Category: Easy

  • Pecan Pie

    Pecan Pie

    Pecan Pie with a caramel filling is what my family looks forward to after that big turkey dinner. I often make the pastry crust, but the frozen pie crust you buy at the grocery store works just as well. If you are entertaining, make your pie look pretty and professional by arranging the pecans in…

  • Fried Calamari

    Fried Calamari

    Fried Calamari a menu item we look for when we go out to dinner. Cooking calamari is not difficult or complicated. The secret to a successful calamari is to buy frozen squid. Often, restaurants use the frozen kind even when they tell you it’s fresh. Why? because when you fry the fresh kind, it will be…

  • Salad Russe | Olivier

    Salad Russe | Olivier

    Salad Russe, also known as Salad Olivier is perfect for holiday buffets. Carrots, peas, potatoes and corn are combined in a creamy mustard  vinaigrette dressing. This salad is the absolute condiment to go along with your favorite roast. For extra tangy flavor, finely diced pickles may also be added. It’s very often garnished with sliced…

  • Poached Fish

    Poached Fish

    Poached fish is light, low in calorie and very easy to make. You can put this together in no time. Cod works the best because it is thick enough to poach and keeps it’s shape as it cooks. But I’ve see it done with salmon too and it works just as well. The lemon butter…

  • Pelted Wheat with Yogurt and Dried Mint

    Pelted Wheat with Yogurt and Dried Mint

    Pelted wheat is widely used in Mediterranean cooking, both in savory dishes and desserts. The reason why it’s called “pelted” wheat is because the bran layer is removed and the grain is polished. This type of wheat cooks much faster than unpelted wheat. Mixing the wheat with the yogurt and the dried mint makes it very…

  • Chicken Sumac Wraps

    Chicken Sumac Wraps

    Chicken sumac wraps is perfect for lunch when you don’t feel like cooking on that hot September day. Contrary to turmeric, curry and coriander, sumac has yet to gain it’s popularity here in the United States. It’s prevalent in Mediterranean cuisine and widely used in salads and marinades for fish, chicken and meat. It makes an…

  • Preserving Grape Leaves

    Preserving Grape Leaves

    Preserving grape leaves is very easy to do and worth the effort. Even though they are available in jars at Middle Eastern stores and at some specialty supermarkets, you can preserve them either by brining or freezing. I will be explaining the freezing method because hardly any of the leaves are wasted. Grape leaves that…

  • Orekh: Bulgur Kebab

    Orekh: Bulgur Kebab

    Beef bulgur kebabs with mint are perfect for appetizers, in sandwiches or served as a main course with baked potatoes and a green salad. The bulgur keeps the kebabs moist, and the mint adds another level of flavor. These are usually served with wedges of pita bread, pepper paste dip, and turnip pickles. My son likes…

  • Apricot Cake

    Apricot Cake

    This is a classic recipe. The original recipe calls for 2 egg yolks and one whole egg. Over the years, I realized that you can use two whole eggs instead and still get the same result. Just remember to beat the eggs well and then incorporate the flour with the eggs using your hands. The…

  • Kataifi with Walnuts

    Kataifi with Walnuts

    Kataifi with walnuts seasoned with cinnamon, sandwiched together in shredded pastry dough and drizzled with syrup infused with rose and flower water. This dessert may be presented in various ways. You can prepare it in a baking dish, roll it up into individual rolls or bake it in cupcake pans. The rolled up or cupcake…