Inspired by Greek Melitzanosalata, this dip mixes silky, smoky eggplant with salty-savory olives and feta.
Author: Rachel Rappaport
Roasted Eggplant Topped with Lamb and Tahini-Lemon Sauce
Silky roasted eggplant is topped with a rich, za’atar and sumac seasoned lamb and tomato sauce.
Thai-ish Lemongrass Sardine Salad
This is October’s second recipe for Patreon subscribers.
Smoky Garlicky Party Mix
Homemade Chex Mix is so toasty and flavorful, you will never go back to the bag.
Patreon Announcement
I’ve decided to start a Patreon account. Each month I will share up to two new, original, preserved seafood recipes with supporters as well as a newsletter.
The first recipe up is the spicy tuna kimbap/gimbap pictured above. Join now to unlock this recipe and all of the ones to come.
Toasted Almond & Dried Cherry Muffins
Toasting the almonds before folding them into the batter sets this muffin apart from the rest.
Autumnal Sesame Soba
Take sesame dressed chilled soba into the fall by adding some heartier ingredients like delicata squash, chicken and red cabbage. I will start this off with the usual disclaimer that I am in no way, shape, or form saying this some traditional, authentic recipes from any cuisine. I will […]
Beef Stew with Gingersnaps
Inspired by Baltimore’s own Sour Beef & Dumplings and Northern France’s Carbonade Flamande aux Spéculoos, this beef stew uses gingersnap cookies for both flavor and body.
Spicy Spaghetti with Corn, Andouille and Shrimp
This is a light, quick, and fresh way to use up the last of summer’s corn.
Succotash Acini di Pepe Salad
Late summer is the perfect time for succotash–both lima beans and corn are in season–and this dish turns it into a filling pasta salad.