Steph Food

This is me totally cheating, because I didn’t lift a finger to make these! Let’s say I delegated a little…

These alfajores are sweet and crumbly, and filled with tooth-shattering dulce de leche. Also, they are great with Scotch.

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I suppose this post should be titled “Spicy Shrimp Enchiladas with Mole Verde”, but seriously it’s all about the mole verde.

It all started with a Valentine’s Day gift. I can tell that someone “gets” me, when they get me spices.
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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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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?

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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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