Andaluz: A Food Journey through Southern Spain, written by Fiona Dunlop, features over 100 recipes, travel diary entries, photos, chef profiles, and more from this beautiful region. Highlights include Costillas a la Miel (Spareribs Baked in Honey), Zanahorias Aliñadas (Carrot Salad), Pastel de Limón (Lemon Cake), Cazuela Dulce (Sweet Rice Pudding), and Arroz Perfumado (Braised…
Nopalito Cookbook Review and Oaxacan-Style Horchata
Nopalito: A Mexican Kitchen, written by Gonzalo Guzmán with Stacy Adimando, features regional Mexican cooking from the beloved San Francisco restaurant Nopalito. Highlights include Queso Flameado con Chorizo y Nopales (Hot Oaxacan and Jack Cheese Dip with Chorizo and Cactus), Quesadillas de Esparagos con Salsa de Cilantro (Asparagus Quesadillas with Salsa Cilantro), Frijoles Puercos con…
Mexican Ice Cream Cookbook Review and Horchata Ice Cream (Helado de Horchata)
Mexican Ice Cream: Beloved Recipes and Stories, written by Fany Gerson, features over 60 classic and unique Mexican ice cream flavors such as Nieve de Mamey (Mamey Ice Cream), Helado de Ron con Pasas (Rum Raisin Ice Cream), Helado de Tres Leches (Tres Leches Ice Cream), Nieve de Mango Endiablado (Deviled Mango Sorbet- photo on…
Persepolis Cookbook Review and Keskul-e-Fugara (Turkish Milk and Almond Pudding)
Persepolis: Vegetarian Recipes from Persia and Beyond, written by Sally Butcher, showcases a flavorful assortment of over 150 vegetarian recipes with inspiration from the Middle East, Northern Africa, and the Caucasus. Many are favorites from her London shop and café, Persepolis. Highlights include Su Boregi (Spinach and Almond Pie), Halim (Eggplant Porridge with Brown Butter…
King Solomon’s Table Cookbook Review and Tahina Cookies
King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World, written by Joan Nathan, brings together over 170 recipes of the Jewish diaspora along with well-researched historical and personal stories. I will be sharing Joan’s recipe for Tahina Cookies and other highlights include Csúsztatott Palacsinta (Hungarian Apple Pancakes), Sambousak bel Tawa (Chickpea…
East/West Cookbook Review and Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing
East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia, written by Shane Delia, features 80 recipes inspired by Delia’s travels through the Mediterranean and Middle East. Highlights include Argan Oil Chocolate Mud Brownie with Orange Cinnamon Ice Cream from Morocco; Roast Peanut Butter Parfait, Tahini Salted Caramel, and Broken Baklava from Lebanon; Tortillas…
Classic German Baking Cookbook Review and Quarkstollen (German Quark-Almond Sweet Bread)
Classic German Baking: The Very Best Recipes for Traditional Favorites from Pfeffernüsse to Streuselkuchen, written by Luisa Weiss, features over 100 classic German, Austrian, and Swiss recipes adapted for the American home baker. For those still looking for holiday baking ideas, there is even a chapter devoted to Christmas favorites including Heidesand (Sandy Almond Sugar…
India! Cookbook Review and Paneer Korma
India!: Recipes from the Bollywood Kitchen, written by Sandra Salmandjee, features over 60 diverse dishes from the cuisine of India. Well-known favorites such as Murgh Tandoori (Tandoori Chicken), Palak Paneer (Spinach with Paneer), Gulab Jamun (Fritters with Syrup), Mango Lassi, and Aloo Samosa (Vegetable Samosas) accompany the less common but still delicious Masala Salad Papad…
#IntnlCookies: Basler Brunsli (Swiss Chocolate Almond Cookies)
Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisiniere! Today a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats! I am joining with a recipe…
Mummy Almond Granola Bars and Halloween Round-Up
Add a little Halloween twist to granola bars by turning them into mummies! These Mummy Almond Granola Bars come together in about 20 minutes, are no-bake, and only need about an hour of chilling in the refrigerator to set. They can also be made up to 7 days in advance. I loved the flavor of…
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