Welcome, {{first_name | friend}}!
I had a glorious time this summer touring the country to host With Love & Masalas book events alongside my amazing fellow chef friends. Thank you for attending!
As a token of my thanks, you’ll find a few exclusive gifts woven throughout this—my very first monthly newsletter!
I love summer. I love the light and warmth of the sun, and the fact that I can step out of my home with minimal preparation. But come September, I have heat fatigue. I still want to bask in all of the sun's bright glory. But I've had enough of its harshness.
Autumn feels like a gift in this way. It offers a gentle hug of warmth, with leaves starting to turn their colors. And we can still enjoy some summer ingredients—tomatoes, summer squash, corn—deepening them with ginger, cumin, paprika, cinnamon, and garam masala.
Because of those flavors, autumn always makes me think of my mom’s fragrant baked macaroni and potato pie, which featured a creamy bechamel flaked with cumin seeds bloomed in butter. (I loved finishing it with some spicy tomato ketchup!) To this day, that dish reminds me of this sensory, transitional time of year—of my mom, her love for our family, and the warmth of coming home.
This newsletter is a homecoming of sorts for me. It's a way to keep delicious conversations going and to expand our community of curious cooks and heart-forward diners.
Here’s what you can expect each month:
Seasonal stories that I hope inspire time in your kitchen.
A lesson on a lesser-known spice that’s beloved in my cooking. Plus, 3 easy ways to start using it today.
A fragrant, flavorful recipe featuring a Cardoz Legacy product or another spice—Indian, American, and otherwise!
Product announcements + event invitations!
And now—your two exclusive gifts!
First, summer event guests been automatically upgraded to a paid newsletter subscription at our highest levels! Second, as one of our “3-course meal” subscribers you get a free Wild Mountain Cumin from Burlap & Barrel!
(Free subscribers, upgrade your access for monthly freebies & discount codes!)
September Recipe
Toasted Black Cumin Dressing
In this recipe, toasting and grinding black cumin seeds releases their fragrance and softens their slight bitterness to create a final tangy, sweet, smoky dressing with mellow warmth and inviting aroma. It beautifully complements a fall vegetable salad. But it’s also robust enough to handle these heartier applications.
Drizzle it over hot grilled zucchini before serving.
Toss it with cooked and cooled white beans, chopped onions, and fresh parsley or cilantro for a refreshing bean salad.
Spoon it over roasted sweet potatoes for a versatile side dish that offers a gentle pop of acidity and slightly smoky heat.
Makes about ½ cup of dressing
Ingredients:
2 tsp black cumin seeds
½ cup olive oil
2 Tbsp red wine vinegar
1 Tbsp honey
2 tsp Chaat Masala
½ tsp sweet paprika
salt and pepper to taste
Directions:
In a small pan warmed over low heat, toast the cumin seeds until they release their fragrance and slightly darken in color—2-5 minutes. Move to a mortar/spice grinder and cool completely.
Pour olive oil into a small bowl or 2-cup measuring cup. Whisking constantly, whisk in the vinegar, honey, Chaat Masala, and sweet paprika.
Grind the cooled cumin seeds into a powder and whisk it into the dressing.
Season with salt and pepper, taste, and adjust to your preference.
