Aloo Methi (Potatoes with Fenugreek Leaves)

One can never have enough recipes for potatoes, and for those who like to cook, they are one of the most versatile and inspiring vegetables to cook with. In my kitchen, I specialize in Indian creations, so accordingly, I offer up yet another Indian classic. If you aren't familiar with aloo methi, you'll be happy to discover this treasured, easy-to-prepare pan-fried, dry-textured vegetable side dish.

Ethiopian Cauliflower, Potatoes and Carrots (Wot)

Wot is a magical gem of Ethiopian cuisine. Meaning stew, wot varies in texture from thin to thick, and also ranges from spicy hot to mild on the heat spectrum. The spicy sauce for wot, known as kulet, is generally made first and then followed by the addition of the main ingredients for the stew, and this is all simmered together until thickened and cooked throughout. The main features of the kulet are onions or shallots, oil and seasonings.