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Farro & Lentil Salad

on Monday, 16 December 2013. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

This recipe is adapted from the NY Times "Recipes for Health" column. This is a great way to bring some bright, fresh flavor into winter. The crisp radishes and scallions bring loads of flavor without any heaviness and the mint and parsley give the salad a taboulleh-like taste.

Rice and Lentil Pilaf (Mujadhra)

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes

We don't pretend to know much about Lebanese cooking...but we do know a thing or two about Mujadrah. This simple dish is a staple of Lebanese cuisine and we can't get enough of this simple pilaf. And when paired together, rice and lentils form a complete protein.

Mugolio Martini

on Monday, 16 December 2013. Posted in Recipes, Drinks

The piney, herbaceousness of mugolio, or pine cone bud syrup, perfectly compliments gin in this crisp, woodsy twist on a classic martini. Serve ice cold as an aperitivo alongside a charcuterie platter before the meal.

Black Rice with Shrimp & Herb Vinaigrette

on Monday, 16 December 2013. Posted in Salads & Dressings, Pasta & Grains, Main Course, Recipes

This is a stunningly beautiful dish — plump, pink shrimp and jet-black rice with flecks of green and orange. You'll want to take a picture (send us one if you do!), but there won't be much time before your guests devour it all.

Queso Fundido con Chorizo

on Monday, 16 December 2013. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

This is not cheese dip as you may be thinking...it's better! This needs to be served immediately after it comes out of the oven, so make sure your guests are hungry.

No-Knead '00' Pizza Dough

on Thursday, 26 March 2015. Posted in Pasta & Grains, Main Course, Recipes

This recipe from New York's Sullivan Street Bakery has been printed and reprinted so many times, and we've made it so many times, that we just had to post it here. It's simple, quick and works every time. While you can use any flour, we suggest using super-soft Italian '00' Flour.