Crabapples are in season in the fall and are easy to forage, and this beautiful jelly would be at home on any charcuterie board or your table at Rosh Hashanah. Our neighbourhood in Denver is inundated with crabapple trees, many of them in public areas like parks which are easily accessible to amateur urban foragers…
I returned home from Japan inspired and ready to cook again – and then, well, I got really sick. My husband’s grandfather passed away and no sooner had we returned to Denver than he was on a flight for Honolulu to his memorial, and then the first big snowstorm of the year hit. I had…
Ful (pronounced much like ‘fool’) is one of my favourite ‘lazy day’ breakfasts. It’s a very filling, heavy meal and so I don’t recommend it on a day when you have a lot of tasks to accomplish – it’s better for a lazy Sunday morning when your only plans are to stay home and relax…
Today (September 23rd) is actually Za’atar Day! Za’atar is a spice used throughout the Levant – made from a type of wild thyme, or hyssop. Its official name is ‘origanum syriacum’ and it’s classified as part of the oregano / marjoram family of plants. It grows wild in many places and in late summer and…
For those of you who don’t know me personally, I grew up in Yorkshire, England. I have a soft spot for many English foods, especially as I live in the United States now. However, British food is often the butt of jokes. There’s even a saying that goes: “Heaven is where the police are British,…
Having not grown up in America, I never developed a taste for sweet pumpkin desserts that become ubiquitous around Autumn here. I love savoury pumpkin dishes, but I still haven’t developed a taste for pumpkin sweets. My daughter, on the other hand, has been born and raised here and is a huge fan of all…
Peach season is upon us, and I could not be happier about this. Peaches are one of my favourite fruits, and I only tend to buy them in season – otherwise I am always disappointed by the flavour. Because I went overboard on my peach purchases recently, I was thinking of creative ways to use…
Ejjeh (pronounced eh-zhey) are small omelettes / savoury egg pancakes (much in the style of an Asian scallion or kimchi pancake) typically filled with fresh herbs and in this case, kousa or zucchini. They can be served as a mezze, an appetiser, a side dish, or even a main course. They can be eaten for…
Laban (yogurt) based dips and sauces are found across the Middle East and Indian subcontinent (for example, raita or pachadi) or the popular Greek ‘tzatziki’, and are an accompaniment to many dishes – such as kibbeh, fritters, or just as a stand-alone dip for bread or vegetables. Kh’yar (or Khiyar, or Khyar) bi Laban is…
I was recently invited to a potluck brunch, and as a person who doesn’t typically eat breakfast (coffee is my breakfast most days) I was a bit stuck. While I love traditional Middle Eastern breakfasts – like ful medames, or a plate of fresh vegetables, bread, and labneh, or a big skillet of shakshouka, I…
