Plaki | White Beans Simmered in Tomato Sauce


Plaki | White Beans Braised in a Tomato Based Sauce

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EVERYDAY FOOD | Blackened Chicken Salad with Mustard Dressing


Blackened Chicken Salad with Mustard Dressing, from The Whole Foods Market Cookbook


Cabbage Rolls with Legumes, Spelt + Rice | Kaghampi Pasuts (Bahki) Dolma stuffed_cabbage_rolls-legumes-grains-պահքի-պասուց_տոլմա-Հայկական_խոհանոց-01


THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free


For hosts who love to feed family and friends, a crowd-pleasing spread that will surely simplify your menu planning and turn your Thanksgiving entertaining into a memorable day.

{ links to recipes and sources included under photos }



EVERYDAY FOOD | Stir-Fried Hokkien Noodles


Chinese Hokkien noodles are made of wheat flour and eggs then cooked and lightly oiled before packaging. Fresh egg noodles will store refrigerated for up to a week.


EVERYDAY FOOD | Stir-Fried Hokkien Noodles.


Copy-Cat Manti | Phyllo Dough Roses with Yoghurt + Chili Oil


Manti is a type of dumpling made with unleavened pastry dough and filled with minced lamb or beef.  It can be prepared a number of ways, which I will cover in future posts.  This recipe for phyllo dough roses, or rosettes, is meant to mimic the experience of savoring manti without all the hustle and bustle of making it.  But why roses one might ask?  Because rolls are not pretty enough!

According to some researchers, manti first reached Cilician Armenia as a result of the cultural interaction between Armenians and Mongols during their alliance in the 13th century.  However, some researchers do not discount the possibility that manti may have originated in the Mid East and spread eastward to Korea and China through the Silk Road (source).



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