Two delicious but unrelated recipes…

At some point I’m pretty sure I’ve posted both of these recipes in the past, but not in quite some time. Anyhow, I had to make these yesterday at work for two separate events and thought I’d re-post them. What’s interesting, I thought, is that while neither of these recipes are remotely related to oneContinue reading “Two delicious but unrelated recipes…”

Kartoffelsalat mit Speck (German Potato Salad with Bacon)

Ok, so a couple of things. Firstly, while I love and am fascinated by languages in general, I do not speak German…sometimes I can barely speak English. But thanks to Google Translate I can list this recipe in it’s mother tongue. I’ve mentioned in a previous post that while my heritage is half Lebanese, itContinue reading “Kartoffelsalat mit Speck (German Potato Salad with Bacon)”

Das Kuchen (rezept und fotos)…

Like many Americans, ancestrally speaking I am a mixed breed. My dad’s family is Lebanese—straight from the “Old Country”—hence the Lebanese-inspired recipes on this blog. My mom’s family is German (with maybe a bit of French, too…my grandfather’s family was Alsatian); they’ve been in this country since about 1830 the best that I can tell.Continue reading “Das Kuchen (rezept und fotos)…”

Nearly Night (Fastnacht Kuecheles…recipe and lore)

This is a recipe that I post every year just before Lent. I usually post it on Shrove Tuesday–the traditional day these doughnuts are eaten–but thought I’d post it a day earlier in the event anyone would like to make them (and I hope you do). I was lucky enough to be brought up withContinue reading “Nearly Night (Fastnacht Kuecheles…recipe and lore)”

The Miracle of Controlled Spoilage (or, the art of live foods)

Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of  vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”