Sometimes, you just need a cookie. Different moods call for different cookies. Caramel-y? Alfajores. Crunchy? Pistachio biscotti. Healthy? Oatmeal Raisin. Nutty? Gazelle horns. Iraqi? Kleicha. Chocolate-y? Kinder all the way. Spicy? Mushrooms and Zmitsterne. Elegant? Macarons. Sugary? Palmiers. Continue reading “737. Chocolate Hazelnut Cookies”
The Lebanese, with the Francophone influence over their culture, have a habit of merging French and Arabic food yielding impressive results. Take the zaatar croissant: quintessentially French pastry with undeniably Arab (specifically Palestinian) herb/spice mix. Continue reading “736. Zaatar Shortbread Rods”
I cannot get over how underrated the simple things in life are.
Here we’ve got the most simple breakfast possible that will have your tummy feel like a king’s.
Pan roasted fresh mushroom are accompanied by slow and low-heat scrambled eggs, all brought together with some toast and perhaps a glass of orange juice. Continue reading “735. Scrambled Eggs and Mushrooms”
So I seem to be a hopeless cookbook collector. To moderate my addiction, I made this self-imposed rule to make at least fifteen recipes from each book I own. Continue reading “734. Chicken Tikka Masala”
Merguez is a North African (specifically Moroccan) sausage which the French have adopted as their own. It is a hybrid of a sausage and a kofta. Not unlike the Iraqi basturma or the Turkish sujuk actually.
Sauteed in a pan and placed beside some sunny-side-up eggs for breakfast, or tossed on the grill accompanying a full-blown barbeque lunch, this spicy fresh sausage is to be appreciated. Continue reading “733. Merguez Baguette Sandwiches”
This tart is a nutty spin-off my oreo-ganache tart. The addition of peanut butter almost invariably makes things better, don’t you think? Continue reading “732. Peanut Butter Oreo Ganache Tarte”
This dish is not a light one, albeit an amazing, warming, delicious, and comforting one.
A mash-up of two previous recipes (Chicken Fingers with Dipping Sauce and Crispy Roasted Chicken with Mushroom Sauce), it is a dish of no regrets. Continue reading “731. Steak Escalope with Mushroom Sauce”
Information truly is enlightening.
Before, I would refuse to feel bad about eating anything Allah has created for human consumption. I thought of vegetarians silly, and vegans as simply absurd. Continue reading “730. Chicken Liver Mousse”
Provence is a region in Southern France, very well loved and known for its rustic and local cuisine and produce. Arguably the most famous dish hailing from that region is the ratatouille, which showcases the abundant use of aubergines, capsicums, garlic, onion, tomato, and of course olive oil. Continue reading “729. Roast Chicken Provencale”