“Girls, come to the kitchen. Today we are making Jollof.”
That’s what I told Ama and Esi last Saturday. It was cold outside — Boston cold — but inside our kitchen, it was all warmth, laughter, and the smell of tomatoes and thyme
Doce de Leite, meaning “milk sweet” in Portuguese, is a luscious caramel-like confection that is a cornerstone of Brazilian and Latin American desserts. This creamy, rich spread is made by slowly cooking sweetened milk until it thickens and caramelizes, resulting in a velvety texture and a deep, toffee-like flavor. Often enjoyed on its own
Brigadeiro is a classic Brazilian confection, often dubbed the “national truffle” of Brazil, and a staple at celebrations like birthdays, weddings, and holidays. This rich, fudgy treat is made from a simple combination of sweetened condensed milk, cocoa powder, and butter, cooked into a thick chocolate mixture
Beijinho, often referred to as “little kiss” in Portuguese, is a beloved Brazilian sweet treat commonly served at celebrations like birthdays, weddings, and festive gatherings. This delightful confection is a type of brigadeiro, traditionally made from condensed milk, grated coconut, and butter…
Daab Chingri is a luxurious Bengali dish where succulent prawns (chingri) are cooked inside a tender green coconut (daab) with a rich, aromatic mustard-coconut paste. The prawns are marinated, stuffed into the coconut shell along with spices, and slow-cooked to infuse the flavors of the coconut water and flesh into the dish
Bhetki Paturi is a traditional Bengali dish where Bhetki fish (Barramundi or Asian Sea Bass) is marinated with a flavorful mustard and spice paste, wrapped in banana leaves, and steamed or pan-fried to perfection. This dish is known for its aromatic and tangy taste, with the banana leaves imparting a unique earthy flavor to the fish
I’m a software engineer in Bangalore, juggling meetings, deadlines, and my son’s online classes. But there’s one thing I refuse to compromise on: bhaat ghum er shanti — the peace that comes from a slow Sunday lunch with hot rice, mustardy hilsa, and a nap afterward.
I remember the first time I watched Ratatouille. I was maybe twelve or thirteen, sitting in our small apartment in Croix-Rousse, Lyon, with my little brother. At the time, I thought it was just another Disney film — fun, colorful, full of rats and talking food. But years later, as a student in Lyon studying art history (and always hungry), I watched it again one rainy afternoon with a friend, and I saw it differently.
Coq au Vin (pronounced kohk oh van) is one of the most iconic dishes in French cuisine. Translating literally to “rooster in wine,” this rich and comforting stew is deeply rooted in the history of rural France. It was originally created as a way to tenderize tough, older birds through long, slow braising in wine with aromatics and vegetables
Boeuf Bourguignon (pronounced buff boor-gee-nyon) is more than just a beef stew—it’s a cornerstone of traditional French cuisine that has captivated palates for generations. Originating in the Burgundy region of France, this dish was once humble peasant fare, made to tenderize tougher cuts of beef through slow cooking in local red wine