I am in love with my new cookbook (Saffron in the Souks) and have been picking out recipes like crazy. My latest selection was the sumac and seven-spice roast chicken. It was very good and I’m positive if I had
I was going through my spice cabinet the other day and noticed a packet of Moroccan seasoning. Later that week, I pulled a whole chicken out of the freezer and put the packet to good use for some Moroccan chicken
I finally got a free moment to post this recipe! We recently got a new pupper, everyone meet Molly May by the way, and dinners have been very quick affairs as everyone settles into a proper schedule. On one of
White chili is a great way to use up chicken or turkey, along with a relatively quick cooking time. As with most chili’s, next day is always better. The thing I love most about white chili is being able to
Another recipe that came out of the desire to use up what I had in my pantry and freezer. The reason I went with the Indian-inspired route was that the chicken I had was from an Indian butcher and marinated
I came up with a recipe for simple bbq’d yellow curry chicken when I had fresh tumeric and ginger to use up. I find that fresh tumeric not only adds vibrant colour to a dish, it adds a wonderful flavour.
I found a new Mediterranean grocer, which not only provided me with an awesome new brand of Turkish coffee, olives, and feta, but a bunch of spices. This included a couple new ones for me: zaatar and sabzi ash. I
I think I’ve mentioned before how much I love chicken wings. So, in case you weren’t aware, I LOVE chicken wings. Crispy chicken wings (not drumettes mind you, the wings.) So after hitting a few sites, I found the trick