Your Recipes

Aunt Wilma's Cheese Squares January, 2010

These cheese squares delighted many through the years but it was difficult to get the recipe from Aunt Wilma before she passed away.  However, one daughter did (to a degree) and here it is.

 

 

Wild Thyme Mixture (za'tar) - from the Hilltops and Mountains of Lebanon December, 2009

What is Wild Thyme (za'tar):

There are a few varieties of thyme in Lebanon. Wild thyme, referred to as Origanum Syriacum in latin, is the thyme that is rarely cultivated which grows wild in the region and that is available on hilltops and mountains all over Lebanon.  It is a perennial bush with highly aromatic leaves with clusters of white flowers. It is harvested in the wild, dried, then grinded into a fine powder and makes up the main ingredient for the wild thyme mixture better known as za’tar.

MUSTATRD PICKLES November, 2009

About thirty-eight years ago while living in the beautiful family community of Bridgeview, just outside of Halifax, Nova Scotia, I wanted to know how to make pickles. I had a special friend, Marion, who lived across the street and I asked her for help. She gave me her mother’s recipe for mustard pickles and then helped me make a batch.

TIRAMISU October, 2009

This is a receipe I received in Tuscany from the chefs at the villa I stayed at with my family.  We loved it and hope you enjoy it too.

Braulio Cuevas October, 2009

One of my favorite meals ever is "Pollo Guisao"

Risotto With Beet Greens and Roasted Beets October, 2009

The recipe I would like to share celebrates the wonderful selection of beets available right now. I have always been mystified as to what to do with the leafy greens of beets which seem to be criminally wasteful to throw out. Or even to compost. This recipe utilizes the entire beet and its greens and was supplied by Martha Rose Shulman for The New York Times. I love it for its rosy colour and subtle roasted beet flavour.

Georgio's Insalata Caprese October, 2009

George’s mouth watering Insalata Caprese

Debbie's Blueberry Cake October, 2009

Both my grandmothers were fabulous cooks; nothing special, just really good home cooking. I still will never know why a fried egg never tasted better than at my grandmothers, may have been the white toast, loaded with real butter or the fridge full of homemade jams; too many to decide from!

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