Friday, December 25, 2009
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Index
- Acorn Squash (1)
- Almonds (1)
- Apples (1)
- Arugula (1)
- Asparagus (2)
- Bananas (1)
- Basil (1)
- Basmati rice (1)
- Bell Peppers (1)
- Blueberries (2)
- Bread (1)
- Brussels Sprouts (1)
- Cabbage (1)
- Cardamom (6)
- Cardamom Kitchen iPad App (1)
- Carrots (1)
- Cherries (2)
- Chicken (3)
- Chickpeas (2)
- Chives (1)
- Chocolate (5)
- Cinnamon (2)
- Cloves (2)
- Coconut (2)
- Cookies (2)
- Corn (1)
- Cranberries (3)
- Cream cheese (1)
- Cucumbers (1)
- Cumin (1)
- Curry Leaves (1)
- Devon Avenue (1)
- Dill (1)
- Dulce de leche (1)
- Egg whites (1)
- FAQs - Indian cuisine (1)
- Fish (4)
- Ginger (1)
- Gooseberries (1)
- Green Beans (1)
- Honey (1)
- Kale (1)
- Kitchen Basics (2)
- Lemons (3)
- Lentils (2)
- Mozzarella (1)
- Mung Dhal (1)
- Mustards seeds (1)
- Oatmeal (1)
- Onions (1)
- Peaches (1)
- Pecans (1)
- Pinto beans (1)
- Plums (1)
- Popcorn (1)
- Potatoes (4)
- Pumpkin (1)
- Raspberries (3)
- Red currants (1)
- Rhubarb (1)
- Rice (2)
- Rosemary (1)
- Salmon (3)
- Semolina (1)
- Spaghetti squash (1)
- Spinach (2)
- Strawberries (8)
- The Kerala Pantry (4)
- Tips - cutout cookies (1)
- Tips - spices (3)
- Tomatoes (2)
- Tours of Devon Avenue (1)
About
- Cardamom Kitchen
- Chicago, Illinois, United States
- Susan developed a passion for flavorful food as a child. Under her mother's wing, she learned to prepare everyday Kerala dishes. The hypnotic rhythms of the kitchen (mincing, chopping, mixing) always drew her back to its belly. As a college student, she made simple comfort foods like spaghetti riddled with garlic and tacos spiked with cilantro. In her twenties, Susan moved to Tokyo in search of adventure where she embraced Japanese culinary traditions. There she learned to value individual ingredients and tapped into the power of plating. Once back in the U.S., Susan earned a Masters Degree in Public Policy. Her passion for the culinary arts led her to Kendall College in 2005 where she trained as a chef. After a foray in the food industry, she started Cardamom Kitchen. Her mission is to promote home cooking and nutrition in the kitchen and on the policy front. Susan has led cooking classes at Whole Foods, Gilda's Club, the City of Chicago's World Kitchen, Common Threads, farmer's markets and private classes for children and adults. Using her policy expertise, she advocates for changes to the food system that promote wellness and address hunger.