I actually can’t remember the first time I had this dish, but suffice to say that it was love at first bite. While I’m an equal-opportunity-Korean-food-eater, I have to first say that this might be our CTO Alex’s favorite dish of all time. So Alex, this one’s for you! I’ve been a fan of Korean… Read More »
“ I’m a former chef so my cooking is aggressive, big-flavored, and unapologetic. I incorporate inspiration from around the world into my food, using bold spices and seasonal ingredients to make hearty, satisfying dishes. ”
In addition to being the “Chief Nosher” at NoshOn.It, Vijay is a “recovering” professional chef who has been in the restaurant and food world for over a decade. His food is always hearty, satisfying, and flavorful – a style influenced by his Texan upbringing and Indian heritage. This dish is one of his staples and, luckily, something that the NoshOn.It team has enjoyed on many occasions!
Make sure to say hello to Vijay on Twitter.
If you’re walking down the cobblestone streets of Siena, either you’ll be tempted to look up at the towering brick spires or you’ll be watching your footing. But trust me here, ignore the towers and risk tripping: the treasures of Siena lie in its pastry shops. Panforte, marzipan, and biscotti are piled into confectionary towers,… Read More »
When the weather gets cold, we dig into the back of our closets to pull out a kitchen gadget that takes a “hibernation” during the summer – the slow cooker. And while soups and stews might be the backbone of what slow cookers excel at making, we recently used ours to make this creamy, vegetarian… Read More »
Sometimes the best things in life are the most simple and this recipe shows how to make one of the most basic yet authentic of pasta dishes. Commonly found across all of Italy, spaghetti aglio e olio (garlic and oil) creates a glistening sauce from just 2 simple things – extra virgin olive oil and pasta… Read More »
Congee (also known as jook) is the ultimate Chinese comfort food, an everyday rice porridge often eating at breakfast but also served to people when they are ill. Warm, comforting, and filling, the core of congee comes from humble origins as it was intended to make a little bit go a long way. Just 1… Read More »
This year, we’re all about giving the gift of handmade goods. Whether bought or purchased, locally made (as local as your kitchen) gifts made with love are so much better than anything you can buy at a big box store. You might have friends who are canning connoisseurs but if you don’t want to go… Read More »
For the full story on how these tacos came to be, see our post here. Sometimes, eating food out of a truck just makes it taste better, doesn’t it? A few months ago, we had the chance to try the famed Cap’n Crunch Tilapia Burrito at the Thai taco truck Cucina Zapata on Drexel University’s… Read More »
As the seasons start to change, we’re looking for cockails that warm us up from the inside out while still giving a nod to summer. In this cocktail, Vijay takes a basic recipe for a classic Manhattan (using rye whiskey instead of bourbon) and gets “jammy” by adding both blueberry and blackberry preserves. If you’ve… Read More »
Channa Masala (also known as Chole Masala) is a staple in nearly every Indian kitchen. Once you have a well-stocked spice cabinet (which you can put together easily by visiting an Indian grocery store), you barely need to go to the store to make this dish together on a weeknight. Indian food is all about… Read More »
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