A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
In a Indian spiced departure from a favorite Suzanne Goin recipe - this is a rustic, deeply flavorful summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.
Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
A salad made by pan-frying chickpeas with leeks and a bit of garlic. The creamy dressing is made with plain yogurt and curry powder, and the salad is finished off with plenty of chopped cilantro and chopped red onion.
A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.
A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
This bean salad recipe salad features pretty heirloom beans along with a few black lentils, splashed with a brightly-flavored ginger-curry vinaigrette.
A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced 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.
A deeply dark and impossibly decadent coconut chocolate pudding recipe. Creamy coconut milk base infused it with a whisper of warming spices.
Inspired by a visit to the Maranui Surf Club in Wellington, New Zealand. This chickpea salad recipe combines a big bowl of roasted winter squash, garbanzo beans, cilantro, and red onions with a quick coconut curry dressing.
A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.
This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. A total crowd pleaser.
Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.