I’ve never been much of a beef fan — I’ll take the surf over the turf any day — but ever since I first went to Olga’s as a kid and had the Original Olga, I’ve been crazy about lamb. (I’d love to try mutton, but I guess I’ll have to wait until I’m in [...]
It’s summer, it’s hot (since when was Detroit in the middle of the Sahara?), and I’m sure I’m not the only one who doesn’t want to spend much time over a hot stove right now. Hence, this soup! Although it involves a bit of simmering time, the heat is on low and you don’t have [...]
Continue reading about Cool Moroccan Flavors to Spice Up Your Summer
Assuming you have a sizable and sharp knife (an 8″ chef’s knife is ideal), winter squash is a great wintertime ingredient: it’s plentiful, versatile, and inexpensive. You can roast it and eat straight out of the skin, or you can simmer cut-up chunks of it in water or broth and then drain it and mash [...]
Continue reading about Making Winter Velvet Out of Winter Squash
Like Spanish tapas, the Arabic tradition of mezze involves small dishes that are hugely flavorful. Most are very simple to prepare — in fact, there are plenty of single-ingredient mezze, like the olives pictured here. There are also two- and three-ingredient small dishes that just involve a bit of spice or oil added to the [...]
Continue reading about You Can’t Go Wrong with Roasted Eggplant
Though little-known in American cuisine today, coriander has enjoyed a rich past. It was named as an aphrodisiac in 1,001 Arabian Nights, it was treasured in China during the Han dynasty (207 B.C.E.-220 A.C.E.), and it is one of the bitter herbs of Passover. Coriander seeds have been found in ancient Egyptian tombs. Romans used [...]
