Recipe: Roast Beet Slaw with Spicy Horseradish

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It may have happened when you were five. Or maybe, just maybe, not until today. Either way, this much I know for sure: there comes a time in every person's life when they come face to face with the mighty beet. Some will cower or run away, while others - like the Lithuanians, will chow down with enthusiasm. In this traditional slaw, roasted beets blend with tear-inducing horseradish and vinegar...creating a spicy, sour accompaniment that goes particularly well with beef and fish. P.S. Start … [Read more...]

Recipe: Quick, Magical Kimchi

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Makes 1 quart Do you know a picky eater? Are you a picky eater? Even I have my moments... I'm here to warn you that kimchi is one of those dishes - a Mount Everest for some culinary Adventurers and a potential moon landing for our beloved but stubbornly picky eaters. Here's why: Kimchi is fermented, pickled, fishy, spicy, and totally funky.  It can take months and months to make, fermented in large vats with such delicacies as raw oysters or fish chunks. Astonishingly, the end result … [Read more...]

Recipe: Grilled Corn rubbed with Chili & Lime Salt

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Makes 1/4 cup seasoned salt for lots of corn goodness. Can you squeeze a lime? Can you smash chili peppers into a mini mound of salt? Can you grill corn? This is one of those recipes that you make on a day, much like today, when you want to prepare something impressive, but you can't be bothered to do very much. We owe it to the lovely people of Kenya: take a walk down their bustling streets and you'll likely find vendors selling roasted corn rolled in a spicy blend of chili, fresh … [Read more...]

Recipe: Jamaican Jerk Seasoning

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Makes about 3 cups Are you in need of a lil' pep in your step? Do you want to go beyond your comfort zone? Would you like to make your taste buds burn with the fire of Jamaican delight? I am. I do. I would. Also, a friend's birthday is coming up, and she loves spicy food. In a pretty bottle, with a cute recipe card, jerk seasoning makes quite the fabulous gift. So, join me friends. Let's go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for … [Read more...]

Recipe: Iranian Cucumber Salad

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Serves 2-4 Would you like to create a mosiac in a bowl? Capture the beauty of Iran in a bite? This bright, crunchy, sour Iranian side dish is at once cooling and hydrating - perfect for these dog days of summer. Also, it tastes a heck of a lot like a quick pickle. If you add the big bits of coarse ground pepper, you'll be bitten by a teasing taste of heat. Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road … [Read more...]

Recipe: Dreamy Homemade Garam Masala

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Makes about 3 Tbsp Take a deep breath. Close your eyes. Imagine you're in India. Having trouble? I can help. Let's make some Garam Masala. Garam Masala is possibly the most well known spice blend from India. Grandmas all over the northern region grind up fresh batches of this earthy goodness for dinner every day. They've got the right idea. Grinding whole spices as needed is the secret to bold, flavorful dishes. You, too, can fill your home with the warm, sweet smell of … [Read more...]

Instead of putrefied shark’s flesh, let’s make Rhubarb Raisins (poll)

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So you feel like something unsual for lunch... but you just don't feel like you're up to Iceland's famed putrefied shark flesh called Hákarl? You know... the dish made up of poisonous shark flesh that's been fermented and hung to dry so that it's no longer poisonous? The one that was traditionally buried and exposed to several freeze/thaw cycles until naturally fermented? The one that tastes like cheesy ammonia? Yeah. Let's try something simpler. A little more tame. Perhaps … [Read more...]

Recipe: Caribbean Green Seasoning

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Makes about 1 1/2 cups Ouch and yum. This seasoning blend should feel like molten lava as it slides down your throat; Guyanese use up to six habaneros in a recipe like this one. However, if you don't have Caribbean friends coming over for dinner - or the time to replace your throat - feel free to make a mild version. For example, mine (certainly laughable to Caribbeans), uses only a 1/4 of a habanero. In my defense I have a two year-old. Call me crazy, but I don't have the heart to feed … [Read more...]