I don’t know how comfortable you are about including non-traditional dishes, like this one, in your Thanksgiving feast. If you are open to it, then you must try this one. It requires only four ingredients and take about 30 minutes…
In my family and Homeland we have a lot of respect for vegetables. They get more attention than meat. You’ll never hear my mother rave about a steak or sausages. But she’ll always describe to you the perfect green beans…
I adapted the recipe from Mark Hayman’s cookbook What The Hell Shall I cook? Mark adapted it from Hugh Jackman. I googled the recipe to see where it originally came from; Central and West Africa but I was wondering who’s…
I don’t like leftovers. I don’t like to eat them nor put them in a container, knowing that I would end up throwing the food away and wasting more by washing the container. My husband loves leftovers though he rarely…
In the hot summer days, when I can’t eat anything but vegetables, I like to roast any vegetables I have in hand and serve them with some sort of a grain, such as rice or couscous, cilantro parsley or dill,…
I have no problem planning trips, photo shoots and dinner parties but I suck at meal planning. I don’t know why. I find it ten times easier to cook with 5 ingredients than to plan a meal in advance. Most…
There are so many versions of potato salads. I love them all. One of my favorite is the potato and herb salad and this one. It’s humble, easy to make and delicious. The caramelized onions gives it extra sweetness and…
If you areAn Instant gratificationerCan’t or won’t eat dairyMust have something with your teaLove the combo of chocolate and orangeThis recipe is for you
Many times I look at the vegetables and let them tell me what to do with them. This is exactly what I did with the Japanese yams that I bought in the Korean supermarket (They were organic, small and cute…
This is the kind of dish I consider humble yet smart. Where the ingredients speak for themselves.
I already said it a hundred times, I love potatoes and everything that is made with potatoes. Everything! Especially mashed potatoes. You don’t need much for this pie. You probably have most of the ingredients in hand (As for produce…
In this recipe, I make hummus with parsnips instead of chickpeas. This makes it a great alternative for people who cannot eat legumes. However, this dip would appeal to anyone who appreciates earthy and unique flavors. Parsnips and turnips are…
Hamin (the Sephardic version of Cholent) is a traditional Jewish overnight stew that has been made by Jews around the world for generations, specifically for Shabbat, as they were prohibited from cooking or lighting fires from Friday sundown to Saturday…
I needed to bring something for a friend’s birthday picnic in nature (Franklin Canyon). I didn’t have any direction or idea, or a lot to choose from. I found a box of cremini mushrooms in the fridge and walnuts in…
Since winter arrived I’ve been mostly braising or roasting veggies for lunch and dinner. I don’t know why but I can’t think of any other cooking methods when I am cold. It isn’t as cold in LA as it is…
When I was a kid in the not-so-holy land, the only type of pumpkin – Dla’at in Hebrew, not as fun to say as pumpkin, or as Alex used to call it when he was a toddler pumpking – I…
The first time I had an earl gray latte was in Seattle. It was in a place called Mr. West Cafe Bar. They also had the most delicious almond butter and Jam toast. It was one of the best toasts…
I have serious writer’s block. My brain slams the door in my face every time I sit down to write, just like our nasty upstairs neighbor. I knocked on her door and begged her to ask her little girls to…
I know that Thanksgiving is tomorrow so I hope you get this recipe before. It’s the best and easiest pie I ever made. I wish though that puff pastry had a nutrition value, but unfortunately it doesn’t. The fact that it’s…
I always roast my cauliflower but never thought to chop it finely and make a beautiful salad with it.