long trip to Estonia on the island of Kassari (the island of cats).  There will be some talk of snacking and foraging at the very end, but first some stories about our travels! Kassari is actually…

Green Fritters with Herb Sauce

Hey, there may be a pause before our next post.  My sister and I are traveling to Estonia for a month to do folklore research and generally reconnect with our roots.  It might take us a minute or two to recover from travel and suss out exactly what is actually included in the “kitchenette” of…

Curried Avocado (Indian Guacamole)

We used to have a beautiful potted curry tree in our apartment.  We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma.  The leaves had the most wonderful scent and it was so lovely to be able to use fresh…

Bhel-Poori, without the Poori (gluten-free)

Years ago, a good friend of mine went travelling for many months in India.   I had not travelled there yet myself, and when this friend returned he thoughtfully brought me the perfect gift…a story about food.  He spun a tale about being served this odd and exciting crunchy, tangy, spicy, fresh salad like thing…