Tang and Spice

Garlicky, creamy fettucine with sundried tomatoes and parsley

I think that if you were to try to describe my cooking style, it wouldn’t exactly be simple. Over the years, I’ve learned to turn down the chaos, but honestly I tend to take average ingredients and make them flavorful as opposed to starting with high quality ingredients and presenting them relatively as they are. This pasta dish is just that — as simple as I could get. I got a pasta attachment to my KitchenAid almost a year ago, and I’m obsessed with it. Fresh pasta is so delicious and so much easier with the attachment. The hardest part is making […]

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Garlicky, creamy fettucine with sundried tomatoes and parsley

I think that if you were to try to describe my cooking style, it wouldn’t exactly be simple. Over the years, I’ve learned to turn down the chaos, but honestly I tend to take average ingredients and make them flavorful as opposed to starting with high quality ingredients and presenting them relatively as they are. This pasta dish is just that — as simple as I could get. I got a pasta attachment to my KitchenAid almost a year ago, and I’m obsessed with it. Fresh pasta is so delicious and so much easier with the attachment. The hardest part is making […]

keep reading

more recipes ⬇

About Me

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Hey there! Welcome to my cooking blog. My name is Karishma, and I am a recent grad now working in Boston in analytics. You might be wondering how I got into cooking. I first started by watching Food Network the summer into 7th grade. I started easy…chicken cacciatore from Everyday Italian, bbq chicken sandwiches from Rachael Ray, and I have since worked my way up in the 11 years since then! Once I began learning how to cook, I took over holiday dinners at my house as head chef, which meant enlisting my family members as my sous chefs.

Fast forwarding a few years — once I moved into an apartment junior year of college, I could finally cook on a regular basis. I am also lactose intolerant and couldn’t necessarily stomach our dorm food (why is dorm food so bad?!), so I wanted to just be able to eat fresh, delicious food on my own terms. Cooking became a relaxing activity for me after multiple classes a day and constant studying. I learned that you can win a lot of brownie points by cooking for your friends. And finally, I gained a lot of knowledge in the art of cooking itself, as well as multiple different cuisines. And finally, That being said, there is still so much I don’t know!

I created a blog so that I could share my creations with others and learn a lot along the way. Hence, Tang and Spice was born! The name Tang and Spice was used to try to illustrate my point of view in cooking. As I said, I love different cuisines, but one of the connecting factors in the food I cook is the actual flavors. I always find myself adding spices and a lime (or something acidic of that nature) to my dishes.

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