Stay Connected
Past Posts
Categories
Archives
Search
Tags
apricots Baklawa Bread bulghur Chicken chickpeas chocolate Cookies Coosa eggplant eggs Family Fattoush salad favorite things Harbor Springs hummus Kibbeh koosa kousa kusa Laban Labne Lebanese Lebanese wine Lebanon Leeks Lemons Lentils lubieh Mazaher Michigan Mint olives Orange blossom water Oranges pine nuts Rose Water sheik al mehshee Strawberries tabbouleh tahini Up North yahneh za'atar zucchiniLinks
- 101 Cookbooks
- 5 second rule
- A Life of Spice
- A Michelin and a Mom
- A Sweet Spoonful
- Antonia Allegra
- Canal House Cooks Lunch
- Dirty Kitchen Secrets
- Domenica Cooks
- Food Wednesday
- Food52
- Fresh
- Great Crested Fly Catcher
- Harbor Light Newspaper
- Healthy Aperture
- Hunt and Gather Girl
- Jennifer McGlinn
- Kibbe & Spice & Everything Nice
- Kitty Morse Morrocan Cuisine
- Leite's Culinaria
- Nutrition Unplugged
- Orangette
- Sofia Perez
- Tante Marie's Cooking School
- Tartelette
- Taste of Beirut
- The Blender
- The Clothes Make the Girl
- The Italian Dish
- The Kitchn
- The Silver Pen
- The Wednesday Chef
- Tuesday Recipe
Monthly Archives: June 2011
Ingredient: Rose water
Rose water is the distilled essence of rose petals. In Lebanese and other Middle Eastern cuisines, it is used to scent syrups, pastries, confections, ice creams, and puddings. Rose water has varying degrees of strength, so use it sparingly and … Continue reading
Technique: How to hull a strawberry
To hull a strawberry, the goal is to take as little of the luscious flesh away as possible. If you cut straight across the top of the berry, you lose the shoulders, which ideally are farm-stand red and juicy and … Continue reading
Secured by