Leek, leek, it rhymes with Reek. This is an innocent side of green veggie that is secretly, luxuriously bathed in butter. Leeks are...
The night is dark, and full of turnips. Turnips are a staple of medieval cookery, and can often be used just as new...|
No Game of Thrones menu, especially one themed Queen in the North, is complete without the iconic lemon cakes. Previously I had made...|
As a lover of both medieval and desi food, I get excited when they collide, as in this dish which is basically a...|
Happy Game of Thrones season! I’m celebrating per usual by cooking the food and listening to a TON of podcasts (also contemplating rereads...
For my birthday last week my sweet friend Gloria made me these lovely shortbread cookies. She called them “when I think of Carrie...|
This origin story of this quiche came from a time when both my best friend and I were fresh off breakups; we were...|
I’m recapping all food from Twin Peaks! Spoiler alert…because there is SO much food it often overlaps with actual plot. … At the...
When I was a kid I hated meatloaf, and as an adult I’ve always been a little wary. Even though I love meatballs,...|
I’m recapping all food from Twin Peaks! Spoiler alert…because there is SO much food it often overlaps with actual plot. … This is...
Asparagus for dinner again. I hate asparagus. Does this mean I’ll never grow up? This is such a dead simple non-recipe, but it’s...|
I’m recapping all food from Twin Peaks! Spoiler alert…because there is SO much food it often overlaps with actual plot. … This episode...|
Tis the season! I’ve decked the halls with pumpkins and cobwebs, and fall baking is in full swing. Here’s a deliciously fragrant witchy...|
I’m recapping all food from Twin Peaks! Spoiler alert…because there is SO much food it often overlaps with actual plot. … Let’s jump...
Nihari, the rich, spice-laced beef stew, was our choice for our Bakra Eid dinner last week. The long, slow cooking time means the...|
I’m recapping all food from Twin Peaks! Spoiler alert…because there is SO much food it often overlaps with actual plot. … Recipes (so...|
Every other year or so I’ve been making a Halloween mix fit for the season. This year instead of making a new one...
I loved David the Gnome when I was a kid; fantastic creatures in general interested me, but gnomes in particular seemed so sweet...|
Green chutney and tamarind (imli) chutney are imperative for teatime snacks like papri chaat, but are delicious on all kinds of food from...|
This is my month to host the MENA Cooking Club; I was excited to volunteer for Qatar because it’s one of the only...|
Eid is right around the corner! This has been a lovely and peaceful Ramadan for our family. Every year I celebrate it, along...|
This month for MENA Cooking Club, the lovely group I’ve been cooking with to try more Middle Eastern and North African recipes, the...|
I had been intrigued by these warty green veggies for quite awhile before I finally tried them last summer. I didn’t know what...|
Cake rusk (or as we call it in our house, rusk cake – I don’t know when this reversal happened) is the perfect...|
Summery peach chutney is a lovely balance of sweet, spicy and refreshingly tart. It’s one of a few dishes that is equally at...|
One of my favorite things about our trips to Pakistan is that en route to anywhere, there are venders along the road where...|
No barbecue (at our house at least) is complete without a leafy green salad. This one makes use of the grill with grilled...|
Grill season has arrived, and one of the first things I was excited to make was jerk chicken – fresh, flavorful, and charred...|
This rice dish is the perfect side for all your summer barbecues – it pairs perfectly with all kinds of grilled veggies, fish...|
These kebabs come from Lucknow, capital of Uttar Pradesh, a state in north east India. As it’s a very multicultural city the cuisine...|
This month’s MENA Cooking Club country is Malta, hosted by Yasmeen of the lovely blog Wandering Spice. Malta is a sun-drenched archipelago in...|
I am a prolific veggie roaster. After sweeping in from work, before I’ve even taken off my heels I’ve got the oven heated...|
Putting boiled egg in everything may be very 70’s I’m told, but I feel like the interesting mix of textures and the lovely...|
I have a well documented love of peasant food (see Castilian garlic soup, and over on our Fiction Kitchen podcast site, Cinderella cassoulet),...|
My friend Gloria made these awesome little Chicken-Lettuce-Tomato sandwiches for our recent Game of Thrones Premiere Potluck. They’re a nice play on BLT’s,...|
It’s been a couple months, but am happy to be back cooking up some Middle Eastern and North African cuisine with MENA Cooking...
