Starters
Coconut Corn Samosas
As someone who runs in horror from any recipe featuring the word “pastry,” I decided that the best way to confront this fear was simply to refer to anything with dough AND a filling as “a samosa.” (Apologies in advance, to anyone who knows enough about samosas and Indian cuisine to find the glaring flaws in this recipe / logic.) I decided to try these “samosas” out for Thanksgiving dinner, serving dozens of them with a few different fillings (curried cabbage, cumin-flavored carrots & peas, and a coconut-creamed corn). The...
read moreCurried Squid Salad with Cucumber Relish
Put plainly, this dish rocks. It has it all: crisp, spicy, fishy (ok, that’s not really a flavor profile), salty, sweet, creamy, chewy, and on and on. It’s so great that it’s beyond categorization, although it’s probably closest to Thai or Malaysian, if I were really pressed to pigeonhole it (please don’t make me!) Admittedly, I mostly made this recipe because I was convinced that in some way, the flavors wouldn’t work together. But, they were brilliant. Everything was exceptionally colorful on the plate, and though I...
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