My recipe for Orange Cardamom Cookies was first published on Sunday Supper Movement where I am a contributor. These Orange Cardamom Cookies are the perfect way to add a little elegance to your holiday cookie platter. The crumbly shortbread cookie base is studded with chopped pistachios and topped with a light glaze. Add an extra burst…
Baltimore: National Aquarium, Little Italy, and Cannoli Dip
Last month, we spent three days visiting Baltimore, Maryland and I will be covering our experiences in a series of three blog posts. Today, I am highlighting our time spent at the National Aquarium, Little Italy, and will also be sharing a recipe for Cannoli Dip. In case you missed it, here are my first…
Vegan: The Cookbook Review and Couscous with Pistachio and Apricot
Vegan: The Cookbook, written by Jean-Christian Jury, is an extensive collection of nearly 500 vegan recipes inspired by flavors from around the world in 584 pages. Highlights include Colcannon from Ireland, Spinach with Tomato and Peanut Butter Sauce from Zimbabwe, Tomato Gazpacho from Spain, Karachi Dumplings from Pakistan, Strawberry Mochi from Japan, and Veggie Burgers from the…
Summers Under the Tamarind Tree Cookbook Review and Nani’s Firni (Pakistani Screwpine-infused Ground Rice Pudding)
Summers Under the Tamarind Tree: Recipes & Memories from Pakistan, written by Sumayya Usmani, features the diverse and often unexplored cuisine of Pakistan in over 100 recipes and beautifully written stories. I’m sharing a recipe for Sumayya’s Nani’s Firni (Pakistani Screwpine-Infused Ground Rice Pudding) and an overview of this gorgeous book. Sumayya Usmani is a food writer and…
From India Cookbook Review and Mishti Dohi (Indian Baked Sweet Yogurt Cream)
From India: Food, Family & Tradition, written by husband and wife Kumar and Suba Mahadevan, is filled with over 100 modern and authentic recipes highlighting Indian regional cuisine. This book is absolutely gorgeous, from the canvas hardcover to the striking and colorful photographs of intricately plated dishes. I love that Kumar and Suba added their stories and family…
Yogurt Cookbook Review and Shrikhand (Indian Yogurt Pudding)
While yogurt originated in Central Asia thousands of years ago (around 5000 BCE), it has skyrocketed in popularity recently and is the focus of Janet Fletcher’s newest book, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. The word yogurt comes from the Turkish root yog, meaning “to condense or thicken.” Man discovered that the…
#FoodieExtravaganza Creative Ice Cream Flavors: Éma’a (Syrian Ice Cream)
Time for another Foodie Extravaganza! Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month – Camilla of Culinary Adventures with Camilla is hosting – she invited bloggers to come up with creative ice cream creations. So during this first full…
Balaboosta Cookbook Review and Malabi with Orange Brandy Sauce
Balaboosta, named after the Yiddish expression for “a perfect housewife”, is a compilation of recipes and personal memories from Einat Admony. The term Balaboosta started as a well-respected title reserved for women who took care of their families and homes. Einat has redefined the word to include anyone who celebrates life and brings joy to others with food and entertaining….
Beet Ravioli with Herb Ricotta Filling
I am sharing sweets most of the week for Valentine’s Day, so I figured I should probably throw in something savory. Adding natural beet coloring to pasta dough gives it a beautiful pink color that is perfect for Valentine’s Day. The beet flavor is not strong in the pasta at all. The ravioli are filled…
Gelo di Melone (Sicilian Watermelon Pudding)
Evan was having a rough few days with his molars a couple of weeks ago, so I found this recipe for Gelo di Melone to use the watermelon from our CSA box. Gelo di Melone (Watermelon Pudding, Gelo di Anguria, Gelu di Muluni in Sicilian) is a summertime Italian dessert from Palermo. It is easy…
