Got Starch?

If ajwain seeds are an acquired taste not to worry as you'll happily grab hold of their subtle earthy-bitter flavor in the first bite. A South Indian classic purported to settle upset stomachs (who knew!) and rouse lagging taste buds, Ajwain Rice is a terrific light lunch on its own, served with nothing more than a cool raita, but Cafe Drake prefers it as a vegetarian entree alongside assorted veggie dishes as seen above. Convinced? Here's how: You'll need about 2 cups of cooked rice; chilled rice is less likely to clump. In a large-ish skillet heat a couple of tablespoons of grape seed or canola oil till hot but not smoking. Toss in a small handful of raw cashews and fry until just golden. Remove with a slotted spoon and drain; set aside. Now reduce heat to a medium flame and add to the skillet 2 t. ajwain seeds (also known as carom seeds) and 1 t. cumin seeds. Let the spices sizzle for a few seconds then add: 1 thinly sliced onion, 5-6 curry leaves (if you have them) and 2-4 dried red chilies. Cook until onion starts to change color and add rice. Toss very well to coat rice in seasoned oil and flavor with salt to taste. Serve warm garnished with cashews.

Another unpredictable masterpiece from the always deviceful Rozanne Gold,spaghetti dressed with a Pecorino Romano, black pepper and pulverized pork rinds sauce. Smoky and infinitely savory.

Beneath the unassuming crusty surface of sliced spoon bread lies a rich and creamy bleu cheese and caramelized onion center. Easy to dress up, any spoon bread recipe can be adapted by tossing in optional add-ons in the final mixing stage prior to baking. Cafe Drake always adheres strictly to the basic recipe from The Fanny Farmer Cookbook (the entire original 1817 edition can be found here, free). Score your on bonus points by stirring in combos such as roasted peppers and grated Provolone or shredded carrots with scallions and minced garlic.