"Each bite is layered and intense." Last time I ate black-eyed peas, I was nestled up to the bar at Ed Mitchell's barbecue joint, The Pit, in Raleigh, North Carolina. They looked familiar and comforting, swimming in a porky broth... More
[Photograph: Nick Kindelsperger] Though I was excited to find a curry recipe that only required ten ingredients a couple weeks ago, this one—also in 660 Curries by Raghavan Iyer—happens to get by with only eight. Of course, garam masla isn't... More
I'd cook up a lot more Indian dishes if they didn't involve so many freaking ingredients. Everything that makes the different regional cuisines of India so fascinating also makes them nearly impossible to fit into Dinner Tonight's format. So I... More
If you can think of an ingredient, chances are that there is a recipe that utilizes it in Raghavan Iyer's 660 Curries. I would have never thought to incorporate hard-cooked eggs into a curry recipe, but it makes perfect sense.... More
Photo from floodkoff on Flickr Lately I have found myself preoccupied with cocktails. Due to the heat, my kitchen has become more of an experimental bar than a place for making food. There's been a whole lot of infusing... More
The following recipe is from the July 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of my favorite parts of an Indian meal is raita, the cooling yogurt-based condiment, usually... More
The bulk of my food shopping gets done in two places: farmers' markets for produce, and fancy gourmet markets for the rest. I am content with the knowledge that the vast majority of the food that comes into my kitchen... More
The other night I was looking for a potato curry recipe for dinner. Let me tell you that deciding on one was no easy task with Raghavan Iyer's 660 Curries sitting in front of me. There are pages upon pages... More
©iStockPhoto/mdmiller There are a few reasons I've chosen this recipe for Stewed Beets with Beet Greens and Ginger from Raghavan Iyer's 660 Curries to kick off our week of curries. First, this recipe is the first dish I tried at... More
