Quinoa Tabbouleh

Quinoa Tabbouleh

2 cups water  1 cup quinoa, rinsed 1/2 cup lemon juice 1/4 cup extra-virgin olive oil 2 garlic cloves, finely minced 1 pint cherry tomatoes, halved 1/2 cup finely chopped mint  1 cup finely chopped flat-leaf parsley 2 green onions, thinly sliced 1/2 cup golden raisins  1 cup diced English cucumber  Kosher salt and black […]

Citrus with Labne and Cinnamon Syrup

Citrus with Labne and Cinnamon Syrup

1 1/2 cups water 1 cup sugar 2 cinnamon sticks 1/4 teaspoon kosher salt  1 cup labne or whole milk Greek yogurt 1 grapefruit, peeled and segments separated 1 each blood orange and cara cara or navel orange, peeled and segments separated  1 cup pistachios, toasted and roughly chopped  In a saucepan, combine water, sugar, […]

Tex-Mex Fried Rice

Tex-Mex Fried Rice

4 cups leftover cooked rice 1 cup pico de gallo 3 green onions, sliced 1 cup diced cooked meat  1 tablespoon chili powder 1/2 cup frozen corn kernels, thawed 1/2 cup cooked black beans  2 eggs, scrambled Vegetable oil Salt and pepper  Cilantro and lime wedges, for serving  Add 2 tablespoons oil to large skillet […]

Olive Oil Polenta Cake

Olive Oil Polenta Cake

1 cup all-purpose flour 3/4 cup instant polenta 2 teaspoons baking powder 1 teaspoon salt 1/2 cup extra-virgin olive oil 5 large eggs, at room temperature 2 large egg yolks 1/2 teaspoon almond extract 1/2 cup unsalted butter, at room temperature 1 1/3 cups sugar Heat the oven to 350F. Spray a 9-inch springform pan […]

Roasted Cauliflower with Zhoug

Roasted Cauliflower with Zhoug

1 pound cauliflower florets  3 jalapeños, seeded 1 cup cilantro, tightly packed 1 cup fresh parsley, tightly packed 3 cloves garlic, chopped 1/2 cup roasted salted almonds 1/2 Tsp cumin 1/2 Tsp coriander 3 Tbsp lemon juice 1/2 cup olive oil, plus more for cauliflower  Salt and pepper Heat oven to 425F. Line a sheet […]

Harissa Glazed Carrots

Harissa Glazed Carrots

2  pounds small carrots with tops, trimmed and peeled  2 tablespoons harissa paste   1 tablespoon granulated sugar   2 teaspoons ground cumin   1 teaspoon ground coriander   2 tablespoons vegetable oil   Salt and pepper   Heat oven to 425F.  In a large bowl, mix harissa, sugar, cumin, coriander and 1 tablespoon oil. Add […]

Fruited Couscous

Fruited Couscous

2 cups couscous 2 cups water or broth  2 tablespoons olive oil 1/2 cup dried apricots, diced 1/2 cup toasted pine nuts 1/4 cup finely chopped cilantro  Salt  Pour couscous into a medium bowl. Heat water or broth to a boil. Pour over couscous. Cover and let stand until couscous has absorbed liquid, about 5 […]

Stout and Tenderloin Chili

Stout and Tenderloin Chili

2 pounds tenderloin or sirloin, cut into 1/2-inch cubes  1/2 cup chili powder 2 tablespoons cumin 1/4 cup vegetable oil 1 onion, diced 1 jalapeno, stemmed, seeded and minced  12 ounces stout beer 1 can (28 ounces) crushed tomatoes 4 cups beef stock (plus 1 teaspoons beef base or dissolved beef bouillon cube added) 4 […]

Hot Crab Dip

Hot Crab Dip

8 ounces cream cheese, softened 1/4 cup Greek yogurt 1/4 cup mayonnaise 1 Tablespoon Worcestershire Sauce 1 Tablespoon lemon juice 1 teaspoon Old Bay 4 green onions, thinly sliced 1 cup grated white cheddar cheese, divided   1 pound lump crab meat, picked through to remove shells  Salt and pepper Crackers, for serving  Heat oven […]

Baklava Shortbread

Baklava Shortbread

Base:  2 cups flour 1-1/2 sticks unsalted butter, cut into 1/2-inch pieces 1/2 cup packed light brown sugar 1/2 teaspoon salt Topping:  1 cup chopped walnuts 1/2 cup chopped pistachios 3 tablespoons sugar 1/4 cup butter, softened 1/4 cup honey 1/2 teaspoon salt Glaze: 4 tablespoons butter 1/3 cup honey 1 tablespoon packed light brown […]

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