Lebanese-inspired, protein-rich breakfasts

I’ve waxed, and then waned, on the subject of breakfast more than once here (like this), and a lot more than once over the course of…well, a lifetime. Breakfast has ruled me the way the croissant dough wants to rule the rolling pin. At a certain point you have to shake the big pin in…

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Gone Writing (but not without a little something for you)

This week I’m diving deep on some work that’s been needing special attention. I’m glad to plunge, but then that means it’s quiet in my kitchen. There are lots of simple, little meals though: Lebanese eggs with asparagus, soft-scrambled; snack; and a quick pasta (sauté zucchini and mushrooms with garlic, add some cream, then the…

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An Easter Brunch Menu

Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each of her grandchildren an adorable little Easter basket using the green fruit pint boxes she…

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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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Favorite Things: Paper Lace

They do seem like a throw-back, like they are of another time and place. But the paper lace doily has its place, and if you believe Etsy, that place is high and mighty at the hands of DIY-ers across the globe. I’m not so much going to make an envelope out of a paper doily,…

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Ingredient: Farm Fresh Eggs

Every so often during culinary school, we took field trips. When northern California is your playground, and food your subject, field trips are a pretty exciting thing. We went to Sonoma to learn about wine, of course, and had a gritty, raucous 4 a.m. tour of a fish monger at the end of one of…

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Technique: How to temper eggs

When cooking with eggs for a pudding, like the rice pudding we are making this week, the method calls for adding the eggs to hot milk. If you did this without first tempering the eggs, you would end up with scrambled eggs in the milk. Too bad I didn’t quite understand this when I made…

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