favorite curry – Twice as Tasty

Many of my most popular workshops began as requests from readers, including one of my favorites: Indian Spices: Marvelous Masalas. The techniques I share apply to all sorts of spices, whether you’re making a spice mix for pumpkin pie or one for a curry. You can get a taste of these techniques in the recipe I share this week in my Twice as Tasty column for the Flathead Beacon.

The blend of spices that go into this curry recipe often feature in preground masalas, but here the whole spices are mixed directly into the dish for bright bursts of flavor. Whole spices hold onto their flavor far longer than ground ones, so transitioning to keeping whole ones in your kitchen not only lets to grind them at home in small batches that stay fresh and fragrant but also gives you a ready unground supply for curries, pickles, your own spice blends, and more.
Learn to make Potato, Mushroom, and Spinach Curry

No matter how cold or gray it is, it feels like a little bit of spring when I spot the first herb and bulb shoots poking through ice and snow. Although I freeze, dehydrate, and otherwise preserve homegrown herbs to use all year, I’m always eager for the first fresh cuttings. Once enough have popped up that I can do more than sprinkle them as a garnish, I make savory scones packed with fresh herb flavors.

I share a savory version of my favorite scone recipe in my Twice as Tasty column for the Flathead Beacon. In early spring, I use chives and parsley, the first herbs that appear in my garden or I can get fresh locally. As the weeks pass, I start to swap in sorrel, oregano, rosemary, sage, thyme, basil, dill, and more.
Learn to make Savory Herb and Sour Cream Scones and more