Global Cuisine

Ever wonder what it would be like to marry a man who grew up in a palace? I did exactly that when I wed Ajay Singh, a fellow journalist who had grown up in Old Delhi and the Himalayas. Throughout the 1990's, I even lived for weeks at a time behind the rusted wrought-iron gates of the Singh family's one-hundred-room Indian palace.

Ajay and I met when we were both worked at Time Inc.'s newsweekly Asiaweek in Hong Kong. Although I knew very little about my fiancé or his family background, we still got engaged within three months of meeting at a company offsite event. A few months after this engagement, I discovered that not only did Ajay grow up in a rambling old 19th-century grand manor on the outskirts of Delhi, but also that we were now set to inherit the grandest wing of the house.

It may sound like a fairytale but, of course, there's always the fine print. Mokimpur - as the house is called - turned out to be not much of a fantasy palace. Believe me, it was no luxurious showcase of velvet daybeds, gilt-framed portraits of maharajas and other lofty ancestors, and sweeping palm-dotted landscapes. Instead, it was more of a sprawling moldy tear down, with hot-and-cold running mosquitoes, belligerent peacocks, and the odd royal ghost or two.

I'm so crazy about noodles I could eat them every day and never get bored. Even the family I lived with in Italy was amazed at my capacity for eating pasta. And I love all kinds of pasta--Asian varieties along with Italian, being top of the list. Happily there are two books out at the moment that make a variety of Asian noodle recipes easily accessible to the home cook. Both have great photos and recipes that will send you scurrying into the kitchen.

First up is Takashi's Noodles. They say if you get just one great recipe from a cookbook, it is worth the price. In that case, let me tell you about Spicy Eggplant Ja-Ja-Men Udon. Chef Yakashi Takashi, owner of Takashi's in Chicago describes this dish as a Japanese version of spaghetti and bolognese sauce. It's basically a spicy eggplant and ground pork sauce over noodles with peppers, spicy notes and a creamy sauce that is enriched with sesame paste. The recipe has 18 ingredients but I skipped a few altogether and used substitutions for a couple more and can't imagine it made any discernible difference. I didn't bother with the 1/2 cup dashi, 1/3 cup canned bamboo shoots, teaspoon of cornstarch or 3 Tablespoons of sake. I used Chinese chili garlic paste instead of a Japanese variety and Chinese sesame paste instead of tahini. I had to buy exactly 2 ingredients to make the dish, green peppers and ground pork. I could eat this dish every week.!

If you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal. A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce. And for those of you who can't have your food touching (you know who you are) it's okay to keep it on a separate plate.

This cornbread does not have a dense, hockey puck-like consistency. Instead it is cakey and very moist. Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal. It melds nicely.

I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together. If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice. You must try it.

"It's all Greek to me" were practically the words that came out of my mouth when I first saw this dish listed on a restaurant menu. I didn't know what I was getting in to, but ever since that initial sumptuous taste, I have been in love and obsessed with this classic Greek casserole. Moussaka at first may appear to be a wintry meal, but late summer with its abundance of dark purple eggplants or aubergines is truly the perfect opportunity for making this dish. For me the sight of an eggplant around this time of year automatically equals moussaka. And truth be told, I love it so much that I usually end up eating the entire casserole all by myself.

This love, however, doesn't come so easy. The recipe takes real time and preparation, but it's wholeheartedly worth it. Many components can be made ahead, in particular the meat filling. The day before I plan to make this meal, perhaps for a summer dinner party, I prepare the simple ground-meat filling. Late the next morning of the dinner, I'll fry the eggplant slices for the layers. Then about an hour before guests begin to arrive, I'll make the béchamel sauce, start the assembly, and bake. After the casserole has a chance to cool for easier slicing and serving, it's ready to be enjoyed with a chilled glass of Greek white wine.