Recipe courtesy of Tannishtha Sarkar. Sambar is a vegetable and lentil stew often served alongside dosas or on its own. It calls for several specialty ingredients and spices, which you can find in Indian markets or online.
Indian cuisine, famous for crisp fried specialties like samosas, pakoras and piaju, are fine reminders of the miracle of the oil. We also enjoy fancy confections made from milk, sugar, flavorings and nuts.
Recipe courtesy of Tannishtha Sarkar. Some chefs advise that dosas be served immediately from the pan. Others maintain that they can remain in a warm oven until serving, enabling the chef to enjoy gathering with the rest of the family—but the delay will cause a change in texture.
From JFE®: Before cauliflower—roasted whole, florets fried or riced—was on everyone’s mind or menu, this recipe was part of Paula Wolfert’s repertoire. Try it, and you’ll understand why.
This cold zoodle salad takes less than 15 minutes to throw together and also happens to be both vegan and gluten-free (check to make sure your miso is gluten-free). This doesn’t stop it from being absolutely delicious though. Inspired by cold sesame noodles, this dish is a healthier alternative and doesn’t require turning on the…
This is a dish we created at Doi Moi, full of distinct Thai flavors, including kefir lime, Thai chilies and fish sauce. The long cooking makes the meat tender and well infused with flavor.
It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky…
Recipe contributed by Neda Mehdizadeh, who is originally from Iran. Kookoo or kuku is a Persian egg dish similar to a frittata or omelet. It is made with a variety of vegetable and herb fillings. A frittata nonstick pan makes flipping the kookoo much easier than using a plate. Kookoo can be served hot or…
Recipe contributed by Alfreda Yazdi, originally from Iran. Persian cooking is known for its stews, with fesenjan, as this dish is known, being one of its most popular. The brown color doesn’t do justice to the wonderful sweet and sour flavors.
Recipe courtesy of Yuki Turk, a member of the Tokyo JCC. This is Yuki Turk’s grandmother’s recipe. According to Turk, she’s very good at cooking fish, and this is one of her best. Since fish is a popular dish to serve on Shabbat, this is a Japanese spin on a classic Shabbat meal.