Jul 2, 2012
In my imagination, if summer had a taste, it would be fresh lemon. In reality, my summer — suffering in the stifling heat of central Texas — often tastes more like the bitter, white pith just below the skin of a sunshine-yellow lemon. But imagination is a beautiful thing, so I state again: If summer had a taste, it would be fresh lemon.
Which is why I recently had a hankering for homemade...
Mar 29, 2012
I’ve probably eaten hundreds (if not thousands) of stuffed grape leaves in my life. And about 99% of them were made by my dad. We always called them “stuffed grape leaves,” never dolmas, and they were pretty straight forward: white rice, lamb, minimal seasonings, and a light coating of lemon-egg sauce. We’d soak the leaves in the sink (never in a bowl), then my dad and I would...
Jan 8, 2012
I was a weird kid. Aside from roller skating to the library (in blue-and-yellow sneaker skates and an orange terrycloth bathrobe worn over jeans) and forcing my brother to play “Library” with me, I also distinctly remember voluntarily ordering beef liver with onions for dinner at my dad’s diner. I was also a crazy for chicken liver paté on toast and ordered it whenever it appeared on a...
Nov 7, 2011
Wait! I know you’re probably not feeling super excited about a pile of onions. But don’t turn up your nose yet!
Here in the U.S., we’ve been conditioned to think of onions as an after-thought go-along, rather than a star of the plate, but trust: a sweet onion, tossed with tangy sumac, fresh mint, and smooth parsley becomes so much more than a garnish.
This salad has a light, bright...
May 8, 2011
The kebabs I cooked for my birthday dinner included an ingredient I’d never heard of: Aleppo pepper. I almost didn’t make the recipe because I was reluctant to buy another specialty spice (when you see the photos of my spice cabinet in a post tomorrow, you’ll understand why). I’m SO glad I tried Aleppo pepper, the kebab spice mix below, and the resulting lamb recipe. Trust me; this...
Mar 21, 2011
It’s been said that diamonds are a girl’s best friend.
I say diamonds are a girl’s (and boy’s) best friend when they’re made out of meat!
I think I was really missing my family last week, ’cause I dug into some Lebanese family favorites. I had cravings for tahini dressing… and turned my spinach into Lemony Spinach… and I transformed ground lamb in Kibbeh...
Jan 17, 2011
I was a weird kid. And I distinctly remember, on occasion, ordering beef liver with onions for dinner at my dad’s diner. I was also a FREAK for chicken liver paté on toast.
Then I became a surly teenager and went to Weight Watchers summer camp where they forced us to eat liver once a week as part of the WW weight-loss plan. The culinary skills of the cooks at camp didn’t stand up to my...
May 27, 2010
This roasted beet salad was one of the stars of our recent Whole30 grill-out to make sure Melissa and Dallas of Whole9Life were properly fed during their stay in Austin. This salad is exotic, but not fussy or too weird – the flavors make sense but are also, magically, unexpected.
This recipe is for two bunches of beets, so it makes enough for a few meals. It’s easily halved if you don’t want...
Dec 22, 2009
This is a two-part recipe. Each part works on its own, but if you make them as a tag-team, your taste buds will dance like ten lords a-leaping. Each can easily be doubled or halved without getting too unweildy or requiring tricky kitchen math. (If only I’d known in sixth grade that those damn fractions really were going to be important some day!)
These recipes are from an out-of-print cookbook by...
Oct 4, 2009
The SituationIt’s Sunday afternoon. I need a snack. And if I do it right, the damn thing will be made of vegetables, preferably something leafy and green. (See Moxy-Boss and Dallas?! I’m listening.) I look in the fridge which is, mercifully, packed with vegetables and other dino-chow goodies because I visited the grocery store twice today. Sigh.
What I grabbed• a defrosted bag of...
Sep 3, 2009
A few months ago, I discovered Curry Fried F’Rice over on Paleo-Steve’s blog, and it drastically changed my relationship with cauliflower. Cauly and I went from casual acquaintances to intimate confidantes immediately. Then I made this Cauliflower Fouscous Pilaf (faux + couscous = Fouscous), and were are now lifetime BFFs. (If you need some rationale for why cauliflower should immediately...