fresh food during holidays

Sunday Lamb Curry is not uncommon in many households. For us when we were growing up in a small town, it was a special treat. My father would buy mutton in bulk from the local market for many people working in his team. It saved them the time and of course, he developed a rapport with the seller.

Carrot Halwa is a winter special dessert and the best ones are made with fresh red carrots which come for a short duration during the winter months.

Egusi soup is a quintessential West African dish that tantalizes the taste buds with its rich flavors and nutritional benefits. Made from ground melon seeds and a medley of spices, this hearty soup is a beloved staple in many Nigerian and Ghanaian households.

Cooking class was my way of a Thanksgiving Mass. I don’t think people understood my intentions. This is Fishy.

It’s that time of the year again! I’ve struggled with my Thanksgiving Turkey roast – facing a variety of issues…from being too dry, overcooked, undercooked, burnt, not well seasoned or simply not ready in time!

What is a Jughead Sandwich? C’mon who doesn’t know about a Jughead Sandwich! I have had my good fortune to know a few Jugheads in life. Loved making these sandwiches and eating them for breakfast/brunch.

Egwusi Stew for fall season is in memory of rising and falling graphs. What are we talking about here?

Golu is a festival celebrated in many parts of India (particularly Tamil Nadu) that I recently had the good fortune to attend and celebrate in Chennai. Inspired by the traditional sundol treat during Golu festivities, I decided to make a Rajma Salad.

This post is about Mocha. I have fond memories of Mocha and wanted to pay my respect to those Cooking Mocha. Mocha in Bengali is the Banana Flower which is different from Mocha as some of us might know otherwise related to the cocoa plant.

This post is about what happens when we have the dilemma of choices- when you have to pick from a diverse menu. Choosing what NOT to do is damned difficult at times. 🙂