Turkish Chickpea and Potato Stew with Baharat I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, …
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At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it. Today’s dish …
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Double Crust Pizza with Broccoli Raab, Ricotta and Caramelized Onions The inspiration for this pizza came from Mario Batali's Sfincione Di Patate, a beautiful Sicilian double-crust pizza with a potato-bread dough that …
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A few days ago I was surfing my RSS reader for a few minutes before bed, when this post from Alex and Aki hit me like a ton of bricks. I’ve seen compressed watermelon before, but I don’t think I’ve ever given any …
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Three Easy Banchan (Korean Side Dishes) No Korean meal is complete without a selection of at least a few banchan - the small side dishes that are served in the middle of the table for everyone to enjoy. Banchan are …
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This risotto packs a powerful mushroom intensity. I finely chop a whole pound of mushrooms in a food processor, then saute them in olive oil until they give up all of their liquid and develop deep flavor. This is …
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