Delectable Victuals

    Summer garden was a fun activity with moderate yield and immense satisfaction. One large zucchini about a foot long and 4 inches in diam...

  From the infant white button, to the teenaged cremini, to the adult portabello, these fleshy mushrooms are hard to resist. Chunky, robust,...

  Lemon cucumbers, unlike the name suggests, are not lemon flavored or lemon-sized. They can get larger than 3 inches in diameter, sport a s...

  Potatoes and onions have become quite the staple in today's cuisine that the market is flooded with them throughout the year. And yet,...

Cinco de Mayo is around the corner, but, it is never too early to enjoy Mexican-inspired foods. Poblano peppers seem a bit pricey, ...

Fall greens from last year are at the end of their lifecycle, flowering and going to seed now. If I am not too lazy, I hope to save th...

Bitter gourd is another favorite of mine, which is an acquired taste for many, thanks to its -- er, bitterness. Indian bitter gourd ...

It's been a while since I posted any new recipes here. I've been making some of the staple comfort foods that I've alread...

There seems to be a fish theme going on here lately, with this third post in a row. The wild Alaskan salmon caught over summer and fr...

In keeping with the fish theme here, this Lahori Fish Fry is a perfect snack food that can be made into a meal with some standard ac...

Over summer, some fresh-caught Alaskan Halibut got frozen and put away to relish later in the colder months of the year. This seem...

Having tried riced cauliflower as a - well - as a rice substitute to go with curries, I wanted to try making riced cauliflower pizza...

Among the squashes, the sweet and meaty winter squashes are my favorite. Not all winter squashes are alike, so, my preference is fur...

Watermelon rinds being watery and edible and mild, it is used in quite a few Indian dishes. With its texture and taste bland enough l...

Soup seem to be the dish of the month. Thick hearty soups, light brothy soups, cheesy creamy soups, chunky filling stews... with a hu...

It's getting nippy here heralding the gorgeous season of autumn. I love every season for what it offers, and I await with anticip...

This is not a recipe post per se, but, it seemed like a good time to bid adieu to the spring and summer garden which is a mini-indulg...

The rich aroma and flavors that come about when sautéing onions to the point of caramelization is irresistible. Throw in organic home...

Stuffed peppers happen frequently in my kitchen, even if only the adults in the family enjoy it. Most of the time the stuffing is ...

A bunch of organic beets was just $2.00 at the farmers market. I bought a bunch, roasted the beets and saved the leaves for sautéing....

Fresh amaranth leaves from the farmers market is something I am getting used to, but soon will have to let go as the fall rolls in a...