As promised, here’s the recipe for the onion chutney that I served with the Indian Butter Chicken. You can whip this chutney up in about a minute and the flavor just gets better the longer it sits. If you like your chutney to have a bit of heat, you can add some minced jalapeno, hot sauce, or cayenne powder. Onion Chutney 1 large onion, finely chopped 2 oz tomato paste 2 TB apple cider vinegar 1 TB honey 1 tsp canola oil ½ tsp paprika ¼ tsp garam masala ¼ tsp turmeric ¼ tsp cumin ¼ tsp salt ¼ tsp black pepper […]...
Indian Butter Chicken (Murgh Makhani)
Indian Butter Chicken (Murgh Makhani) features tender spiced chicken marinated in yogurt and grilled, and then served in an aromatic spiced tomato-based sauce that’s velvety smooth and rich with cream and butter. I have to share a secret… This is my very favorite meal in the whole world. (And I’m excited because I only make it two or three times a year…after all it is butter chicken!)...
Chewy Chocolate Chip Cookies
For the full recipe, see my post on Nutmeg Nanny. I have to tell you, the best part about these cookies is that the dough can be made into basically whatever kind of cookies you want! ;)...
Jew’s Mallow Soup (Molokhia)
If you’re not familiar with this dish, you might think that I went a little crazy. (Scroll down and take a look…you’re probably thinking, is that swamp water she’s cooking?) This green soup is a traditional Egyptian dish called Jew’s Mallow, Jute Mallow, or Nalta in English (it’s called Molokhia in Arabic). It’s said that the word Molokhia was derived from Molokia, which means “for royalty” and rightly so because it’s so delicious. The consistency of this soup is something that must be surmounted if you’re going to eat it, since Molokhia has a very mucous-like feel (similar to cooked okra). Although Molokhia is […]...
Strawberry Cheesecake Ice Cream
For the full recipe, see my guest post on Nutmeg Nanny....
Roasted Vegetable Ravioli in Vegetable Broth
Autumn is almost in the air. Within a month the air will be crisp, the nights will be cool, and the leaves will start to turn their brilliantly stunning shades of yellow, red, and orange. It’s almost sad to see summer go, but autumn is by far and away my favorite season (and probably the best reason for living in upstate New York). With its roasted vegetables and warm broth, this soup is the perfect introduction to fall. The roasted vegetable and Neufchatel filling for this ravioli would also be delicious tossed with some pasta or spread on crostini…that way you would get to […]...
Baked Tofu Satay with Peanut-y Noodles
A couple nights ago, I had half a block of tofu and some leftover veggies in the fridge…it was already 5:30 and I was aimlessly wondering what to make for dinner, when this week’s BSI (peanut butter) jumped into my head, and dinner was born. I’m going to send this recipe over to Kim at Ordinary Recipes Made Gourmet for this week’s BSI…peanut butter! Baked Tofu Satay with Peanut-y Noodles (Yield: 2 servings) Peanut Sauce (see below) ½ block tofu (~7 oz), cut into 6 equal pieces 4 oz Barilla Whole Grain Thin Spaghetti or Soba noodles ½ TB canola […]...
A Sad Story & Some Double Crusted Chocolate Covered Sweet Surprise Cheesecake to Cheer You Up
I have a very sad story for you (you’re probably wondering how sad a story it can be if cheesecake is involved, and I suppose to that you’re right). Anyway, Delish is hosting a chocolate recipe contest that ends today, with a chance to win a $500 Williams-Sonoma gift card (and I do love Williams-Sonoma!). I just happened to have two blocks of Neufchatel cheese in my fridge and an idea for double crusted chocolate covered cheesecake. So I made this fabulous potentially-would-be-award-winning-recipe and I tried to submit it to the contest. I got an error message saying something like Your recipe can’t be […]...
Zucchini Curry
Does anyone else feel like they have more zucchini right now than they know what to do with? I made this dish last week…it was inspired by two things: (1) I had a bowl full of zucchini pulp leftover from making stuffed zucchini, and (2) I was craving a curry dish. This turned out to be really good, although I must admit chicken makhani is still my favorite Indian dish. I would say this dish is somewhat of a cross between channa masala and baigan bharta (only with zucchini instead of eggplant). Like curry powder, garam masala is a blend of several spices, and […]...
Strawberry Shortcake Oats
I wanted to hurry up and post this recipe before summer is completely flittered away. I realize that most of you probably get to enjoy longer summers than I do (summer in upstate New York is a short and sweet affair), but I still thought I better hurry up and post this already, especially since I’ve been dreaming about strawberry shortcake oats since the start of strawberry season. As much as I love strawberries and shortcake separately, I’m not a huge fan of strawberry shortcake, mainly because I don’t like soggy cake. With oats as the shortcake replacement, the soggy cake problem is completely eliminated. […]...
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
