“Iconic cuisine” is an apt description for the food of Bengal. Bengali sweets may be among the region’s most famous contributions to Indian cuisine, but its extraordinary vegetable dishes deserve equal attention. Among my favorites is charchari, a uniquely Bengali style of cooking that transforms simple vegetables through a combination of simmering, steaming and, finally, controlled caramelization.

At Inn Season Cafe, sautéing tofu was an art form. A hot steel pan, careful timing and a little patience transformed simple tofu into something deeply savory and satisfying. This Black Pepper Tofu recipe uses just four ingredients, with easy air fryer and oven options for the home cook.

For generations, preserving the summer harvest has been one of the great culinary traditions of orchard regions around the world. While many peaches become jams, preserves, or pies, this roasted compote is my way of capturing the remarkable flavor of the Okanagan’s freestone peaches in one simple recipe that lets the fruit remain the star

Of the desserts developed during those years, Cashew Cardamom Cake remained one of the most requested. It stayed on the menu rotation through much of the café’s remarkable 39-year history and became a favorite for birthdays, celebrations, and countless memorable dinners shared with family and friends

When filmmaker and chef Keith Famie called to share his vision for Detroit City of Chefs III, his excitement was contagious. This new chapter, he explained, would spotlight Michigan’s growing movement toward vegetarian and plant-based cuisine. ChefJimmy Schmidt, renowned chef and three time James Beard Award recipient, was already on board, and Keith invited me to join in shaping the story.

These medallions capture the essence of autumn: earthy, bright, and full of texture. Toasted pistachios and Cavolo Nero kale create a deep green color and nutty aroma that feels both rustic and elegant.