by Isha Karim (’22)

The Spice of Life column is an ethnic food review column that covers a different dish made with common, simple ingredients but with an unexpected twist. More importantly addressed, however, is the richness of various cuisines when tasting something unexpectedly cathartic yet heartwarming.

The Spice of Life: polos

by Isha Karim (’22) | April 8, 2022 While spring and summer have us looking to fresh, citrusy dishes, I can’t help but crave a spicy rice-based dish, especially the kind that results in an afternoon nap. Internationally, many tropical regions have perfected this balancing beam of refreshing and filling, from jerk chicken to Ethiopian…

The Spice of Life: Greek squash tarts

by Isha Karim (’22) | March 21, 2022 I’ve been hearing the phrase “spring has sprung” for the last few weeks, and I can’t help but agree (and so do my raging pollen allergies). Floral and citric flavors tend to guide our spring palates, but this month, I’m looking to the crisp oranges and yellows…

The Spice of Life: preserved lemons

by Isha Karim (‘22) | February 11, 2022 As our mild California winter comes to an end, spring flavors are back in season. Spring cooking demands citrus, leafy greens, and nutty notes of almond. For me, the essential spring ingredient is a lemon. Just a hint is enough to brighten any dish or drink. From…

The Spice of Life: Tvorog

by Isha Karim (’22) | November 19, 2021 With Thanksgiving around the corner, I’m always the first to claim the charcuterie board at the potluck. Typically, my twist on this appetizer classic is vegetarian and ethnic: how can we substitute traditional ingredients for lesser known classics? I see the perfect charcuterie board like a globe,…

The Spice of Life: Molokhia

by Isha Karim (’22) | October 11, 2021 Soup really is a culinary masterpiece. Both the end product itself and the process of making it take me back to my childhood and cold evenings. It’s the perfect remedy for anything from a cold to a heartbreak, and I willingly swear by its transformative capabilities. With…

The Spice of Life: kukul mas maluwa

by Isha Karim (’22) | May 10, 2021 Despite May setting in, a chill seems to have descended upon us. For me, at least, that means an unexpected onset of cooler temperatures and the looming close to the semester, both of which require immediate attention, preferably in the form of warm, starchy dishes. In my…

The Spice of Life: rujak

by Isha Karim (’22) | March 29, 2021 Spring has sprung. It’s my favorite time of the year, mainly because my favorite produce begins to come back into season after an awfully long winter. Armed with a boatload of fruits from my local grocery store, I’ve been on a journey to find something to do…

The Spice of Life: harira

by Isha Karim (’22) | March 1, 2021 There’s nothing better to close off winter than a nostalgic meal that takes us back to the crisp mornings and long nights of late November. As we enter the springtime, change is challenging, and I’m seeking comfort food to fall back on. Soups are something that I…

The Spice of Life: shiro

by Isha Karim (’22) | November 16, 2020 As we wrap ourselves in more layers and the days start to feel longer, nothing is more exciting than a warm Friday evening. I sink into a calming routine packed with familiarity: a good book, fuzzy socks, and comfort food. For me, comfort food is spicy food,…

The Spice of Life: spinach and chermoula pie (a Lebanese dish)

by Isha Karim | October 5, 2020 I hate nothing more than pies. Apple pies, sweet potato pies, pumpkin pies, pies galore are the quintessential American dishes. And yet, even to a sworn pie-hater like me, there is nothing more picturesque and heartwarming than a family gathered around a perfect piece of puff pastry and…