Carrot Cake Granola {Leftovers Club}
If you’ve been wondering why I never shared the recipe for the delicious carrot cake granola I served as the...
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Syria: Ma’amoul
Ma’amoul are semolina shortbread cookies popular across the Middle East. They are filled with either dates or nuts – commonly...
An Unbelievable 10 Years in Washington D.C.
It’s damn near impossible for me to believe that today marks my 10 year anniversary in Washington D.C. On the...
This is What’s Up Doc: Vegan Carrot Soup with Toasted Chickpeas and Tahini Crema
I am definitely a sucker for soup with fancy condiments. In fact, writing this post just reminded me that it’s...
Impassioned Brewers United Home Brew Pairing Dinner
I can’t believe it’s been nearly three years since Impassioned Brewers United has had a beer pairing dinner, and oh how much has changed! Among our beer club regulars, we’ve had a...
Global Cuisine 2017, Month 4: A Recap
Only 144 countries to go! What actually alarms me about this is that we’re somehow already 1/3 of the way through the year. How did that happen?! I think it’s...
Czech Republic: Vepřo-knedlo-zelo
When we decided to do a pairing dinner for my beer club, I knew I was going to go international. However, it was my partner Alex’s desire to make a crisp,...
Republic of Congo: Poulet à la Moambé
Can you believe this is the 50th country we’ve visited this year on our culinary journey?! Poulet à la Moambé, or chicken in red palm oil, is considered the national dish...
Lithuania: Balandeliai
When I found out my Hungry Harvest box was going to include a head of cabbage, I immediately started searching international recipes for cabbage rolls. It turns out I didn’t...
Syria: Ma’amoul
Ma’amoul are semolina shortbread cookies popular across the Middle East. They are filled with either dates or nuts – commonly walnut or pistachio. They can be decorated by hand, but...
Iran: Fesenjān
Fesenjān (also fesenjoon) is famous Persian dish, a festive dish often served for important occasions in Iran. Its importance has something to do with the amount of walnuts used to make...
Poland: Bialy Barszcz
I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday! Bialy Barszcz is a Polish white...
Yemen: Hilbeh & Malawah
Welcome to Yemen, where I’m giving you two recipes for the price of one! This is only appropriate, as generous offering of food to guests is one of the customs...
Inaugural Messy Kitchen Supper Club – #NoBan Part 1: Yemen, Iran & Syria
You may remember (okay, who are we kidding, you probably don’t – but indulge me) that one of the items on my 30 at 30 bucket list was to start a...
Israel: Matzo Ball Soup
Matzos are a reminder of the Israelites, who in their escape from slavery in Egypt had no time to let their bread rise so instead ate flat breads baked on...
Chag Pesach Sameach! Our first Passover Seder
On Monday evening I got to participate in my first Passover Seder. I was even entrusted with making the matzo ball soup! I’ve always loved traditions and have been particularly...