Preserved lemons, popular in North African Cuisine, are not only beautiful to look at, but a delight to taste! Marinating lemons in salt and their natural juice has been done for centuries. This was done as a way of preserving the lemons to be used during […]
Sometimes I share recipes that are quite complicated. I wonder to myself how many people out there will actually even tackle the recipe. Then there’s times when I share very basic recipes that even a beginner can master. This is one of those recipes.
If you had told me a few years ago that one day I’d be making my own amba (pickled mango) I wouldn’t have believed you. It’s just not a recipe that any of my family members have prepared before. Amba was purchased, not made. But guess what? Here I am, killing it!
Recently, while visiting my sister in Chicago, we discussed some of mom’s old recipes. I mentioned that I recalled mom making pickled eggplant when I was younger, but didn’t recall her making them in my adult years.
If you love grape dolma (stuffed grape leaves), then listen up! Store-bought grape leaves are gross! They are way too tough, and usually larger than they should be.
Well it’s summer and I have tomatoes growing out of my ears! What to do with all these tomatoes? I’ve made salsa, salads, sun-dried tomatoes and still have a lot of green tomatoes left. Then I remembered my mother used to pickle green tomatoes.