Blog Post & Recipe: Tchicha bel Khoubiz
If there is anything that keeps me from preparing North African inspired cuisine regularly, it’s the time consuming aspect. ... It was a sort of jackpot then that I discovered Tchicha bel Khoubiz , or Bulghur with Greens.
Article & Recipe: Mapo tofu as it was meant to be
Look to the sidebar on the left for the link to the recipe.
Fermented broad-bean sauce, chili-sesame oil, and Sichuan peppercorns are available in most Asian markets [in the US at least]. For the peppercorns, look for bags that contain mostly reddish-brown outer husks with only a few shiny black interior pods and stems. It is important to use silken tofu in block form.
Blog Post & Recipe: Classic Hummus
I’ve tried to buy prepared Hummus in the grocery store ... but they all have a decidedly acidic taste, the result of the citric acid added to ensure that it remains preserved. And it always, always falls short.
Making hummus at home is the only way to go, and it’s surprisingly easy as long as you can find tahini, a specialty sesame paste sold in jars.
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