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Diane Gilliam is the author of chapbook Recipe for Blackberry Cake , 1999; and full length books One of Everything , 2003; Kettle Bottom , 2004, winner of the Perugia Press Prize ; and Dreadful Wind & Rain, 2017. She is A Room of Her Own Foundation 6th Gift of Freedom Award winner, 2013. AROHO gives this award biennially to a female poet, fiction writer, or creative nonfiction writer to complete a project for publication over a two-year period. She also received, in 2008, the Thomas and Lillie D. Chaffin Award for Appalachian Writing.       I first met Diane about ten years ago at the Appalachian Writers' Workshop, Hindman Settlement School, Kentucky. We roomed together there once and have been friends since. I received an advance copy of Diane�s Dreadful Wind & Rain, expected  from Red Hen Press in 2017. Diane is a small unassuming woman, but when she speaks through her poetry, usually in persona, she packs a wallop. You just don�t see it coming. The po...

Mosaic of Flavors   Indian cuisine is multifaceted in part because it's meant for more than just nourishment. "It's a social act that binds communities together". "To make that happen, you need a plethora of flavors and textures in the dishes." Contrasts are a paramount concern. Cooks strive for a mix of crunchy, creamy, and tender textures; hot and cool temperatures; a vibrant spectrum of color; and flavor notes that span octaves from spicy to sour and salty to sweet. Tofu Saag   "Restaurant chefs these days put cream and other goop in saag. For Indians of my generation, that's unacceptable: The smooth spinach puree is where the creaminess comes from on your palate". Technique here is to pat the tofu dry very briefly, rather than for 20 or 30 minutes. This keeps it moist and creamy inside, and the outside still gets browned. Look for ghee�clarified, toasted butter�at Indian or Asian markets. Pear Chutney   "Chutneys enhance flavors in Ind...