I recently added this Mushroom Shawarma to my collection of vegetarian recipes. Raised a carnivore, I have prepared several meatless meals a week, acknowledging that reducing meat consumption has health benefits. For years, vegetarian meals at our home were assorted quiches or lasagnas. In recent years, I looked east to the recipes of Indian, Thai …
I discovered Musakhan — Sumac-Spiced Chicken with Onions on Taboon Bread– several years ago when I was preparing for a family trip to Jordan. I often make lists of sights to visit and foods to try before traveling and the adjectives describing Jordanian food – festive, peasant, rich, rustic, simple, meltingly tender, lemony, zesty, scrumptious, …
Musakhan — Sumac-Spiced Chicken with Onions on Taboon Bread Read More »
I am continually fascinated by how ingredients migrated from one part of the globe to another, becoming pivotal components of a distant country’s cuisine. So, it was with bell and related pod peppers of the Capsicum genus, This Chicken Paprikás (Paprikás csirke in Hungarian) is a product of such migration. Capsicum peppers aren’t indigenous …
Even though I’ve worked in Europe for many years, I have never been able to adapt to the local habit of a three-course lunch as the principal meal of the day. I don’t understand how my European colleagues stay awake and work after a huge meal. Salads, using seasonal ingredients, are my preferred midday meal. …
Quinoa Salad with Roasted Butternut Squash, Pomegranate and Almonds Read More »
This Moussaka has been a favorite fall meal since I discovered this recipe in adolescence. It is a dish that comforts the soul when summer is waning, markets are brimming with shiny, multi-colored eggplants and the scent of fall is in the air. As a child, I only knew Ukrainian food. During my first decade …
I’ve had an affinity for noodles of all kinds since childhood and when I find a new recipe, I’m eager to experiment.* This Pasta Rotolo with Sausage, Spinach and Mushrooms is another variation on that theme. I’ve made pasta by hand for years. My trusty 35-year old Atlas 150 pasta machine has produced fettucine, linguine, …
Pasta Rotolo with Sausage, Spinach and Mushrooms Read More »
This colorful Roasted Summer Vegetable Terrine makes a great meal on a hot day. It features roasted zucchini, red and yellow peppers and eggplant layered with basil, parmesan and garlic flavored cream cheese and provolone. It is a mid-summer showstopper as a flavorsome starter to a dinner of grilled fish or celebratory lunch. I have …
Simple ingredients assembled innovatively can make a delectable meal. This composed Chicken Salad with Spinach, Fennel, Buckwheat and Purple Cabbage Mousse is my adaptation of a salad I enjoyed at lunch several weeks ago in Kyiv, Ukraine. The menu simply said Chicken, oven baked with sweet cabbage, violet mousse and grains. When the dish arrived, …
Chicken Salad with Spinach, Fennel, Buckwheat and Purple Cabbage Mousse Read More »
The inspiration for this Roasted Beet and Feta Tart comes from a Norwegian recipe web site* that I occasionally check for ideas. I was attracted to the accompanying photo of a deep red and yellow tart, and the fact that it included beets, a beloved vegetable, and feta, a flavorsome cheese. I have cooked with …
Curiosity often drives what I cook and this Italian Oxtail Stew post arose from my preoccupation with learning how to prepare unusual meats. Watching Andrew Zimmern eat off-cuts and internal organs, or “variety meats” as they are euphemistically called in America, for years touting them as delicious has repeatedly piqued my curiosity and presents me …