From the kitchen of Julie Sahni
This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes − from appetizers and soups to yogurt salad and main courses − this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher.
From the kitchen of Grandma Kroll
Everyone that went to Grandma Kroll’s farm grew up with her delicious dill pickles. She would make a 20 gallon crock on Wed. or Thurs. and by Sun. when everyone went home the crock would be empty; we wouldn’t even give them a chance to really cure!
From the kitchen of Food Nouveau
Makes 12 servings.
This rich, authentic Bolognese Sauce is based on a registered Italian recipe for Ragù Bolognese. This meat-centric sauce is completely different from the bright red, tomato-based North American version of the sauce: it’s creamy, aromatic, and surprisingly delicate in flavor. Italian Bolognese Sauce produces a simply unforgettable pasta dish!
The Zulu sauce has a dozen or so ingredients and is pretty hard to find, but very tasty. If you search “Ukuva Zulu Fire Sauce” online, you might find a local vendor. The sauce itself isn’t very hot, but has quite a strong flavor—hence the addition of so much tomato sauce to stabilize it.
Serves a lot. Just look at the ingredients. You’ll be eating it for days.