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Lime and Tumeric roast chicken

The recipe here is fool-proof and really delicious. The high cooking temperature of the oven cooks the chicken in 1 1/2 hours resulting in a beautiful crispy skin and very moist meat.

The art of the table, and knowing which rules to break

I love setting my table because it is a time to be creative. I start by thinking of what is being served- is it Asian or Italian or a grilled fish or meat, do I want the tone to be easy and light or should this be a more formal setting?

frittata with zucchini and mushrooms

Basically a frittata is an open faced Italian omelette or I often think of it as a type of quiche without the crust. The key difference between a frittata and omelette is the former is hard and set where the latter is often fluffy and creamy. The fillings can included anything you want to use…

Chicken patties with pistachios, cumin, coriander and sumac

I enjoy experimenting with different types of meatballs or meat patties, not only changing the type of meat used but also the seasoning and the shapes. Here I created a recipe that is influenced by Persian flavors, and the chicken could easily be replaced with lamb. Meatballs are often more flavorful if pan fried but…

Spiced eggplant and peppers with bulgar wheat

I took this recipe from Julia Moskin in a New York Times article. Her recipe included pearl couscous but I made it with bulgar wheat since I had some in the cupboard. You can do either since the cooking time is the same. I also added a pepper along with the eggplant and a vegetable…

whole wheat pizza dough with mozzarella and tomatoes

My preference is whole wheat pizza crust. I like the texture better than regular white dough. It tends to be more chewy and satisfying.

easy to make homemade granola- you’ll never buy it again

You’ll never make granola again after realizing how easy it is to create a delicious mix. You can even experiment with different spices, nuts or sweeteners. I make this every week and my family eats it dry, with a bit of milk or on top of yogurt or ice cream. It is so much better…

raspberry crostata

Do you like a slightly crispy crust that is not too rich and not too thick? Here you go, this recipe is just right for you. Often pie crust can be tricky but this one is fool proof. I promise you, and best of all the recipe makes not one but two! Freeze the extra…

brown sugar layer cake with cranberry buttercream

This recipe looks so delicious and it takes advantage of the fresh cranberries that are still in season. If you are feeling ambitious, try to make the sugared cranberry for the garnish. Sugared fruit is an old-fashioned technique that definitely adds a “wow’ factor. recipe from New York Times Cooking, Yossy Arefi

Lemon olive oil cake with blueberries and almonds

The bright beautiful fruit brings sunshine inside -whether you squeeze their juice into a cake, make a lemon sorbet or fill large bowls and vases to adorn tables.

table&spoon online cooking club

miso chicken with leeks, broccoli and noodles in broth

cod in tamarind, cilantro and fenugreek sauce