Month: October 2016

SQUID INK PASTA & SQUID

Halloween is a fun time to plan a dinner party! The ambiance, the chill in the air, a crackling fire, and the food make for a very “grown-up” evening. Squid ink pasta is a delicious first course. Throw in a few squid tentacles, lightly bathed in hot brew of olive […]

PIE & TART CRUST – IN MASON JAR LIDS

It doesn’t have to be the holidays to love pies or tarts. You don’t have to be waist conscience or health conscience to appreciate the size of these lovely little 3-Bite tarts and pies. Using a Mason Jar Lid in place of a large pie pan, or expensive tart shells, […]

CLASH OF THE GRANDMAS – FOOD NETWORK

  Clash of the Grandmas “Home Sweet Grandma” – Sunday, November 20th 2015 at 10pm ET/PT Airs every year between Thanksgiving and Christmas First, the four grannies create handheld versions of mac and cheese to hold the family over until dinner. Next, they have only 30 minutes to make meatloaf for […]

PUMPKIN CHICKEN WITH POMEGRANATE & WALNUTS

Pomegranate Molasses has a special way of creating a sweet and sour taste to food. I particularly enjoy the integration of flavors from a well-known Persian dish (Fesenjan), that I have tweaked to satisfy my own taste desires: Chicken with a Facelift!  The crushed walnuts are what create a lovely […]

SALT CARAMEL APPLE CAKES

  Apple pies are a fabulous way to indulge in the autumn season, but apple cakes… especially when they taste like caramel apples covered in nuts and salt? Well THAT is a delight reserved only for autumn!  These little cakes are more “appley than they are cakey” and the caramel […]

BABA GHANOUSH

The world, it seems, knows all about Hummus. In fact, the original recipe has been changed so much that I barely recognize it. But Baba Ghanoush? Well, that is a different story! Hummus has always been a simple mix of Chick Peas and Tahini. In today’s grocery stores and markets, […]

STUFFED GRAPE LEAVES

Growing up in a Syrian American home, we often made Stuffed Grape Leaves with rice and ground lamb. The rice and lamb was uncooked, and so the stuffed grape leaves simmered in a pot of broth for an hour until all the ingredients cooked and all the luscious flavors married. […]

APPLE WELLINGTON

  Apples are such a delightful asset to autumn! So many recipes rummage around in my taste buds, but for a little something special, and unique, I am going to create APPLE WELLINGTON! Using Our Homemade Crust, or any favorite pie crust, or store bought, the apples are peeled and […]