Easy and tasty recipes for the whole family to enjoy
Eating seasonally is one of the most important things you can do for your body—it will not only save you tons of money, but will also fuel you with essential nutrients to keep you looking and feeling your best! As a food blogger, I’m always busy working …
I can’t get enough of winter squash. Winter squash season is back and I couldn’t be happier to cook again with one of my favorite ingredients, turning it into delicious mashes, side dishes and soups. Besides the fact that winter squash is so low-cal and full …
When I traveled to Mexico during the summer of 2013, I wasn’t a big fan of Mexican food. I didn’t like avocado, hated anything spicy, ran away from jalapeños, and thought most dishes were way too oily. My thoughts have changed since then — I have learned to love avocado (it was about time) and have started cooking healthier Mexican meals at home, serving them with some spicy sauce on the side for those who like it hot.
This chicken — I’ve been dying to share the recipe with you ever since I made it this weekend for Rosh Hashanah, the Jewish New Year celebrations. It is, by far, my favorite recipe for roasted chicken parts so far. It’s sweet yet savory, is full of …
How many of you have bulgur wheat in your pantry? If you don’t, I urge you to go buy some, as this grain is not only so versatile but also guarantees a great meal each time; well, as long as you have bunch of great recipes in …
I haven’t given much love to eggplants on the blog yet, as it only contains one single recipe within its pages. I’ve recently developed a new passion for this gorgeous purple vegetable and have included it in my dishes in so many ways, ranging from salads and pizzas to ratatouilles and more. I’ve made my eggplant casserole a zillion times, and although I love it and can never get it enough of it, I wanted to try something new over the weekend. You all know how much I love Ottolenghi by now and his mix of ingredients, so I sought inspiration in one of his cookbooks (aptly called Ottolenghi The Cookbook) and stumbled upon a recipe that called for roasting eggplants prior to marinating them in a zesty dressing. It sounded easy and most of all delicious, and as usual, I adapted the recipe to my preferences and according to what I had left in the fridge before my weekend supermarket shopping.
At the end of July, I started a new “Best Of” series on the blog called Snapshots to share everything we’ve cooked, loved and tried during the past month. At the end of Snapshots from July 2015, I stated that one of my goals for the month of …
