If za’atar is within reach, anyone can make delicious food at the drop of a hat. The possibilities are endless: Za’atar Olives, Za’atar and Labneh, Za’atar Tomato Sauce with Grilled Meat, Za’atar Bread, and Za’atar Pizza are only a few ways to use this versatile ingredient. I almost have my ...
Posts tagged “gluten free”
Seafood Specialties from Famed Athens Restaurant
Edamame Pesto Spread (Ενταμάμε Πέστο Σαλάτα)
I always keep a bag of shelled edamame beans in the freezer. They’re colorful, taste great, and very versatile.
Edamames are green soybeans, harvested while the pod is still soft and bright green. In Japanese, “eda” means branches and “mame” means beans; thus, edamames grow in clusters on the soybean plant’s ...
The Language of Baklava by Diana Abu-Jaber with Recipe for Jordanian Kofta and Yogurt Sauce (Ιορδανικό Γιαουρτλού Kεμπάπ)
Diana Abu-Jaber grew up in the environs of Syracuse, New York during the 1960s and 1970s. She shares the dominant cultural references of all Americans her age. Her mother and influential maternal grandmother are Americans, their distant heritage “Irish, German, maybe Swiss?” Abu-Jaber’s father is from Jordan; his heritage Bedouin and ...
Roast Rack of Lamb with Red Wine Sauce (Αρνίσια Παϊδάκια με Σάλτσα Κόκκινου Κρασιού)
Oxtail Braised in Sherry & Oxtail Ravioli in Leek-Mushroom Broth
Yesterday the sun was shining and the temperature a balmy 15°F (-9°C).
I came in from my walk invigorated, but wanting something that would warm me from the inside out. Luckily, I had some leftover Oxtail Ravioli in Leek-Mushroom Broth, a remarkably delicious dish I’d made with leftover Oxtail Braised in ...