Madame Scientist is a professor at a large, private research university in Baltimore. She experiments, writes, cooks and teaches both at home and in the lab.Her blogs aim to entertain and offer a handy source of procrastination, of which this author has considerable expertise. Enjoy!

• More serious stuff at http://www.bs.jhmi.edu/physiology/raolab/home.html

• Follow her on Twitter @madamscientist

On Mastodon: @madamscientist@mas.to

Recipe Index:

  • Indian Cooking

Poha (beaten rice) with potatoes

Mattar Paneer

Zucchini Koftas (vegetarian meatballs!)

Channa Masala

Alu Methi (potatoes with fenugreek)

Collard Greens with Cumin Potatoes

Baingan Bharta (roasted eggplant dip)

Baba Ghanoush (roasted eggplant dip with tahini)

Gobi Musallam Stuffed, roasted whole cauliflower

Dum Alu (whole baby potatoes in gravy)

Heerakayi Tove (lentils/dal with ridge gourd)

Dal Puree with Tomatoes and Chard

Stuffed Poblano Peppers

Masala Dosa and Cabbage Adai

Methi Paratha (Flatbread with Fenugreek)

Mango Rice

Basmati Pilaf with Carrots and Spinach

Cumin flavored Rice

Tagine with Roasted Vegetables

  • Baking

Pumpkin Pie

Orange Cranberry Mini Muffins

Blueberry Lemon Muffins

Strawberry Scones

Banana Walnut Bread

Zucchini Bread

Corn and Cheese Bread

Strawberry Crostata

Lemon Bars

Key Lime Pie

  • Soups

Fennel Soup

Cream of Broccoli Soup

Watercress Soup

Black Bean Soup

  • Pasta, Salads, Sides and Appetizers

Sweet Onion Jam

Roasted Cauliflower Pasta with Sundried Tomato Pesto

Couscous Salad


Rooster Sauce

Savory or Sweet Wontons

Tofu with ginger and scallions

Baby Bok Choy Stir Fry

Ginger Sesame Noodles

20 Responses to About

  1. Karen says:

    Hi, I just.discovered your site and wanted to let you know how much I enjoyed the humor that shows in the stories that you share with your readers. Cooking can be fun and as your recipes show, you don’t always need exact measurements.

    • Thanks, Karen! Coming from a scientific background where accuracy is critical to replicate an experiment, I find it liberating to to be recklessly slapdash in the kitchen, even if the results are sometimes hit and miss.

  2. Marc Ponomareff says:

    Thought I’d leave my contact info here, far from the madding g+ crowd, simply to correspond about fiction, cooking, what have you, should you ever feel like emailing. I had no idea you were such a ‘foodie’ — a background in bio-chemistry surely gives you an edge there 😉

    lol, a baking recipe with apologies to Nancy Sinatra and Lee Hazlewood…


    • My foodie blog is a thinly veiled excuse to release a barrage of verbiage on an unsuspecting audience. Lacking a creative bend of mind (unlike you, bah!), I must improvise any which way to let the words out. Don’t you think I can be forgiven for maligning Ms. Sinatra in the quest for the mot juste? 🙂

  3. Marc Ponomareff says:

    I made your version of “Gobi Mussalam” today (minus the peas, as I didn’t have any on hand): delicious!! It’s a time-intensive vegetarian side-dish but well worth it.

    I’m also a firm believer in making up the spice ratios as one goes 🙂

    • Wow, I’m delighted that you gave it a try…wish I could check it out! Definitely time consuming..not an everyday endeavor. As for not measuring spices..akin to mutational drifts that fuel selection of the fittest. That’s my official scientific reason and I’m sticking to it!

  4. Pat Deneen says:

    Hi I just discovered your blog and can not wait to try some of your recipes. They look yummy. Thank you!!!

  5. Hope Robinson says:

    Found your blog while reading a journal article and trying to understand what they meant by watercress leaves… I was pleasantly surprised to find a scientist and chef! After all, cooking is just science for hungry people, right? I am about to embark on my graduate school experience – scary stuff, but it helps to see people like you who have made it work! I look forward to reading more!

    • Cooking is very much a “bench” science, and the kitchen experimentation is a natural extension of my life in lab. Here’s wishing you the very best in grad school, Hope. Do let me me know how it goes (cooking and research)!

  6. Renu says:

    Came across your blog yesterday and got totally hooked to your writing. Love the way you explain food / science. Do you have opening in your lab, would love an opportunity to get insights into your writing skills and food :).

  7. I will have to check out some of your recipes!

    • Mademoiselle Scientist, with that awesome pen name, of course we have to follow each other! They do say great minds think alike 🙂 It was great to meet you, keep in touch.

  8. M. Aamir says:

    #Allah bless you always dear Ma’am. Keep going strong. Spread your glow of true inspiration. 😊

  9. Jane says:

    This is my third year in a row making Cauliflower turkey for thanksgiving ! Thank you so much …I never use measurements in my cooking either .. So yes it’s hit or miss .. But overall it’s enjoyed yearly and going to become a tradition for me to make.

    • Thank you, Jane! Happy Thanksgiving to you and yours. My cooking is definitely hit or miss. It’s a family joke. Besides, they won’t appreciate our successful creations as much unless we serve up a few duds 🙂

  10. Peggy Roll says:

    Hi! I just found this blog when my biochemistry professor husband was reading an old ASBMB Today article from Nov. 2015. We are from the Rochester, NY area. You are my kind of experimental cook! I am an historic cook at the Genesee Country Village & Museum and I love trying to use nineteenth century recipes, especially in baking bread. I want to try your pilaf recipe for my family this holiday season. I’m looking forward to trying some of your spices. Thank you!

    • Delighted to make your acquaintance, Peggy. I’m hoping to revive my writing on this blog (after some neglect) and look forward to checking out your recipes too. I went to grad school at the U of R and love the area!

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