It’s a weeknight and you want pie. Unfortunately, you’re husband (and resident crust-maker) is still at school and you are not confident enough (read: too lazy) to make a crust. My solution: Caramelized Cardamom Spiced Apples with Pistachio Cream, essentially an Indian scented pie filling without the bother of a crust. We have had Indian flavors on the mind recently and have served this as an accompaniment to Pork Vindaloo. 

The origins of this chilled cherry soup are Hungarian. But I came to know this dish by way of a memorable Christmas breakfast with Paul’s family. Between courses of oyster stew and cardamom bread, there was a mysterious ruby-hued soup. Combining the warmth of cardamom with the sweet tartness of cherries, this Chilled Cherry Soup is tangy, vivid, and refreshing: a lovely foil to the richness of holiday feasting.

Masala Rubbed Halibut with Mango Salsa is perfect for fish-lovers and fish-skeptics alike. It has a balanced mix of warming spices adding depth to the clean buttery firmness of the halibut. The mango salsa contrasts with a strong acid brightness and fruity sweetness. Masala Rubbed Halibut with Mango Salsa is the culmination of my 10 year quest to make a fish main course that Rebecca loves. Success! This is Rebecca's gateway fish!