This dish has a few of my favorite ingredients popular in this region including sumac, pomegranate molasses, and barberries. It serves a crowd and has wonderfully unique flavors and textures!
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This is a classic Middle-Eastern pilaf that incorporates pasta to add a silky texture to the dish. Traditionally with the addition of fideo or short vermicelli noodle, but equally tasty (and easier to find in Western markets) with orzo.
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Machboos is equally the national dish of Qatar as it Bahrain, and it appears in many variations.
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A simple Mexican side dish, great for sopping up sauces or mixing with beans or other richly flavored dishes.
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This classic Spanish rice dish can be as fancy or simple as you want it to be. It can rich with seafood and be finished with mussels, shrimp, and scallops. It can also be made with freezer staples or even canned vegetables. It is equally satisfying vegetarian as it is with meats and seafood. It cooks surprisingly quickly and serves a crowd.
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This simple but delicious side dish marries well with spicy dishes, especially those made with Piri Piri hot sauce.
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This is one of those meals that is definitely more than the sum of its parts. Rice, lentils, onions… simple ingredients with some classic spices mixed in… when brought together are so much more.
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Machboos Rubyan along with a Chopped Salad with Feta. Delicious.
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This rice dish is similar to what I would think of as a loaded risotto. With turnip greens and kale mixed throughout and a rice brothy texture, it is hearty and filling.
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This vegetarian rice pilaf smells heavenly with a sprinkling of dill seeds atop the warm flavors or butternut squash and perfectly tender rice.
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Tex Mex Shrimp Fajiatas and Mexican Rice for a crowd!
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Our last meal of the season for Abu Dhabi was a nice little feast. We grilled up some koobideh kebabs, made shirin polo, and fattoush, and my friend made a delicious dessert of basbousa.
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Admittedly, when I think of Mexican food I immediately think of tacos. And I love tacos. Like, a lot. I also know, however, that there is a very rich culture of Mexican food that does not revolve around tacos. So this year we ventured out and found some delicious non-taco recipes to make.
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Singaporean food is a blend of all kinds of delicious.
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Guest Chef, Rob learned to make Paella from his father who in his army days was stationed for a time in Morocco. It was great hearing stories about food, travel, and family tradition. Rob now uses the Paella Mixta recipe from Saveur as a base recipe, as it is the closest he has found to his father's take on Paella.
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The Japanese Grand Prix at Suzuka always proves interesting. The fans are crazy, the racing great, and the food... so fun!
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This race is all about the food and drink, though for me they all are. Paella and Sangria are like a match made in heaven. Easiest Sangria recipe ever, plus Paella covered in all the yummiest things: shrimp, clams, and mussels. And tapas to start off this food love affair.
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The Bahraini Grand Prix in Sakhir is a great track. So many chances for passing and excitement. This race should be an early highlight of the season. When it comes to picking what to cook for this race, well, Bahrain definitely has A dish: Machboos.
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