Curry Ketchup

I’ve mentioned a few times that my eating life practically revolves around condiments. I love them all. Mustards, ketchups, chutneys, chimichurris, mayos, butters, you name it, I love them. I look at a condiment, and immediately know what food I’m pairing it with. I’m so excited to have discovered a new condiment for my repertoire

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Chicken Shawarma

After eyeing a beautiful, drool-worthy photo of lamb shawarma on a blog one day, shown below, I so wanted to make it, except for the fact that my husband won’t eat lamb. So I searched the same blog, Recipe Tin Eats, for chicken shawarma and found a recipe I knew we’d both love. It is

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My White Bean Dip

Hummus is wonderful. Don’t get me wrong. I love it. But when one makes hummus, one is limited to garbanzo beans, tahini, and lemon. With white bean dips, you can add anything and everything because there’s not one recipe! You can add herbs like rosemary, or seasoning mixtures like harissa, paprika creme, pumpkin or carrots,

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Cowboy Butter

If you’ve never checked out Delish.com, it’s worth a peek. It’s a food website with recipes, but with interesting, I guess supposedly catchy headlines, like “86 Most Delish Baked Chicken Dinners,” and “135 Most Delish Holiday Desserts.” Personally I wouldn’t be tempted to look through 86 chicken recipes, or 135 desserts, but somebody must! The

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Provoleta with Chimichurri

In the old days when I wanted recipes, I read food magazines and cookbooks. It was wonderful. But I have to say, having millions of recipes at my fingertips by simply being “online” makes me thrilled that the internet was discovered during my lifetime. I discovered provoleta after receiving an email from Good Food, which

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Tomato Beef Curry

It’s not out of disrespect for Indian cuisine that I don’t often use recipes from my Indian cookbooks. In fact, it’s quite the opposite. Indian cuisine is our favorite cuisine, if we had to pick only one. As a result, I quite often turn a soup into a curried soup, lentils into curried lentils, or

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Bastila

A Bastila is a savory Moroccan pie with a chicken filling that is cooked within crêpes. The preparation is a little involved in that both the filling and the crêpes need to be made first. But it’s not a difficult pie to make, and so worth it! What makes this pie’s flavor unique is that

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Leeks Creole

I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just

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Charmoula

Arabic in origin, Charmoula is a wonderful and flavorful condiment for meat or vegetables. It’s slightly similar to Chimichurri, in that it combines garlic with parsley and cilantro. But that’s where the similarity ends. I’ve never seen charmoula in a jar, but I’m sure it doesn’t taste as good as home-made in any case. This

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