Vegan
7 posts
These tostones de pana (breadfruit) are crispy on the outside, with a light and fluffy interior, and mildly sweet and nutty flavor. They make the perfect snack or side dish. A few weeks back, my family took a trip to the beautiful island of Puerto Rico, where my husband’s family is from. It was the Read more
When you start dabbling in a new cuisine, things can seem a bit overwhelming. Sometimes there’s a lot of ingredients that are new to you and it can be intimidating. I love to cook all different types of food, and the takeaway of all my experimenting is that every cuisine has it’s pantry staples, and Read more
Egyptian rice with vermicelli noodles, or roz bil shareya in Arabic, is a simple and delicious accompaniment to so many meals. It’s on our dinner table so frequently, accompanying stews, soups, kofta, kababs, you name it. Choosing your rice In Egypt short or medium grain rice is used in almost all dishes, including this one. Read more
When I built this blog a few weeks ago, I started by importing my small collection of recipes from Instagram. When I was done, I scrolled through and noticed a serious lack of green space. It might be because I rotate through a few standard salads and don’t give them too much thought. They are Read more
I had picked up some beautiful baby eggplants at a South Asian market in Queens over the weekend. I really wanted to make maqdous, Levantine baby eggplants stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil. But man I was feeling lazy. The kids haven’t been letting me sleep. My dishwasher is broken Read more
This salata baladi is for Egyptians the most common, and in my opinion the most perfect, of salads. To others it’s known as salata Arabiya, salad-e Shirazi, shepherd’s salad, and it probably has many, many more names. But salata baladi by other name would be just as bright, crisp and refreshing. Salata baladi is my Read more
We eat a lot of Latin food around here. We live in a predominantly Latin neighbourhood in Upper Manhattan, and my husband is Puerto Rican, and therefore so are my kids. I cook them a ton of Egyptian food to connect them to the culture my parents passed to me, in large part through food Read more
