Michigan’s whitefish dinner

Up north, there is no more quintessential meal than the one that makes Lake Superior whitefish its centerpiece. Restaurants may be few here, and their food not always what we’d like, but you can always, everywhere find whitefish on the menu and it’s always, everywhere going to be delicious. The most classic preparation of Lake…

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Garlicky Cabbage Rolls, some little gems.

Cabbage Rolls, MaureenAbood.com

Garlicky Cabbage Rolls are an all-time Lebanese favorite here, gems! This version is cooked in water and lots of garlic. For tomato-based Cabbage Rolls, click here. My name is Arikhia, not Rita, she said. They say Rita in this country. That was the first thing my Aunt Rita said when I interviewed her one afternoon…

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Maître d’hotel butter, with best-meal-nostalgia

One of the favorite questions of food-focused people is: what’s the best meal you’ve ever eaten? I hate questions like that because I’ve never been good at favorites, which is probably why I like Neapolitan ice cream. Yet I love questions like that because they get us thinking about all of the fun times we’ve…

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Lamb shish kebab; meet me at the grill

I can think of no better summer meal than Lebanese lamb shish kebab–the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed. The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the…

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Lebanese Grape Leaf Rolls, a taste of Dier Mimas

[…watch my video on how to roll grapeleaves HERE!…] There is one thing I’ve always thought was a given about grape leaves: that fresh is best. In other words, that leaves picked when they’ve just unfurled from the vine in the spring and eaten immediately make the finest little stuffed rolls. Or so I thought,…

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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 I were hosting a dinner for a dear—and prominent—friend. We planned that menu right down…

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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 that prevails. Easter at our house just wouldn’t be Easter without a symbolic, succulent platter of…

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Taking stock (chicken, that is)

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 from street clothes into black and white checkered pants, white chef’s coat, white apron, and…

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