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Baklava
There are three parts to this recipe: making the syrup, making the nut mixture and assembling the whole thing. The first two can be done ahead of time. Interestingly, the pastry doesn’t get soggy over...
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Chicken Bstilla
Here is my slightly lazier version of bstilla (a.k.a., b’stilla), a savory pie with chicken, eggs and almonds. Well, lazier in the sense that its form is more like baklava in a pan, rather than the...
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Cream of Mushroom Soup
I enjoy a good creamy mushroom soup, preferably not from a can. The secret here is sautéing the mushrooms so that they become browned and aromatic. The addition of wine, almonds and thyme make the soup...
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Granola
I’m not a morning person, so breakfast is rarely on my top fave list. My groggy brain gravitates towards easy preparation, so pre-packaged cereals would be an easy answer. Except that I’m so picky...
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Streusel (crumble) topping
This streusel (a.k.a., crumble) topping is great on pies. Especially apple pies! (A nice substitute for a top crust.) This recipe makes enough for two pies. Leftover streusel also freezes easily....
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Reconstructing Salvadoran horchata
Allow me to offer you a break from the apricot oriented articles. I drank Salvadoran horchata for the first time a couple years ago, and I’ve been keen to figure out how to make it ever since. Unlike...
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Almond & cumin rice
I recently took a vegetarian Indian cooking class in which we cooked a rice dish very similar to this one, except that we used cashews. I learned how the black (not white or green) cardamom adds a...
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