Us college students are often burdened with tons of school work, lack of time and, of course, our social obligation to party. These four (sometimes five) years have marked a period in people’s lives when refrigerators are primarily used to stock drinks and pantries sadly store endless supplies of ramen noodles or mac & cheese – the token caloric providers. Aware of these pressing circumstances, I wanted to come up with an hors d’oeuvre that would be practical for college students, yet fabulous for any swanky dinner party.
Category: Mezze
Most meals across the Middle East are made up of a collection of mezze (مازة), small plates, that are served family style.
From: Rome, To: You
This entry is dedicated to Raquel, my friend who thinks making focaccia out of a box is OK.
Romans are credited with an array of modern marvels, from the arc to democracy; but how easily do we forget the gastronomic contributions they’ve brought forth to the culinary world. The taste of artisan bread perfumed with sprigs of rosemary and topped with a few crystals of sea salt is considered perfection in the eyes of gourmands around the globe. A predecessor to the pizza, focaccia’s extensive history has turned it into a versatile canvas for all sorts of delicious ingredients. Zesty sun dried tomatoes; briny olives; earthy crimini mushrooms, you name it and focaccia will deliver.
Ode to the Humble Chickpea
Creamy yet healthy; inconspicuous yet bold; seldom do we appreciate all the wonders this modest legume has to offer. As a tribute to this golden gem, the inaugural entry in this blog will be dedicated to it and the star role it plays in the celebrated Middle Eastern dish called hummus.