Japanese Corn Potage (Corn Soup)

We arrived home from nearly two weeks in Japan (cut a little short, due to typhoon Hagibis) to Colorado’s typically temperamental weather – a bright summery day turned into a snowstorm. Snow is soup weather, and while my typical go-to is a bowl of shorbat adas (lentil soup), my…

Egyptian Koshari

I was watching a television program the other day when one of the characters mentioned koshari, and suddenly it was the only thing I wanted to eat for the rest of the week. Koshari is an Egyptian dish, and I liken it to a much more elaborate version of…

Brown Butter Tahini Blondies

We use a lot of tahini / tahina in our house – so much in fact that I actually purchase it in bulk. Day to day it’s used in mostly savoury applications – hummus, on top of toast with za’atar, or drizzled over roasted aubergine. It’s also perfect in…

Za’atar Cornbread

My husband and I attended a chili cook-off this past weekend, and there were twenty-two different chilis! Since most contained pork I was only able to sample a handful, but I brought along cornbread so I had other things to eat as well. We’re a fan of savoury cornbread…

The Perfect Tahini Sauce

Tahini sauce (or what we call tahina in our house) goes with nearly everything, in my opinion. It’s perfect for roasted vegetables, for grilled meats, for sandwiches, spread on bread and topped with za’atar, as a base for hummus or mutabbal, or over a fresh salad. I’m going to…

Bitnami