Woah. Where did this year go? In the midst of all this looking back that so many of us do, food bloggers, writers, friends, practically the entire online world, I just wanted to add a bit. After being snowed in in Greensboro [and snowed out of New York] for three extra days, I’m in sunny Charleston, South Carolina for the
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Knafe. This is the lifeblood of the Arab desserts. There are other pastries, of the baklava variety. But this? This is the stuff dreams are made of. Creamy, chewy cheese layered between buttery kataifi dough and topped with pine nuts and pistachios, drizzled or smothered with orange blossom simple syrup, knafe is a dessert that speaks of this time of
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I may be alone on this, but I get those mind-consuming ideas that strikes so randomly that you don’t know what to do. Besides go for it. The fortunate thing about this in the kitchen is that going for it isn’t too difficult. The latest small obsession is chai. Admittedly, I’ve never had a ‘proper’ Indian chai, but a combination
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This weekend has been quite an interesting one. My Saturday was spent doing something I hadn’t expected. Not only was it last minute, but in general I didn’t imagine it happening in my life anytime soon. Hopefully I’ll be able to share with you the results of the day soon. But once it was all done, this brownie baking assignment
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