Appalachian Pasta Primavara

Spring is finally in full swing, with sunny days, cool nights and the warming earth is sending forth shoots, leaves and flowers to be enjoyed by all who long for fresh green vegetables after a winter of potatoes, turnips, squash, and frozen and canned veggies. This recipe came out of what was in my refrigerator. […]

Sauerkraut Braised in Beer: An Early Spring Delight

Yes, sauerkraut is a spring vegetable. Yes, it is made in the autumn, and eaten all winter, but the last of it is also eaten in the early spring, before the emergence of the first spring greens, asparagus and peas. Well, it is eaten in the spring if you made enough of it to get […]

Another Use For Caramelized Onions: Heather’s Pasta With Mushrooms and Peas

Deeply caramelized onions are not just good for Indian food: in my opinion, they improve nearly any recipe from any cuisine. I used to use browned onions as the basis for a sauce/gravy for meatloaf with Jamaican jerk spices that I made for my Pakistani personal chef clients, and they loed the sweetness and savor […]

Raita With Browned Onions and Greens

Here is another recipe using browned onions that is not a curry, which I made the other night. Raita is one of my favorite Indian dishes: yogurt-based, and served cold, it can be considered a salad, a relish, a side dish, a soothing breakfast, or a simple meal on its own with rice or bread, […]

What Can We Do With Those Browned Onions? Make Springtime Rice Pilau

So now that you know how to brown onions, what do you do with them? Are they only good for making curries? Well, of course not! They are good for making any number of Indian dishes, and, as an extra added bonus, they make nearly any other dish from any other cuisine taste even better […]

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