Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
While in N.C. on vacation, I bought a small tub of lima bean hummus. I believe it was made by Roots, and I went for it because I've never met a lima bean I didn't like. This did not disappoint; on the contrary, it was love at first bite. Spectacular flavor and spice. It was so smooth and made a chip feel fancy and a good sandwich feel all gussied up! This is my attempt to recreate. Delicious!
Read MoreThis is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!
Read MoreAs many of you know, strawberry jam can be cloying, too sweet to be enjoyed. By and large this is because strawberries have little in the way of natural pectin so you really have to add a lot of sugar to compensate. As well, cooking strawberries seems to concentrate their natural sweetness, adding to the sugary taste factor. To compensate for lack of natural pectin, I added one grated apple per 4 cups of berries and cooked things until thick. What results is a beautiful, richly colored loosely set preserve whose sweetness is perfectly offset by lemon juice, cardamom and the slight tang of the apple.
Read MoreIn the midst of winter, I enjoy a warm lunch salad. For this, sturdy greens make a great base. I bought a gleaming bunch of mustard greens recently- they were so fresh and healthy that they appeared to be lit from inside. As I got out my trusty Lodge pan and gently warmed some oil and garlic, I was reminded of another dish that I simply adore: my mom's tomatoes Provencal. At that point I knew I simply had to merge the two ideas into one.
Read MoreI often find blueberry jams to be uncomfortably sweet. This recipe remedies that by incorporating tangy rhubarb, Cava and a few grinds of black pepper. Delicious on toast, on yogurt or with cheese and crackers.
Read MoreA wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
Read MoreThis is a fantastic spread for sandwiches (and you'll need it for the Mango, Prosciutto and Dandelion Sandwich) or as a dip for crudites and crackers.
Read MoreNothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreA delicious vegetarian dish adapted from Bon Appétit
Read MoreI found this recipe years ago in Cooking Light. It's not overly sweet and is an interesting, refreshing version of your standard lemonade.
Read MoreThis is another recipe that's come through the generations of my family on my mom's side, and it's a jewel in our crown of goodies. This is the best cranberry sauce I've ever had, and I really mean that. In addition to a "must" at our Thanksgiving and Christmas tables, this sauce elevates a turkey sandwich to greater heights, is wonderful with roast pork, with yogurt in the morning, or again, plain for a little treat.
Read MoreThis is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
Read MoreSimplicity at its best. A lovely alternative to the lemon squeeze is to warm the zest of 1/2 lemon in hot olive oil, let cool slightly and then pour over the prepared salad.
Read MoreIf memory serves, this recipe hails from epicurious. It's so easy, quick as can be, and the lemon slices last for ages in the fridge!
Read MoreI've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!