Dumplings at 30,000 feet are a treat, and worth the effort - filling, nutritious, plane-friendly finger food. This time I upped my game and made the dumpling wrappers from scratch, filled them with a ginger and chile-spiked ricotta, spinach, and cabbage filling before twisting and folding them into momo-shaped poufs.
A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
A nice way to use up a good amount of summer squash. This soup is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. I finish it with a cumin brown butter drizzle that punches right through the creaminess, and plenty of chopped chives.
A favorite guacamole recipe. Served with toasted naan bread (or chips!), I've added a couple pinches of cumin and curry powder for to incorporate a slightly unexpected flavor profile.
The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.