KA’AK Servings: 20-30 Time: 3hr 30mins Difficulty: moderate Print Our friend Cynthia Aziz shared this Lebanese “street food” recipe, which originated from her great aunt. It has a wonderful undertone from the subtle addition of spices, including mahlab (mah-lab), which is actually ground cherry pits. Mahlab can be found in Mediterranean markets.
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
Green veggies ask for a light hand when exposed to heat. Here’s how to do it right… bright green, al dente and delicious.
Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri”.
Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse.
Glazing makes chicken extra tasty and incredibly tender. For a quick meal, throw it on a…
My college roommate, Joni, used to bring big stacks of homemade tortillas to our dorm after visiting her parents. We loved to sit around pulling off strips, nibbling away until they were all gone.