Its as if the weather knew Memorial Day was coming and kicked in just in time. Our first truly hot weather, arriving as if to nudge us toward the pools, to breezy waterfronts and cookouts, bicycles a...
When I first moved to New York, a family friend offered to take my mother and me to a new neighborhood place she loved. It was only a few blocks from my apartment, down a few steps that led to what I...
We are moving in approximately 5 weeks and I have entered the full-scale pack-out mode. In the past week and a half I have roasted three chickens, which is clearly a sign of my mind being elsewhere -...
It is possible that Paul and I actually fought over these cookies. As in, my having having a minor hyperventillation after Paul took about the umpteenth cookie out of the box one afternoon. I just ca...
-- Bulgur Salad with Ramps, Cilantro, and Pecans -- Roast Beets with Orange Dressing -- Black Bean Cakes (pictured before frying)Heres an easy weeknight dinner we made recently that makes good use of...
Pauls Easter Challah - we used the challah recipe from Peter Reinharts bread book and we found that it was too dry. So no recipe for today, but I thought it was pretty to share. In the future, I woul...
In keeping with last weeks theme of "things I dont usually make," molecular gastronomy, or anything that involves clouds of vapors swirling throughout my kitchen, also falls in this category....
There are some recipes that I just look at and think, Ill never make that. It involves more than 10 pans for one recipe, it contains (a) chemicals or (b) purchased cake mix, or it contains way too ma...
The beginnings of Pasta with Caramelized Onions, Chiles, Mushrooms, and BaconRemember all of that time we were absent? Well, we did do some cooking then, and I wanted to share some of the recipes wev...
By about March most people, particularly die-hard farmers market shoppers, are getting pretty tired of root vegetables. Even Im ready for some new things, and I can eat sweet potatoes, braised red ca...
Since we are moving, one of my many (many!) pre-moving goals is to use up as much of our pantry as possible. After all, all those tins of grains and jars of condiments (freekiah from Jordan, Turkish ...
I wanted to take a moment today to remember Anthony Shadid, who died yesterday while reporting in Syria. I always told people Anthony Shadid was my idol, and I absolutely meant it. For the better par...
Like most of the U.S. this season, we arent getting much of a winter this year. We were skiing in Utah a few weeks ago where half the mountains were bare and people decorated their yards with "pr...
Well, I must say, what a lovely surprise to find that I really do have more than three readers out there. I was truly excited to read all your messages. Lets get started with something sweet today.Th...
Knock, knock...is there anyone still there?I wouldnt be surprised if there werent many of you dear readers left, seeing as how abandoning a blog for over four months is poor form. Very poor indeed. I...
(We are currently traveling, and apparently in a country that randomly blocks blogging sites. It took me awhile, but I eventually figured out why I couldnt access anything. Ive got a work around for ...
It seems that, like the rest of the Middle East, the blog has taken a little bit of a Ramadan break. Perhaps Ive gotten a case of what people call "Ramadan brain," a general blurriness that c...
The title of this post should really be, "the easiest thing you will make all summer." Because it is. I have a thing for frozen yogurt, I always have. Its cold, its tangy, its light, and it s...
I was thinking I wanted to get a good summer grilling recipe up here, but the ones that came to mind--my favorite Aleppo-style kebabs with the spicy tomato sauce, and the kebabs with the sour cherrie...
Well, first you eat it. All the summer peaches and corn on the cob and tomatoes and the last of the lettuce in your garden that is wilting in the heat, you eat all that you can. And then when youre d...
Pide bread is the Turkish version of flatbread. It is puffier and richer than other flatbreads in the region, and totally delicious. Traditionally shaped in a long flat oval, it can also serve as a b...
Jonathan Franzen writes of Washington DC, "the pedestrians in every neighborhood all seemed to have taken the same dowdiness pills. As if individual styles were a volatile substance that evaporat...
The proper way to make couscous, the Moroccan way, is to steam it. For those of us who grew up with the couscous in a box--and I think thats most people in the US--why would you bother with steaming ...
We welcomed summer with a picnic in the park marked with cheap Prosecco and homemade sourdough and stinky cheese, cute babies on blankets, a game of wiffle ball, and everyone dashing home just before...
First of all, I discovered this cool video of making the Syrian pastry Ghazal al-Binat: Ghazal al-Binat literally means the flirtation of girls (also a famous Egyptian film), and its kind of like can...
Moroccans like to make salads with oranges (think orange and artichoke salad, blood orange salad) and olive and orange salad is the most classic of them all. We may think of oranges as almost to deli...
Yes indeed, todays recipe really is called "tasty beef rolls." Im sure it has a real name, but the family that taught me to make this dish called it that, so thats what I call it too.But firs...
There is a beautiful pastry shop in the bottom of one of the hotels in Damascus, I cant remember its name but somewhere near Sepky Park, that sells the most refined versions of Arab sweets. The tinie...
I hope everyone had a happy Easter (or Passover) holiday. Ive been spending a lot of time following the recent events in Syria and wondering what I should say here in this space. Some good friends of...
This blog is named for my love of dates, which often dont make it into a recipe because Im busy gobbling them all up. However, Ive made this chickpea and date recipe several times recently, including...
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