We [Heart] Food

Year: 2008

  • Arak Cookies

    We had a Lebanese food fest at our friend Megan’s last night, and one of the items we brought were these delicious Arak cookies, adapted from a butter cookie recipe in Recipes and Remembrances from an Eastern Mediterranean Kitchen. The original uses orange flower water, but I thought they’d be delicious with the anise-flavor of […]

  • Mexican Meatball Soup (Albondigas)

    It’s three in a row for us from Quick From Scratch Herbs & Spices. We were out of town this past weekend so all our dinners this week have been either improvised or planned at the last minute. This book has been great for quick, easy to prepare meals. We’ve made a seafood albondigas soup […]

  • Broccoli with Turmeric and Tomatoes

    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had […]

  • Thai Grilled Chicken with Cilantro Dipping Sauce

    This recipe came together in about 15-20 minutes, so it definitely lived up to the title of the book from which it came — Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook. We’re just diving into this one, but I’m really liking it so far — I love when each recipe is […]

  • Mango Barbecued Swordfish

    This perfect summer recipe is adapted from the McCormick & Schmick’s Seafood Restaurant Cookbook, which I recently received from my boss at work (Thanks, Bill!). I was drawn to this recipe because the salsa reminded me of the one we created to use in our fish taco recipe — mangoes, pineapple, cilantro, onion — and […]