This was a great read over at Serious Eats about techniques for making a kick-ass channa masala. I really liked one we had this past weekend, but there’s no reason not to think I can’t improve upon it.
I realized that I’d actually found the perfect solution just a couple of weeks back, when I was working on my recipe for hummus. In his book, Zahav, Michael Solomonov recommends blending garlic directly into lemon juice in order to tame its bite.
He goes on to discuss how he likes that learning one thing about one type of food allows you to bring it to another type of food and it’s like -boom!- doors open. As someone who likes to cook, stumbling into this world where people are playing and sharing and making great food is just fascinating to me.