Sri Lankan-style radishes with curry leaves, tomato and aromatics
Radishes = garnish. At least, that’s what I used to think. From peppery salad mix-ins to crisp taco toppings, radishes are rarely a leading lady. So color me surprised when… Read More »
Sweet sago pudding with dried plums, coconut milk and jaggery (sago kanjee)
First up from Cook Kandalama Style is sago kanjee, which the book describes as “a coolant considered to take away the body’s ‘heat-ness’, and can be enjoyed any… Read More »
What is Jaggery?
Jaggery has to be one of the coolest words ever. It’s also a type of unrefined, whole cane sugar found in Asia, Africa and Latin America, amongst other… Read More »
What is Sago?
While investigating recipes from the Sri Lankan Cook Kandalama Style book, I’ve run across a variety of unique ingredients, one of which is sago. At least. to me… Read More »
Egyptian dukka with flatbread and olive oil
It’s Egyptian, it’s made of toasted nuts and seeds, and it tastes damned good with flatbread and olive oil. It’s dukka! I first had this tasty treat while… Read More »
Black garlic – a savory, elusive treat
After seeing the mysterious black garlic featured on both Chopped and Top Chef I needed to have it, but finding the item was difficult to say the least. Luckily the… Read More »
I'm a food and photography-loving omnivore who's addicted to gourmet ingredients, learning new cooking techniques, and making tasty treats for my vegan husband that even I'd enjoy. 
