Vanilla Frozen Yogurt

I have this weird habit of doing more than normal amounts of cooking before big life events. The night before I took the SAT for the first time, I was not studying, taking a practice test, or even goofing off with friends. Nope, not me! I was making broccoli soup and chive biscuits. First finals week in college? Stuffed mushrooms and cheesecake-swirled brownies. Month leading up to my wedding? Oh my. Anyway, I think cooking may just be something of a stress response for me. But if cooking tends to cause more stress for you than it relieves, this frozen yogurt is the perfect recipe to have in your repertoire. It takes all of 3 ingredients and 3 minutes to prepare, and yet it is perfectly sweet and tangy and sophisticated all at once. Also, these pictures were taken three days prior to my nuptials, in case you were wondering. Continue reading “Vanilla Frozen Yogurt”

In Which an Alaskan Pollock and a Bangladeshi Chapati Travel Together to Latin America and Have a Marvelous Time

I admit I don’t know what to call these. In my mind, they’re Indian fish tacos, being neither authentically Indian nor authentically tacos. So, maybe they’re “Indian” Fish “Tacos” (not Indian “Fish” Tacos) or maybe they’re just Hipster Fish Sandwiches. Whatever. At any rate, please eat them because they are delicious, and then maybe you can tell me what their proper name is.

This dish came about because of a “when life gives you lemons, make lemonade” scenario. Just replace the word lemons with “disgustingly under-ripe papaya” and the word lemonade with “chutney!” and you’ll have a good idea of what happened. Continue reading “In Which an Alaskan Pollock and a Bangladeshi Chapati Travel Together to Latin America and Have a Marvelous Time”


I’d like to introduce you to my new friend, chermoula. Though we met scarcely two and a half weeks ago, we have become fast friends. We do everything together. Or, at least, I hope we will soon.

Chermoula, or charmoula, is an herb sauce or marinade used in various North African cuisines. It varies from region to region in its exact composition, but a typical Moroccan preparation uses parsley. This is the kind I first tried at a little Moroccan restaurant in upstate New York. It came on a colorful plate, surrounded by warm, toasted triangles of pita bread. For an unassuming green sauce, it packs a lot of flavor. It is wonderfully fresh from the herbs, bright from lemon juice, and earthy from cumin and other spices. It was my favorite dish of the evening, despite trying many other wonderful things. Now that I know how easy it is to make at home, it may become a permanent resident of my refrigerator. Continue reading “Chermoula”

Fudgy, Fuss-less, Flourless Chocolate Cake

Hopefully you’re not too sick of chocolate after Valentine’s Day. And if you are, well, at least bookmark this for later because I’m excited to tell you about my birthday cake. I like to make my own birthday cake because it’s fun, I ensure that I get the cake I want, and I get to “clean” the batter bowl without sharing. While for past birthdays, I have gone the extra mile with towering layer cakes, fancy soufflés, and beautiful bundts, this year I wanted something simple. Perhaps it is my advancing age spurring me to laziness, but I just didn’t want to spend half my birthday on baking. However, I also wanted something decadently chocolate-laden.  This cake exceeded my expectations on all accounts. Continue reading “Fudgy, Fuss-less, Flourless Chocolate Cake”

Curry-Roasted Cauliflower

Curry-Roasted Cauliflower

Perhaps you’ve noticed, perhaps you haven’t, but cauliflower seems to be having a heyday lately: one can easily find cauliflower masquerading as rice, mashed potatoes, steak, and even pizza crust. This isn’t necessarily a bad thing, and I have even enjoyed sampling some of these cauliflower concoctions, but sometimes it’s nice to eat a food that’s not trying to be something it’s not. Continue reading “Curry-Roasted Cauliflower”