Tag Archives: Chicken

Our Thanksgiving Menu, with little ideas, recipes and tips

Posted on November 19, 2012 by Maureen Abood
Thanksgiving table 2 POST

In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed. ~Khalil Gibran While cooking: Beaujolais nouveaux, fatayar nibble (made ahead). Before and … Continue reading →

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Fragrant Lebanese Chicken Soup Recipe

Posted on October 18, 2012 by Maureen Abood
Chicken soup POST

I know this is a food blog and that I’m a food person and that we all agree on how much we love to cook and eat. But I’ve got to admit: I haven’t been feeling great lately, and it … Continue reading →

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Ingredient: Mirepoix

Posted on October 16, 2012 by Maureen Abood
Mire poix POST

Ground work must be laid, a foundation, before any house can be built. In the kitchen, the flavor foundation for so many dishes is found in the French mirepoix (meer-pwah), the holy trinity of aromatics: onion, carrot, and celery. Broths, … Continue reading →

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Fall Football Tailgate: Mom’s Oven-Fried Chicken

Posted on September 11, 2012 by Maureen Abood
Oven fried chicken POST

The fried chicken for our family football tailgaters has come from some auspicious places over the years. A big bucket of extra-crispy from KFC was not beneath us (my dad liked going to pick it up, because he could have … Continue reading →

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A Fall Football Menu: Tailgating, Abood-style

Posted on September 10, 2012 by Maureen Abood
tailgate POST

When you grow up in a college town like I did, you end up spending all of your fall Saturdays in the stadium watching football games. That was fun…but let’s face it, the tailgate party before the game has always … Continue reading →

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Serious Garlic Sauce, or Toum

Posted on June 13, 2012 by Maureen Abood
Toum POST

The first time I had ever heard of toum—the crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meats—was just a few years ago. I had recently met my friend Janet, a … Continue reading →

Posted in Stories and Recipes, Techniques | Tagged , , , , | 26 Comments

Taking stock (chicken, that is)

Posted on January 26, 2012 by Maureen Abood
Chicken stock, Maureen Abood

When I stepped through the doors of Tante Marie’s Cooking School to begin the full-time culinary program in the fall of 2010, I wasn’t sure what to expect. The first order of business was to suit up. That meant changing … Continue reading →

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Lebanese Hushwe, and from the kitchen, a family farewell for my father

Posted on December 8, 2011 by Maureen Abood
Hushwi plate POST

The Lebanese cook their grief. Illness and death call the Lebanese to their kitchens, to their lists on the fridge, to their huge pots and pans that they can lean on, sighing, stirring, spicing, clicking their tongues over the need … Continue reading →

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Technique: How to roast chicken for Lebanese hushwe

Posted on December 7, 2011 by Maureen Abood
Hushwi in a bowl POST

We’re cooking something very special this week here on Main Street, and hopefully in your kitchen too. Hushwe is the ultimate Lebanese comfort food. A cinnamon-scented rice pilaf with beef, chicken, and nuts, hushwe packs a punch on the nutrition … Continue reading →

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Toasted Bulghur with Poached Chicken; a recipe to get you through the night

Posted on October 20, 2011 by Maureen Abood
Chicken smeed bowl POST

As long as you are with me as I walk down memory lane like I did last week with Dimitri’s rice pudding, let’s head to the other side of town, East Lansing, where I spent two years at Michigan State … Continue reading →

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