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…
I’m honestly surprised it’s taken me this long to put my challah recipe on the blog. The truth is, I am not an expert bread maker but I’m pretty proud of this challah, which was a recipe given to me by a family friend (challah is an Ashkenazi Jewish bread, typically eaten on holidays for…
My husband and I attended a chili cook-off this past weekend, and there were twenty-two different chilis! Since most contained pork I was only able to sample a handful, but I brought along cornbread so I had other things to eat as well. We’re a fan of savoury cornbread in our house rather than the…
These pita chips are perfect for adding to your fattoush salad, but you may have to hide them from the rest of your family as they’ll likely be gone before your salad is made. These are great for dips as well, or just to snack on. You’ll probably want to double (or even triple) the…
Last night was sabich night at our house. Sabich is a fried aubergine (eggplant) sandwich which has its origins in Iraqi Jewish cuisine. While I count us very lucky to live a short-ish drive from an Arab supermarket, I didn’t have time to go there to buy bread and so I made my go-to recipe….
Lebanese talami (also sometimes spelled talame) bread could be described as a Middle Eastern focaccia. It’s perfect paired with soup, sliced for sandwiches, or simply dipped in olive oil and za’atar. The dough is not your typical bread dough, however – it is much softer / wetter than a typical bread dough, and so I…
