walnuts

walnut raisin bread

April 19, 2010

This recipe is in latest issue of bon appétit, in the reader’s favorite restaurant recipes section. I love making recipes from magazines. I think that it’s a real test of the magazine’s quality if it turns out well in my kitchen. I’ve dropped several food magazines (that shall remain nameless) after trying a few of […]

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grilled vegetable tapenade

March 23, 2010

Did you know that the word tapenade comes from tapéno, which in Provençal means capers? Tapenade is normally made mostly of black olives and lesser amounts of capers, anchovies, olive oil and spices. It’s strange that this amazing paste derives its name from capers, whereas the major ingredient is actually olives. I love anything made […]

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wide rice noodles with Birjandi cucumber and pistachio sauce

March 19, 2010

The more that I delve into Silk Road Cooking: A Vegetarian Journey, the more that I become fascinated. I’ve been focusing on some of the rice and grain dishes over the past few weeks, like Susa Polow with lentils, currants and dates; Fertile Crescent bulgar and mung bean pilaf; and Georgian pilaf with tart cherries. […]

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homemade artichoke dip

January 8, 2010

I like artichoke dips but don’t care for the premade kind. To me these always taste off. Perhaps it’s the preservatives used to keep the color? Anyway, I “invented” this recipe by looking at the list of ingredients on the packages of industrial type artichoke dips and improvised. Really this is similar to making American […]

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