Alu (or aloo) palak is an Indian potato dish made with spinach and simmered in a flavorful combination of spices.
I have grown to appreciate tahini over the past couple of years. I love it in hummus and sauces, and I also have a pretty great tahini cookie recipe. So imagine my delight, while working on an Armenian menu for my book club post on The Sandcastle Girls, when I came upon tahini bread. I couldn’t wait to bake a batch of the tahini-filled sweet yeast breads flavored with cinnamon and topped with toasted sesame seeds. Delicious!
Any formal dining experience wouldn’t be complete without asparagus – one of my favorite veggies.
We love to make our own corn tortillas. My daughter mans the press while I do the cooking.
These muffins are so flavorful! Enjoy them with your favorite stew, soup, or bowl of beans.
Bean Jar is a local dish of the Channel Island of Guernsey. This recipe was traditionally made in pottery jars or bean jars that were cooked overnight in the local bakers oven. I have tweaked the recipe a little to make it easier for your book club party.
This moist and packed full of flavor potato bread is one of my family’s favorite. The dough is refrigerated overnight to enhance the flavor and texture of this bread.
Biryani is a rice dish served in Pakistan and India. This recipe includes raisins, pine nuts, cashews and peas.
This basic recipe can be used with a variety of seasonings and herbs. For our beach themed party, I used a mango lime seafood seasoning in these biscuits. They tasted amazing dipped in garlic butter.
Black bread was originally made with all-rye flour. It was eaten by peasants because it was less expensive and kept longer than breads containing wheat. I researched what exactly makes a bread black, and today’s cooks often use chocolate and/or coffee. I raided my pantry to see what else I could use to give it that black color. Instant chocolate pudding? Too sweet and artificial. Food coloring? It would take massive quantities. Guinness? My husband drank the last one. So here is my recipe…with coffee and chocolate.
Black rice noodles or pasta make quite a presentation at the dinner table, especially when paired with greens such as arugula. The black color comes from squid ink. The sauce for this recipe is made with olive oil, garlic, wine, black olives, and red pepper flakes for a little kick.
Tender and delicious braised baby onions in a lemon balsamic vinegar sauce.
Rice fritters are a popular Brazilian street food. They are crunchy on the outside and soft on the inside. They also taste great, are easy to prepare, and can be served with just about anything.
The name of this potato/cabbage recipe comes from the bubble and squeak sound made while it’s cooking.
This Burmese-style vegetable curry is subtly flavored with coconut milk, ginger, curry powder, and turmeric. The flavor of this dish is exotic but not overpowering. The vegetables listed in this recipe are what I used when preparing the dish for this post, but any of your favorite fresh vegetables can be substituted.
These biscuits are firm on the outside with a soft center. They are best served with soup or chili.
Caramelizing onions brings out their sweetness and the addition of the balsamic vinegar give these a tangy kick. You can use these on top of steak or burgers, in onion soup, as a dip or just eat them as they are.
After cooking the lima beans with the ham in the crockpot for 11 hours, the beans in this recipe truly are buttery.
Chapati is an unleavened bread from Northern India and Pakistan. It is similar to a tortilla and a perfect side dish for any soup or stew.
This cheesy recipe is a mix between a bread stick and a cracker. They have a crispy outer edge but is soft on the inside. They taste great alone or can be served with your favorite dip. These cheese sticks can be “tongue depressors” for your medical-theme book club party.
I love this crunchy tangy cauliflower salad with toasted pine nuts and a creamy dressing.
This traditional cornbread recipe produces a delicious, buttery golden cornbread with a bit of sweetness. Corn meal was a staple for Native Americans across the great wilderness. The early colonials were introduced to cornmeal and learned to incorporate it into their European style cooking and baking.