step-by-step recipe
Shrimp and Pork Egg Rolls (Spring Rolls) Recipe
- March 19, 2012
- Appetizers, Hot Appetizer, Made by Me, Meat, Party Food, Recipe Box, Seafood, Sides
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Potato and Bulgur Lettuce Wraps | Oil-Cured Baby Eggplant Salad
- February 24, 2012
- Cold Appetizer, Lunch, Made by Me, Main Courses, Pulses + Grains, Recipe Box, Salads, The Khohanotz
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Layered Red Velvet Cake with Creme Fraiche Frosting Recipe
- October 25, 2011
- Cakes + Tortes, Desserts, Made by Me, Recipe Box
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This red velvet cake recipe, from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, is one of my favorite tested versions. The creme fraiche frosting recipe from Martha Stewart Living Magazine is equally not too sweet and spreads easily.
South Asian Beef and Potato Biryani Recipe
- September 28, 2011
- Main Courses, Pulses + Grains, Recipe Box
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This fragrant rice casserole once reserved for the Royals of the Nawabs and Nizams and special occasions is now considered common dish; reflecting traditions and flavors that have evolved throughout centuries. Using beef and potatoes in the recipe is just one of many variants of biryani that is prepared in South Asia.
Trying to pin point the origins of a dish is hard enough, so I’m not going to go deep into the culinary anthropology of biryani.
Bulgur and Beef Stuffed Vegetables, a Levantine Recipe
- September 2, 2011
- Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz, Vegetables
- No Comments
This recipe for stuffed vegetables is down-right comfort food; whether referred to as Meesov Tsavari Letsk in Armenian, Mehshi bi Burghul in the Middle East, or Dolma throughout the Levant.
Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes. It can be found in natural food stores as well as ethnic and traditional grocery stores. It differs from cracked wheat in that it is pre-cooked.
Tuscan Almond Biscotti Recipe |Cantucci di Prato
- July 6, 2011
- Cookies, Desserts, Recipe Box
- 2 Comments
These simple flavored crunchy Tuscan almond biscotti are meant to be dunked in vin santo, an amber-colored Italian dessert wine.
We have s simple recipe here. You start by sifting together some flour, baking powder, baking soda and salt into a bowl.
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