Colombo Stew (Cooking with Épices de Cru, Pt. 1)
Daring Tamales
Ratatouille New Year
Potatoes au Gratin – Holiday Brunch
Southern Rice and Beans
I used to hate Brussels sprouts. Nothing against the Belgians, but I always found these little cabbages to be mushy and bitter. Then I met J, and realized I had better find a way to like them.
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About the Author: Steph.
Posts by Steph.:
Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onions
Wednesday, February 22nd, 2012Daring Vegetarian Köfte (lentil and bulgur patties)
Tuesday, February 14th, 2012
This month’s Daring Cooks’ challenge asked us to make some form of ‘patty’. I used it as an opportunity to dive back into my Turkish cookbook…
The end result is a mashup of a couple of different dishes – a great way for vegetarians to experience köfte. Most people know Turkish köfte as football-shaped meat balls, full of spices and a little bit crispy on the outside. This is my attempt at making them vegetarian.
Pasta con Berenjena
Wednesday, February 8th, 2012
This dish is a great example of how cuisine changes as we become aware and intrigued by other cultures. It’s about ‘authenticity’, in a way that most people don’t talk about. I mean, what is more ‘authentic’ than learning and evolving?
Mansaf (Lamb stewed in yogurt)
Friday, February 3rd, 2012
Mansaf is considered the national dish of Jordan, where they use it to show respect and hospitality to guests. On the surface, it looks like plain meat and rice, unnaturally dressed up with too much parsley – but if you could smell it, your opinion would quickly change.
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Italian Seafood Stew
Friday, January 27th, 2012
I mostly picked this recipe because it uses a crazy amount of fennel, and a pile of seafood. How often do I get to use fennel in a dish on purpose?
