In my previously documented adventures with coronavirus-induced anosmia (and then parosmia), the taste of garlic was one of the first things I noticed tasted ‘wrong’, after onions. This presented a problem because we, as a family, eat a lot of garlic. It has taken months, but I am finally able to eat garlic again and…
Okra is one of those vegetables that people tend to have strong feelings about, and I am among the okra lovers of the world. Bamieh is simply the Arabic word for okra – and this stew can be made bil lahme – or with meat (as I’ve done here), or without – which makes it…
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…
As a kid growing up in the north of England, I remember coming home after school many days and making myself a sandwich consisting of buttered bread, sharp farmhouse cheddar cheese, and sliced roasted beetroot. Beetroot (or beets, as they’re called in America), is one of my favourite root vegetables, and while beet season runs…
If you’ve read my recipe for mutabbal then you’re aware of the debate as to what baba ghanouj / ganoush is supposed to be. I was always told that aubergine (eggplant) with tahini is mutabbal, and aubergine without tahini (and with tomatoes, pomegranate molasses, and walnuts mixed in) is baba ghanouj. I don’t mind what…
Sugary iced drinks and pine nuts are two of my daughter’s favourite things in this world and jallab, a fruity punch made with syrups and water over ice and topped with pine nuts is as perfect a summer beverage as she could wish for. While commercial jallab syrups are available they’re not easily found in…
