Over time, our tastes change, a fact that was brought home to me last week when I made one of my old standard recipes from the days when I had just read Eat to Live and started trying to make my main dishes more vegetable-centric. Vindaloo Vegetables, an adaptation of a recipe by Robin Robertson, was perfect: full of vegetables and easy to make. But when I made it again for the first time in years, I found that it needed more flavor and crisper vegetables. So I updated my recipe to include a little more seasoning and slightly different instructions for adding the vegetables, and I took new photos while I was at it. I think the recipe is much improved. Take a look and see if you agree.
