Rice with Duqqah
The beauty of Duqqah is that there are no set ingredients you have to have to make it. You can prepare it differently every time with whichever spices, seeds, nuts and dried herbs you happen
Not sure what to cook for the guests coming over this weekend? Or looking to feed your stubborn children some vegetables with a clever cooking hack? Well, I have a recipe for everything. From lip-smacking breakfast, dips, mains to desserts, if you love to cook, this is just where you should be.
The beauty of Duqqah is that there are no set ingredients you have to have to make it. You can prepare it differently every time with whichever spices, seeds, nuts and dried herbs you happen
Warning: This chickpea soup is hot! I’ve always had recourse to bessara (legume soup) as an antidote for cold weather. Lentil, white bean or split pea soup have always been a staple of our winter dinners. So when I warned that this
Fond of banana bread? Fruit and nut bread? Any and all bread lightly sweetened, mainly from the fruit used to make it? This is a different version that you will love. First, let me start
These brown rice pancakes are egg-free, gluten-free, enriched with flax seeds and most satisfying. The batter works great for waffles too. But making waffles means you will need a waffle maker but for pancakes, all
As I’ve mentioned in a previous post, I like to stock up on healthy snacks to avoid giving in to bad food choices. I find that I can resist them much better if I have delicious alternatives.
The first times are exciting but subsequent times can be as well with the right attitude Remember the first time you watched your mother make pancakes and the thrill you experienced from discovering that those
I don’t think I’ve had blood oranges since I made a salad with it, and let me tell you, they are sweeter and redder than ever this year. And I’m afraid there are some beans
It all started with a craving for coffee combined with popular demand for a date recipe from both my husband and readers. I closed my eyes and imagined a coffee-flavored dessert and the first thing
When I moved to the US in 2001, I didn’t know what to think of American food. I didn’t know much about it and I liked burgers and banana split but knew there had to
Skhina means “hot” in Arabic and is the cholent/hamin (which also mean “hot”) of Moroccan Jews prepared for the Sabbath midday meal. It is typically cooked the day before in a public ferran, a Moroccan communal neighborhood wood-fired oven. Ferrans