Leek and Potato Soup
Leeks and potatoes go together so well that it’s almost an institution served both hot and cold. This is a hot version and the prosciutto gives it a nice twist. It’s also easy to put together in less than an…
Kashmiri Dum Aloo
Dum Aloo literally means “slow-cooked potatoes”. In this case it could be called “thrice cooked potatoes” because they’re boiled, then fried, then simmered in gravy. Done right, the potatoes are soft and juicy without feeling mushy, and covered in an…
Silsi, an Eritrean red sauce
What is now Eritrea was once art of the Ethiopian Empire until the Italians came ’round. Because of that, there’s a fair amount of influence in the local cuisine. Silsi is basically a regional spicy pasta sauce that leans on…
Ethiopian Berbere Spice (mild)
Berbere is an essential spice blend used all across Ethiopia. Frequently it’s the main spice for a meal, and sometimes the only spice. It’s rich and kinda earthy so it brings a lot of undertones to the party. For various…
Keema Chawal ~ Pakistani Mince and Rice
Sometimes referred to as “keema rice”, which is actually a number of variations including this one. It’s kinda similar to a keema pulau or biryiani, but the latter two generally cook the rice in the curry. Instead, we use leftover…