Bloomin’ Onion Inspired Mushrooms

 

Chef Adrienne Cheatham’s free master class in mushrooms for Epicurious is a must see.

 

Everything you ever wanted to know about mushrooms but kept forgetting to look into because the algorithm keeps distracting you with Garfield cartoons and vegan cupcake recipes. Now is the time for a deep dive into the endlessly fascinating world of mushrooms. Continue »



Thanksgiving Redux

How do you downsize your Thanksgiving dinner without losing the spirit of the holiday? We want everyone to have a safe and COVID-free Thanksgiving, so we’ve got a roundup of unique and exciting recipes and tips to make a smaller harvest feast that will still be fit for your festive table.

Regular store hours this weekend, closed for Thanksgiving Monday.  Continue »



Syrian Cuisine: Qatayef

 

IMG_1807

 

It’s always exciting learning about new foods and trying new recipes, especially so when the recipe hails from another part of the world. And if the recipe happens to be a scrumptious dessert, so much the better! How about a small, hand-held yeast pancake, folded over and filled with creamed cheese and nuts, then fried until crunchy on the outside, and then served with a sweet and delicately scented orange blossom syrup. How does that sound? Continue »



Labneh and Greek Yogurt

 

 

photo courtesy of Melissa Bays

photo courtesy of Melissa Bays

Greek yogurt has been all the rage for a while now, with more and more people choosing the thick, creamy yogurt to the more traditional plain or Balkan style. Greek yogurt is basically plain yogurt that has been strained of much of its whey, resulting in a thicker product that is slightly lower in lactose as some of it is in the whey that is strained. But you can make your own Greek yogurt at home quite easily; all you have to do is let it strain in your fridge for a day or even two; the longer it sits and strains, the thicker it gets. Continue »



Syrian Cuisine: Tahini

 

Roasted Beet and Tahini Dip

Roasted Beet and Tahini Dip

 

 

In our most recent series we are having a look at the cuisine from the Middle East, specifically Syria. And one of the first things we notice is that there a few ingredients that pop up quite often, so we should get to know them, how to access them or prepare them and have them handy. Za’atar, preserved lemons, and sesame oil feature prominently in the culinary traditions of Syria, and today we are examining another must-have ingredient; tahini. Continue »