Middle Eastern food

Too Good to Toss

Thanksgiving, with its signature feasts, is a fitting time to thank the farmers, bakers and specialty food producers who make it possible for us to find mounds of fresh vegetables, pastured poultry and cut-to-order domestic cheeses. While families and friends usher in the high season for sharing food and drinks, your to-do list should include …

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Spicy devotion

I thought I was I lucky enough to have a friend who keeps me well stocked with my favorite Middle Eastern blend of allspice: She knows what’s cooking in my kitchen. Then I received a spicy gift box of Penzeys from my gardening inspiration. That welcome surprise was followed by a spice selection by mail …

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Spice the rice

Putting a favorable meal together gets easier when the ingredients matter. When it comes to The Cookery’s rice and spice dish, go with a traditional basmati if you can work it into the food budget. It’s certain that basmati adds up more quickly than alternatives, but you’ll appreciate the results.  Rice and spice 1 cup basmati rice 2 cups water 1 pound ground …

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Meat pies in Baghdad

Our forwarded mail is catching up to us in New York, with the July issue of National Geographic resting on a stack of incoming magazines last week. Note . . . . for great reading throughout, see this issue, with a look at Lynsey Addario’s striking photographs in the “Baghdad After The Storm” feature by Brian Turner. Meat pies help illustrate the story …

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Order up . . . New design spices up The Cookery

Hello, friends! With a new season in mind, I’m re-launching my site and blog with an enhanced design and fresh menu at The Cookery. It’s been my pleasure to collaborate with Imedia Web Inc. of Austin, with the talented Robert Lopez taking the lead. We’ve been working on the new look over the summer, and …

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