Potato Leek Soup (Vichyssoise)

In 2004 I was living in Wisconsin and one day was eating lunch at work with a co-worker who grew up in Denmark. She had a very delicious-smelling soup that I had never seen before. She offered me a taste and said it was called Vichyssoise.

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Massaman Chicken Curry

I love Thai food, especially the curries. I have made red, green, tofu, and massaman beef curries many times and have the recipes here for you to try. Out of all the curries I think massaman curry is my favorite. It is relatively easy to make as there are not-too-many ingredients. I start with a store-bought curry paste to cut down the time and cost. I have found that ready-made Thai curry pastes are plenty good enough when you crave restaurant-quality food at home!

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Yellow Curry Chicken

A few weeks back we got yellow curry from a local Thai restaurant. I was pretty excited about it as I hadn’t had yellow curry for a long time. We used to sell a lot of yellow curry in my old restaurant. To be honest I was a bit disappointed by what we got. It was lacking flavor and somewhat watery. To me, a good Thai curry should be slightly creamy, spicy, tangy, and with a touch of sweetness.

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Potato Medley with Honey Sauce

The inspiration for this dish came from the Covid-19 pandemic. As it started people panicked and hoarded so many things. When people had a chance to buy vegetables, they tried to get something with a long shelf life. I myself did this and stocked up on things like potatoes, yams, sweet potatoes, and butternut squash. These things don’t last forever, however, and that led to today’s recipe.

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Bangladeshi-Style Aoo Bhorta (spicy mashed potatoes)

During my youth, I ate potato dishes every day in my Bangladeshi household. Potatoes were super cheap and easy for my family to get ahold of.

My love for potatoes came from my Mom. She made fried potatoes with spices to eat with rotis (homemade flour tortilla) for breakfast. She also made bhortas to go along with lentil dishes. Aloo bhorta was our comfort food.

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Bengali-Style Potato Cakes

When many people think of “cake” they think of some kind of sweet cake like you might have for a birthday or for dessert. Yet there is a whole other world of cakes that are savory, such as crab cakes or shrimp cakes. Today I want to show you how to make another kind of savory cake — in this case a potato cake like the ones that I grew up with in Bangladesh.

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Ají de Cerdo (Pork Chili)

A few weeks ago I was having lunch with a friend. She mentioned a stew she used to have — and loved — in Ecuador. The name of the stew was Aji de Carne (beef chili). This chili was made with onion, tomato, beef, plantain, peanut, milk, and other ingredients. Just listening to her description of this flavor-packed stew made my mouth water. I immediately set out to figure out how to make this recipe in my kitchen.

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Locro De Papa (Potato Soup)

I developed my love of potatoes from a very young age. My family ate potatoes in many ways — in curries, as potato cakes, and sautéed with turmeric. Potatoes are eaten all around the world as they are readily available, inexpensive, and nutritious. In modern grocery stores there seems to be more varieties available than just 10 or 20 years ago. One of my standby favorites is the Yukon gold. Yukon Gold potatoes have a thin, smooth, eye-free skin, and yellow-tinged flesh. They have a wonderful creamy texture when cooked.

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