Author: Gopi Krishna

The first time I made chicken mushroom soup, it was because Lina had been sick for three days and refused to eat anything. He’d turned down chicken noodle soup, toast, crackers, everything. I was getting desperate, staring into the fridge trying to figure out what would get him to eat, when I spotted leftover rotisserie chicken and a container of mushrooms. I remembered my mom making some kind of creamy mushroom soup when I was sick as a kid, so I just started throwing things in a pot chicken, mushrooms, garlic, cream, whatever seemed right. Thirty minutes later, Lina shuffled…

I’ve been making this Greek honey cake for years, ever since I spent a summer working in a small bakery in Athens. The owner, Yiayia Maria, would arrive at 4 AM to start her ovens, and the whole street would wake up to the smell of warm honey, cinnamon, and orange zest drifting through the windows. She taught me her family recipe – the same one her grandmother made in a stone oven generations ago. The first time Lina tasted it, still warm with that golden honey syrup glistening on top, he closed his eyes and smiled. “Mom, this tastes…

Every article I’ve ever read about Tramp Art starts out something like this: “Have you seen this art? It’s grotesque! It’s hideous! It’s so ugly, it’s beautiful! Can you believe this awkward and/or magnificent piece was carved by some hobo in exchange for a can of beans?” You can almost hear the banjo twang under the headline. It’s the kind of story America loves to tell about itself – a tale of grit and ingenuity, wrapped in a little hardship and a lot of myth. A nameless drifter! A pocket knife! A railroad! A miracle of folk creativity born from…

Pineapple Pulisseri is a Kerala style curry made with pineapple, coconut, curd and some basic spices. It is a simple side dish that has a good blend of flavors that tastes rich and refreshing at the same time. The sweet taste of pineapple, the sourness of curd and a bit of spice all come together very well in this dish. Pulisari can be enjoyed as is or with a rice meal and is easy to prepare. This dish is something that makes you feel like home with every spoonful. Coconut paste gives the creamy texture and curd makes it light…

Pavakkai Khichdi is a light side dish made using bitter gourd, curd, coconut and some basic spices. The taste of this recipe is a little bitter but it balances very well with the smooth curd and mild coconut flavor. The texture becomes creamy and soft, and when you mix it with hot rice, it tastes very pleasant and comforting. This dish is also good for those who do not like pavakkai much, because when mixed with curd and coconut paste, the bitterness is reduced significantly. The coconut paste adds body and the chopped onion adds a little crunch to every…

The first time I made chicken mushroom soup, it was because Lina had been sick for three days and refused to eat anything. He’d turned down chicken noodle soup, toast, crackers, everything. I was getting desperate, staring into the fridge trying to figure out what would get him to eat, when I spotted leftover rotisserie chicken and a container of mushrooms. I remembered my mom making some kind of creamy mushroom soup when I was sick as a kid, so I just started throwing things in a pot chicken, mushrooms, garlic, cream, whatever seemed right. Thirty minutes later, Lina shuffled…

The first time I made Jamaican curry chicken, it was because my neighbor from Kingston invited us over for dinner and I became obsessed with whatever she’d cooked. The smell hit us before we even walked in the door warm curry spices mixed with something sweet and a little bit of heat. After dinner, I practically begged her for the recipe, and she laughed and said “It’s just Jamaican curry chicken, every Jamaican family makes it.” She wrote down ingredients on a napkin with no measurements, just some curry powder, little bit of this, little bit of that. Why You’ll…

French Onion Funeral Potatoes – what a name, right? But don’t let the moniker fool you; this dish is anything but mournful. In fact, it’s a celebration of comfort, community, and incredibly delicious flavors. Traditionally, “Funeral Potatoes” have been a beloved staple at potlucks, family gatherings, and yes, even post-funeral luncheons, offering a warm, cheesy embrace during times of both joy and sorrow. They are a quintessential American casserole, known for their creamy texture, rich cheese, and often a crunchy topping. I’ve taken this iconic, comforting classic and introduced a gourmet twist that will simply captivate your taste buds. Imagine…

Thanksgiving Side Dishes are, without a doubt, the true stars of the holiday feast for many of us. While the perfectly roasted turkey often takes center stage, I believe it’s the vibrant, diverse, and utterly delicious array of accompaniments that truly define the Thanksgiving experience. These dishes are more than just mere additions; they are the heart and soul of the meal, brimming with tradition, comfort, and unforgettable flavors that bring everyone together. Historically, these beloved components have evolved alongside the holiday itself, reflecting generations of family recipes and regional culinary preferences. From creamy mashed potatoes passed down through grandmothers’…

When the festive season calls for gathering with our chosen family, Mouthwatering Friendsgiving Appetizer Ideas are undoubtedly at the forefront of my mind. I find myself seeking the perfect culinary overture to a celebration centered around incredible food and cherished friendships. Friendsgiving, a beloved modern tradition, has gracefully carved out its own unique space in our holiday calendars, and I believe it’s a day when we gather our dearest friends, often sharing the culinary load in a relaxed, joyful atmosphere, distinct from the more formal family Thanksgiving. And what better way, I ask, to set the scene for an evening…