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…
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…
I’ve officially started our Thanksgiving preparations here, which seems really early – but we have three Thanksgiving meals to attend and so I’ve started getting things together that can be prepared far in advance. This cranberry sauce freezes really well, and since it makes a lot, I can freeze in individual freezer bags already portioned…
Right now my family and I are traveling in Japan. Autumn is by far my favourite time here – while cherry blossom season is truly something wonderful as well, there’s something just as beautiful as the changing colours of the trees, and the crisp but not bitter cold air. Japan also has very seasonal food…
This dish came about because I have been craving mujadarrah, but it is still 100°F (38°C) outside, despite the fact that it’s technically autumn. This salad is a bit of a summery approximation, adding some fresh herbs and onion instead of caramelised ones, and adding plenty of fresh parsley and toasted pine nuts. It’s a…
