I know, I know. It's been a while since a posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.
Also, this winter sure was long wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that could be made or purchased in 10 minutes or less.
(Okay, there were also many days of making dumplings en mass, to store up for the week ahead.)
Luckily, creating new recipes for Tangra Spring, the Indian-Chinese vegetarian dinner series I co-chef with Chitra from ABCD's of Cooking, brought the fun back into cooking again. We had yet another great night cooking for our guests, aided by some fantastic local produce from Good Eggs, like radishes, ramps, and bok choy microgreens.
And these sweet potatoes.Read More