DSC_0845My suitcase is sitting near the door, and it’s not packed yet, but it will be soon.

I’m coming home to teach another big round of cooking classes all over our great state of Texas. Yay, yay, yay!!!! I’m so excited I can hardly stand it.

As usual, it’ll be a bit of a whirlwind, but I’m up for it – are you? Get out your calendar — here’s where I’m gonna be:

First part of December, I’ll be teaching at Central Market — and the recipes I’ll make are a sneak preview of what you’ll find in my new book, which I’ll tell you all about later. All delicious, fun and easy to make…AND they go oh so nicely with Champagne. Just click here, then scroll down to the city of your choice on the pulldown bar on the right side of the page to find out more and to book a class.

Dallas Lovers Lane, December 8

Fort Worth, December 9

San Antonio, December 10

Houston, December 11

But wait, there’s more: I’ll also be at Lake Austin Spa Resort on Saturday, December 19, with a healthy menu of more great recipes from my new book. Need a quick girlfriends getaway before the holidays? Of course you do. Come! Spa!

Let’s cook up some fun this December.




If you ever go with me to an Indian buffet, I will embarrass you. I will load up my plate with rice and dal and pakoras and palak paneer and whatever else I can find until there is room for nothing else. I will get bowls of all of the chutneys. The mint, the tamarind. I’ll pour raita over everything. I’ll hover and wait for the fresh naan to be put out. Back and forth, back and forth.

I will probably be wearing stretchy pants. I thought I should mention this.

Then it’s time for dessert. I don’t need to tell you what happens next.

There are no Indian buffets in Paris, which means that when I want Indian, it’s up to me to do what I can to replicate the flavors of Kebab ‘n Kurry, my favorite eat all you want buffet in Richardson.

I made these little fritters the other night. One dozen really is such a small number.

Cauliflower and Potato Pakoras

Makes about 1 dozen

  • 2 cups roasted cauliflower florets (see note)
  • 2 cups roasted red-skinned or Yukon Gold potatoes (see note)
  • 1 teaspoon garam masala
  • ½ teaspoon cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne
  • salt to taste
  • ½ cup chickpea flour
  • 1 tablespoon baking powder
  • 1 egg, lightly beaten
  • vegetable oil for skillet
  1. Gently mix everything together in a medium bowl.
  1. Pour just enough oil into your largest skillet to coat the bottom — 3 to 4 tablespoons ought to do it. Turn the heat to medium.
  1. Using an ice cream scoop, make pakora balls and put into the hot skillet, leaving about 2 inches between them. Press them down with the back of a spatula so they’re more pancake-like. Let cook until browned on one side, and then turn over and let cook on the other side. These cook quickly and you may need to adjust the heat so they don’t brown before they’re cooked in the middle. Eat these right away, while they’re still hot, with tamarind chutney.

Note: To roast cauliflower and/or potatoes, simply preheat the oven to 450°F and toss the cauliflower florets and potatoes (on separate baking pans, and baked separately) with 2 tablespoons olive oil and bake until browned on both sides, for 20 to 30 minutes. You can totally do this in advance — I made them the day before.

Tamarind Chutney

Makes about 1 cup 

Adapted from a recipe in Saveur magazine

  • ⅓ cup tamarind paste (see note)
  • ¼ teaspoon cumin
  • ⅓ cup sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne (optional)

Stir together all of the ingredients in a saucepan over low heat, adding water as necessary to thin it out. Let cook for about 15 minutes. Once cooled, you can store in a jar in the fridge.

Note: You can find tamarind paste at Indian food stores.




Pappa al Pomodoro

October 25, 2015

The other day, as I was embracing the idea of fall and wearing a sweater (not a coat yet), we had a very rude, unwanted guest show up. A high of 46 degrees is not fall, thank you very much. Thankfully, the heat in the building had been turned on the day before, so inside […]

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Stuffed Eggplant

October 16, 2015

I’ve been on an eggplant kick lately, and even more so because people keep asking me what to do with it. In Paris, Dallas, everywhere I go, it seems. I don’t know why eggplant comes up in conversations. But it does. Unless you’re talking about the cute miniature ones that you can sometimes find in […]

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Spinach Tortillas

September 7, 2015

Because I’m crazy about spinach. Because I love tortillas. A mashup — because why the hell not? Truth: I was going to make flour tortillas anyway, and realized I had about three handfuls of spinach left in the bag, and thought it might be fun to make them spinachy. I swapped out the spinach for part […]

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Parmesan Zucchini Chips

September 4, 2015

You know summer’s coming to a close when the zucchini won’t stop zucchini-ing and they’re practically giving the stuff away at every grocery store and market you see. It’s still a bit too warm in Paris, and I’m keeping the fan blowing in the bedroom 24-7, but leaves are already falling, which is a very good […]

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Peach Galette for One

August 13, 2015

No need to adjust your screen. The uneven folds and flopped over parts, which leaked on the parchment paper (and in doing so, created a crispy sugary bottom), were not intentional, but it’s fine. Really. There’s a lot of hope involved in baking. You hope that what you pull out of the oven is what you’d […]

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Carrot-Zucchini Galettes with Avocado Salsa

August 7, 2015

I’m just back from a weeklong yoga retreat in the Sierra Nevada mountains in Spain, where the meals were modest and vegetarian, and often without dairy or gluten, due to the dietary needs of some of the other yogis. Which made me start thinking again about what brings flavor to a dish, and what’s necessary and […]

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Italian Breakfast Cake: Torta Ace

August 3, 2015

What do Italians eat for breakfast, along with the best pastries in the world, the ricotta stuffed and sea shell-shaped sfloliatelle? Repeat after me (and roll the “r” if you want to sound autentico): TORT-ah Ah-CHAY. I saw this unassuming sugar-dusted cake on the breakfast buffet while I was staying at the Grand Hotel Excelsior Vittoria […]

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Chickpea pancakes

July 26, 2015

Known as socca in the south of France, and farinata in Italy, for simplicity’s sake, I’m just going to call these chickpea pancakes. Because that’s what we’ve got here. Made with chickpea flour, water, olive oil and a bit of salt, think of this recipe as a foundation, and build upon it as you’d like. […]

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