When choosing wines to go with a meal like Anjali's Indian-themed sweet potato buffet you might initially feel a little perplexed. How can you pick a wine to pair perfectly with so many different and mainly spicy flavors?
This week I've been sharing the fall pumpkin-carving party I hosted with my friend Lydia, an autumnal afternoon of carving pumpkins, sipping cider and sitting down for a romantic outdoor dinner at dusk. Today I'm going to give you a full look at how we transformed the blank slate of Lydia's backyard into party central, with a casual pumpkin-carving zone and a cozy buffet and dining area.
I'll also give you all the details how I created a mostly make-ahead menu centered on a healthy Indian-themed sweet potato bar full of fresh yet comforting flavors. And there's a fun DIY project: an eye-catching (but simple!) table runner made out of butcher paper and neon tape. Ready to dive in?
Autumn is all about the warming, stick-to-your-ribs dishes that sound so good as the weather cools down, but comfort food doesn't have to mean heavy and cheesy. For the fall pumpkin-carving party I hosted for our latest Gatherings From The Kitchn, I wanted to serve a meal that was fresh and healthy as well as warm and comforting, so I planned a buffet centered around an Indian-themed baked sweet potato bar.
The main topping was rich and flavorful lamb korma, a creamy curry made with lean lamb leg and a little coconut milk that was surprisingly light — yet tasted totally decadent. Even better? This is a recipe that tastes best after a day or two in the fridge, making it a great make-ahead dinner party option.
When the other editors and I sat down at the beginning of the year to plan out our new series, Gatherings From The Kitchn, there was one event I knew had to happen: a fall pumpkin-carving dinner party. It's a tradition that my friends and I started a few years ago — we gather together on a cozy evening in October to carve pumpkins, sip cider and eat a meal full of comforting autumn flavors. We call it "The Fall Fête" and it has come to be one of my favorite nights of the year.
If that's exactly the kind of party you've been craving as the nights get chillier and Halloween draws near, stay tuned this week as I share how my friend Lydia and I transformed her backyard into pumpkin-carving central, with a romantic outdoor dining area for dinner at dusk.
Although chicken tikka masala is more British than Indian, you'd be hard-pressed to find an Indian restaurant that doesn't have this creamy, bright orange dish featured prominently on its menu. But if you do, you're welcome to come to my house, where chicken tikka masala is on our regular monthly meal rotation. It's surprisingly easy to pull together, and I promise it's just as good as anything ordered off the take-out menu.
Earlier this year, I couldn't wait to share the UK edition of Nigel Slater's The Kitchen Diaries II with you, even though the book was a little hard to pick up here in the United States. But now things have changed. As promised, Ten Speed Press has just released the US edition, titled Notes from the Larder, making it a little easier to find, and if you're not up for messing with conversions or if you don't have a kitchen scale that reads in grams, a little easier to use. Let's take a peek at this edition though a favorite recipe, one that I have cooked several times: A Dark and Sticky Fruit Chutney.
I have a cookbook problem. No, I don't have too many (well, maybe that too). While the bookstores are glutted with cookbooks, and a new crop inundates us every season, I cannot find the one definitive cookbook I crave — a South Indian cookbook to guide me through learning how to cook recipes from Tamil Nadu, Kerala, and Goa. I crave South Indian food like nothing else, and today's recipe is another effort to reproduce the lighter, fresher, coconut-driven curries I love.
Raghavan Iyer wants you to understand something: for all its spices, for all its flavor, for all its vibrant colors, Indian cooking is not hard. This is a message he's been putting out there since his first cookbook 660 Curries, but in this latest book, Iyer breaks it down for us in the form of easy, approachable "lessons." Pull out your favorite pan and dust off your spices, people, because we're about to embark on Indian Cooking 101.
As a member of the punk band UK Subs, vegetarian musician Nicky Garratt spent a lot of time traveling the world, searching for meatless meals along the way. This often meant having to fend for himself, and as he learned to cook, Garratt discovered that the cuisines of India, North Africa, and the Middle East were "goldmines" of vegan-friendly flavor, color, texture, and aroma.
I've heard it said that curry powder — that deep yellow blend of spices you can find premixed and on offer in almost any grocery store's spice rack — is not for serious cooks. And there's some truth to that. Curries are a complex category of dishes, and a true curry will have a specific blend of spices to match the ingredients and methods used. There are thousands of curries and to apply one generic powder to all of them is frankly insulting. That said, I still keep a small jar of the generic curry powder in my spice cabinet and I feel it has its place, but just not in most curries!