Between myself, my parents and my future in-laws, lots of leftover Halloween candy has accumulated in my cupboard. The recipe below was the perfect solution to a (not really) problem.
There’s something about making a middle eastern dinner that makes mealtime feel like an event. Maybe it’s the way the food is presented, which is typically family-style, and in which we are encouraged to eat with our hands out of one communal serving dish. Or, maybe, it’s the festive details and garnishes, like fresh green herbs and hot paprika butter, that elevate the flavors of the dish and create a bright, cheery presentation. For me, it’s also in the preparation, where each component is a labor of love in which lots of fresh ingredients are put together from scratch and one must taste continuously as they cook to ensure a proper balance of flavor.
This dish is middle eastern comfort food at its finest. Creamy hummus is topped with a mixture full of savory ingredients, varying in textures in flavors. Then it’s layered together in a big bowl to be scooped up with warm, fluffy pita bread. No forks required. Continue reading “An Exploration of Syrian Flavors: Hummus Topped With Beef, Fried Walnuts, Cauliflower and Mint (Featuring The Best Hummus Recipe)”
These outstandingly moist and rich cookies are based off of my 3-ingredient peanut butter cookie recipe which requires only one egg, one cup of sugar and one cup of peanut butter. What I love about these cookies is that with only three ingredients, I almost always have what’s required to make them already in my pantry. Plus, you can make this recipe with only one bowl and a fork, as we all know that post-baking clean-up is, well, not fun. Lastly, these cookies are basically foolproof, taking exactly 10 minutes in the oven at 350 degrees.
Halloween has just passed, and all the leaves of the trees around my apartment have transformed by now into shades of deep reds and oranges. Although the weather has been a bit fickle over the last few weeks, surprising us with random days of 75 degrees plus temperatures, this week was the first that really felt like Autumn. And with that realization came an intense desire to cook something as full of Autumn flavors as I possibly could dream up, less than a month before the ultimate Fall feast itself, Thanksgiving.