White Asparagus with Pistachio Oil & Lemon

When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I…

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Candied Kumquats Recipe (over ice cream)

It was the word “sheriff” that got him. As in, I hope I don’t get arrested by the sheriff doing this. Call it a cheap trick, but when a kid has his head in the iPad and is so mesmerized he doesn’t noticed that he’s not in Michigan in the middle of winter anymore, that…

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Kishk Soup with Garlic

Kishk Soup with green herbs

There were so many striking things about the day I ate kishk for the first time. As I mentioned, kishk is not something I’d ever heard of, let alone eaten, until recently. I tasted a steaming bowlful after a winter morning’s baking lesson in Lebanese flatbread last year; my teacher, Naemi, walked us up the…

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Ruby Red Grapefruit-St. Germain Mimosa

By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for. The affinity we all have over here for St.…

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Pink Deviled Eggs (laban & mint), for Mrs. Smith

Whenever there are cars in the driveway across the way here on Main Street, more than one car, I start to get worried. Mrs. Smith hasn’t been feeling well, not so surprising at her age, and she keeps quiet over there. She stays home most of the time, venturing out to go to the doctor…

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Lebanese cheese:Jibin, with habibi-love

I thought that the jibin was not going to be the multi-day, better-watch-a-video-to-see-how-it’s-done kind of cheese. Such a video does not even exist, by the way, because jibin is supposed to be so simple that nobody, I mean No One, would need a video to figure it out. That’s probably one reason this basic sort…

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Thick Hot Chocolate with Cinnamon, a quiet triumph

Thick hot chocolate, MaureenAbood.com

There are certain things we have eaten in their very finest forms that stay with us, that won’t leave us alone until we eat them again. My list of such finery does not include chicken wings, devotees of which seem to be abounding this week in preparation for the Super Bowl. I admit that I…

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Date-Crisp Balls

Date-Crisp Balls, Maureen Abood

Date-Crisp Balls are simple to make, on the stove top with no baking, and the dates impart a luscious caramel flavor. And a bonus: they’re gluten-free! Is this a cookie? Or a candy? How about simply: a treat. An incredibly good treat that comes down to us from my grandmother, Alice Abowd (wife of Richard,…

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