Fenugreek, a spice used frequently in Indian cooking, might easily be confused with similar-sounding fennel seeds, but the likeness ends there. Fenugreek actually has a maple scent and a caramel flavor. It's primarily used in curries, but I like to use it to season everything from pickles and chutneys to breads and soups. Recently, I used it to bring out sweetness in a warm-weather salad. In this Read more

Many breastfeeding mommas opt for reinforcement in hopes of keeping the good stuff flowing and I was no exception. I started taking the herbs Fenugreek and Blessed Thistle when I noticed my milk supply was dwindling. My child's pediatrician spoke very highly of the natural remedy, and while it did work like a charm, she forgot to mention one side effect that I would've liked to know. To hear the Read more

This may come as a surprise, but if we had to eat one cuisine for the rest of our lives, my pick would be Ethiopian. There's something incredibly natural about the act of eating with one's hands, and the spiced, slow-cooked, home style preparations. But to someone who's not familiar with East African cuisine, deciphering an Ethiopian recipe or the menu at an Eritrean restaurant can be sort of Read more

I recently came across this recipe for Zucchini Chickpea Tomato Curry from Dreena Burton's cookbook Eat, Drink, & Be Vegan, and I knew it was the punch of flavor I was looking for. The zucchini, yams, and tomato complemented each other perfectly. And although I hadn't used all these recipe ingredients before, namely turmeric or fenugreek, it was a great crash course in using new spices to Read more