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A cold day like today is a good reason to heat up the oven and bake something to enjoy warm. Thanks to Archana Ramesh of the blog Svaad for this recipe. Castelvetrano olives are not only delicious and one of our favorite varieties; they’re the brightest green olives. So these “red and green” scones are…
Continue reading “Sundried Tomato & Olive Scones Recipe”
Some people wrinkle their noses at the suggestion of tofu. It’s bland, they say. But it’s only bland if you don’t know how to cook it. In a good recipe, tofu becomes healthy comfort food. So today’s tip is to try one of these recipes for tofu fritters—hot comfort food on a cold day. If…
Continue reading “Tofu Fritters Recipe (Age-Tofu Or Agedashi Tofu)”
We love Ozery Breads, and as we were checking out recipes on the company’s website we came across this tasty idea: Tuna Salad With Poached Egg. Hard boiled eggs are included in various salads—Chef Salad, Cobb Salad and Spinach Salad, for example—and chopped into egg, potato and tuna salads. So why not experiment with a…
Continue reading “RECIPE: Tuna Salad With Poached Egg & Vinaigrette”
Suddenly, everyone is talking about bone broth. Rich in nutrition, nourishing for body and soul, bone broth has long been used by cultures throughout the world, to sip straight or as cooking stock. Yes, bone broth is an alternative to stock, a flavorful liquid made by slowly simmering chicken or turkey bones, cartilage and tendons…
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This recipe came to us from our friends at Rancho Gordo, a great purveyor of heirloom beans. In Tunisia, chickpea soup is a street food, served as a hearty breakfast to men on their way to work. But you can garnish it and serve it at any meal. Middle Eastern cookbook author Aglaia Kremezi’s advises:…
Continue reading “RECIPE: Tunisian Chickpea Soup (Leblebi)”
