Here's a succulent dish: Biryani! Five layers of vegetable and rice pulao filling a casserole dish to the top. On the side, raita, a seasoned yogurt with diced tomato and shaved cucumber. I prepared the vegetables and rice separately, for the vegetables chopping eight cups of colorful peppers, broccoli, peas, carrots, and green beans into one-inch … Continue reading Very Biryani
Favored by Alexander the Great, named for its inventor Iskender Efendi, five simple ingredients make this dish go POP. The flavor prunes the back of your tongue and sends it down your throat. Such creamy tang! The Chicken Iskender, my favorite dish, it must be shared with family. But, they are vegetarian…. What to do? Make … Continue reading The Great Iskander!
That's two Key Lime Pies. A bowl of fresh cranberry sauce. And a big smile just thinking about eating it all. Thanksgiving for decades has been a blend of the traditional and the tropical. From celebrating at the U.S. Ambassador's residence in Malawi ('96) to floating in the pool with a turkey on the raft … Continue reading Tart on Thanksgiving
I don't watch Anthony Bourdain's television programs but I understand the attraction behind them. Here's a guy traveling the world to sample bizarre cuisine, satisfying the viewer's appetite for the exotic and the edible. His narrative is wry, crisp, and authoritative. His locations distant to the point of being surreal. His choices of food---practically supernatural. But what happens when … Continue reading Street Food with Lou Stoole