Beet and Feta Galette

My girlfriend gifts me wonderful cookbooks, and one of the last ones I received from her was Falastin, by Sami Tamimi and Tara Wigley, published in 2020. Sami Tamimi is well known for his co-authoring of many Ottolenghi cookbooks. At least that’s how I became familiar with him. In fact, Falastin’s foreword was written by

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Stir Fried Noodles with Shrimp

A while back, I posted on David Chang’s Bacon-Fried Rice recipe, which I found in a People magazine, of all things. It’s a fairly classic stir-fried rice recipe, but starts with cooking diced bacon and ends with fish sauce. It’s fabulous. So I got to thinking, what about making a stir-fried rice, but using noodles

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Prawn and Tomato Stew

I was gifted the cookbook Falastin by a dear friend, and I’ve already made many recipes from it. The authors are Sami Tamimi and Tara Wigley, and the book is all about the food of Palestine, published in 2020. From the book, “There is no letter “P” in the Arabic language so “Falastin” (pronounced “fa-la’steen”)

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Chili Beef Lettuce Wraps

The other day I came across Gordon Ramsay’s Ultimate Cookery Course on Amazon Prime. I happen to be a huge fan of his, so of course I watched. I’ve already frantically written down two recipes from just the first episode, this being one of the two – Asian-inspired crispy beef and pork, served in lettuce

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Spiced Chicken Tart

I used to have this thing about “little” cookbooks, like they weren’t worthy unless they were hefty and contained lots of photographs. Fortunately, I learned my lesson, because I have a few favorite little cookbooks now. The one I’m referring to today is called Savory to Sweet Pies & Tarts, by Janice Murfitt, published in

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Cooked Salsa

This salsa recipe is the one that I make in abundance during the summer months for canning purposes. That way, in theory, we have lots of salsa to open during the winter months. Last year’s salsa only made it to October. So either we eat a lot of salsa, which we do, or I really

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Roasted Jalapeño Salsa

The recipe comes from the blog Living the Gourmet. The founder of this blog is Catherine Cappiello Pappas, but two other contributors include her son and daughter. I’ve made the salsa once before, and wanted to make it for the blog so I can share the recipe. I was a bit skeptical at first because

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Tongue, as a Cold Cut

Let’s face it, they’re not pretty. They look like huge, well, tongues. So just don’t think about it being a tongue. Think of it as a culinary delicacy. Tongue is soft, tender, and lean, with a unique texture. With very little work, you can turn this piece of cow into a fabulous “cold cut” for

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Chicken Biryani

When I first made biryani a million years ago, or so it seems, it was a fun dish for me because it was a perfect vehicle for leftovers – leftover rice, leftover chicken, even a leftover curry. But one can also make it purposefully from scratch, creating a custom version of what you like. Biryani

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Spicy Pork

I’ve never routinely watched cooking shows, and never thought I would. Well, never say never! During the pandemic, I happily discovered a few entertaining shows that I enjoyed bingeing. One is Amy Schumer Learns to Cook, and another is Somebody Feed Phil. Both are fun and funny as well as educational. Then, I discovered The

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