Fragrant Curry Paste

curry-paste
This is a good choice for an all-purpose curry paste recipe to add zip to Asian dishes. The delightfully complex flavor is superior to jarred curry paste.

Spanish-Leaning Spinach and Chickpea Dip

Spinach Hummus
I waffled about whether to name this 'hummus' or 'chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.

Ode to Mortars and Pestles

I have a thing for mortars and pestles. Part of my fascination, I think, comes from the fact that they’re so utterly primitive. They don’t have a plug. They don’t make motorized noise. They don’t even have a sharp edge. But don’t let the simplistic nature fool you into thinking they’re not useful tools.

Roasted Tomatillo and Chile Sauce

chile-sauce
I first encountered this sauce at a remote resort in the Copper Canyon. It's simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.

Make Flavor with a Pan Sauce

I remember the first time I learned what “fond” was. I was in a kitchenware store in New Orleans and Chef Paul Prudhomme stopped by to give an impromptu cooking class. He sautéed some chicken with a spice mix and then picked up the pan and pointed to all the gunk glued to the bottom. “That’s the good stuff.” He chuckled. “That’s where the flavor comes from.” From that day on I stopped fretting when my sautés stuck.

When “Light” is Right

Here on Nourish Network, we often advocate indulging in a little bit of the real deal. But, given that an excess of those pesky little things called calories will cause us to gain weight, there are times when, with certain ingredients, I'll opt to go light. Here's where I draw the line.

Grow Heirlooms

I have four gorgeous new raised beds in the back yard (thanks, honey!) filled with rich organic soil, and I’m hankering to get some seedlings in the ground. If you are too, I urge you to take a look at heirlooms.

Sauteed Radishes with Mint

sauteed-radishes
You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.