Butterfly pea tea – photo Wikipedia Fish in parchment A few food trends for 2020 have really caught my eye. Among them is the color blue. No, not blueberries. Or even blue potatoes. Have I peaked your interest? Read on. Purple yams Ube is the new “it” root veggie — actually more purple than blue. It’s showing up in ice creams and donuts. Mountain spinach Orach, … Continue reading 2020 Food Trends and Fish en Papillote
Rare beef tenderloin Just the mention of beef tenderloin in my recent column brought about requests for roasting. I can understand that, since choice tenderloin is expensive but so appropriate for the holidays and easy to roast. Plus it can be made ahead. If you’re serving this as part of a buffet, roasted asparagus sprinkled with Parmesan right when it comes out of the oven … Continue reading Holiday Beef Tenderloin with Latin Rub and the Secret to Extra Crispy Roasted Potatoes
I can’t begin to tell you how many times I’ve made these 2 Middle Eastern specialties. I grew up with tabouleh and hummus has been a standard on my table for decades. For Penny Thompson, an Anderson Township, Cincinnati, reader, who wanted to make both of these. As I always say, go to taste – nothing was measured back in the day…. Rita’s Family’s Hummus … Continue reading My own Hummus and Tabouleh
The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival
