I decided to create some hummus today that had no tahini (no fat) and no salt. That means that seasonings had to play center stage. This delicious result is still brimming with Middle Eastern flavors, and it is going to become a staple in our home. We’ll spread it on crackers for a quick bite, on sandwiches instead of mayonnaise, … Read more
I love Middle Eastern flavors, and couscous is a classic vehicle for carrying richly flavored foods, such as dishes of chickpeas. If you do decide to use this as a side dish to some spicy skewers, try adding a yogurt and cucumber sauce, too.
Couscous With Chickpeas, Fennel, and Olives
1 large fennel bulb, trimmed and … Read more
I lived in Taos, New Mexico for many years and developed this recipe from inspiring pots of chili bubbling on the backs of neighbor’s stoves. When I first moved there, I was cooking on a wood stove, and having a big pot of stew or chili keeping warm was not just welcoming, it was practical.
Chili lends itself to improvisation. … Read more