Chef Romy Gill credits her grandmother for the clever technique used to shape these samosas. Parcooking the wrappers renders the dough less absorbent and malleable, making them easier to fill without becoming gummy (and easier to make ahead). The assembled samosas can be refrigerated for up to 48 hours before frying. Explore more of India …
Vegetarian Samosas with Potatoes and Peas Recipe Read More »
Afghan saffron dealer Tahmina Ghaffer prepares this rich and fragrant stew when she misses her family. She says her mother always adds dried sour plums, which can be found at well-stocked Middle Eastern and Asian markets and spice shops. Saffron intensifies the flavor and aroma of the finished dish, so don’t be tempted to omit …
Kofta Chalau (Afghan Meatballs with Saffron, Split Peas, and Sour Plums) Read More »
Native to southwest Asia, peas were first gathered wild in the spring when fresh and tender, as well as later in the year once they had dried on the vine. In much the same way today, we eat plump, round garden peas both dried in soups and stews, and fresh in preparations from salads to pastas. Early …
Spring Produce Guide: Peas, Pea Recipes and More Read More »