If I say barley, you probably say mushroom. I love mushroom barley soup, and I make a damn good one . But barley, an ancient whole grain, has applications far beyond mushroom barley soup. I’ve been on a bit of a barley binge lately, riffing on it with different spices, different vegetables. This recipe for…
Harira —A Soothing Bowl of Wonder for Everyone
Harira is a soothing bowl of wonder served to break the daily fast at Ramadan, and the ticket to nurse a cold or lift you out of a bad mood.
Irish Soda Bread
We’re all Irish on St. Patrick’s Day, so let’s all celebrate one of Ireland’s true culinary treasures — soda bread, a traditional loaf made with flour, baking soda, salt, butter and buttermilk. Simple, right? But it tastes greater than the sum of its parts, with an almost Zenlike complexity. There’s the delicate tang from the…
Dal in Living Color
For this moong dal recipe, I use split mung beans. They’re tiny, golden and quick-cooking, and offering up a velvety, spoon-hugging dal.
Sukuma Wiki – Stretch the Week and Celebrate Greens
We end Black History Month with a Swahili language lesson — sukuma wiki. It means “stretch the week.” It also means stretch your budget and get your greens on. This great dish of the African diaspora is a delicious way to make the most of seasonal, regional greens whatever the season, and wherever you live,…
Mardi Gras Mushroom Étouffée
It’s time to party! Mardi Gras, Fat Tuesday, is tomorrow, so get your wild on before Ash Wednesday kicks off 40 days of Lenten abstinence. Let the good times roll and make yourself some mushroom étouffée. Mushroom étouffée sounds fancy, fussy, and French. It’s two out of three — fancy enough to dazzle guests, but…
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