I’ll be honest, when I think of pesto, I generally think of a basil-based chunky spread. But that’s because it’s the most popular flavor on grocery store shelves and at our favorite restaurants. What most people don’t realize is, there are so many variations of pesto, basil and parsley pesto being only two of them.
Last year, Bon Appetit showed us that that we can make pesto out of anything. Really, almost anything. Did you know that you can even use arugula?! (more…)
When you think soup, you think a steaming bowl in a cozy corner on a chilly day, right? That’s what I generally think when I conjure up an image of soup, before discovered soup makers! Just check these ones and imagine next:
It’s 97°F, the day after the hottest day of the year, you have the chills, you’ve lost your voice, and you’re battling a stuffy/runny nose along with a hacking cough. Pretty little picture I painted there, huh? (more…)
From personal experience, sometimes just eating someone else’s cooking is a lot easier than trying to recreate it yourself (even when you asked the auntie what she would do). So here’s my story.
Once upon an amazing work project ago, I helped set up a number of media interviews for a high-ranking general. As part of that whirlwind experience, I, along with a journalist and TV crew were invited over to the general’s home for a feature on his daily life, and lucky for us his wife was making dinner and made us try her home cooking. The spread was definitely something to write home about. But I distinctly remember trying something I’d never had before – Kubbeh Batata. Well, that’s not true. I’ve had Kubbeh Batata in the form of a casserole – Palestinian-style, if you will. But this was different. This was little balls of kubbeh with a potato dough stuffed with ground beef. It was amazing, and I’ve only had it a handful of times after that, when I’m treated to Iraqi take out. (more…)
Baking is an exact science. It’s exact measurements with little room for experimentation. That’s not to say it can’t be done … there’s just a higher probability of making a mistake and essentially ruining your entire baked good. In conclusion –you guessed it—measuring cups are definitely NOT optional when it comes to baking. (more…)
Move over almond butter, there’s a new kid on the block. Like all things, fashion and food alike, we go through phases of fascination – or fads. We went through the carb-free Atkins phase, the “I must be allergic to gluten” phase, the cupcakes are the new dessert phase; we’re still in the gourmet donut phase, Pho everything phase, and don’t forget about the Nutella and Biscoff phases. Like all great food phases, we indulge until there’s something better. (more…)
Every so often I get so distracted by everything else going on in my life, that I completely slack off and procrastinate posting on the blog… and for that I’m sorry! That’s not to say I haven’t been busy cooking/baking and working on numerous DIY projects. I just haven’t had the discipline to sit down and write about them.
If you want to keep up, please follow the blog on Instagram I promise I post all my experiments on there. (more…)
