Dukkah is an Egyptian spice mixture and condiment, usually consisting of a nut (typically hazelnuts), herbs and spices. Similar to curry, the spice combinations and variations are literally endless. Some like it with pistachios, almonds or hazelnuts. Some like to include different types of seeds or spices or herbs. The ratios of said seeds, herbs and nuts are also…
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We’re still on a bit of the horseradish impossibility kick at the house. I wanted to create more than one fantastical, flavorful, and fulfilling phenomenon with the interesting little root. The bite, the bitter, the aromatic zing… it’s all just too enticing. This time, instead of balancing the bite with sweet, the dish is a…
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As I craft and create in the kitchen, I continue to dream up new recipes and ideas (obviously). My mind wifts, wafts, and wanders. My thoughts of culinary conceptions often keep me awake at night. I’m always wanting to try new things. And, one of those “newish” items on my agenda has been the workings…
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My original idea for this recipe came in the form of a hand-pie. If you’ve not had the opportunity to experience a true hand-held little pie, you must figure out some way to get your grubby little fingers on the absolute awesomeness TODAY. It’s soft of like a pot pie, but baked in such a…
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I am fully aware that precious peaches are not yet in season. But, I’m SO craving summer: the season and all the delicious delicacies fresh from the farm and garden that come with the warm weather. And, it just so happens that I was gifted with a “macro extender” lens for my camera, and I…
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My hubby is incredibly talented and extremely gifted in so many areas. He’s a genius ~ a wizard ~ downright incredible. His background and creative mindset is quite different from mine, though. He didn’t come from a “foodie” and flavor infused family. Honestly, who did? I am a rare breed, that’s for sure. There certainly…
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A good, wholesome bowl of soothing broth is welcome any time of year, really. There’s just something about a simmered savory stock that warms both the heart and soul. Especially this time of year. Broth can be and is amazingly basic. Lots of veggies and some bones (maybe) simmered down over time to create some…
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Bon Appétit magazine claims you’ll never need anything else… …this sauce does it all! “The sweet and sour condiment you’ll want to put on everything-agrodolce—a sticky, tart-sweet condiment made by reducing sugar or honey, vinegar, and sometimes fruit and/or vegetables. It is all about tangy contrast. …with about 200 times more sex appeal than your average…
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Are you ready for Halloween? Ghosts and goblins, and GRAVES ~ “graved” eggs – burying them deep in salt ~ curing the bright orange yolk in savory crystals with a magical result. That’s right. Graved Eggs or Salt-Cured Eggs. Rather than let any precious yolks go to waste when cooking (who is crazy enough to…
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This seems awfully reminiscent of a few other recipes I’ve posted this summer. It IS, indeed. However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves. This time the savory success is enhanced by the seductive sweet of both fig and…
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