middle eastern cuisine
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You Can Totally Marinate Meat in Flavored Yogurt
My fridge is well-stocked with dairy. Cheese, sour cream, labneh, yogurt, every type of liquid dairy known to cow-kind, from milk to heavy whipping cream—I have it all. One thing you won’t usually find in there is flavoured yogurt. (I usually buy a big tub of plain and stir in strawberry jam or honey.) But…
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Glaze Your Green Beans in Butter and Stock
I’m not sure when I had my first un-casseroled green bean, but I don’t remember being particularly impressed. I actually don’t think I was impressed by a green bean, casseroled or otherwise, until I had them blistered and seasoned with Szechuan spices from a Chinese restaurant. Those are still my favourite green beans, but they…
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You Can Make a Surprisingly Creamy Salad Dressing With Raw Zucchini
Contrary to public opinion, I do eat vegetables. I am a frequent eater of salads, and just this year started growing my own vegetables (and, technically, fruits), the most robust of which has been zucchini.
