Giving this a whirl. I like Reese.
Foule Mudammas for dinner tonight! It is one of those ubiquitous staple dishes in Africa and Middle East, which slightly varies from cook to cook. 😋 My favorite version is Ethiopian with heaven sent Berbere. 🌶 Google a recipe and try any of the variations!
#Redwhiteandblue #NamasteNovember As we head toward the eating holiday & the end of the year , I think we love to remember holidays past.The Better Homes & Gardens belonged to an aunt. Classic recipes we long to reconnect with.It‘s All American Food celebrates regional & ethnic diversity woven into the fabric of America.We are a richer culture because of these gifts.
#TIL the origin of “fusion“ in cooking: Norman Van Aken made a case for “a permanent cuisine, one that embraced both one‘s own ethnicity and that of one‘s geography. All of a sudden, you didn‘t have to choose. You didn‘t have to live in a culinary solipsism of forced borders. Not about combining or co-opting disparate cultures, finding ways to balance the formal structural cuisine of Europe with the home cooking of the immigrant culture.“ #NFNov
Gor #LuckyStar I was going to go with all the “star” titles from my shelves but I decided to go with just one starfish instead. This cookbook with foods from Portugal is a favorite of mine. All of the cookbooks I have by Tessa Kiros are gorgeous and it‘s lucky that the recipes are always delicious too. Pictured are some of the dishes I have cooked from this one. 🍽😋
The recipes are not strictly #vegetarian, but I don‘t mind substituting vegetable umami whenever small fish are called for in this entertaining (sometimes to the point of silliness) #cookbook. I appreciate the fact that there are no pasta dishes & no put-an-egg-on-it or grain bowls. Except for the miso butterscotch, everything I tried was a hit, especially the ABC Squash shmoo. Key ingredient: hing, which has been ignored too long in my cupboard.