Wild America

Los Angeles has much more wildlife than most people (even Angelenos) would believe. I see raptors at least a couple times a week on light poles overlooking the freeways; deer, rabbits, and rattlesnakes are commonplace in the hills; raccoons wander along the sidewalks at night; I once even saw a brief glimpse of a coyote … More Wild America

Karma chameleon

There are several things I can say about Indian cuisine, chief among them that it is, almost without exception, both delicious and unphotogenic. Through some mysterious alchemical process stews and braises, purées and fritter, unwanted cuts of meat and boring winter vegetables alike are saved from ubiquity with a deft addition of chilies, ginger, and … More Karma chameleon

Aloo Simla Mirch

Aloo Simla Mirch (Curried Potatoes with Bell Peppers) Like many Indian dishes, there are a lot of ingredients in a single dish; however, once you have the spices, it’s easy to make a wide variety of dishes. Also, you can make a bigger batch of curry powder and store in a jar with your other … More Aloo Simla Mirch

Baingan Bharta (Smoky Eggplant with Yoghurt)

Baingan Bharta (Smoky Eggplant with Yoghurt) Adapted from Lord Krishna’s Cuisine 2 medium eggplants 2 tablespoons ghee or vegetable oil 2 serrano chiles, seeded and minced ¼ teaspoon hing (a.k.a. asafoetida)* 1½ teaspoons cumin seeds 1½ teaspoons ground coriander seeds 1 teaspoon salt 2 tablespoons finely chopped mint 2 tablespoons finely chopped cilantro ½ cups … More Baingan Bharta (Smoky Eggplant with Yoghurt)

Chilaquiles

Chilaquiles Serve these with scrambled eggs and frijoles for a savory, filling brunch or lunch. Accompany with guacamole, crema mexicana*, salsa, and thinly sliced cabbage. 12 corn tortillas, preferably stale, cut into 1 inch strips or large wedges mild oil for frying 6–8 dried guajillo chiles 2 large roma tomatoes 3 cloves garlic, peeled and … More Chilaquiles

Za’alouq (Moroccan Eggplant Purée)

Za’alouq (Moroccan Eggplant Purée) 1 pound eggplant 1 pound fresh tomatoes 4 teaspoons salt, divided 5 cloves garlic ¼ cup cilantro, chopped ¼ cup parsley, chopped olive oil 1 tablespoon ground cumin ½ teaspoon paprika pinch cayenne ¼ teaspoon ground pepper 2 teaspoons lemon juice Peel eggplant, if desired (I usually peel half), cut into about 1-inch … More Za’alouq (Moroccan Eggplant Purée)