Pickled Onions


These are a simple garnish to any salad or meat dish, and I love the color. Thinly slice a red onion and stuff into a jar. Mix warm water, vinegar, salt and sugar in a bowl and pour over onion to cover. It can be served within a few hours and lasts for weeks in … Read More


Fattoush


I love this salad at Mamnoon. The greens include: spring mix or salad greens from farmers market, mint leaves, chopped romaine or little gems and radishes. The dressing I make includes: rice wine vinegar, grapeseed oil, salt, pomegranate molasses and sumac. Roast cut pita chips tossed in olive oil until brown and toss on top … Read More


Afternoon Buns with Orange Zest Glaze


Sofra is a bakery in Boston started by the same ladies who opened Oleana. Their bakery has the most delicious and unusual pastries. My favorite is their version of a morning bun that is made with a faux croissant dough, chopped into squares and then assembled in a muffin tin. I glazed mine while hot … Read More


Falafel to go with that Lamb


I learned to make falafel in Palestine about six years ago from a woman named Rana. This is her method. Use raw chickpeas and soak for three hours or more. Pulse in food processor. Wash a generous amount of parsley leaves, half an onion, three or four cloves of garlic and pulse in food processor. … Read More


Slow Roasted Lamb with Pomegranate Molasses


One of my favorite restaurants in Seattle is Mamnoon. They now have a “to go” near the new Amazon offices and it’s addicting to just walk right over there and grab a falafel to go. They inspired me to make falafel and lamb for friends recently. Basically, braise the lamb (shoulder, shank or leg) until the … Read More


BONUTS, Seriously?


I was in Nashville for a meeting not so long ago and I had to stop at a place called Biscuit Love.  I have often thought of starting a food truck myself called Hog Love because if I had to cook something over and over again it might be pork shoulder. But I digress. Biscuit … Read More