There’s something about the levantine cuisine that makes it’s dishes one of the most loved throughout the world. I myself am not at all immune to it’s charms and let me tell you, I could easily live on hummus and baba ganoush alone. Many people I know loath the eggplants but I like to think that when there is an ingredient that you don’t like it’s more that you still haven’t discovered the best way for you to eat it, so you should just keep looking. And I believe, if that ingredient is eggplant, this recipe is the one that will make you fall in love with it.
This roasted red pepper and pepita salad came out accidentally. I was trying to combine the stuff I had on hand and came up with this totally unexpectedly amazing combo. Pumpkin seeds work fine with red pepper and beans.
My favorite family gatherings are when we make ajvar and tomato sauce. We stay at our country house and we peel the peppers or strain the tomatoes. Sometimes we cook jam. We dry the jars in the Sun. When I was a kid we used to run around the yard, climb the trees, laugh… Every year we do this…
There is something about a cherry pie. And where I come from, it’s a phyllo pie, and sour cherries are used. When picking time comes, and when they lay cozy in their crates, it’s time to pit them and prepare for the freezer. But each time, my family steals an amount to make a fresh sour cherry phyllo pie. To eat while rest from pitting cherries, with our fingers and clothes stained with the juices. Continue Reading