These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my Moroccan Eggplant Tagine or a Persian Salad (recipe under salad on the side bar). But, … Continue reading
This is a creamy, dreamy, fast and easy pea soup. It’s made with frozen peas. They’re elevated to something quite fresh and lovely. White wine, basil and fennel give it a complex flavor. If you don’t love fennel, you can omit it with good results. But, it quietly complements the flavor of the peas … Continue reading
My dad was a funny, generous and kind man. He was my best friend and my caretaker. An accountant by trade, he could do long division in his head. I didn’t inherit his talent for numbers. But I share his love of cooking and nurturing people with good food. I have many fond memories of … Continue reading
Growing up in a Lebanese family, I’ve eaten a lot of hummus. And still, I’m always looking for new ways to prepare it. This hummus is unexpectedly thick and rich. It hits the spot. Hummus is health food for some. It’s comfort food to me. It reminds me of spending fun summers with my grandmother … Continue reading
Every time my husband makes a business trip to San Diego, he comes home raving about the delicious salsas and tacos he has eaten there. I don’t blame him. California Mexican is so fresh and flavorful. Believe it or not, just outside of Boston sits a great little taco joint too. Taqueria El Amigo is … Continue reading
Hello Everyone! I’ve moved! Please click on the link to view these recipes. The meatballs can be made with sundried tomatoes or dried apricots..come and see! Persian Meatballs With Lime Whipped Yogurt & Orange Almond Cousous Bon Appetit xo ~ Jilly
The flavor profile of this dish is reminiscent of Thai coconut curries, only it’s lighter and fresher tasting with lots of texture. Broccoli is diced and quickly cooked. It’s given a hit of perky ginger and chili powder or sriracha sauce for some mild heat. Just a touch of warm cumin and coriander, along … Continue reading
One summer, Tom and I were lucky enough to vacation on a remote part of Martha’s Vineyard with my sister and her husband. I’d been planning this trip for most of my life, since I’ve always wanted to stay there. It seemed like a distant, dream-like place of golden-amber light and emerald-blue water. It was … Continue reading
This is a Mediterranean inspired, sunny salad that relies on some canned ingredients and some fresh ingredients to make it work. Canned artichoke hearts add a lemony lift to the creamy white beans. The salad is tossed with a simple dressing of olive oil and lemon juice. I make it in winter with either … Continue reading
This is light, lemony pasta dish can be bumped up with sauteed shrimp or toasted pine nuts. It can be made vegan by omitting the cheese. It’s also a great sidekick for a piece of grilled fish or chicken. Rustic and easy, this no-fuss pasta is what I love so much about simple Italian cooking. … Continue reading
Vintage Kitchen 