I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers
The amazing and inviting aroma of pork, cumin, and garlic in your home will greet your guests at the front door. Continue reading Carnitas with Poblano and Orange Salsa
Roasted and skinned poblano peppers impart smokiness and loosely chopped tomatillos provide verdant color and tang to the chili. Continue reading Green Chili with Chicken
After attempting this spicy eggplant and tomato dish several times, I finally found my favorite way to make this recipe at home. Continue reading The Secret to Better Baingan Bharta
I’ve experimented with many korma dishes and felt an urge to play with some new ingredients last night for the first time: cauliflower and parsnips. Continue reading Korma with Parsnips and Cauliflower
Cooking dark chicken meat on the bone adds meaty flavor to the sauce and the higher fat content in thighs and drumsticks is perfect for absorbing fragrant Indian spices. Continue reading Chicken and Vegetable Korma
Smoking the corn in this recipe really adds a whole new depth of flavor. Continue reading Smoked Corn and Crookneck Squash Soup
Place at the Table 