What do you do when you have some fabulous vine ripe tomatoes, wonderful vegetarian Mozzarella, and a big bunch of garlicscapes? Those of you who are farmers market groupies like me, probably already know what garlicscapes are. For those of you who don’t here goes — The scapes are the flower stems that garlic plants … Continue reading
The New York Times featured the fabulous and mouth watering Dhokla in it’s Dining section last week, titled “Next Stop, India: Full Steam Ahead” In this article the author David Tanis says — If you are a lover of street food, India is the place to be. Outrageously delicious snacks, of which there are countless … Continue reading
They are here, Heirloom tomatoes are peeking through some produce sections at grocery stores. Heirloom tomatoes can be eaten raw like an apple, needs no condiments or dressings. I make a quick 5 minute meal out of it by chopping a colorful variety into a bowl. I then drizzle a high quality garlic flavored olive oil … Continue reading
In honor of the Chinese New Year, here is an article I wrote for the Boston Globe a while ago! This is about one of my favorite cuisines, Indian Chinese. Read on… Document Text Indian-Chinese food is one of the most popular styles of cooking in India. When I was growing up, that’s what … Continue reading
The Worldly Vegetarian 