We are pretty lucky to live close to the ocean. By car it’s only one hour away. One of our favorite things to do is eat lunch at an oceanside restaurant and order a bowl of clam chowder. Sometimes you can get it in a bread bowl. The taste of the chowder can vary quite a bit from restaurant to restaurant. They also vary in terms of how much clams you get versus other ingredients like potatoes.
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I like all things curry, but I have a special love for curries from Thailand. I’ve only visited that country once, but I’ve come to know its cuisine fairly well because I’ve spent so much time trying their recipes. Thai curries have a sophisticated yet friendly and approachable combination of flavors. Today I will show you how to make Massaman curry with beef. You can get by with using a curry paste from the store, so this is pretty easy to make. It has peanuts and a touch of sweetness so it’s not your typical curry. If you know someone who says “I don’t like curry,” you may change their mind with this one.
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Over the years, I have bought many jars of Tahini paste from the store, which is basically just toasted sesame seeds with oil. I buy this because I like to combine it with spices, lime juice, and other ingredients to make a Tahini sauce to use as a dip, to make hummus, or to drizzle over meat on the grill. Tahini sauce is really versatile and wonderful and you need to know about if you don’t already!
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Global Dine In 