Posts Tagged ‘Lemon’
Lemon Bundt Cake with Raspberry Rose Glaze
This lemon bundt cake with raspberry glaze steals the show! The moist, fragrant lemon bundt is fully glazed with ultra-flavorful raspberry glaze. Do it for Mom, do it for you, do it for anyone you want to wow. I sort of surprised myself, and not in a good way. Let me preface what I’m about…
Read MoreYour Guide to the Best Smooth Hummus You Can Make or Eat.
Because there are so few ingredients in homemade smooth hummus, each one has to be the best. Here are the tricks to getting your homemade hummus to come out smooth and luscious. I’ve been talking, and making, a lot of hummus lately. I put it on the menu of the cooking classes I teach, and…
Read MoreIrish Mashed Potatoes. In the Lebanese Way.
Healthy mashed potatoes! Use garlic, lemon, and olive oil to ramp up the flavor of these potatoes. A great change from the usual high-fat mashers. I consider myself an honorary Irishman for a bunch of reasons. First, my name (Maureen). Second, my sister’s name (Peggy). Dan likes to call me Irish, but he doesn’t know…
Read MoreBraised Chicken with Lemon and Olives. And smiles.
Braised chicken with lemon and olives is so flexible and fabulous that you can serve the dish on a quiet weeknight, or with fanfare to guests. I had spent the afternoon with Sitto, my grandmother, running errands. Grocery store, drug store, the mall for hosiery. When we landed back at her cozy little apartment, we…
Read MoreLemony Chicken Rice Soup, Avgolemono
Avgolemono soup is a simple, gluten-free Greek soup of lemon, egg, chicken and rice. Supreme comfort food! Avgolemono is even better after it has had time to sit and gain body, creaminess, from the rice. Make it early in the day, or a day in advance, and reheat it carefully over medium low heat. The…
Read MoreTomato Cucumber Salad with Avocado and Feta
This salad makes the most of the season: tomato cucumber with avocado and feta. The bit of saltiness from the feta and creaminess of avocado are the right balance. The changing of the seasons here in Michigan has been doing its thing in recent months without much ado from me. Typically I get all wound…
Read MoreLebanese Cucumber & Tomato Salad with Mint
One of the best things about cucumber and tomato salad with mint is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld. There are many great Lebanese recipes for salads,…
Read MoreA Father’s Day Cookout Menu, Lebanese-Style
The weather up north has not been ideal for cooking out, but it’ll do. Considering that I’d cook out in the dead of winter if a path is shoveled (by someone else) to the grill, a little early summer chill isn’t going to stop me. Neither is a Father’s Day without a father.…
Read MoreVegetarian Grape Leaves (gluten-free and vegan too…)
Vegetarian grape leaves are stuffed with a delicious mix of rice, onion, chickpeas, and peppers. Simple adjustments make this gluten-free, and vegan. See how to roll grapeleaves here. Learn how to identify the leaves for picking them fresh here. Hello, cousin. That’s just how we say it, the Lebanese. It’s our expression of closeness to…
Read MoreTechnique: How to cook potatoes perfectly for salad
Perhaps the most vexing thing about making potato salad is cooking the potatoes properly. They are a little like pasta in this regard, but potatoes don’t have the same breaking point leeway that pasta has. Take them 30 seconds beyond just right, and here come the mashed potatoes. As we discussed yesterday, different types of…
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