I was trying to think of the dessert equivalent of a Thanksgiving turkey or a standing rib roast, something that makes for an unusual and dramatic presentation at the table, where it gets carved and served. A pineapple has the size and appearance to make such a bold statement.
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John E. Finn’s Persian Eggplant Omelet (Kuku-ye Bademjan)
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
Tess Masters’ Pineapple Cucumber Gazpacho
We’re suckers for gazpacho—any gazpacho. So we love when we find one that’s off the beaten path. Save those tomatoes for a BLT or salad, and give cucumbers and tropical pineapple a chance to shine in a summer soup. Sure, go ahead and cleanse, if you’re diehard—but this is just a delicious and refreshing party starter, if you ask us.
Peggy Fallon’s “Rockin’ Moroccan Salsa”
If you’re looking for something a little different to serve with crackers, pita chips, grilled bread, or Indian Poppadoms look no further than Peggy Fallon’s Rockin’ Moroccan Salsa. The spices in this recipe give it an exotic flavor.
Balaboosta Chicken Soup
My head snapped around at the idea of blending Middle Eastern and Mediterranean flavors. That’s what Einat Admony does in her cookbook,Balaboosta. And there is nothing like her “Not So Jewish Chicken Soup,” as she calls it. (Admony has a mixed Israeli heritage, Persian and Yemenite.) Because I’m a believer in layering flavors, especially in […]
