These Carrot Cake Waffles are the perfect addition to a springtime brunch. Light and fluffy waffles are filled with grated carrots and warming spices. Top them with a dollop of whipped cream cheese, a sprinkling of chopped walnuts, and a drizzle of maple syrup. Some recipes I came across also included raisins (like this one from…
Turkish Delights Cookbook Review and Cevizli Erişte (Turkish Walnut Pasta)
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea, written by John Gregory-Smith, features an incredible assortment of over 100 dishes from throughout Turkey. Popular favorites such as Karides (Shrimp with Sun-dried Tomatoes and Butter), Revani (Semolina Lemon Cake), Granny’s Pilav, Taze Fasulye (Green Beans with Tomatoes and Olive Oil), and Şiş…
#FoodieExtravaganza Maple Syrup: Maple Walnut Vinaigrette
I am sharing a Maple Walnut Vinaigrette for this month’s #FoodieExtravaganza Maple Syrup theme! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it’s Lauren of Sew You Think You Can Cook. December 17th…
Koreatown Cookbook Review and Hodduk (Korean Sweet Fried Pancakes)
Koreatown, written by Deuki Hong and Matt Rodbard, is an introduction to the amazing food and culture found in Korean communities throughout America. This book is the product of over two years of research and travel to areas including New York, Washington D.C., Atlanta, Chicago, San Francisco, and Los Angeles. Traditional recipes (Pajeon- Scallion Pancake, Japchae- Wok…
#EVOOChallenge: Spinach Walnut Pesto
This Spinach Walnut Pesto is a great winter variation to the traditional pesto when fresh basil is hard to come by. Spinach, toasted walnuts, garlic, and parmesan cheese are pureed until smooth, then slowly mixed with olive oil. I served the pesto as a spread for bread and thinned a bit more out to coat…
Salami Crostini with Pecorino, Walnuts, and Honey
Salami Crostini with Pecorino, Walnuts, and Honey are a beautiful, yet easy to assemble, appetizer for your holiday party or to celebrate the New Year. Thinly sliced pieces of salami and pecorino cheese are assembled on crostini, then topped with chopped walnuts and broiled. It is finished off with a drizzle of honey. Happy New…
My Paris Market Cookbook Review and Gâteau aux Noix (French Walnut Cake)
My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes, written by Emily Dilling, is a Parisian-based cookbook recently released on September 15th. Dilling’s original idea wasn’t for a cookbook at all, but a Parisian Market travel guide. As the idea evolved, recipes were included and now the book is the best…
Muhammara (Syrian Red Pepper and Walnut Dip)
Muhammara (reddish in Arabic) is a Syrian roasted red pepper dip with walnuts, garlic, lemon, and pomegranate molasses. The most difficult part of this recipe is roasting the red bell peppers. Everything else is tossed in the food processor. I served the dip with pita bread, but it is also delicious with romaine hearts, other various vegetables,…
The Silver Spoon: Puglia Cookbook Review and Biscotti Glassati alle Noci (Iced Walnut Biscuits)
The Silver Spoon: Puglia is newest cookbook in the series of regional Italian cooking by Phaidon. It is the third in the series, following Tuscany and Sicily. This most recent installment offers an in-depth view of the cuisine of Puglia and neighboring Basilicata. I am not well-versed in regional Italian cuisine, so this was the…
Saragli (Greek Rolled Baklava)
Saragli is a type of Greek Baklava that is rolled instead of layered. Phyllo sheets are brushed with butter, covered in a seasoned walnut mixture, and rolled up. The cooked Saragli are soaked in a lemon (and occasionally cinnamon) infused syrup. I have seen two ways to prepare Saragli: rolled in a cigar shape or rolled…
