I often think of French food as delicate, refined, and frankly… finicky. This is none of those things. It is hearty, warming, and hard to mess up. It does take some time and patience, but you are rewarded with deep flavors, wonderful textures, and with a light side salad a wonderful meal.
Read MoreThe simplicity is really what makes this salad lovely.
Read MoreSouthern French tart, popular throughout the region.
Read MoreFor this race weekend menu I made a bit of “street fare”. Barbajuan, ubiquitous and popular in Monaco and Pissaladiere, a specialty of Nice.
Read MoreBasque-style chicken thighs in a rich tomato and sweet pepper sauce, fresh green salad, creamy fava beans, and smoked paprika roasted potatoes.
Read MoreThis Azeri Stew is rich, flavorful, and although it takes time, it does require excessive attention. This version is full of bright green herbs cooked down and mixed with fragrant lamb and a kick of lemon juice.
Read MoreThese Sichuan Chicken Wings might be one of my all-time favorites. Sweet, spicy, sticky, so good. The wings do take a bit of work and attention, so I paired them with two super simple and quick recipes for Vegetarian Chow Mein and Stir-Fried Choy Sum.
Read MoreThis is a super quick and simple slaw/ salad that can be served with just about any Middle Eastern meal.
Read MoreWhen I read about Bahraini cuisine, the consensus is that is is a rich mix of Arabic, Persian, Indian, African and European cuisines. You can taste that in this meal with tamarind flavors, cardamom and cinnamon, and of course with the staple of rice and seafood, it is a pretty good meal to exemplify the small island state and their eclectic and rich food culture.
Read MoreFor the Australian Grand Prix this year we made Grilled Shrimp and Corn Rolls with Smashed Avocado spread. They were delicious! Served with a bright little salad and a few bottles of Cooper’s Beer, it was a lovely start to the new season. I couldn’t resist find a recipe for grilled shrimp, just so I could say we were having shrimp on the barbie!
Read MoreThis spread came together pretty quickly and hit all the right buttons for a little bit of finger food, a little bit of crusty bread to sop up some saucy stuff, and some veggies strewn throughout. A nice glass of Spanish Rioja topped off the evening perfectly.
Read More2019 is here! Who is ready for a new F1 season?
Read MoreBasbousa is a traditional Middle Eastern sweet cake made with semolina and a rosewater sugar syrup. It is a lovely sweet treat at the end of a large meal.
Read MoreThe dressing and fresh herbs are the real stars of this dish. Simple ingredients are taken to new places with the addition of sumac, pomegranate molasses, and crunchy bits of pita.
Read MoreOur 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.
Read MoreThis meal had so many flavors, textures, different tasty elements, it was hard to pick a favorite. I think if I was pressed to choose though, it would be the Hearts of Palm Salad
Read MoreWe first had these on a beach in Hawaii from a Brazilian food truck in Haliewa. It is hard to beat that experience, but knowing we can make them in our own kitchen is getting pretty close.
Read MoreI love a good creamy cocktail. Coconut milk adds just enough creaminess and tropical flavor to work well with the serious kick of cachaça and lime. Try these! You won’t regret it.
Read MoreWe went all out for a Brazilian feast. All the recipes come from ‘The Food and Cooking fo Brazil’ by Fernando Farah. A gift from our tenant and Brazilian friend Luis before he moved back home last year.
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