Kitchari is rice and lentils cooked together, and is an easy one-pot dish. It’s ayurvedically cleansing, mushy for babies, and nourishing when you’re...|
Spring is almost here but winter is still lingering; last week we finally had some snow, which is what we call icy rain...|
A little over a week ago I had corrective jaw surgery to fix my crooked face! The first couple of days were really...|
A couple weeks ago, my friend Gloria came over for a lovely afternoon of butchery – she taught me how to debone a...|
I saw this recipe and was eager to try it for several reasons: Cooking with tea – from chamomile cupcakes to Tea Eggs,...|
This month’s MENA Cooking Club is hosted by Evelyne of Cheap Ethnic Eatz. This month’s country was Jordan, and the recipe I chose...|
Well, 2014 is drawing to a close. This has been another lovely year for our family; we live a truly charmed life and...|
The day December hits, right on schedule, visions of Christmas cookies are dancing in my head. I love peanut blossoms, pretty linzer squares,...|
I am happy to participate in another month of Mena Cooking Club, this month Iraq hosted by Maryam of Maryam’s Culinary Wonders –...|
I’ve been cooking a lot of simple food lately – roasted veggies, plain lentils, pan-fried chicken or fish, everything seasoned with nothing more...|
I love hosting Thanksgiving. The decorating, the menu planning, the cooking frenzy, the not having to pack and haul my kids places. I...|
My husband doesn’t have much of a sweet tooth, but he loves tiramisu, and so I make him one every year on his...|
Announcing our brand new podcast, Fiction Kitchen! As an avid podcast listener I’ve had it in my head to start one for a...
This month has been going pretty well foodwise, I have a lot to show for my Halloween cooking frenzy! I almost made it...|
For the last several years, it’s been a tradition to make pumpkin quesadillas on Halloween – they’re easy, the kids love them, and...|
This month I’ve made a couple of traditional recipes associated with Samhain (namely Irish Boxty and Barm Brack), so here’s an English one...|
There’s been a swirl of witchy dishes going on around here this month, but that’s not the only thing we’ve been cooking up...
Or more accurately for my purposes, Cream Cheese Frosting with some Pumpkin Cake. I hate to say this, but even I, professed pumpkin...|
A couple weeks ago, my friends made caramel apples (salted caramel apples to be exact). Melty caramels + tart Granny Smiths = me...|
After the Renaissance Festival (shamelessly love it, go every year), my friend Gloria invited us back to her house for pumpking carving, also...|
When looking for Halloween appetizers that were not revolting, I came across these Italian recipes (although I was not prepared for the zombie...|
We grill corn a lot in the summer, usually Pakistani style (plain, charred, then rubbed with lime and red chili), but I was...|
Pan’s Labyrinth is another fantastic movie for this time of year – it’s dark and whimsical and beautiful and surprisingly violent. I saw...|
Eye of newt, toe of frog, wing of bat, tongue of dog, Adder’s fork and blind worm’s sting, Barbados lime is just the...|
Everyone knows vampires hate garlic, but there’s also this other little piece of mythology that I feel like I’ve heard a couple of...|
First, a word on the humble brussel sprout. People used to give them such a hard time. As a child, even though I...|
October treats are not complete without something for the Mexican Day of the Dead, a remembrance of those that have passed, when families...|
This may be the Old Bear’s wine, but of course I’m drinking it out of my Cersei glass. As the weather gets cooler...|
These are the perfect appetizer for your Halloween party – sweet and salty and devilish! And completely too easy to pop one after...|
While I have fallen completely in love with cooking Pakistani and North Indian food, I’ve also long had an interest of traveling a...|
This recipe comes from one of my favorite blogs full of recipes from A Song of Ice and Fire, Inn at the Crossroads,...|
