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, […]
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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,
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This Pulled Pork Vindaloo with Indian Coleslaw on Naan combines the pulled pork preparation of America’s South with the flavors of Goa, an Indian state located along the west coast on the shore of the Arabian Sea. Recently I hankered for pulled pork, a dish I hadn’t prepared in a long time. As I fantasized
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My inspiration for blog topics often comes from unusual origins. The idea for preparing this Turkish flatbread —pide (pronounced “pea-day” in Turkish) — was born in an airport business lounge. Over the years, I’ve traveled to Istanbul dozens of times and enjoyed pide throughout Turkey in various forms, but I never considered baking pide until
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With the holiday season fast approaching, I am determined to ease the stress of entertaining family and friends. As I was preparing for my annual holiday cookie baking, it occurred to me that I should experiment with savory rye crackers, which can be baked ahead like cookies and which can be a base for hors-d’oeuvres
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The most interesting experiences often arise from serendipity. I recently shared a kitchen and an evening of Ukrainian cooking with 31-year-old Evgeniy (Zhenia) Klopotenko, winner of the 2015 Ukraine’s Masterchef contest, a graduate of Paris’s Le Cordon Bleu culinary school, a Ukrainian TV personality and producer of jams and marmalades. Young Zhenia is a trained
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This Spicy Rice Cakes with Pork and Vegetables stir fry resulted from an exploratory shopping trip. I love experimenting with new ingredients, especially from different ethnic cuisines. I refuse to get into a food rut, recycling the same menus repeatedly and I am fortunate that Weldon enjoys trying out new tastes. To get new meal
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This Turkey, Ham & Pork Sausage Pie is another solution for holiday leftovers. At our house, even a small turkey or ham often produces too much delicious meat which, while enjoyed the first time served, is hard to serve for more than one additional meal. Turkey and ham sandwiches, assorted creamy casseroles and soups are
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This Silk Road Lamb and Dried Fruit Plov is my rendition of a ubiquitous dish I encountered in various forms from the Orient to Europe. Similar rice preparations appear in countries along the Silk Road, that ancient route that brought together civilizations of the East and West for centuries, facilitating the migration of culinary traditions.
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