Za’atar is a generic name for a family of related Middle Eastern herbs. The name za’atar alone is usually the name for a culinary condiment made from dried hyssop leaves, mixed with sesame seeds, sumac, and often salt, as well as other herbs and spices. It’s really quite incredible. And, when paired with fresh dill and heirloom tomatoes to create aromatic…
Read More
My life is marvelous. I have those days when I can just play in the kitchen, baking and creating whatever I want for those whom I love. Today was one of those days. Artistic freedom for friends…best of friends. This sense of freedom led to a rather complex, but also simple flavor combination: Salty Ginger…
Read More
I’m often enamored with foods from other cultures. I love to experiment with different flavors and spices from different regions, as well as mix and match one area’s aromatic heritage with another’s. The English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian polow (پلو), Hindi pulāo, from Sanskrit pulāka (meaning “a ball of rice”), which in turn, is probably of Dravidian origin.[7] The…
Read More
Honestly, how could you not absolutely love everything about Thai food? It’s clean, it’s fresh, it’s sweet, it’s salty, it’s spicy, it’s both pungent and fragrant, and it’s so very satisfying. I have to admit, it’s been awhile since I’ve treated myself to anything of the “Thai” variety. You see, I’m a softie when it…
Read More
