Left over couscous is a bit of a head scratcher. Even though it’s a pasta, it’s really too fine to add to soups (unless it’s the larger pearl or Israeli kind) but not fine enough to substitute for breadcrumbs. So after a little research I was happy to discover Couscous Fritters! There are a number…
It’s summer! Time to set up the grill on your stern rail or hang out in your marina BBQ pit. I’m continuing on with my love of middle eastern food featuring one of Iran’s most popular dishes, Joojeh Kabab—marinated, grilled chicken kababs—served as street food and at parties and family gatherings. There are so many…
Anything smothered in lemon sauce will be devoured by my husband. These delicious meatballs infuse the flavors of Greece with garlic, lamb, fresh mint, cinnamon and other spices. They are easy to throw together and can be served as an entree, as they are here with avgolemono sauce, or part of your mezze platter most…
It’s a cool rainy day in the Mid-Atlantic, big southeast swells…just crying for some comfort food. I’ve eaten Spoon Bread before, served in traditional Southern restaurants, but have never made it myself. The origins are thought to be Native American, called “Owendaw Corn Bread.” The first known published recipe dates back to the 1847 cookbook…
A throwback to 2018…as we transited the Panama Canal on Gary and Torie’s Hylas, Solitude…I found this recipe in Galley Pirates DRAFTS and thought I would resurrect it. When transiting the Canal, recreational boats rafted up three-abreast, we were each given a Panama Canal Transit Advisor to assist onboard with the passage. And we were…
The marina box garden is filled with fresh leafy greens right now. Arugula, green lettuce, spinach, and my favorite to grow…baby bok choy! I always assumed that baby bok choy was regular bok choy just harvested young, right? But then I saw seed packages labeled “Baby Boy Choy” so that’s what I planted and lo…