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make-ahead


Swiss Chard Tzatziki Salad with Herb-Yogurt Dressing

 

Swiss Chard Tzatziki Salad with Herb-Yogurt Dressing

 

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MUJADDARA | Rice and Lentils with Caramelized Onions

 

MUJADDARA | Rice and Lentils with Caramelized Onions, a Vegan and Gluten-Free Recipe

A popular Levantine dish during Armenian Lent season, Mujaddara or Mudardara as it is called in Lebanon, is rice and brown lentils cooked together pilaf style and tossed with caramelized onions.

 

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COQ AU RIESLING | Chicken Braised in Alsatian Riesling wine

 

COQ AU RIESLING | Chicken Braised in Alsatian Riesling wine

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EVERYDAY FOOD | Blackened Chicken Salad with Mustard Dressing

 

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

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Lentilles du Puy + Rainbow Chard Soup | Shorbat Adas bil Hamod

 

Lentilles du Puy + Rainbow Chard Soup | SHORBAT ADAS B’HAMOD

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TAHINOV BAHKI GOLOLAG | Vegan Kibbeh with Tahini-Onion-Walnut

 

TAHINOV BAHKI GOLOLAG (Թահինով Պահքի Կոլոլակ) | Vegan Kibbeh with Tahini-Onion-Walnut

Vegan Kibbeh with Tahini-Onion-Walnut Stuffing

Meatless does not, by any means, translate to boring, and 4o days of Great Lent is the perfect time to get creative with nutrition packed vegan meals.

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KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

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Biscotti Napolitano | Candied Fruit, Walnut + Olive Oil Biscotti

 

Biscotti Napolitano | Candied Fruit, Walnut + Olive Oil Biscotti

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Oven-Roasted Beet, Pomegranate + Walnut Salad

 

Oven-Roasted Beet, Pomegranate + Walnut Salad

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Pastitsio | Oven-Baked Greek Macaroni

 

Just in time for Fall. Comfort food that surely brings out childhood memories; just like your Yaya (grandmother) used to make.

Pastítsio (pa-STEE-tsee-oh) is the Greek version of a Mediterranean lasagna-style pasta pie; composed of layers of tubular long macaroni, a meat-based sauce (makaronia me kimá) and finished off with an egg-based custard or Mornay sauce (a white sauce, Béchamel, with cheese).

Start by making your meat sauce to give it enough time to cool.  There’s no recipe here, pretty much anything goes, but you do need to let it simmer for at least an hour on the stove.

Pastitsio | Oven-Baked Greek Macaroni.

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Gratin de Pates au Poulet, Jambon, Champignons et Sauce Bechamel, CHICKEN NOODLE CASSEROLE

 

Gratin de Pâtes au Poulet, Jambon, Champignons et Sauce Béchamel

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Greek Carrot + Walnut Cake | Keik Me Karota

 

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