Lamb With Curry Leaves, Lime Pickle and Yogurt

This curry was inspired by a recipe I found in Raghavan Iyer’s book, 660 Curries. His version is simpler than mine–the seasonings were only mango pickles and garlic paste, and he used a little less yogurt than I did, but it sounded so tasty, I just had to take the basic idea and run rampant […]

Sinfully Simple: Chicken with Bok Choy and Bacon

This dish is a Barbara original, although it was inspired by the simple, clean flavors prevalent in the Cantonese cuisine of southern China. It was born of the fact that I had fresh, local bacon, Shanghai bok choy and chicken breasts in my refrigerator that needed to be used. And, I thought to myself, “I […]

Hilarie’s Favorite: Butternut Dal

This is one of those recipes that was a moment’s inspiration. It came about because Hilarie had scored a big load of fresh, locally grown butternut squash at the restaurant, and wanted me to make a dinner special using them. Now, we had already had butternut squash soup, which I had made a week and […]

Because Too Much Is Always Better Than Not Enough: Black Forest Cheesecake

When I found out that Kim, one of the servers at Restaurant Salaam, was going to have a birthday and that she loved cheesecake, I asked her if she would like me to make one for her as a gift. Her eyes lit up and she nodded avidly. Dan, the usual recipient of a different […]

Thai Chicken Salad With Peanut Chili Dressing

While at work, rolling up some Thai-Vietnamese summer rolls–those delicious, fresh, light appetizers made from rice paper wrappers filled with crisp bean sprouts, fragrant herbs, earthy bean sprouts, rice noodles, and for non-vegetarians, shrimp, I came up with an idea for a nice, cooling salad to run as a dinner special later. It came about […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.