I’ve been giving this a lot of thought as I’m planning what I want to cook this October, and I have determined that...|
Barm brack is an Irish sweet bread studded with dried fruits and candied peel. It’s a Halloween tradition to eat it and play...|
So with all the pumpkining there is clearly an excess of pumpkin seeds that need attention. These are fragrant, warming, and just a...|
Ok: I already made my pumpkin apologies so whatever, I love it, my heart will go on, this isn’t ending anytime soon. Proceed....|
Pumpkin bread is an autumn classic. From the many recipes out there, I chose the Pumpkin Cider Bread from the the October 1991...|
Boxty on the griddle, boxty on the pan, If you can’t make boxty, You’ll never get a man! That’s right single ladies and...|
Though apple butter originated in the Middle Ages as a way to preserve the fruit, and is traditionally eaten all over Europe and...|
My twitchy, witchy girl, I think you are so nice.I give you jars of pumpkin juice, with stripey straws and ice. October is...|
Since my daughter has been back to school germ factory for three weeks now, the entire family has managed to catch a cold....|
Everything tastes better in an owl mug :) What could be more magical than tea that turns pink? Actually, it’s pretty scientific, the...|
Edit: as you can see, this was a little dry, so I’ve adjusted by adding another 1/2 onion and another 1/4 cup yogurt...|
After Ramadan (during which time I did not fast, but did eat pakoras for almost 30 days straight) and my sister’s wedding week...|
I always jump the gun for soup and stew season because I love nothing more than a simmering pot, even on a hellish...|
I saw Nigella, kitchen goddess, make this elegant and unfussy polenta cake on her show. The blackberry glaze idea came from the photo...|
This hardly needs a recipe, other than the directive: throw yummy things in a bowl. This does check all the summer salad boxes...|
I wanted some ideas for blackberry soup, so I Googled and found several, but they were all sweet! The one savory one I...|
I will be making this again this weekend…can almost taste it! Eid is almost here, and I asked my mother-in-law what I should...|
We are smack in the middle of Ramadan, and dahi baray are one of our favorite iftaari dishes. They are basically fried dumplings...|
Despite all the Pakistani food around here, I’m still a Southern girl…of course I have a deviled egg plate. For deviled eggs, most...|
Yesterday afternoon I could be found in my cube, listening to back episodes of Spilled Milk – specifically the eggplant episode, silently shaking...|
These pakoras look a little sad – I was running out of besan so they didn’t get quite the batter they needed. Yummy...|
Oh my poor, poor, sad, neglected blog. Turns out a new baby, a school-aged child, and a job career are a lot of...
The pesto has lots of symbolic prosperity ingredients: basil for prosperity, almonds for money, leafy greens for bills and sweet corn for coins....|
We picked Across the Narrow Sea as our second potluck, hosted by House Rashid (that's us!). I was super impressed with the...
As I’ve probably mentioned, I’m completely obsessed with Game of Thrones, as are my sisters. We’ve been watching the show, reading the books,...
As I've probably mentioned, I'm completely obsessed with Game of Thrones, as are my sisters. We've been watching the show, reading the books,...|
I've been bugging my friend Mariela for awhile to teach me how to make her famous empanadas (or pastelitos, whichever). She is Ecuadorian...|
After a longer than expected break, I feel renewed creativity, and am wanting to get back in the blogosphere - and also back...|
I love this soup, because I am in love with both peasant food and offensive flavors. There are couple ways you can go...|
This past month I joined a group called The Secret Recipe Club. Each month you secretly get somebody’s blog to try a recipe...|
I guess you could call this a banh mi – especially since I got adventurous and made homemade Vietnamese baguettes and carrot quickie...|