Syrian Red Lentil Soup (Shurbat Addes) This recipe, and the next couple that I post, are adapted from Poopa Dweck's spectacular cookbook, Aromas of Aleppo,…
White Asparagus Salad with Watercress and Romano I’m starting to test recipes for my first Herbivoracious dinner party. My first event is going to be…
Urad Dal Patties (Vada) with Black Pepper Vada (also spelled Bada) are a species of Indian fritter or cake made with various types of lentils…
Recipe: Beet Recipe: Greens with Pumpkin Seed Oil and Cherry Vinegar Devra Gartenstein over at the Quirky Gourmet got me thinking about how many good…
Crostini with White Beans and Basil This is the last of the three crostini toppings I did for the recent Kavana Men Cook event, and…
Crostini with Spanish Green Olive Tapenade This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has…
This is the salad course we did for the Kavana Men Cook event. We used a combination of arugula and mache, two very flavorful greens…
Chana Chaat in a Papadum Bowl Chaat (or chat) is a whole family of delicious Indian snacks, served either as street food or in shops…
Chef Janine over at Cafe Flora showed me the other day how to cut sections of citrus fruit properly. Technically these are called "supremes" as…
Simple method for forming isomalt (a modified sugar) into thin tuiles encrusted with spices.