Rekha Chedalavada, is a writer of cultural and feminine identity. She lives in the Garden State where she is sometimes lured to write about food, identity & the co-existence of man with nature. She accepts payment in the form of legal tender and really good
+ more bio informationWhile I adore Cape May, NJ for it's impressive collection of Victorian homes as well as a prime migratory stopover for avians, what draws me most are the restaurants, as bountiful and variable as the tide. When I arrive in town the first thing I do is make a reservation at the Black Duck restaurant.Black Duck on SunsetEnsconc... More..
In chilly weather nothing warms the stomach better than a hearty soup. When it comes to robust soup fare, pound for pound, or link for link, sausage is one of the most potent elements in the culinary arsenal. I've tested variations of a Portuguese sausage soup recipe and found that low fat substitutions work just as well as t... More..
Herbed butter is an easy way to inject great flavor to breads, meats or vegetables. This recipe can be made in advance and the butter can be stored in the freezer and defrosted minutes before serving.Two sticks of unsalted butter at room temperatureOne teaspoon of lemon zestOne teaspoon of fresh herbs, finely chopped. The opt... More..
Dry Spice Rubbed Salmon with an Indian KickSalmon is one of the most versatile of fish. It can be fried, broiled, ground into a patty or sliced raw in sushi. One of the easiest and tastiest methods to showcase its firm flesh is to dry rub it with spices and grill it over an open flame. Salmon is an oily fish and can stand up ... More..
Rekha Chedalavada
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