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Posts Tagged ‘chicken’

A few years ago I met the mot extraordinary Lebanese woman named Diana. She was living with my in-laws while completing her Master’s Degree in Counseling. I think she may have secretly been an angel sent straight from heaven; she taught me about Lebanese food and fed it to us in copious amounts, and she consoled our family as we helplessly waited day after day at the hospital, my father-in-law dealing with a devastating illness that nearly claimed his life.

I relished the time we spent chatting on the sofa for so many reasons, but I found it especially interesting to discuss our different worldviews and the cultural nuances that shaped us both as young, independent, determined woman. For instance, when I hear a rumble of thunder, I think of the spectacular storms that I grew up with in Texas. Diana wonders where the bombs are falling.

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Summer is almost over, my friends. It’s going to be hard for me to say goodbye to the berries, the peaches, the summer squash – all of the beautiful produce that is overflowing at the market right now. I’m clinging to this food season with every meal, and tonight was quintessential summer.

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Wow. I have been away for a while. I feel distant from my little blog space and from my kitchen. We’ve been slowly reconnecting since my time in Orange County; I’ve been sleepwalking through my house the last few days and enjoying my own food in a dream-like state. Ahhhhh…

Anyway, I’m back and I want to share this easy and fabulous Moroccan stew. I made it just before I left for my event in So Cal; I felt so comforted and joyful and delightfully global while eating it – I was transported from my deadlines and pile of work to food fantasy land. It is the FIRST thing I made when I got home. It is warm and beautifully spiced and fragrant and very healthy and extremely delicious. How can something be comforting and sensual and exotic all at once? This is how. This dish. I know I get very intense and dramatic about food, but please, make this and go there with me. It is so, so good.

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Remember how I mentioned that the secret to perfectly roasted chicken is the very top rack of the oven at 500 degrees, lots of olive oil and skin-on, bone-in chicken? If you don’t remember, now you know. Thank you, Gourmet, for sharing this extraordinary knowledge. This sweet and spicy and roasty toasty recipe is the first way that I had this magical chicken – so pleasing and delicious.

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We ate some wonderful roasted chicken breast tonight. I sit and write this full and content – pleased with the unique satisfaction that comes from a full belly of something comforting and savory.

I have been traveling so much lately and have been yearning for something simple and delicious, cooked in my own kitchen.

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Lately, a lot of people have asked me to write them a weekly menu and corresponding grocery list. Unfortunately, I haven’t had the time to do this (or write the post on my latest dining experiences in Texas, my first post on “beauty,” starring Ella and Ava, or the post I’ve been planning on my favorite market…). My insane schedule does not line up with my desire for slow living! I suppose the next best thing is to post what we are eating for dinner tonight…something simple, healthy and supremely delicious for a weeknight dinner.

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Wow. I have been traveling so it has been a while since I have posted. Thanks to all who have continued to visit the blog! I have so many things that I would like to share in depth, but in the spirit of something delicious on a busy evening, I will post a very tasty meal that I prepare frequently at home. The avocados are ripe and beautiful right now at the market. My grandma and grandpa had an ancient avocado tree in their backyard in California. It was so lovely to walk outside and pluck beautiful fruit right from the tree.

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I am passionately in love with Middle Eastern cuisine. I crave it, think about it, dream about it. I search for it in every new city that we travel to. While some may be dreaming of a vacation, a new house, worrying over the economy, I am deeply pondering the best ingredient combinations for fatoush (a fantastic salad served throughout the Middle East).

My love affair with Middle Eastern food intensified after a long, miserable visit to Lynchburg, Virginia (of all places…).

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