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.
Pomegranate Delight – “This is a very refreshing drink, perfect for sipping on the deck while reading a good book. Pomegranate is one of my favorite flavors, and it was terrific with rum.” Miss T ,
Paneer with Apricot and Orange Chutney — "Monica's Paneer with Apricot and Orange Chutney is super easy to prepare even when making the paneer cheese from scratch! As a side or an hors d'oeuvre, I love the balance achieved between the chutney's sweet-tart heat and the paneer's creamy firmness. Delish!” — Peggy Bourjaily,
Eggplant and Tomatoes with Cilantro – “This is a versatile dish with authentic Indian flavours. The texture makes this a real candidate for suppers by the fire, or for rustic lunches. Monica has crusty bread as the accompaniment and that would be lovely, but I’ll eat mine with roti and Indian pickles. Try this with your next roast dinner: Idaho potatoes are a key ingredient here but for those of us who have no idea where Idaho is, we can use our favourite local potato, it will work just as well. I’ll make this again!” Chrissie Walker,
Pan Seared Trout with Mint cilantro Chutney — "This was about the world’s fastest dinner, and everybody loved the vibrant, herbal sauce atop the simply sauteed fish. I also liked this recipe because it gave me a chance to use some of the mint from my fledgling herb garden. The chutney doesn’t keep all that long, but it’s so easy to make that you can put it together in just a few minutes and serve it fresh for dinner." Rochelle Myers,
Rice Pudding and Mango Parfait – “ This recipe is not only fun to make, but results in such a beautiful dessert that I almost didn't want to eat it. I have a personal love affair with cardamom, so this dessert was a joyous occasion for me. A perfect summer dish!” Stephanie Stiavetti,