Page 12 - That Simple News Today : Breaking News, Live Updates & Top Stories | Vimarsana

One December day in 2015, my friend Folakunle Oshun, a Nigerian-born sculptor, organized an Around West Africa in Jollof cook-off as part of his exhibition and installation called “Wolof/Jollof.” Each volunteer, of which I was one, got assigned a version of jollof rice, the spiced red rice beloved in every country south of the Sahara. I drew Senegal, and so began my journey. The base of thiéboudienne, Senegal’s national rice dish and, some say, the mother of all jollof, is fish and seafood that’s slashed and stuffed with a thick, spiced herby paste-slash-sauce called r...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Growing up, I spent summers in Lahore, Pakistan, with my grandparents. The days were always hot and humid, but that never deterred my brothers or me from playing on my nani’s rooftop terrace or front lawn from morning to dusk. Every few hours we would hear her soft-as-silk voice floating out the open kitchen windows, summoning us back inside for a cold beverage. Sometimes the drink of choice was nimbu pani; other times it was frothy mango lassi. But whenever we saw three met...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. My mother, who worked as a school teacher, didn’t have time to cook for us during the week. But when the weekend arrived, amma woke up early to prepare kiribath, Sri Lankan milk rice, for me. Creamy and velvety, kiribath is rice cooked in coconut milk. Being two of the main ingredients of the island’s cuisine, rice and coconut milk also symbolize prosperity. Because of that, kiribath is a ceremonial dish, prepared on celebratory days: the first day of a new job; a new s...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. “People ask me, How do I replicate the depth of flavor of really good Indian food at home?” says chef and restaurateur Meherwan Irani, whose growing empire includes six restaurant locations and a spice company across Atlanta, Asheville, and Charlotte. “And the number one thing I tell them is to make a ginger-garlic paste and fry it in oil until you get this beautiful caramelization.” Ginger and garlic are found together so often in South Asian dishes that man...

Turn Your Confounding Produce Into Gorgeous Georgian Pkhali Benjamin Kemper © Photo by Laura Murray, Food Styling by Micah Morton The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to , a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. When Georgians feast, they go all out. Slabs of meat sizzle over grapevine embers, cheese breads ooze by the dozen, and soup dumplings arrive by the hot, slurpy vatful.  But when I’m lucky enough to be at a Georgi...