Bananas that have seen better days are given new life in the form of this warm, sweet bread with a satisfying cinnamon-sugar crunch. We love using Pecan oil in this quick bread. Pecan oil – a certified Louisiana product – changes the texture just a bit by softening the crumb to a cake-like consistency. A sprinkle of...
The delicious, the cream-laden curries and pre-mixed curry powders often found in the United States aren’t exactly authentic. But it’s also hard to define “authentic” Indian food because cuisine in India is highly regionalized–the cuisine of West Bengal is quite different from that of Punjab. And frankly, it can all be a little intimidating. A...
We were recently treated to a lively and entertaining talk by Sumita Roy. Sumita is a native of Kolkata, India, and she talked about the importance of spices in the Indian kitchen. We sampled Dal–a tasty and nutritious dish of pink lentils cooked in a fragrant, spicy broth. For this recipe, we use Pecan Oil...