One of my favorite tapas snack is la tortilla Española or the Spanish tortilla. I just love tapas-style meal, the sumptuous array of little small bites of many different flavors and I think that tapas from Spain, hors-d’œuvres from France, Mezze from the Middle-East, antipasti from Italy… are the greatest food invention. They’re a great
I don’t know what’s the weather like in your neck of the woods, but outside my window as I write this post it’s a dreary cold weather. Winter is calling out to me to make hearty soups, delicious stews, bubbling casseroles, and savory gratins, meals that help take the chill off frosty winter days. Bitter
So, here’s the thing: I LOVE peanut butter. And what I love the most is peanut butter and chocolate. It’s such an exquisite combination and this is why there is a long list of treats featuring those two ingredients!! It had been a long time since I’ve had peanut butter cups, as here in France
As a Lebanese living in France, I admit that I get constant homesick hunger pangs. Well, I know I live in Paris, the city of mouth-watering goodies and I have been lucky enough to have moved in here four years ago. Residing in Paris, is one of the most rewarding things I’ve done, without any
If you love cheese, especially Brie cheese, then this is the ultimate treat for you. This baked hot gooey melted Brie cheese is a delicious hors-d’œuvre at any gathering. A melt-in-the-mouth taste sensation you will never forget. I’ve been wanting to make baked brie ever since I spotted the recipe on white on rice couple.
Beef stroganoff was one of the first recipes I’ve learned to cook when I was young. I guess that something had to do with the name, which has a fascinating ring, the sound of the word ‘stroganoff’ was so intriguing and appealing to me and at the time I thought it sounded very “Chef” like.
My husband always says that I have a tendency to buy too much fruit, it’s true and I don’t know why I pick them compulsively and then end up with ripe fruit screaming for help. This week, I had over ripe bananas sitting on my counter so that gave me an excuse to bake, and
Apples and pears, fall’s finest fruits are now in season. One sign of fall is the arrival of a bounty of apples in local produce stands, along with pears and other fruits. Local farmers’ markets are brimming with apples and pears this time of year, and I think this is a very good reason to
Sumac, the Middle Eastern pantry staple is a key ingredient in many Lebanese recipes. It is also a necessity for the spice blend, za’atar, usually made with sumac, toasted sesame seeds and thyme, which is sold premixed like chili powder. Sumac has this astringent taste of tangy lemon, it’s made from dried ground berries of
Man’oushe is a symbolic Lebanese street food. Its full name is man’oushe b zaatar and it consists of disc of dough pressed flat and topped with a mixture of zaatar blend (thyme, sumac and sesame seeds) mixed with olive oil then baked in a brick oven or rolled out thin and cooked on a top