Be thankful on Thanksgiving for some new serving ideas. A Thanksgiving menu featuring traditional ingredients in innovative ways. Classic ingredients such as pumpkin, sweet potato, apple, etc. with a contemporary spin in a harvest feast brimming with seasonal produce. The ingredients are familiar enough to feel friendly, but adventurous enough to impress even the most jaded palate.
Baba ganoush also referred as baba ghanouj, or baba ghanoush, is a savory dip of charred eggplant flavored with tahini, lemon juice and fresh herbs. This classic smoky, garlicky Middle Eastern roasted eggplant dip is very easy to make at home.
Disclosure: I am very pleased to partner with Honest Cooking and Fiji Water to bring you this recipe as part of Fiji Water – Perfection Takes Time campaign. All views and opinions, as always, are completely my own.
Cooler weather calls for a warm, wholesome, and flavorful meal. When the days are short and the nights are long and cold, nothing is more comforting than a big bowl of nourishing stew. Healthy, hearty, homestyle! This warm, cozy, fragrant stew is one of our favorite meals to enjoy during weekdays. The beef stew is tender, rich and fragrant making it very hard to stop scooping up by the spoonful. The trick to getting extremely tender meat pieces is to cook the stew slow on low heat for a long time.
Are you enjoying the burst of fall colors? Oh, the canopy of red, gold, and orange leaves! Enchanting, isn’t it? Down here in Texas, we are just starting to feel the cool weather this week. We still haven’t got our coats out of the closet yet but enjoying autumn harvest to the fullest. The candied pumpkin dessert or mishti kumrar morobba (মিষ্টি কুমড়ার মোরব্বা) is a guilt free recipe to satisfy the sweet tooth, as it is very easy to make and light in calories. The pumpkin season is not over until you enjoy these healthy gluten-free bite size Pumpkin candies! So good!! Like me, if you are looking for a new and delicious way to end a meal this fall, this dessert is for you? Quick, easy, flavorful, irresistible bite size pumpkin delight.
Apple chutney didn’t exist in Bangladesh when I was living there. I migrated to the USA and heard everyone loves apple sauce, so I had to give it a try. The sauce slid down my throat without leaving much of an impression. I didn’t dislike it, but it was bland..blah. Next thing I know, I needed to give the applesauce some character so made chutney. Apple chutney, a sexier, more exotic version of apple sauce. While applesauce slides down the throat without leaving much of an impression, apple chutney hits the tongue in all the right places. Apple chutney is sweet and hot, spicy and sour, sticky and silky all at the same time. Trust me, no one can deny the irresistible taste of apple chutney.
Fall is in the air. The air is crisp and the nature is turning the world into a colorful canvas with its own paintbrush. The leaves are starting to fall. Are the falling leaves speaking bliss to you? Are your taste buds salivating for all things pumpkin? With the transition in temperature, are you looking for the season’s best flavors? Need a fabulous fall recipe idea? Tired of the same old autumn recipes with pumpkin?
I have been busy hosting parties for family and friends for the last few weeks after the Eid holiday. What have you been up to? For my parties I love to serve easy, elegant, and fast bite size appetizers. What about you? The dried apricot cheese appetizer scores extra points as they have all the qualities and on top they are no bake and no cook. Within minutes you can assemble an easy, fancy, healthy appetizer for a crowd without a sweat. Without fail, these elegant fruit appetizer pleases anyone and everyone. Satisfaction guaranteed.
A variety of delicious meat dishes await every Muslim family table on Eid Al-Adha. As soon as the qurbani or sacrifice is done, the meat reaches the kitchen. From then, there is no turning back. The fragrance of mouth-watering dishes start to fill the entire house for several days. Kababs, curries, biryani and koftas fill the table.
Yet another hummus recipe in the ocean of million other recipes for the popular Levantine dip that is already out there. Why? Really, why I am sharing another hummus recipe when there are zillions of other recipes floating on the web already? Well, for two reasons. One, this recipe doesn’t require you to peel each of the chickpeas that a lot of the recipes including Smitten Kitchen’s ethereally smooth hummus recipe ask for. Seriously, peeling the skin of off each chickpeas? No, kidding, I do not have the time or patience to do that and I am sure a lot of you don’t have either. Reason number two is to share a tip about making wonderfully smooth textured, airy and almost white hummus that I picked up along the way from our trip to Egypt.
Dum is a cooking technique where food is slow cooked over a very low flame in sealed containers. The seal can be a tight lid or aluminum foil. As it cooks, heat creates steam in the sealed container. As the steam condenses and stays confined in the sealed pot, it cooks the food slowly before it can escape. Traditionally, a bed of hot coals are used to cook in the dum method. However, often cooking in low flame on stovetop or baking in tightly sealed oven also mimic a “dum” method. Herbs and spices play an extremely critical role in dum technique. Dum kabab is a minced meat kabab prepared using off course the dum technique. Excellent as appetizer, sides or sandwich filler.