The Spice Island

Ordinarily, I shy away from the processed fake meat crumbles at the grocery store. I've never really found much that they're go...

I regularly slave over meals for whole afternoons. It's not at all uncommon for me to ferment vegetables, nuts, or condiments for we...

Dandan noodles are Schezuanese street noodles that are rich, spicy, and filling. Definitely my latest culinary obsession! The name com...

When I first moved to Ethiopia, I lived with a host family for about 3 months. That's where my host mom, Gete, taught me to make tikil ...

A perfect condiment that goes great with grilled vegetables, on sandwiches, or as a side with just about any type of fish, meat, or egg dis...

So last weekend, some friends came to visit. We were going to make a big arugula salad, but alas, we had too much food so we never got a...

I have to admit I've never thought much about annatto, other than I got a pretty photo of it (above) on a spice plantation in Zanzib...

This bad boy is from the south of India and goes great with literally just about any Indian dish as a cooling to medium-heat chutney. Pre...

This toasty, spicy chutney adds some zing to any type of Indian dish where you want to add a little extra flavor and heat. Prep time: 1/4...

Traditionally made with shredded chicken or beef in a spicy, smoky, and savory sauce, tinga is not dissimilar from barbecue. And, like b...