Awaze is an Ethiopian hot sauce featuring berbere, a distinctive hot, peppery, and aromatic spice blend consisting of an array of spices, seeds, and herbs, most commonly chilies, fenugreek, holy basil, paprika, coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and ajwain seeds. Additional ingredients are included to round out this incredibly easy-to-make no-cook condiment for a balance of heat, sweetness, and bitterness. Traditionally, awaze includes mitmita, another Ethiopian spice blend (here I've used just berbere spice powder as it's readily available in many stores worldwide), and t'edj, a sweetened honey wine, although gin, whiskey, or red wine serves well as a substitute.

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Potatoes are a treasured addition or feature of almost any meal, and the quick and easy preparation for this colorful side to accompany other Indian dishes is one that you may find yourself turning to often. This combination is simply delicious in its own right, with the addition of fresh red bell pepper and an array of treasured spices that those of us who regularly enjoy cooking up Indian creations with likely have on hand.

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Hot fresh cooked rice is something I actually enjoy on its own, but I do usually dress it up a little to go with meals. Because I focus so much time and energy on the main dish of my meals, I'm always thinking of quick and easy ways of to lend flavor and elegance to even a humble pot of rice. After all, even if the rice isn't the starring dish on the menu, as a side it can shine just as much as the main dish with a little love and attention … and seasoning.

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Eggplant is one of my favorite vegetables to work with, and also, I think, one of the more under-appreciated ones in this part of the world, despite its popularity in many cuisines around the world. When I was growing up, family meals always featured vegetables, but eggplant never once made an appearance. Unlike other vegetables, it does not have much flavor one its own, but the beauty of eggplant is that, when prepared with some love and attention, it takes on the flavors of what it is combined with and then really shines in its own right.

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