Crabapples are in season in the fall and are easy to forage, and this beautiful jelly would be at home on any charcuterie board or your table at Rosh Hashanah. Our neighbourhood in Denver is inundated with crabapple trees, many of them in public areas like parks which are easily accessible to amateur urban foragers…
Applesauce has never been my favourite side dish or condiment, mostly because prior to making my own applesauce I’d always been accustomed to the sickly sweet and grainy light coloured stuff you find in the grocery store – in plastic containers with a metal pull-off lid. Applesauce had always been one note to me –…
Happy Hanukkah to those who are celebrating! I’ve been meaning to post more frequently, but the end of the fiscal year at work and the holidays snuck up on me, and here we are – three days into the holiday. I learned how to make latkes from my daughter’s great-grandmother Jane, because they were not…
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…
Date syrup, sometimes called date honey, date molasses, rub, or silan, is one of my favourite things. It’s the ‘jelly’ to the peanut butter and jelly of the Middle East (date syrup and tahini on bread is magical). It has a rich sweetness and depth of flavour that corn syrup doesn’t – and its flavour…
A common refrain my husband hears from me, whatever the season and wherever in the world we are, is: ‘I need vegetables.’ Growing up, our table was never without at least one salad – and always multiple vegetable dishes. British and American cuisine share the same notion that a vegetable side dish is more of…
Hawaij is a Yemenite spice mix, which comes in both a savoury version and a ‘sweet’ one, used in Arabic style coffee. It contains ginger, cardamom, nutmeg, mace, cinnamon, and clove. This warming spice blend is perfect not just in coffee, but in lots of American autumn favourites, like pumpkin bread, or in this case,…
My favourite part of Thanksgiving is the sides; you can keep your turkey. For Thanksgiving our family usually roasts either a Quorn Turk’y (vegetarian), or a Field Roast en Croûte (vegan) to bring along with us. We find that even non-vegetarians like these options as well, and they’re great if you’re trying to reduce your…
Jeweled rice is a Middle Eastern rice recipe that often contains fresh herbs, nuts, and fruits and is made for special occasions (I usually make it during Rosh Hashanah), and this stuffing takes that concept and adapts it both for Thanksgiving and grains native to the Americas: wild rice, and quinoa. It is a healthy-ish,…
Thanksgiving is about the sides, right? While I fully believe in indulging from time to time, I also try to make sure that there’s healthier options on our Thanksgiving table, perhaps so I don’t feel so bad about getting seconds (or thirds?). I love cauliflower mashed ‘potatoes’, but then I love cauliflower in all its…