hello to visitors from around the world!

October 1, 2012

Since February 2012, these recipes have had visitors from:

Algeria, Angola, Antigua and Barbuda, Argentina, Armenia, Australia, Austria, Bahamas, Bahrain, Bangladesh, Barbados, Belgium, Bermuda, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, Brunei Darussalam, Bulgaria, Cambodia, Cameroon, Canada, Cayman Islands, Chile, Colombia, Costa Rica, Croatia, Cyprus, Czech Republic, Denmark, Dominican Republic, Ecuador, Egypt, El Salvador, Fiji, Finland, France, French Guiana, Georgia, Germany, Greece, Guam, Guatemala, Hong Kong, Hungary, Iceland, India, Indonesia, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Kenya, Kuwait, Latvia, Lebanon, Libya, Lithuania, Macedonia, Madagascar, Malaysia, Maldives, Mali, Malta, Martinique, Mauritius, Mexico, Mongolia, Morocco, Nepal, Netherlands, New Zealand, Nigeria, Norway, Oman, Pakistan, Panama, Papua New Guinea, Palestine, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Republic of Korea, Réunion, Romania, Russian Federation, Saudi Arabia, Senegal, Serbia, Singapore, Slovakia, Slovenia, South Africa, Spain, Sri Lanka, Sudan, Sweden, Switzerland, Taiwan, Tanzania, Thailand, Trinidad and Tobago, Tunisia, Turkey, Ukraine, United Arab Emirates, United Kingdom, United Republic of Tanzania, United States, Uruguay, Vanuatu, Venezuela, Viet Nam, Virgin Islands.

(121 countries out of 206!)


I am so happy to see you here! Don’t be shy. Please leave a comment! Teach me how your family makes something, or share what you think about a recipe you tried!

I’d love to see a community of people sharing their experiences and preferences so we can all learn more!


the copywriter (honey lemonade with whiskey)

October 3, 2015

looks like another winner from serious eats

honey syrup:

1/2 oz hot water
1/2 oz honey


2 oz whiskey
1/2 oz sweet vermouth
3/4 oz freshly squeezed lemon or lime juice
1/2 oz honey syrup

mix drink & top with seltzer


from serious eats


quick balsamic vinaigrette

September 29, 2015

I know the world of salad dressing is a lot bigger than classic honey mustard (I do equal parts honey, mustard, oil, and lemon juice) but I always have diy honey mustard ready to use in the fridge, so I never branch out. This week is all about new dressing!


Essential Balsamic

1/4 c balsamic vinegar
2 t mustard
1 t brown sugar (opt.)
1/2 t kosher or sea salt
1/4 t black pepper
1/4 clove to 1 clove crushed garlic
1/2c – 3/4c olive oil, depending on how vinegary you like it

put all ingredients in a small jar and shake the daylights out of it


Creamy Balsamic  (really awesome)
make recipe as above, but add 2 T mayonnaise. doesn’t taste mayonnaisey at all – just creamy, sweet, and sour.

Blueberry Balsamic (also really awesome)
make recipe as above, but add a few dried blueberries, crushed fresh blueberries, or a teaspoon of blueberry jam

Strawberry Balsamic
you get the idea, right?

Blackberry Balsamic


This is my new favorite dressing. I had it on a salad of spicy greens from the farmers market with sweet grapes, dried blueberries, and cashews. Amazing!


from inspired taste


five years!

September 28, 2015

today is my five-year anniversary of bringing you recipes. 380 recipes later, i just want to thank you for being there.


baharat (middle eastern spice mix)

August 24, 2015

another variation of bokharat

1 dried chili
1 T + 1/2tsp coriander
1 T + 1 3/4tsp cumin
2 1/2tsp ground allspice
1 1/4tsp white pepper
1/2tsp ground turmeric
2 1/2tsp of sweet spice mix

preheat oven to 375. crack dried chili and shake out the seeds. roast deseeded chili, and the whole coriander and cumin seeds, for 6 min. cool, crumble/grind, mix with ground spices, and store in airtight container.


from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer


middle eastern sweet spice mix

August 24, 2015

for baked goods

10 cardamom pods
6 cloves
1/2 nutmeg
1 1/4tsp whole fennel seeds
2 1/2tsp whole mahleb seeds
1 T + 1/2tsp ground ginger
1 T + 1 3/4 tsp ground cinnamon

preheat oven to 375.

roast cardamom, cloves, and nutmeg for 5 minutes, then add mahleb and roast another 5 minutes.

cool, grind, and mix together.


from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer


sesame cookies

July 2, 2015

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup well-stirred tahini
1 teaspoon pure vanilla extract

1/3 cup sesame seeds (for rolling)

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl until pale and fluffy, then beat in tahini and vanilla. Add flour mixture until a crumbly dough forms. Chill dough until firm, at least 1 hour.

Preheat oven to 350°F.

Stir together sesame seeds. Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on greased or lined baking sheets. Bake until cookies are puffed and starting to crack, 12 to 15 minutes total. Cool on sheets 10 minutes (cookies will be very fragile when hot), then transfer to a rack to cool completely.


modified from epicurious


not my favorite cookie. crumbly, almost sandy texture. not exactly sweet, not exactly savory. maybe the mistake is with me – i used a little buckwheat flour and sometimes that causes a sandy texture. i usually throw a pinch in to any cookie i make, though – so i think it’s the tahini and lack of egg that causes a sandy texture.

it’s not sandy like shortbread. it’s less solid. it falls to dust when you dunk it in milk. not in a crumbly, warm way. in a silty way.

it is nice having a cookie recipe that only uses a half-cup of sugar. however, i don’t see myself revisiting this recipe unless someone asks for a low-ish sugar cookie.

tahini is amazing. i was hoping to love these cookies. i’ll have to stick to tahini almond date bites, goddess dressing, and baba ghanouj for my next sesame craving.


chicken salad with spinach, apple, and dill

May 22, 2015

breast meat of 1 whole roasted chicken (stuffed with half a lemon, fresh oregano, and a few cloves of garlic), shredded with 2 forks
1 small package organic dill
1 sour green apple, like granny smith
1 pinch crumbled feta (optional)
1 spoonful sliced kalamata olives (optional)
minced raw garlic and/or minced scallions or onions, to taste
washed raw spinach leaves, torn into small pieces

salt to taste

combine all.

add a bit of mayo, then slowly add enough plain (unsweetened!) yogurt to lightly coat, and lemon or apple cider vinegar to taste
if dry, add a splash of vegetable stock or chicken broth.

chicken salad with spinach, green apple, and dill


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