Recipes Vibrant Green Coconut-Mint Chutney

I tend to eat lamb year-round, but for many, springtime is prime time for lamb roasts and chops. And I must admit, I’m not sure why mint jelly is the traditional accompaniment. I mean, it’s fine, but I just don’t think it’s quite as tasty or complex in flavor as my Coconut-Mint Chutney. This bright, fresh-tasting sauce is very similar to one I learned while working with Chef Floyd Cardoz of Tabla and Bombay Kitchen.

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Recipes The Problem with Chickpea Masala

You know what the biggest problem with my Chickpea Masala is? It smells great. It tastes wonderful. It looks… homely. Oh, sure. I can toss some chopped cilantro or some parsley over the top of it. But come on… that’s just putting lipstick on a pig. (Or is that a dog? Who knows these days?) But we can say with certainty that curry is really not a photogenic dish. This is really the problem with all the bowl-foods.

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Life Gives You Spinach? Make Palek Paneer.
Recipes How to Life Gives You Spinach? Make Palek Paneer.

Spotting a fine sale on washed spinach last week, my thoughts turned to darkness… as in the rich green darkness one finds in a pot of long-simmered spinach. “It’s a sign from the food gods!” I thought, “I must make make palek paneer!” (I’m sure this sort of thing happens to everyone, no?) For those who haven’t spent a lot of time staring at Indian take-out menus, palek paneer might sound like a lot of mumbo-jumbo.

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Day 8: Care for a Spot of Chai?

*This post marks Day 8 of Miss Ginsu’s 2007 Advent Calendar. In a special file in my brain, I keep a cache of borrowed memories. Things I’ve read, scenes from films, stories collected from the mouths of others. I take them out every now and then. I turn them slowly to watch how they catch the light. Everyone must have something similar. I once worked with a cook who told me beautiful yarns about his travels.

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Journey to the center of the kalonji

One Spice, Two Spice, by Floyd Cardoz and Jane Daniels Lear One of the fantastic things about attending cooking school is the gateway it provides to great kitchens. To those who care nothing about the construction of food, it might seem silly to want to roam among the pots and cutting boards, but to the food obsessed, the opportunity to seek out behind-the-swinging-door secrets is truly the stuff of salivation.

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Asad Raza: Disregard Cowardly Gastroenterologists

Behold! Asad Raza taunts us all with his luscious 3QuarksDaily dispatch on Lahore, Pakistan. You can eat the aforementioned Punjabi mustard greens and cornbread roti from little shacks right outside the Shahi Qila’s walls. And I highly recommend that you do. Here you’ll also find Coocoo’s, a famous old restaurant decorated with portraits of the women who ply these streets at night. It never seems to be serving food, but eating in Lahore is a humbler thing anyway.

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Recipes On Behl Puri and Varied Culinary Magic

Montréal seemed so full of promise. Look! (said we) cheap tickets! We’ll fly for the New Year’s holiday! There will be fun! There will be bistros! There will be cafés! They will love the food just as much as we do! Alas… in late December all the cute places in Montréal close up and goes south for the holidays. Gone to Martinique. Gone to Florida. Gone to Guadeloupe. Who could blame them?

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Lugging Lunch with Love

From an article on the tiffinwallahs (lunch couriers) of Mumbai, India… men who daily deliver home-cooked meals to working folks via bicycle, handcart and commuter train: They are generally hardworking and devout, and they view the act of feeding people as a noble job, “a social service,” says Medge. “To deliver good, hot, fresh food is our first satisfaction.” “Reporter: Lunch Couriers” in Saveur, May, 2005

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Recipes A Transportive Pudding: Sooji Halwa

Sweet and nutty, warm and buttery, sooji halwa (also known as sooji halva or suji ka halwa) is pudding that transports. With an beguiling saffron color and an intoxicating cardamom perfume, sooji halwa is just one of a collection of sweet Indian desserts with that fall under the halwa umbrella. Eat it for brunch, eat it for dessert. It’s rich, comforting and unlike a lot of Indian dishes, Sooji Halwa is really easy to make.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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