I love bread. In any manner or form. At restaurants, I dig into the bread-basket and fiddle with the different varieties. When I’m traveling, I love to see what kind of fantastical artisan bread is being made or native to whichever culture I’m visiting. At home, when time permits it, I love nothing more than to wake up around dawn and leave yeasty dough to rise while the sun comes up (usually a weekend or a vacation practice!). The way the scent freshly baked bread fills the house is both warm and comforting and there’s nothing like it in the world. Somehow, while bread is baking, all...

 Mid-season sniffles are the worst. You can’t tell if it’s only an allergy or if you’re laden with pathogens, but either way, I’m sure we can all agree that the feeling is beyond atrocious. While I won’t pretend that this is a substitute for medication (yes – take your medicine!) I’m still a little old-school when it comes to sickness, and have a belief that nature has the cure to everything, and there’s nothing like old-fashioned soup to help you along the way to recovery if you feel unwell. I’ve added a modern twist to the old here though; my mother (and everyone’s mother, I’m sure)...

A while back I gave you roasted tomatoes. Now, I present you with roasted onions! My friend and I were shopping the other day and found sweet Italian onions available. These are seasonal, and we find them here between the beginning of spring and the end of summer… I love them, because they’re so firm, stuctured so beautifully, and are juicy and sweet without that overpowering onionny teary-eyed stink. They also roast perfectly, layer upon layer, and the entire house smells like a sweet-savory heaven.

 

This recipe is super-simple, and requires minimal ingredients including light soy sauc...

 

This dish was created one day when a hardcore vegan came to visit during a dinner party, and amidst the stuffed turkey, chicken kebabs and goulash (and knowing she wouldn’t be able to have anything but rice or bread) I knew i’d have to make something vegan for her, and really really fast. The pantry only had pasta and lentils, so I opted for the more protienish staple - Lentils it was going to be!

 

Now, it’s known in the family that I make a mean chunky salsa. Incorporating my freshly boiled brown lentils and my simple homemade salsa was probably one of the greatest culinary discoverie...

Falafel are a staple in a traditional Egyptian breakfast, and are gaining some pretty serious global recognition - and not without reason! Fragrant, green, crispy, and deep-fried awesomeness made of fava or broad beans and fresh greens and dried coriander and garlic and just exploding with flavor! But - you just read it - they're DEEP FRIED. If you have an sensitive gut, IBS, or are counting your calories, you know this combination of beans and oil are basically going to bloat you from here to kingdom come. Well... the good news is that now you can have your falafel and eat them too -...

Whenever someone mentions hummus, I immediately (don’t laugh) think of Sex and the City Part II, where the majority of the film takes place in Abu Dhabi. Remember that part when Samantha was stuffing her face with hummus every day because she didn’t have her hormone medication? Well… it wasn’t without reason: Hummus, otherwise known as chickpeas, is full of estrogen hormones, oozing with protein, essential vitamins and minerals, and heart-healthy unsaturated fats. It is a staple in Middle Eastern cuisine, eaten in a multitude of ways, the most popular form being the classic appetizer;...

 When I was a kid, there was a TV show called 'Perfect Strangers'... it was an epic comedy at the time, where the plot revolved around the life of two cousins - one from Chicago, and one from some unknown Mediterranean island called 'Mepos'. The cousin from Mepos had a terrible English accent, and when he was posing as a cleric in one of the episodes, he announced 'We are gathered here today in Holy Macaroni'. The phase kind of stuck around...

 

When in doubt, head for the pasta stash. It is, in every way, appreciatively holy - it saves time, it's economic, and there are so many way...

Broccoli is yet another vegetable I was never fond of as a child, and well into my adult years too. But it was one woman's broccoli pasta that changed the way I look at this strangely pretty and mini-tree-like veggie. Given its remarkable health benefits, I slowly began to adapt to its taste, and eventually, kind of liked it! it's quite amazing how, as time progresses, tastes change. While I'm still sometimes iffy about the way my broccoli is served, I must admit that this is one of the loveliest soups I’ve made at home, not to mention one of the simplest and most comforting. I make it...

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