I love pesto. More importantly, Kat loves pesto. Thankfully, it’s super-easy and one batch makes for a couple of meals so long as my beloved wife doesn’t eat it all in the middle of the night…. Anyway, this makes about…
What would a great burger be without a great bun. Right? Big, round, buttery buns. Like these buns. This recipe makes 9-12, so good for a small gathering.
‘K y’all. These might not be the prettiest tortillas in the world, but they sure taste good. I’m not sure what else to say about that right now, so let’s tuck in and do a spot of cooking.
This is a pretty straight-up and standard dip/sauce for most Middle-Eastern fare. It’s kinda like a tzatziki, but the mint gives it a nice twist. I made it the other night for some kabobs, but it would go with pretty…
Yeeah… so a bunch of years ago I made some killer naan (ask Kari and John) but somewhere in between I lost my notes, and my mojo, and ended up making bread with vaguely naan type flavors. The family liked…
Koobideh are Persian ground meat kabobs, so a bit different from the normal US fare, but they’re delightfully rich and aromatic. Cooked on the grill, it’s the perfect sort of dish for a hot summer’s night. For this version I…
A pastilla is a type of savory pie, consisting of spiced bird of some sort or another encased in puff pastry. Variants can be found across the Mediterranean and into the Middle East, probably because they taste so good. Some quick…
This is NOT shahi paneer. That requires cashews, and maybe some other stuff that a guy like me just wouldn’t have around the house on a Saturday night. What it also isn’t, is a Food Network “I love your recipe…
Because Cheese. Cheese is IMO one of mankind’s greatest inventions, without which we could not have a proper pizza. Also, wonderments like grilled cheese sandwiches, cheeseburgers, macaroni and cheese, or indeed at least 1/3rd of my recipes would not exist at all….
I have burgered with booze before, of course, but today, we’re really all about the cheese. Specifically, Kellygold’s Dublinier, which is a little difficult to explain, but texturally, it’s like a dry cheddar or perhaps a Parmesan block, yet it’s a…