Spin on a Mediterranean Classic When I was in Lebanon I took a fantastic cooking class. I gained so much insight into the Lebanese home kitchen. The secret ingredient in her tabbouleh was the one I loved most. Cinnamon. I don’t know if everyone in Lebanon adds cinnamon…
A Plant Based Roman Classic I remember learning about Cacio e Pepe during one of Anthony Bourdain’s shows years ago. I couldn’t shake the thought of this dish because I LOVE pepper, obsessed. For pepper to be a star ingredient of a dish meant I had…
Sweet, Spicy and a Little Nuts My sister recently came back from Oaxaca, Mexico and could not stop talking about this chili oil. She said all the restaurants she visited had this incredible condiment on the table used to top most food. It was a combination of almonds, cranberries, chili…
Nostalgic Bites of Bliss It is likely you grew up eating peanut butter and jelly sandwiches. If you didn’t I’m sure you have heard how brilliantly these flavors go together – like chips and salsa or cashew cream and cauliflower nachos! PB&J was the…
Istanbul, A City of Splendor When I reminisce about my recent trip to Istanbul, Turkey I see visions of a fascinating city with mysterious charm. Looking out on the waterways, bells and prayers ring from another world, an older world. Istanbul evokes a feeling of past lives and journeys wandering…
Crunchy, Fresh and Smoky I was recently pondering an appetizer for a Latin meal I was preparing. I wanted something as interactive and exciting as chips and salsa, but a bit more unique. Suddenly, black bean tostadas came to mind, bingo! These are crunchy, fresh and smoky. A perfect appetizer…
Baked Not Fried A while back I started making my own tortilla chips. I realized in the grocery stores it is extremely difficult to find tasty baked tortilla chips (or impossible?). Every time I want a chip, I don’t want it fried. My mission was clear! These chips…
Nuts for Peanut Sauce I find peanut sauce is one of the greatest condiments I have tried. It always induces licking the bowl and asking the waiter for seconds (is this just me?). I have recently been making spring rolls because they are light, healthy, and perfect for summer. With…
