Okra and tomato stew in polenta tartlets
I mentioned okra to my neighbor, Mary; she looked puzzled. I said ” you know, the little green vegetable with a hat that is fried and dipped in ranch dressing”; her face lit up ” Oh, yes of course, I have only had it fried”; that’s because in Texas...
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Seven Hour Lamb
HAPPY EASTER! I first tasted this lamb at my beautiful cousin Isabelle‘s home in Beirut. As soon as it was in my mouth, meltingly tender, I knew I had to have the recipe. I asked her about it and she said matter-of-factly ” C’est l’agneau de sept heures” (it...
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Lamb Cake
I have been making this lamb cake for years; last year, I had my neighbor Mary and her sister Betty over; Betty lives in New York City. I placed the lamb cake on the table and we were all staring at it when one of its ears, then the...
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Bulgur pilaf with nuts and raisins
My dear friend Phoebe Hanna is widely praised for her bulgur dish; she graciously accepted to share her recipe. She makes it in approximately 10 minutes and it takes about 20 minutes to cook. This dish is loved with no reservations by her Persian, American, Mexican and Egyptian friends;...
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Chile Rellenos with freekeh
I love Mexican cuisine. I can enjoy it in Texas of course, but also in Lebanon where I had an outstanding Mexican five-course meal in Deir EL-Kamar one summer, during a gala event; a Mexican chef had been flown in especially for the occasion and created an amazing spread...
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Swiss chard stalks salad
In third world countries or countries euphemistically described as in the process of development, the local cuisine strives to use up every available foodstuff; hence in Lebanon, not only is the swiss chard widely consumed but the stalks are eaten as well in a separate mezze dish. If you...
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Sardine Hummus
It all started this weekend when my friend Phoebe, who often assists me with my cooking projects was telling my neighbor Mary, who helps me consume my kitchen projects, ” You remember Mary thatspiced fish that she made that was so good?”, and turning to me ” You know...
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Swiss Chard cake
This is a recipe from Lebanese chef Marlene Mattar. I am Lebanese-born, which means that I love stuffed grape leaves. I hate stringy, rubbery, stuffed grape leaves. I am appalled at restaurants that are not ashamed to sell them to their customers. They should know better! In Lebanese cuisine,...
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Rabbit cookie with passion fruit curd
These are petit beurre cookies, made because I love LU‘s cookies, now sold everywhere and I found a recipe for these simple butter cookies in Nick Malgieri’s latest book Light Desserts. The passion fruit curd came about when I saw a jar of passion fruit puree at the market...
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