Watermelon is one of summer’s most refreshing fruits. When paired with salty feta cheese, it becomes a gourmet centerpiece of a refined meal. Add mint and arugula, and you have yourself a simple but striking example of fusion. As a belated homage to the USA’s July 4th Independence Day, I bring you an all-American, “salad bowl”…
Category: Recipes
Scottish brown sugar shortbread: Turning disaster into delicious
Crumbly, buttery shortbread. Three key ingredients. Baking doesn’t get much more simple – or crowd-pleasing. Whole wheat flour, the subtle caramel of brown sugar, and hints of vanilla and almond make it special. It also has the distinction of surviving a kitchen disaster, and thus I am certain that it is resilient enough so that all…
Healthy Diplomat: Mediterranean pasta primavera
It is said that necessity is the mother of invention. A full pantry (thanks to inheriting the contents of a friend’s), a bad storm, and fresh vegetables made for the perfect condition to create something new. So create I did. This pasta is a great way to use and enjoy late spring/early summer’s best vegetables….
Having fun with harissa, Part II: Spicy harissa hummus
Give that tired, mass-produced hummus a run for the money with a hearty homemade hummus with the smoky red pepper and chili kick of North African Harissa. Hummus will never be the same! After a few weeks in Tunisia, I was inspired to find several ways to use harissa. In my last post, I discussed…
Having fun with harissa, Part I: The harissa omelet
Whether you’re a harissa fan or harissa what?, learn about this spicy North African condiment and try out a few recipes – you’ll be hooked! Today, I’ll share a habit I started while in Tunisia on the #wholelifechallenge – limiting starches, sugars, and dairy – by incorporating harissa into an omelet for a spicy, satisfying,…
The best grits you’ll ever eat – and make yourself
Often in life, the best ideas are the simplest. The best dishes are not necessarily the most complex – like molecular gastronomy, for example. Nice to look at, but really? These grits, quite the opposite, are insanely good. I promise you that you will never taste grits as good as this recipe. I also bet…
Mutabel: The Arabic twin of Baba Ghanouj
A creamy eggplant dip with the bite of garlic and an almost airy fluffiness, accented with nutty olive oil – sound familiar? Think of Mutabel as the fraternal twin of Baba Ghanouj: nearly identical ingredients, expressed just a bit differently. If you didn’t have them side-by-side, one could easily mistake them for one another. This…
Bourbon Brown Sugar Caramel Ice Cream
Looking to America for culinary inspiration, I bring you an ice cream to wow your friends or guests. Brown sugar, caramel, and cream accentuate the Southern charm of bourbon. Crumbled caramel-cashew cookies add buttery sweetness and crunchy texture to this grown-up dessert. I wrote my first blog post several months before the launch of The…
Curried English Pea Soup
Fresh, green English peas evoke memories of spring. A healthy dash of curry powder and cayenne pepper give this soup enough of a kick to make one curious for more. Substitute vegetable broth for chicken and your meal is vegetarian friendly, also. This soup is not photogenic (“Pea green” has its reputation to uphold). Yet…
Omani Halwa-Inspired Cardamom-Pistachio Gelato
Cardamom, nutmeg, and pistachios bring the exotic taste of Arabia to your kitchen and guests in this sophisticated, refreshing gelato, perfect for spring and summer. Many kabobs and savory dishes in Middle Eastern cuisine are subtly spiced; the desserts not so much. Spicy cardamom, cinnamon, nutmeg, rose water, and lavender are a few unmistakeably exotic…
The Culinary Diplomat 