Right about now if you walked into my house you would still smell the remnants of Indian food I cooked last night. In the January 2009 issue of Bon Appetit, I found a recipe for chicken with a red pepper and shallot curry that screamed my name. I simply adore Indian food. I adore the complex combination of spices. Indian food is rich, deep and above all else, delicious. The chicken thighs were baked in a tomato-yogurt mixture that included cumin, cayenne, paprika, cloves, cardamom, celery seeds, salt, pepper, canola oil, garlic and a few others that have escaped my brain at the moment (13 in all). While the chicken was baking and the basmati rice was steaming, I made the red pepper and shallot curry that included red and yellow bell peppers, shallots, tomatoes, jalepenos, paprika, turmeric and cumin seeds. Spicy and intoxicating. This dish warms your spirit and your belly. The perfect ending would've been a Bollywood movie, but we settled on the Superstars of Dance. So sue me. Perhaps during this new year you will take a culinary train ride and dive into some new recipes! Whatever your intentions may be for the new year, I wish you well!