I’m not going to lie, this recipe requires a few bowls. But if you can get past that, it’s pretty easy. It combines the made-for-each other flavors of banana and peanut butter (and chocolate, if you choose). It also offers a variety of textures: crunchy topping and […]
Read more →I describe Lahmagine as a Syrian meat pizza, or, meatza pizza. Ground lamb is the more authentic ingredient, but if you are not a fan-of-lamb, ground beef works fine too. 1 lb. ground lamb or ground beef 4 cloves of garlic, minced 1 red onion, diced 1 […]
Read more →Once upon an overcast mid-Autumn day, in a bright and whimsical cookie bakeshop in the heart of New City, there was a cookie girl and a cookbook girl. After assiduous plotting and planning between the two, the day finally arrived for Le Grand Cookbook Fete . […]
Read more →Salami & Eggs Fried Rice (M) 2 teaspoons canola oil 4 oz. salami (1 cup) sliced into 1/4 inch pieces and then quartered 2 eggs 5-6 cups prepared rice (white or brown) 7 tablespoons spicy brown mustard 2 tablespoons honey 2 teaspoons sesame oil 3 garlic cloves, finely chopped 1/4 cup soy […]
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So the day arrived. Book Release Day. I spent all last year working on and adjusting the recipes during the day, and finding the right words for the copy at night. Throughout it all whenever I needed a break, I would imagine how great it would feel […]
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