Bloggers from around the world participated in the Modern Spice Potluck – they basically cooked the book! From drinks to appetizers to desserts, they cooked, photographed and blogged about their experience. You can read their brief quotes here and then click on their names to be transported to their amazing sites for more details about their experiences cooking and eating from Modern Spice.
Chile Pea Puffs - "The filling for these tasty appetizers came together in no time flat, and I forgot how handy wanton wrappers can be for quick appetizers. It was so much fun to make my own paneer (though that isn't necessary), and it was also as easy as could be. I can't wait to bring these to a real-life pot luck to share with my friends. They are the perfect party snack. Tonight, though, I enjoyed them with my husband in front of the Sci-Fi channel with a couple of beers. They made a Saturday night in feel festive." Joy Manning
Mini-Savory Cheesecakes with Tomatillo Chutney – "Don't let the long list of ingredients fool you. The recipe for the savory mini-cheesecakes is easy to make and the end result is delicious. The sweet and tart chutney is a perfect complement for the cheesecake. A savory dessert." Paula Nino (photo credit, Rachael Lee Coleman),
Pan seared trout with Mint Chutney – “"It's hard to believe that this easy recipe could taste so special, but it does. The chutney is fresh, spicy and addictive–I'll use it a dozen different ways in my cooking!" Julie O’Hara ,
Oven roasted cauliflower with fennel chili rub – "I'm glad my husband doesn't like cauliflower because I could eat the whole pan myself. Roasting brings out the best in this vegetable and the spices are warm enough to give depth without overpowering. I'll definitely be adding this recipe to my rotation." Charmian Christie,
Brown rice with vegetables and cumin – “The pulao is distinctive because of the spices enlisted in the recipe, which create complexity from minimalism.” Tara Mataraza Desmond
Saffron Cardamom Macaroons — “Making these macaroons was an adventure for me. While I’d used saffron in tagines and rice dishes, I’d never before added it to a dessert. It was perfect with the coconut and so good with the cardamom. It’s a combination I’ll be playing around with again soon.” Dorie Greenspan.