One jalapeño if you like a little tingle on your tongue. Two if you're feeling feisty. Three jalapeños and you'd better make sure there's plenty of cold beer nearby because you're talking about some serious fire.
Turkey is not just for Thanksgiving – it’s great all year round. This take on a traditional Middle Eastern lamb dish is perfect for the hot summer months when lamb might be too heavy a meal. The herb-yogurt is refreshing and packs a flavorful punch. A few toasted pitas to complete the meal – and your weeknight dinner dilemma is solved.
Over the past several years, O’Neill has criss-crossed the country visiting home kitchens, poking into recipe boxes, and talking to chefs from tiny off-the-beaten-path restaurants. One Big Table is a collection of the best and most interesting stories, recipes, and historical side-notes that she’s collected. It ranges from Virginia crab cakes and campfire trout to Vietnamese meatballs and homemade pastries like this recipe for Persian baaghlava.
There are a lot of books and cookbooks focused on capturing and preserving what American cooking used to be. What we love about this book is that it captures what it means to be a home cook in America right this very instant.
Turkey is a gastronome's paradise. The street food, cafés, tea houses — it will all blow your mind. However, it was the rich and vast tradition of baked goods that really took my heart, one special breakfast bun in particular. Can you guess what's tucked into each layer of crusty pastry?
Mangoes are divine any time of year, but this month they are used in a special dish for Ramadan. Do you celebrate Ramadan with any specific treats or traditions? We caught up with Pakistani food blogger Shayma for some ideas on breaking the fast.
If you’ve ever made a batch of hummus or had a spoonful of baba ghanoush, you’ve almost certainly encountered tahini. This thick paste of ground sesame seeds is one of the staples of the Middle Eastern kitchen, and there’s really no substitute.
Tahini is similar to the sesame paste used in Asian cuisine, but more refined. For tahini, the sesame seeds are blanched and lightly crushed to separate the tough outer bran from the actual seed kernel. The seeds are then ground into a pale-colored creamy paste, sometimes with the addition of a little olive oil or salt.
I'm just finishing up my book and looking forward to a week or two of summer before having to check back into regular life and — boom — I check the editorial calendar and it's "Back to School (and Work) Week"? Bummer.
So I flat-out refuse. After a month of ridiculous heat waves and then a bunch of chilly rainy days, I'm still summer's biggest fan. So I'm sitting squarely on my summer tuffet, choosing not to jump on the bandwagon of folks (folks like the talented writers of The Kitchn) who are planning ahead.
My brother and his wife served for the Peace Corps in the northwest African nation of Mauritania. There, they learned of the local foods and ways of serving them and they've shared much of it with those of us back home. The thing that is almost always certain is that the meal is served from a communal dish:
This time of year, we could make a meal every night out of little bites of this and that. Any of these salads, dips, or spreads would be welcome on our table. The middle east does it right. By the way, if you want an exhaustive list of meze from different countries, go read this. And don't worry, we're gonna give you hummus, too.