African Spiced Chicken with Olives

              I’ve never been particularly fond of famous chef cookbooks.  Some seem too precious, while others appear thrown together simply to make yet more money based on name recognition.  But once in a while, a masterpiece of a volume comes along, containing recipes that are nothing short of stunning.  That was my verdict when recently perusing for the first time The Read entire post

Aug 202011
Ras al Hanout

          I have mentioned elsewhere that I use many spice blends, Cajun Seasoning being my favorite.  A close second is this lovely and traditional North African blend, Ras al Hanout.  Upon my initially reading an ingredient list, the first image that popped into mind was pumpkin pie.  (Given the cinnamon, nutmeg, and cloves, the connection was more logical than you might think.)  So this Read entire post

Fresh Raspberry Meringue Crumble with Cream

          Some desserts are beautiful.  Sheer visual perfection, sculpted works of art that one hesitates to mar by eating.  You’ve seen such desserts.  You know exactly what I mean.  But other desserts?  Not so pretty.  Homely sweets, rough around the edges, lacking in immediate and obvious appeal.  This raspberry meringue crumble falls into the homely category.  (It proved nearly impossible to photograph Read entire post

Chickpea and Wheat Salad with Mint (Safsouf)

          I am continually amazed that a handful of ingredients that seem to be nothing special can, when combined, transform into something fantastic.  The unexpected alchemy is one of the most satisfying and mysterious aspects of cooking.  This lovely salad is my newest such discovery.           A new discovery for me, perhaps, but a traditional Lebanese dish in actuality, one that I adapted from a Read entire post

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