A masala dosa with warm potato curry, a glass of lassi, and a tomato and lentil rasam spiced with chili and turmeric are among the flavors found in the southern Indian city of Chennai. The capital of Tamil Nadu is known for its vegetarian, fish, seafood and rice-based dishes.
Dominant spices can overpower fresh fish flavor, Henrie Geyser writes, but he has been lucky in his experiments with tuna and swordfish. This recipe for swordfish steaks with a spicy Thai coating can be served with extra lemon slices and mashed potatoes with garam masala.
Sasha Issenberg's book, "The Sushi Economy," due out next month, explains how sushi is a symbol of the global economy. Although its origins are in Japan, the delicacy has become the product of a worldwide supply chain.
Culinary Institute of America student Jason Kirchner was one of a small group of students touring a ranch owned by Nita Gizdich. Gizdich has students pick strawberries on their tour of her Northern California ranch in exchange for her agricultural wisdom of how wine, apples, artichokes, raspberries and strawberries are produced.
Traditional Indian spices add a variety of flavors to the cuisine that introduced the world to curry. Seven staples in most Indian kitchens include cumin, garam masala, turmeric, Indian five spice blend, mustard seeds, coriander and red chili powder.