Middle Eastern cooking is a celebration of colors, rich flavors and intoxicating aromas. Every culture uses its own spices and herbs to bring out the natural taste of meat, chicken and fish dishes. Together, the Persian, Israeli, Moroccan, Syrian and Lebanese cuisines make one of the most unique and diverse food cultures in the world. …
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Tomato Salad with Burrata Walking through the Farmer’s Markets and neighborhood gardens at this time of year makes tomato lovers giddy. The stalls and vines are bursting with cherry, round, and heirloom tomatoes and it’s the one fruit (yes, it’s a fruit) from the nightshade family you can pick and eat with your feet still …
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Mujadara with Crispy Shallots Mujadara can be found on menus throughout the Arab world in a wide array of variations. At it’s core, brown or green lentils are cooked with rice and seasoned with cumin, coriander, and mint. Interestingly, the first recipe was found in a cookbook compiled by al-Baghdadi in 1226 in which the …
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Sunday Sauce with Spaghetti This pasta sauce is quintessential, family comfort food. Traditionally, nonnas make this on Sunday morning for the Sunday Family Dinner (hence the name), but it can be made any day using the batch cooking method. Just portion, freeze, and serve whenever! Serve your Sunday Sauce with fresh or dried spaghetti or …
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