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Like Indian food? Would you like an easy way to prepare it at home? Stonehouse 27 cooking sauces are a boon for anyone who enjoys Indian flavors and would like to enjoy them more often. From-scratch Indian cooking is time-consuming, but much of that time goes into the preparation of flavorful sauces, in which meat,…
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In her second cookbook, Daisy: Morning Noon and Night:Bringing Your Family Together With Everyday Latin Dishes, chef and television personality Daisy Martinez’s second cookbook offers flavorful Latin recipes that are easy to understand and execute. Daisy also helps the novice Latin cook by explaining the ingredients used in each recipe—their origins, what you can substitute…
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Can you name these Mexican cheeses* (photo by Claire Freiermann | The Nibble). Do you know the difference between queso blanco and queso fresco? Queso de papa and queso quesadilla? Learn the cheeses of Mexico, also known as Hispanic or Latin cheeses. Take a tour of fresh Hispanic cheeses, Hispanic melting cheeses, and aged…
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Try a Pinot Noir with Lamb Vindaloo. Photo by Michal Szydlowski | SXC. Vishal Khosla, owner of Klay Oven in Chicago, has had a lot of time to experiment with wine parings at his Indian restaurant. His tips for what pairs best: A dirty martini goes well with appetizers like vegetable samosas or chicken and…
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Edamame, pronounced eh-dah-MAH-may, are baby soybeans. If you frequent Japanese restaurants, you’ve probably had them. The green pods are boiled in salted water and served whole as an appetizer. These tasty baby veggies, generally served in the shell, are fun to pop into your mouth. And for a fun food, they’re awfully good for you.…
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