Monthly Archives: March 2012

Postcard from Up North

You desire to know the art of living, my friend? It is contained in one phrase: make use of suffering. ~ Henri Frederic Amiel

(The last in a series of spring thaw on the water up north. No one makes …

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Grilled Lamb Lollipops with Fresh Mint Sauce; Chine on…

For me to present to you a perfectly procured, grilled, and sauced rack of lamb strikes me as a decent feat, given the lamb drama I have experienced over the years. Lamb failed me most humbly when my sister and …

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Technique: How to peel and prep a clove of garlic

Oh garlic, this little post given to you hardly seems adequate in light of how much you give to us. What dish does one not desire to inhale that includes the word ‘garlicky’ in its title? Is there a better …

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Ingredient: Lamb

It is true that for the most part, my family has replaced lamb with beef in many Lebanese dishes, especially kibbeh. But when special occasions bring us to the table together, it is the traditional Lebanese love of lamb …

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Favorite Things: My Chef’s Knife

In Sitto’s little galley kitchen in her apartment in Lansing, there were predictable things: the yellow phone, the tall stool with a soft seat and back, the miniature gardening set with frogs painted on it hanging on the wall. And …

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