Raspberry Coconut Milk Ice Cream
I have been a bit of a health nut lately, waging war against unhealthy ingredients wherever I find them especially sugar. I’ve been making my desserts exclusively with honey, agave, or maple syrup. I have
Peach Kefir Ice Cream
If you’ve never tried kefir, I suggest you do. You’ll find it fantastic. If you’re a yogurt worshipper like me, you’ll love it. If dairy is not your cup of tea, kefir also comes made
Stuffed Eggplants
Of all summer vegetables, I get super excited about eggplants. Like tomatoes, they are botanically a fruit (although in my world I consider them a vegetable, use them as a vegetable, and refuse to call them
Tameya Recipe
If you like falafels, you will love tameyas as well. Fava beans, a.k.a broad beans, are believed to have originated in Egypt some 6000 years BC. Egyptians are one of the largest consumers of fava beans in the world.
Moroccan Meatball and Egg Tagine
Perhaps this is the most recognizable of all Moroccan tagines after the chicken with preserved lemons and olives. There is probably not a household in all of Morocco where at least one version of it doesn’t
Salmon Salad
I’ve been debating whether I should call this a salmon salad or a salmon dip. I had this preparation as a sandwich for lunch and snacked on the rest with crackers all afternoon. Similarly to a tuna salad,
Tagine with Peas Artichokes Fennel
This recipe shows you how to make Tagine with Peas, Artichokes and Fennel, which is best served with bread. Pea tagine is one of my family’s favorites. Peas and artichokes are a classic combination in
Napa Cabbage Strawberry and Mint Salad
This is my first time using Napa cabbage and I’m going to admit, not without some shame, that for a long time I thought it was just another type of lettuce. Now that I’ve done
Creamy Mustard Salmon
Mustard’s spicy, pungent and acidic taste complements salmon really well. Cream it up with some half and half or cream. Zest it up with fresh or dried herbs–dill or oregano work really well. Bake or
Stewed Cherries with Almond Granita
Cherry season is almost over so this is a must-make-now (or-regret-for-the-rest-of-the-year) recipe. Sure, you can enjoy almond granita anytime but it just goes so well with cherries that it would almost be a crime not