The Indian-Ish Side Dish That Will Upend Your Weeknight

There are some books I can’t help but be instantly obsessed with, but my obsession with Indian-ish even predates its publication. I am lucky enough to have recipe tested for Priya Krishna’s new tome and I fell in love with it from first concept. Priya’s book is based off of her mother’s recipes that she made for her family when she moved from India to Texas. The book is called Indian-ish because of the adaptations that were made to create the recipes in the US - and as such it makes it one of the most approachable and fun books for a US audience.

I was lucky enough to live in India for a year so I am already predisposed to having an unhealthy love for any Indian cookbook that crosses my desk. But this one is special because it speaks to a uniquely American experience as well. For those who are intimidated by Indian cooking this is a good place to start - not just because the ingredients are more readily available but also because so many of the recipes are aimed towards the kind of weeknight cooking that Priya grew up with and we all tend to need in our lives.

Blog, Cookbook, Cooking, Food, RecipeAli RosenApril 16, 2019Indian, recipe, cookbook, cumin, onion, potato, pepper, bell pepper, lime, peanutsComment

You're About to Be Obsessed with Leche De Tigre

There are some dishes I just can't ever get enough of and in the summer I will have ceviche in any form. But some have sauces that make you want to lick the bowl at the end.

I went to De Maria in Soho recently and every dish had that joyous pop of flavor that makes you want to just jump for joy. But the leche de tigre on the ceviche really took the cake.

If you're not familiar, leche de tigre is a sauce used in Peruvian cooking to add a bright citrus pop to their famous seafood. It is literally 'tiger's milk' and its a creamy take on a lot of flavor. But the one at De Maria was the perfect combination of texture and citrus so I knew I needed the recipe. Turns out it is as simple as can be.

Watch the video below or follow the recipe below for a sauce you'll want to put onto everything.

Blog, Chefs, Cooking, Food, RecipeAli RosenJuly 30, 2018summer, ceviche, snapper, seafood, Peru, South America, lime, lemon, cashew, citrus Comments

You Really Can Make Ceviche at Home, I Promise

There are some things that we seem to have a mental block for home cooking. And despite our constant ordering of sushi and the rise of poke bowls, we are all still so hesitant to make anything with raw fish at home.

But why? If you have a good grocery store in your area (or even a local fishmonger) there is no reason to not bring the popular concoctions home.

One of my favorites is ceviche. I'm a sucker for lime and I'm an especially huge fan of the Peruvian version which adds corn and sweet potatoes to the mix.

So I went over to Mission Ceviche to chat with Chef Jose Luis Chavez about his thoughts on choosing your seafood for ceviche. From raw fish to varieties that are cooked (hello shrimp and octopus) it is totally doable to have a bit of ceviche from your own fridge.

VideoAli RosenMay 11, 2018ceviche, Peru, South America, lime, fish, seafood, lunch, sweet potato, cornComment

Easy Soft Shell Crabs Under the Broiler

Soft shell crabs for some reason are intimidating. You can't just throw them in a pot like their harder-shelled brethren so that makes them seem finicky. But actually they are even easier - you just place them under the broiler for 6 to 8 minutes and then they're done. All you need is a good sauce to start and you're golden (literally and figuratively).

RecipeAli RosenJune 13, 2017crab, seafood, soft shell crab, soy sauce, lime, sesame

Citrus Secrets

Interview, SpiritsAli RosenJuly 1, 2014citrus, lemon, lime, cocktailComment

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