Baked “Tandoori” Chicken

I started off this pandemic era with increased energy for cooking and especially baking (see: Berry Pavlova with Chocolate Drizzle and Banana Chip Muffins), but recently I've swung to the opposite end of the spectrum. I think it's a little bit of COVID-depression... It's hard to get excited about cooking dinner, when your life consists... Continue Reading →

Potatoes Vindaloo

Tonight's recipe is our second effort from Plenty, by Yotam Ottolenghi. Our first attempt was the super unique Eggplant & Mango Soba Noodles, which we loved! I love all things carbs, so a dish of not one, but two types of potatoes is right up my ally. We enjoyed cooking with curry leaves for the... Continue Reading →

Chaat Masala Smashed Potatoes

Tonight we made our second recipe from October's cookbook club selection -┬áIndian-ish! Participating in the cookbook club has already expanded our cooking horizons and we've only been doing it for about 6 weeks. The first one this month was Indian-ish Chicken Breasts. We tweaked this recipe a little, but the Indian(ish) flavors are definitely still... Continue Reading →

Indian-ish Chicken Breasts

Our first month of participating in the Kitchn's Cookbook Club was a resounding success! We impressed ourselves by making several things out of September's selection - Salt Fat Acid Heat. [See: Pasta with Clams & Sausage, Chocolate Cupcakes with Rosewater Cream, and Sausages & Roasted Veggies in Agrodolce] For October, the book selected is Indian... Continue Reading →

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