I often make Thai-style curries at our house because they taste great and are easy to make. You can create many wonderful recipes with just a few ingredients. Using store-bought Thai curry paste is perfectly fine and makes it easy.Continue reading “Thai Red Curry Chicken”
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.Continue reading “Potato Medley with Honey Sauce”
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.Continue reading “Bangladeshi-Style Aoo Bhorta (spicy mashed potatoes)”
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.Continue reading “Bengali-Style Potato Cakes”
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.Continue reading “Ají de Cerdo (Pork Chili)”
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.Continue reading “Locro De Papa (Potato Soup)”