fragrant herbed basmati polow

January 3, 2012

This is another wonderful rice pilaf adapted from our favorite Iranian cook book, New Food of Life, by Najmieh Batmanglij. I prepared it for our New Year’s Eve party and we shared it with our friends Jasmine Turner and Prof. T. Steven “suggested” the meal, and I’m glad. I was a bit jet lagged from […]

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Medjool date bars with almonds

December 12, 2011

These date bars are my mother’s recipe. She got it from a cookbook on bars and cakes, though I’ve no idea its name. They have to be my all-time favorite dessert that she makes: I like these even more than her celebrated homemade cream puffs or Italian Christmas cookies. Last year, she mailed me a […]

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cranberry sour cream upside-down cake

November 14, 2011

I found this wonderful recipe for cranberry upside-down cake on Moveable Feasts, a great foodie blog that we’ve been following and enjoying for a while. Right now, Barbara, with a group of other blogger friends, is in the middle of this really engaging series called “Gourmet’s 50 Women Game Changers in Food,” where she’ll post […]

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Louisiana style shrimp and crab stuffed eggplant

October 7, 2011

This recipe comes from Paul Prudhomme’s incredible cookbook, Louisiana Cooking. When I lived in Dallas in the nineties, I frequently used this book. I was especially partial to his panéed chicken and fettucini, spice-coated deep fried chicken thighs over a rich and spicy cream sauce with pasta. The dish blew my socks off. Everything in […]

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Romeo and Juliet croissants

September 19, 2011

Whenever Hegui and I travel to Brazil, one of my favorite desserts to enjoy there is “Romeo e Julieta,” which consists of a small plate with a piece of very white, salty and mild cheese and either a small scoop or slice of red guava preserves. The colors are always dramatic: pure white and deep […]

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poached King salmon in lemon butter sauce

September 8, 2011

I got this huge and expensive slab of King salmon at our favorite fish market in the Mission the other day. I wanted to try my hand at poaching salmon in court bouillon. Recipes for court bouillon abound! In the end what I realized is that this is just a clear broth. You can basically […]

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carob balls

September 2, 2011

The idea to make carob balls was inspired from an exercise in a culture awareness class I recently took as part of the curriculum in my counseling/psychology program. Yes, I am studying to become a counselor. As you know food has a direct link to culture. The last assignment for the class was to make […]

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dark chocolate covered cashew turtle cheesecake

August 8, 2011

I made this cake as part of the “cheesecake challenge” suggested by the ever-stylish Heavenly. It is based on a recipe by Yotam Ottolengi for caramel and macadamia cheesecake. H had a slice of this luscious dessert at Ottolengi’s restaurant in London and was apparently so captivated, that she couldn’t wait to try it at […]

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basbousa: semolina almond cake

July 8, 2011

This is another great recipe from Tess Mallos’ North African Cooking. We served it after the mouthwatering broiled corvina in charmoula marinade, based on a recipe from the same book, the day our super good friend, Kristen, came into town. A meal with guests wouldn’t be complete without dessert, so this adaptation of basbousa, a […]

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Angie’s delicious rhubarb streusel cake

May 9, 2011

I fell in love with Angie’s recipe for rhubarb streusel cake as soon as I read it. Angie’s Recipes is an incredible blog. So often her dishes look amazing. This is the first one that I have attempted but I intend to try more soon. In hers, the ingredients were all by weight. I always […]

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