Fiber-rich chickpeas stand in for potatoes in this crunchy, healthy, summery salad. Recipe below.
THIS VERY SIMPLE DISH IS A RIFF on a recent New York Times recipe, that in turn, is a riff on a summer classic, potato salad. It is ridiculously easy to assemble—a few minutes of measuring, chopping and a bit of stirring. You never even need to turn on the stove. Continue reading “Chickpea Salad—a fresh (and healthier) take on a summer favorite”→
Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich.
RAMADAN, A MONTH OF FASTING, PRAYER, REFLECTION AND COMMUNITY FOR MUSLIMS WORLDWIDE, is going on now. Our Detroit daughter Claire has been regularly updating us on the rich offerings of Ramadan food trucks throughout the area helping people break their daily fasts deliciously. One of her favorite trucks, Corn on the Corner, a year-round business that, for Ramadan, pulls out all the stops, with incredible specials created just for the holiday. Continue reading “Middle Eastern Labneh Sandwiches are a creamy, tangy vegetarian delight”→
Basil, Parmesan, garlic, pecans and olive oil create a fresh, lively summer meal without heating up the kitchen.
SUMMER HEAT HAS US ALL COOKING LESS. Or at least trying to not heat up the kitchen. Pesto in its various forms is an ideal compromise. It’s essentially a salsa cruda—a raw, uncooked sauce. And besides quickly pan roasting the pecans, the only thing you cook is the pasta. Continue reading “For an almost no-cook dinner, just boil water: Pasta with Pecan Pesto”→
THE LAST TIME WE MADE PENNE ALLA VODKA, we had just come from a four-day final push of helping our Detroit daughter move. So it seems somehow fitting that we made it again after being in Michigan, albeit purely for recreation this time. Marion and I took a little day trip to Kalamazoo. Continue reading “A Michigan road trip and simple Penne Alla Vodka”→
Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich. Recipe below.
PEOPLE HAVE BEEN STREAMING FROM MUSLIM AND ARAB COUNTRIES to the Detroit area since the1880s—from Syria and Lebanon and Iraq and Egypt and Yemen and India and Bangladesh and Pakistan and many more places, creating the oldest, largest and most diverse Muslim American and Arab American community in the United States. That’s well known. Far less known is one marvelous annual occurrence that our Detroit daughter always speaks of with enormous enthusiasm. I am not talking, yet, about the Hamtramck Yacht Races, but about something far more delicious. I can sum it up in three wonderful words: RAMADAN. FOOD. TRUCKS. Continue reading “A tangy, creamy, vegetarian Middle Eastern treat: Labneh Sandwiches”→
Johnnycakes and apple butter create a delicious breakfast that straddles traditional Southern and Pennsylvania Dutch cooking. Recipes below.
LIKE MANY CHEFS, CHRIS SCOTT DEVELOPED HIS LOVE FOR COOKING IN HIS GRANDMOTHER’S KITCHEN. And like many Black Americans, his life has been shaped by migration. After the Civil War, his great grandfather left the South and moved to work in a steel factory in “the heart of Pennsylvania Dutch Country,” as Scott puts it. So when Scott learned to cook at his grandmother’s side, he picked up traditional Black Southern recipes, of course, but also those of the family’s adopted home, Amish country. Continue reading “Amish soul food from a Top Chef semi-finalist: Johnnycakes and Apple Butter”→
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