Blood Orange Lamb

While we like a lot of the same dishes and flavors, Selim and I approach cooking in completely different ways. He likes to combine flavors and add a pinch of this and a dash of that, until he ends up with a delicious end result. Frequently (and unfortunately) this doesn’t lend itself to sharing on…

Lamb & Chickpea ‘Tagine’

Ok, so this isn’t a real tagine because, well, I didn’t make it in a tagine. I used the word in the title because it’s so evocative of the flavors and cuisine I was trying to cook tonight. I do really want a tagine one of these days, along with all sorts of other cool…

Ropa Vieja

As we’ve mentioned a million times, we use this blog as a vehicle to get us to branch out and try different dishes we wouldn’t have otherwise thought to make. I was browsing our recent creations recently and was struck by the thought that we’ve had a little bit of a geographic bias. Our branching…

Basic Braised Beef Brisket

Sometimes writing a blog post is hard. Sometimes we just can’t think of a lot to say. This is how the conversation about this recipe went… “Ally, not everything we make is so enlightened that I have a lot to say about it.” If we’re posting it, it tasted good – trust us.   Basic…

Wine & Honey Brisket

When I decided to make surprise Hanukkah dinner tonight, I knew I wanted to make latkes and dessert, but what to make for a main dish…? I’ve never made brisket before, but I don’t live under a rock. I know that this cut of meat is beloved by Jewish bubbes and Texas pit-masters alike. Honestly,…

Braised Balsamic Pork with Grapes

We’re not really a picky couple when it comes to meat. We pretty much like it all. Our weekly routine usually consists of two nights of fish or other seafood, a night of beef, and pretty much the rest of the nights with chicken of some variety. We also love lamb, goat, duck, and all…

Dijon Beef Stew

If you’re glancing at this recipe (and skipping over this section of commentary like I usually do until I’m sure the recipe and its ingredients interest me!), you might be a little concerned about ALL THAT MUSTARD. It certainly does seem like a lot, but don’t worry! While dijon mustard is definitely the most prominent…

Coq au Vin

At our house, we do a lot of adapted recipes, even the most traditional ones. We substitute a little of this, add a little of that, combine these two ideas, or even entirely make stuff up. (See the entire tag on our blog – Twisted Traditions). But sometimes you just can’t do that. Coq au…

Kimchi Braised Chicken with Noodles

As you can tell, we enjoy braised chicken.  We make it more often than the handful of posts on our blog.  It’s simple, tasty, and always makes leftovers for lunches or a quick dinner later in the week.  I think kimchi scares a lot of people… fermented cabbage, anyone?  It’s alive and continues to ferment…

Bangladeshi Beef & Potato Curry

I don’t know about y’all, but I follow an absurd amount of food-related Instagram accounts. Some days I love it and drool over all the gorgeous photos, and some days I’m like, I just want to see my friends’ babies and sunsets!! (When I’m not freaking out like that), one of these delicious feeds that…