so many versions of this exist and i have tried them all.. this northern middleeast version (syria-lebanon-jordan) doesn't use eggs and so tastes less cake like. this is my favourite version and it is the classic one! i only use one heaped cup of coarse ground semolina, to make thin squares.
this is the most awesome grill marinade i've ever tasted in my life! i don't know where my mom got this, but there is no match that i've ever known of...it is simplicity and freshness, yet rich, robust and succulent! i haven't told you this one yet, bec
this takes minutes to throw together and everything is mixed in one bowl, sharp cheddar cheese is recommended to use for this, you may also sprinkle grated cheddar on top the last few minutes of baking --- to serve a crowd double the recipe and bake in a
a classic british breakfast dish – belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. nonetheless, it usually included mashe
these looked so yummy on her show. i love they used honey instead of butter for a more healthful version of a classic. note --- these are super hot! i love spicy food and they were a bit spicy for me. cut down the hot sauce/add extra honey if you're lo
Follow the food story Find cooking methods, recipes, tastings and everything about food here.