Yes, the melons are still sweet and appear often in different recipes. Summer is the best time to make this salad when the melons (I always use cantaloupes) are plentiful and basil is flourishing. A crunchy, nutty spice blend called Dukkah is found throughout Egypt and can be easily made as a topping for this … Continue reading
Beans are an important part of my diet and I am especially fond of black beans. Normally, I like to eat them in a soup or chili, addition to a salad, quesadillas, or tacos. This recipe sounded perfect to go with some kimchi rice I had previously made. I am trying to have more “meatless” … Continue reading
This is another recipe from my New York Times gift subscription which my sister gave me. I have access to 100’s of recipes online which I have been diligently checking every day. Colu Henry is the author behind this tasty salmon meal. It may be obvious that I happen to love salmon as evidenced by … Continue reading
This is a very simple, nutritious soup coming from the Amazigh, or Berber, community of North Africa, which I have adapted. Pearl barley has a distinctive taste and texture which naturally thickens soups (does it ever) giving them a creamy consistency. It is low on the glycemic index (35 after cooking 60 minutes) where low … Continue reading
Soup is a favorite for most people, like me, especially during cooler weather. Some soups are known for their healing attributes such as chicken noodle soup or just some good, hot broth. This is one of those hot soups that nourish and is said to make you feel better. Melissa Clark, NYT Cooking, is the … Continue reading