Yes, another food blog.
Over the past few months, I've been seeing some amazing-looking roasted carrot recipes on Instagram, with some similar attributes. These by Noor Murad from a January Ottolenghi column, with mozzarella, maple, and hazelnuts. There was another with labneh and another with garlic yogurt. The combination of roasted carrots plus some sort of dairy, topped with... Continue Reading →
This was our first recipe attempt from Parwana, by Durkhanai Ayubi, May's Cookbook Club selection. This is another cookbook we just knew we were going to love! It may end up at the top of the favorites list with Falastin and Stir Frying to the Sky's Edge. We bookmarked half of the book to try... Continue Reading →
One of the best things about writing this blog is the introduction to foods and dishes that I didn't know about beforehand. Today, I learned about chermoula! (Or charmoula - like so many words translated from the original Arabic, this one has more than one spelling.) When we decided to make our Tangy Moroccan Meatballs... Continue Reading →
Have you ever seen/eaten purple carrots? Aren't they just the most beautiful vegetables you've ever seen? Especially once you slice them open 🙂 We decided to roast them with some balsamic vinegar for a easy side dish. Carrots are so lovely and sweet when roasted, and the balsamic vinegar balances them out beautifully.  This side... Continue Reading →
Bon Appetit Baby! 