Feb 5
We eat a ridiculously high amount of pasta in our house, but every once in a while I like to switch gears and opt for some light and delicate gnocchi instead. Add to it some seasonal squash and greens and you’re only a few minutes away from a memorable dinner.
Regardless of how you spell it, tabbouleh is amazing. This staple of Middle Eastern restaurants gets a makeover by replacing bulgur wheat with quinoa for a nuttier taste that nicely balances the slight bitterness of parsley and lemon. Revel in the fact that this side dish is gluten-free, or that it contains enough protein to hold up as a meal itself.
We’ve all been there before. Hungry, staring at a pound of ground beef, yet still confused as to what to do with it, knowing that one more burger or one more bowl of chili is one step closer to insanity. Next time, perhaps consider these Middle Eastern-inspired kefta, which are made with minimal ingredients and effort, but are full of complex flavors.
Chai is the closest thing to a perfect drink I can think of. I drink it when I need an energy boost, or have a cup when I need to wind down and relax. I drink it to warm up, or when I need something refreshing. It’s no surprise the popularity of chai has skyrocketed in the past decade. Unfortunately, most commercially available chai mixes are kind of bland, so my wife and I took it upon ourselves to brew our own concentrate. Here, we’ll show you a recipe for a nice, spicy chai in which the essence of ginger is accompanied nicely by the bold aroma of cardamon.
Whether your sick, tired, cold or just in an existential funk, few things bring quick comfort like a bowl of chicken soup. There are as many different recipes of chicken soup as there are cooks, however is one of my favorites in that it only takes about 25 minutes to make. This soup also has the added bonus in that it replaces traditional noodles or pasta with beans for a protein kick.
Demystifying Dinner 