February 6, 2021
Jen Rose Smith
THE WASHINGTON POST – On a grey afternoon last November, I sat down to a meal that evoked Istanbul cafes where just the year before I had feasted at the edge of the sun-streaked Bosporus. Dried sumac speckled a plate of shaved radishes and fennel, and the main course was lamb ragout, ladled over satiny eggplant puree. It was Thanksgiving dinner, 2020.
After cancelling a planned gathering for pandemic-obvious reasons, I ignored suggestions for wan, scaled-down menus featuring chicken legs and miniature pie for two. Instead I reached for a Turkish cookbook, trading holiday traditions for a culinary voyage.
January 22, 2021
“Chaat: Recipes from the Kitchens, Markets and Railways of India,” by Maneet Chauhan and Jody Eddy. MUST CREDIT: Clarkson Potter Publishers. (Clarkson Potter Publishers) via The Washington Post Syndicated Service
On a gray afternoon last November, I sat down to a meal that evoked Istanbul cafes where just the year before I had feasted at the edge of the sun-streaked Bosporus. Dried sumac speckled a plate of shaved radishes and fennel, and the main course was lamb ragout, ladled over satiny eggplant puree. It was Thanksgiving dinner, 2020.
After canceling a planned gathering for pandemic-obvious reasons, I ignored suggestions for wan, scaled-down menus featuring chicken legs and miniature pie for two. Instead I reached for a Turkish cookbook, trading holiday traditions for a culinary voyage.