I used to have a fairly major parsley aversion. Too much of it (which usually amounted to anything over about 1/4 tsp) would completely ruin a dish for me. I think it was mostly a mental hang-up though, because I’ve been known to polish off loads of tabouli in [...]
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Our Jamie Oliver cookbooks have been getting a lot of use lately, and with good reason. He’s got such a great approach to food, particularly pasta! I used to think I was tired of Italian food, but his recipes just keep proving me wrong. Sometimes he can be a [...] Discovering that I could make fresh pasta will probably remain one of the highlights of 2010, even though it happened on the third day of the year. I don’t know if you regularly eat fresh pasta, but it is so much better than dried (and it cooks much faster!) [...] We were having friends over for dinner, and after planning the menu, I remembered that one of the guests HATES eggplant. I had already bought everything I needed to make this, so I whipped up a batch of hummus to serve along with it, so she would have something [...] As tempted as I was to eat all my homemade ricotta by the spoonful, I wanted to figure out a recipe that would really let it shine. I’ve made ricotta-stuffed tomatoes before, but this time I decided to make them a little heartier by mixing cooked millet and ricotta [...] I don’t want to be the bearer of bad news, but it’s coming sooner than you think. The end of summer. For some this is a melancholy time filled with mourning the loss of late sunsets and hot days, but for me the coming of fall has always been [...] Note: I’m currently in Seoul, waiting for my flight to Bangkok! I will post updates soon, but in the meantime… Moussaka! For some reason, midway through the day, I decided I wanted to make Moussaka for dinner. I don’t know why, but it seemed like a reasonable thing to try [...] I love chips and salsa, but I don’t feel like one salsa is enough. So here are two recipes: one is red, one is green; one is spicier, one is mild; one is all fresh, one has some roasting. They are both very simple and quick. [adapted from Mexico [...] This is a simple and comforting stew that is great over steamed rice, and really easy to make. It makes quite a bit, so plan on feeding about 6 people, or having great leftovers. (Adapted from “Alice’s Kitchen: Traditional Lebanese Cooking” by Linda Dalal Sawaya) 1 1/2 lb green [...] |
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