Global Chronicles

I’m always interested in how to heighten taste, and you should be, too, since taste wanes with age. I was delighted to see, smell, taste and enjoy cilantro/coriander throughout my Indian culinary journey, both within chutneys and other sauces and frequently as a garnish, or even eaten on its own. You’ll see why I’ve heightened cilantro to stardom status in my Global Chronicles blog, and why you should, too!

During my cooking classes in Delhi, Mysore and Cochin I saw, tasted and smelled ghee firsthand in delicious applications, and knew that I wanted to share these with you for your culinary appreciation. I think that a fresh look at the nutritional attributes of ghee might help to put it into nutritional perspective, too.

To really appreciate and enjoy Indian food at its finest, one must keep an open mind about its multi-faceted cuisine—including its vegetarian foundation and range of spiciness. Come sense this invigorating cuisine with me!

In my ongoing quest to explore TasteOverTime, I’m headed to India to search for traditional tastes and textures and newly minted ones. They represent a mélange of flavors and cuisines as diverse as India’s population, influenced by climate, conquerors, cultural practices, geography, history, religions, trade and so much more!

Come along and read about my fascinating journey amongst Tahitian tropical vanilla acreage in Taha’a, a 21 square mile small island in the Society Islands, and see firsthand why this little baby is worth big buckeroos!

I don’t know about you, but I never tasted a mango until I was quite an adult. And then I couldn’t distinguish a mango from a papaya—except for their degree of mushiness. That was until I traveled halfway around the world to French Polynesia and literally pulled mangoes off the trees that lined the streets and filled the countryside. For those of you who are not greeted by mango trees outside your door, I’ve got mango recipes galore! Welcome to the tropics!