Chile rellenos by Anjuli

Posted on 08-10-10 · Tags: , , , , , ,


I grew up in a family that still made good of our leftovers. We pan-fried leftover grilled corn, made meatloaf, stuffed all sorts of vegetables, made soup with bits and bobs of meats and leftover rinds and things. At times I thought it was amazing and at times a cruel joke. Do they really think I’m not going to notice that the corn in my fritter is from the half cob I refused to finish yesterday?! My attitude towards leftovers depended on age, and whether at that age I saw my parents as gods or messengers of evil, plotting against me. Reinventing foods to make something new and possibly more satiating is no laughing matter. It requires gusto which my mother has in spades. Many of the soups, stews, loafs, and stuffings we revere come from these humble roots.

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Anatomy of a Sandwich by Anjuli

Posted on 08-25-09 · Tags: , , , , ,

this makes no sense sandwich

You can never, ever, go wrong with this anatomy for a sandwich: crust, spread, something crunchy, something moist, and something savory. This simple formula has made some seriously classic sandwiches. Whenever I come across a sandwich in my path that I don’t particularly like, it’s always missing one of these elements. Open any fridge in any household and, dorm room kiddie fridges aside, you can almost always find the ingredients to make something delectable for lunch that fits between two slices of bread.

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Spicy Indian cauliflower with braised tomatoes by Anjuli

Posted on 11-04-08 · Tags: , ,

Spicy Indian cauliflower with braised tomatoes

This gem comes from one of my favorite Indian cookbooks, Yamuna Devi’s The Art of Indian Vegetarian Cooking. This book is a great intro to dals, breads, chutneys, vegetables, and desserts concentrated around South Indian cooking. The dish hits you with a little spice and also has a hint of sweet from the garam masala. The tomatoes are quite savory and add some acid and juice to the mix.

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