Month: July 2017

Cookbook Review: Julie Taboulie’s Lebanese Kitchen:

Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla―a stew of tomato, green pea, and lamb―to honey and rosewater-infused desserts.

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Cookbook Review: Graze

Grazing is an great way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too.

When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few.

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Cookbook​ Review: Lisbon

Full of history, great food and bursting with character, Portugal’s capital is one of Europe’s most charming cities. In Lisbon, Rebecca Seal shares her favourite recipes, inspired by her travels.

Set on seven hills, Lisbon features world-class beaches, city views and wild forests. And the food is as diverse as the surroundings from the bars in Bairro Alto to the cafes in Chiado, there’s something for everyone. (more…)

Cookbook Review: Junk food Japan

Packing a heavy punch and offering a fresh new look at Japanese food, chef Scott Hallsworth of London’s Kurobuta restaurant prides himself on reworking the “Iazakaya” Japanese pub style of relaxed eating and drinking. Kurobuta serves food that is both incredibly inventive yet comfortingly familiar. The restaurant’s signature dishes—Barbequed Pork Belly in Steamed Buns with a Spicy Peanut Soy Sauce, Tea Smoked Lamb and Kombu, and Roasted Chilean Seabass—are packed with flavour and are guaranteed to wow friends, family, and hungry gatecrashers.

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