Tunisian Lamb, Eggplant and Chickpea Stew

Have I ever said how much I love the combination of eggplant with lamb? To me, it is a match made in heaven. The rich flavor and tender chew of the lamb goes perfectly with the velvety, melting...

Eggplants So Sensual That They Made the Imam Faint

I love me some eggplant, and I love them every way you can make them. I like them battered and deep fried, with a tomato sauce. I like the little Asian ones braised in a Thai curry sauce, or stir...

Thai Chicken Salad With Peanut Chili Dressing

While at work, rolling up some Thai-Vietnamese summer rolls–those delicious, fresh, light appetizers made from rice paper wrappers filled with crisp bean sprouts, fragrant herbs, earthy bean...

Seduction on a Plate: Fraises a l’Aziz

Inspiration for a new dish often strikes me in odd moments. Some flavor combinations come to me in dreams, if you can believe that. Others lay in wait in my subconscious mind and pop out in the...

Sauerkraut Braised in Beer: An Early Spring Delight

Yes, sauerkraut is a spring vegetable. Yes, it is made in the autumn, and eaten all winter, but the last of it is also eaten in the early spring, before the emergence of the first spring greens,...