Onions and Sumac
This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series. This little dish is part condiment and part salad. It is often served alongside grilled meats, providing a… Continue reading
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Kifta
This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series. Kifta (or kafta, kefta, kofta, or kufta, depending on your dialect and spelling preferences), is a basic Arab recipe… Continue reading
Baba Ghanouj
This post also appears on Gluten Free U.A.E as a part of a Ramadan 2012 series. Baba ghanouj, also called mutabbal beitinjan (or, properly, bathinjan), is so easy to find in Arab restaurants… Continue reading
Thai Basil Stir Fries
Living just outside of New York City, I get to reap the benefits of a buzzing, cosmopolitan metropolis. This area has residents that represent many cooking cultures, so it’s usually easy to track… Continue reading
Salted Fruit Salad
It looks like an ordinary fruit salad, but it’s not. Gather up some of your favorite fruits, and wash and chop them. Dress them with some lemon or lime juice and, if your… Continue reading
Fried Egg
Sunday mornings are for a perfectly fried egg, with frizzled, crunchy edges and a cooked-through but runny yolk. Get yourself some pastured eggs. If you can’t find them, go for organic, free-range eggs.… Continue reading
Yakhni Kousa
First, the name: “Yakhni” is a word, which I believe is of Farsi origin, that is used from the Balkans to Pakistan to describe various styles of dishes. In the Middle East, it… Continue reading
Fusilli With Romesco Sauce
Romesco, of Spain, is a yummy and versatile vegan sauce that can be served with any number of foods. Here, I added it to fusilli rice pasta To make romesco sauce, start by… Continue reading
Minestrone Soup
Minestrone soup always reminds me of my elementary school days. Though that soup had wheat pasta, you can easily switch it out for rice pasta to make it gluten-free. I made this soup… Continue reading
Red Curry Soup
I made a basic Thai red curry (instructions often on containers of curry paste) with wild shrimp but thinned it out with some water, and then adjusted the flavor with some fish sauce,… Continue reading